Whole Hog Brewing Co.

Kansas Brewery Tour

2012-01-02T15:08:00.001-08:00

Christmas Vacation in Kansas included a few good trips to local breweries,

Boulevard Brewing in Kansas City, MO makes great beer, was unable to get tickets to their scheduled tour but was able to see their gift shop, tasting room, and where they make the Smoke Stack Series.

Free State Brewing of Lawrence, Kansas was my first introduction to craft brewing and I was able to enjoy a glass of Copperhead Ale, Ad Astra Ale, and Wheat State Golden. Rotating beers included a solid barleywine and good imperial stout.

Stopping in at 23rd St. Brewery again in Lawrence was a treat for few tasters of their pale ale, IPA, wheat, and lager beers. All were good and this brewpub is a huge upgrade from the previous owners, Emmerson Biggins from yesteryear.

Finally, Wichita Brewing and Pizza opened on the west side of town (my stomping grounds) and they make some good beer (and good pizza as I understand it). Tried a flight of their IPA, wheat, amber ale, and "Thunder Lager" which were all good. Small batch size craft brewery in ones hometown is always fantastic. Met the brewer and almost saw Wichita St. upset Creighton. A perfect way to round out a quick beer tour of Kansas.

Also, The time off was much needed, but its back to work and back to planning the next batch ...

Maiden Brew II

2011-12-18T12:15:00.000-08:00

Style = IPA
Method = Extract
Brew Date = November 20, 2011
Drink Date = December 16, 2011
Base Malt = 6.5 lbs Light Malt Extract
Specialty Grain = 1 lb Britich Light Crystal Malt
Specialty Grain = 1 lb Belgian Aromatic Malt
Bittering Hops = 1 oz Northern Brewer [8.4% AA] hops (boil 60 min)
Flavoring Hops=1 oz Northern Brewer [8.4% AA] hops (boil 30 min)
Flavoring Hops=1 oz Fuggles [4.2 % AA] hops (boil 15 min)
Finnishing Hops=1 oz Cascade [6.4 % AA] hops (boil 5 min)
Yeast = WYeast 1056 American Ale
Primary =8 days at 65 F
Secondary = 14 days at House Temperature (65-72 F)
Keg Conditioning = Store at 38 F for 6 days under 16 psig
OG = 1061 & 68 F (Temperature Corrected)
IG = 1014 & 68 F
FG = 1010 & 68 F abv % = 6.8
Batch Size: 4 gallons

Maiden Brew II, based on Whole Hog's original batch M aiden Brew, was intended to be an American Ale but after a rigorous boil and high alpha hops, this brew wound up becoming true to the IPA style. For appearance, the beer has an amber/copper with a good inch of white foamy head. It has a strong haze, but this does not detract from the appearance too much. A swirl of the glass shows good alcohol legs and sip lines are present as the glass goes down. The aroma is good a good mix of floral and citrus tones. The taste is a starts with flavorful citrus tones, orange/grapefruit flavor then a strong but not gripping bitter flavor emerges. It is totally drinkable and at 6.8% abv can sneak up on the home-brewer and friend of the home-brewer.

Whole Hog Moves to Sugar Land

2011-12-18T11:19:00.001-08:00

Whole Hog Brewery is not Immune to the Forces of Globalization. As JeffRay prepares for an Overseas assignment (2+ years) the brewery has moved to Sugar Land as the OH, Double David, etc. will act as Steward in the interim.

The move went well: plenty of fine memories, not washed away over time and beer suds, were present as boxes were filled, trailer loaded, and truck moved off toward Sugar Land. Thanks are due to Rick P, a regular at Whole Hog, allowed use of his truck and tie bands (some of which were inadvertently on long-term loan).

Additional unpacking and commissioning are needed for the brewery to back to normal production. But, there should be plenty of time for this to naturally occur.

The first batch of beer to be brewed in Sugar Land will be "Maiden Brew 2" based on the first grain bell sum four years ago. It will be a extract beer, brewed to ensure equipment is in good condition. No doubt, a going-way brew will be brewed in JeffRay's honor. An announcement on this event will be forthcoming as his departure date becomes more clear.

Hello, How has the past two years been?

2011-12-18T11:07:00.000-08:00

We've been busy at Whole Hog Brewery, Just not busy posting. Hopefully, We'll get a little bit better next year!

