It’s that time of the year

Grabbing the glass

By Brewmaster Charles Blitzstein

Fall is here. Leaves are starting to turn. And pumpkin everything is making it’s appearance.

Now I’m a guy that loves pumpkin pie, and I mean love. By pumpkin tea, cookies, donuts, coffee, ice cream, and more? Yuch! While I agree that chocolate makes everything better, the same does not go for pumpkin spice.

Please people. Let us purists have our pumpkin pie with whipped cream in peace and let us decry everything pumpkin in the other realms.

That being said, even I must brew a seasonal beer. So, no, not another pumpkin ale. This year it’s an homage to Ginger snap cookies. Hey, they are seasonal! So it’s gonna be Charlie’s Gingersnap Ale. Yes, it has pumpkin spice, but it has a full half pound of fresh ginger in the boil. It’s gonna be a big beer, with and ABV around 12.2. If that doesn’t put a little blush on those cheeks, I don’t know what will. (I’m sure we all could guess but hey, this is PG-13)

Like all things that come to pass, it will take a while. 10-14 days in the fermenter, 1-2 weeks in a secondary, then bottling conditioning and bottle aging.

So, November. Maybe I’ll open one or two by Thanksgiving. More on the flavor profile then. But if the wort flavor is any indication….wow!

David v Goliath

Once again, the fight for craft beer takes another turn as Distributers fight to keep craft breweries down. Don’t the Pols realize that the jobs craft beer produces are right there in their home state? Big beer might produce more jobs at a single plant, but the money produced goes out of state, and often out of the country. Craft beer profits stay here!

On the Burner

Brew Kettle boiling away

It doesn’t get fresher than this!

Right now, I’m brewing and American Amber known as Kentucky Common. It’s a great beer. I’m doing a double batch, 12 gallons, which I intend to Parti-gyle. Parti-gyle is where the brewer develops two beers from one mash. This beer is going to be split into two beers, 5 gallons of  Cherry Derby and 5 gallons of Kentucky Blood Orange. It should be great.

The Kentucky Blood Orange is going to be served up for free on October 7th, 2016 at Cheese Dawgs during their First Friday sale. Riverside Homebrew Society is the guest brewer and I’m a member.  So come on out and eat a dawg, and have a homebrew. For those who have not had a homebrew, you are in for a special treat. This is beer, brewed by people who love beer. It’s not that mass produced stuff you may be used to. It has body, flavor and is a higher quality that that other stuff. Why do you think they call it Craft Beer?

Feds lack a sense of humor.

indeed_lsd_600Recently, the Feds forced Indeed brewing to rename their brew from Lavender Sunflower Date, or LSD, Honey Ale to something more benign. Like anybody in this day and age would really think you could get beer with real LSD in it (from the brewery). Thankfully, the Alcohol and Tobacco Tax and Trade Bureau, the agency acting as the Thought Police, don’t have dominion over everything. What would we do if they had the ability to reject names for Grateful Dead songs?

Come on, guys. Let the Big Dog eat. Let’s not get so uptight about tongue in cheek references.

More on this at

Beer Makes People Better At Sex, Study Claims, But It’s More Complicated Than Simply Downing A Pint | Bustle

Beer is proof that there are powers that be in the universe that love us and want us to be happy… but in case you needed a little more proof, on top of that there’s evidence that beer makes people better at sex. Dr. Kat Van Kirk has written a book called The Married Sex Solution: A Realistic

Source: Beer Makes People Better At Sex, Study Claims, But It’s More Complicated Than Simply Downing A Pint | Bustle

Summertime Brewing

Brewing ia a labor of love. it takes a lot of work to get 5 gallons of homebrew, and lots more to get 12 gallons. trying to scale up to nano levels. I have a half barrel system and am getting used to brewing more than homebrewer amounts. I want to be able to brew 15 gallons at a clip to be able to supply the brewpub with sufficient beer for customers. (I know I’m going to get a lot of rebuttal about running such a small system but hey, we all gotta start somewhere.)

I have many good recipes and many more good ideas. What I need is more time and more money to make this dream a reality. i may even have a location, karma willing. I guess if everything goes well, I could be open by spring, 2016. I really can’t wait. I need a change and this could be it. Right now. I’m brewing an American Ale. Haven’t decided on a name for the brew, but it’s the second batch and the first turned out great.  I’m thinking something local, maybe named after Bensalem, as that’s the likely location of Lightningstone Brewery. Bensalem Amber Ale? I’ll let you know.