Aussie Beer Tour

2011-12-03T19:42:00.000-08:00

The microbrew craze has hit down-under. Microbrews are common and vibrant as those in North America. White Rabbit is a good example of the microbrew whose home is in Western Austrialia but has also expanded to the Mountains north of Melbourne.
It is refreshing smelling the smells, and tasting the tastes that go with custom made, small batch beers. The people are so nice, the countryside is amazing ... words fail the blogger at the moment:

Hop in the City

2011-09-17T19:28:00.000-07:00

Hop in the city was a blast! 40 different beers brewed by the folks at Schlafly. Hope to be there again next year!

Calling All WHB Members

2009-12-02T15:31:00.000-08:00

This Sunday, Whole Hog Brewery will once again brew another fine homebrew. This will be the first brew utilizing our dual burner system. Also, Assistant Brewmaster Double Dave will bring home grown Cascade hops for the aroma addition.

Be sure to bring a jacket as it will be cold this weekend.

Barleywine Tyme

2009-12-02T15:23:00.000-08:00

During Whole Hog Brewery's latest beer fest in August 2009, we demonstrated to our patrons how to homebrew. We made a 5 gallon batch of American styled Barleywine and a 5 gallon small beer with the second runnings of the grains. The O.G. for the Barleywine was our highest yet, weighing in at a hefty 1.100. Final AVB was a whopping 12.5%.

Both the Barleywine and the small beer are under carbonation. For the brave souls that wish to try the Barleywine, please leave your car keys on the kitchen counter. Half a pint glass = light headed. Full pint glass = buzzed. Two pint glasses and your not driving home for 6 hrs. Three pint glasses and your likely dead or in desperate need of help. My suggesting, use a shot glass or blend with another beer.

Score! DV9 in Hand

2009-12-02T15:15:00.001-08:00

Head Brewmaster Jeffray was lucky enough to score two six packs of St. Aronld's Devine Reserve #9 - Imperial Pumpkin Stout from Spec's Liquor in Beaumont. Frequent readers of this blog will recall that St. Arnold's, a local Houston brewery, periodically brews a special single batch beer. These beers usually are high in alcohol content, represent rare beer styles, and usually sell out in the first day. Below is a description of DV9 from St. Arnold's website.

Reserve No. 9	Imperial Pumpkin Stout
Cases Made:	1,500
Kegs Made:	23 ½ bbls, 20 1/6 bbl
Date Brewed:	September 21, 2009
Date Bottled:	November 11, 2009
Original Gravity:	1.101
Final Gravity:	1.020
Alcohol:	11% ABV

Description:

Important: let this beer warm to at least 50° before enjoying. This beer is black with some ruby highlights. The nose is full of pumpkin pie spices and some alcohol. There are notes of nutmeg, caraway and vanilla. The taste starts with chocolate malt with a hint of spice and rolls into a warm spicy alcohol taste which has the effect of creating the balance that usually comes from the hop bitter. There is some hop bitter on the finish, but not much. Overall, this beer finishes relatively dry for such a big beer. As it warms, the spices move forward in the taste and the chocolate moves to the finish. The pumpkin provides a pleasant undertone and a nice mouthfeel. The spices will probably fade some over time; they mellowed considerably while still in the fermenter.

Whole Hog Updates

2009-06-14T10:53:00.000-07:00

Quick Update,

Whole Hog Brewery participated in the 2009 Big Beer Bash Competition this past Month at St. Arnold's Brewery in Houston, TX. Both Wii Heavy and Dead Man's Heavy Scotch Ales were entered in the competition. Wii Heavy was rated "Good" and Dead Man's rate as "Fair." This was a disappointment for the Whole Hog Team as last years Wiezenbocks were rated "Very Good." In a classic case of taking two steps forward to every step back Whole Hog Brewery is committing itself to creating the finest homebrews and will continue to improve and refine its craft for the remainder of 2009 and anticipate further success in local competitions and showcases.

Whole Hog Starts a Garden

2009-03-29T17:55:00.000-07:00

Whole Hog Brewery is expanding operations further in 2009 and can announce Plantations of two hop varieties: Cascade and Goldings. These hops will be used to flavor future brew commissionings as Whole Hog continues to craft fine beers. Hopefully, the Texas heat and insects will not prevent Whole Hog from going "green."

Whole Hog Thanks Herr Eichler

2009-03-29T17:29:00.000-07:00

Von and David at the Dom

Assistant Brew Master David and girlfriend Von traveled to Cologne, Germany to visit his College Roomate, Friend, and Colleague Herr Eichler. Together they enjoyed good food, good beer, and good times. The local beer in Cologne (Koln) is Kolsch which is also the local dialect. A handful of local breweries serve this beer and Herr Eichler was kind enough to be a delightful and warm host as we explored the city. To commemorate this visit, Whole Hog's 23rd beer is named in Herr Eichler's honor and is brewed in the Kolsch style. Hopefully, the people of Cologne will find no offense as Whole Hog emulates this style to warm the hearts of Whole Hogger's State-Side.

23. Herr Eichler's Kolsch

2009-03-29T16:08:00.000-07:00

Style = Kolsch

Method =All-Grain Single Infusion

Brew Date = March 29, 2009

Drink Date = May 8, 2009

Base Grain = 21 lbs German Pilsner Malt (1.5 L)

Base Grain = 2 lb German Wheat Malt(1.75 L)

Base Grain = 4 tbs (heaping) Malto Dextrin

Bittering Hops = 2 oz Hallertau Mittelfrueh Pellet [3.9% AA] hops (boil 60 min)

Bittering Hops=2 oz Tettnanger Pellet (2007) [2.7% AA] hops (boil 45 min)

Yeast = Wyeast #1107 German Ale

Yeast = 7 grams Dry Brewers Yeast

Primary =7 days at 60F

Secondary = 26 days at 40 F

Keg Conditioning = Store at 38 F for 7 days under 12 psig

The Setup

The Mash

The Boil

Transfer to Fermentors

Whole Hog Gears Up

2009-03-29T15:45:00.000-07:00

Whole Hog Brewery has completed Bottling of their first beer, Dead Man's Ale, for the 2009 St. Arnold's Brewery Big Batch Brew Bash Competition. The beer should make the Brewery proud as it has a strong taste, a strong finish, and takes a strong spirit to enjoy this Strong Scotch Ale.

22. Wii Heavy Scotch Ale

2009-03-29T15:16:00.000-07:00

Style = Scotch Heavy Ale
Method =All-Grain Single Infusion
Brew Date = March 7, 2009
Drink Date = May 8, 2009
Base Grain = 10.0 lbs British Maris Otter (2.8L)
Base Grain = 6.5 lbs British Golden Promise (2.0L)
Speciality Grain = 1.0 lb Malto Dextrin
Speciality Grain = 0.5 lb Belgian Biscuit
Speciality Grain = 0.25 lb Roasted Unmalted Barley (600L)
Speciality Grain = 0.5 lb Malto Dextrin (late addition)
Bittering Hops = 1 oz Uk Kent Goldings [4.5% AA] hops (boil 90 min)
Flavoring Hops=0.75 oz UK Kent Goldings [4.5% AA] hops (boil 60 min)
Yeast = Liquid Wyeast #1338 European Ale
Yeast = Liquid White Labs Edinburgh Ale
Primary =14 days at 58 F
Secondary = 41 days at 36 F
Keg Conditioning = Store at 38 F for 7 days under 12 psig

This beer was designed and commissioned for the 2009 St. Arnold's Brewery Big Batch Brew Bash Competition on May 8, 2009.

21. Dead Man's Ale *

2009-03-29T12:33:00.000-07:00

Style = Scotch Heavy Ale
Method =All-Grain Single Infusion
Brew Date = February 28, 2009
Drink Date = March 28, 2009
Base Grain = 11 lbs British Maris Otter
Base Grain = 4 lbs British Golden Promise
Speciality Grain = 0.5 lb German Medium Crystal
Speciality Grain = 0.25 lb Roasted Unmalted Barley
Bittering Hops = 0.5 oz Glacier Pellet [7.4% AA] hops (boil 90 min)
Flavoring Hops=1.0 oz UK Kent Goldings Pellet [4.5% AA] hops (boil 30 min)
Yeast = Liquid Wyeast #1275 Thames Valley
Yeast = Liquid White Labs Edinburgh Ale
Primary =14 days at 68 F
Secondary = 7 days at 36 F
Keg Conditioning = Store at 38 F for 7 days under 12 psig

(*Dead Man's Ale commemorates the loss of Whole Hog Brewery's neighboring establishment where one life was tragically lost. The brave efforts of the Spring and Ponderosa Fire Departments helped spare further tragedy and saved the brewery from peril as well.)

This beer was designed and commissioned for the 2009 St. Arnold's Brewery Big Batch Brew Bash Competition on May 8, 2009.

20. Alt Schwarzes Bär

2009-03-29T12:32:00.000-07:00

Style = Munich Dunkel
Method =All-Grain Single Infusion
Brew Date = January 24, 2009
Drink Date = February 14, 2009
Base Grain = 12.2 lbs Munich Malt (6L)
Speciality Grain = 8 oz Carafa Special (360L)
Bittering Hops = 0.5 oz Hallertau [4.0% AA] hops (boil 20 min)
Flavoring Hops=1.5 oz Hallertau [4.0% AA] hops (boil 60 min)
Yeast = WLP833 German Bock Lager
Yeast = 7 grams Dry Lager Yeast
Primary =7 days at 68 F
Secondary = 13 days at 68 F
Keg Conditioning = Store at 38 F for 1 days under 6 psig

19. Peat Smoked Extra Special Bitter

2009-03-29T12:31:00.000-07:00

Style = Extra Special Bitter
Method =All-Grain Single Infusion
Brew Date = January 10, 2009
Drink Date = February 14, 2009
Base Grain = 9.0 lbs Domestic Two-Row (2L)
Dry Malt Extract =1.0 lbs Munton Light DME
Speciality Grain = 0.5 lbs British Dark Crystal Malt (120L)
Speciality Grain = 2.0 lbs Flaked Maize
Speciality Grain = 0.5 lbs Peat Smoked Malt
Bittering Hops = 1.5 oz Willamette [4.9% AA] hops (boil 60 min)
Bittering Hops = 0.5 oz UK Goldings [5.0% AA] hops (boil 60 min)
Flavoring Hops=0.5 oz Willamette [4.9% AA] hops (boil 15 min)
Flavoring Hops=0.5 oz UK Goldings [5.0% AA] hops (boil 15 min)
Yeast = Wyeast # 1968 Special London Ale
Yeast = Wyeast # 1968 Special London Ale
Primary =7 days at 68 F
Secondary = 14 days at 68 F
Keg Conditioning = Store at 38 F for 14 days under 6 psig

18. India Pale Ale (un-named)

2009-03-29T12:30:00.001-07:00

Style = India Pale Ale
Method =All-Grain Single Infusion

(beer lasted one day at a cookout at the brewery premises)

17. Scotch Ale (un-named)

2009-03-29T12:29:00.000-07:00

Style = Scotch Ale
Method =All-Grain Single Infusion

16. Red Light Special

2009-03-29T12:28:00.000-07:00

Style = Amber Ale
Method =All-Grain Single Infusion
Brew Date = July 20, 2008
Drink Date = August 22, 2008
Base Grain = 9.5 lbs Domestic Two-Row (2L)
Speciality Grain = 2 lbs Crystal Malt (57L)
Speciality Grain = 0.25 lbs Chocolate Malt
Bittering Hops = 0.5 oz of Cascade [6.3% AA] hops (60 min)
Bittering Hops = 0.75 oz of Liberty [3.7% AA] hops (45 min)
Flavoring Hops=1.0 oz of Cascade [6.3% AA] hops (10 min)
Flavoring Hops=1.0 oz of Liberty [3.7% AA] hops (10 min)
Yeast = Wyeast # 1318 London Ale III
Primary =7 days at 68 F
Secondary = 21 days at 68 F
Keg Conditioning = Store at 38 F for 5 days under 10 psig

15. Golden Pig Brew Redux

2009-03-29T12:27:00.000-07:00

Style = Lager
Method =All-Grain Single Infusion
Brew Date = June 22, 2008
Drink Date = July 27, 2008
Base Grain = 1.5 lbs Light Munich (6 L)
Base Grain = 3 lbs Dark Munich (32 L)
Base Grain = 7 lbs Domestic Two Row (2 L)
Bittering Hops = 1.5 oz of Liberty [3.3% AA] hops (60 min)
Flavoring/Fin. Hops = 0.5 oz of Liberty [3.3% AA] hops (10 min)
Yeast = Wyeast # 2308 Munich Lager
Primary =9 days at 50 F; 3 days of Diacetyl rest at 65 F
Secondary = 16 days at 50 F
Tertiary = 7 days at 38 F
Keg Conditioning = Store at 38 F for 5 days under 10 psig

Whole Hog Blog Catch Up

2009-03-29T10:38:00.000-07:00

Whole Hog Brewery has been active since June of 2008; just not active on the blog. Here is a quick punch list of activities in the meantime:

Circa June 2008 to July 2008 two brews commissioned, Golden Pig Redux and Red Light Special. Golden Pig Redux was brewed to emulate the success of Golden Pig Lager celebrating the year of the Pig and Brewmaster Jeff, and Rev. Chow trips to Singapore.

Circa August 2008, Recording keeping is sparse but two brews are commissioned: an IPA and a scotch Ale. The IPA was Whole Hog's first and as the Brewmaster Jeff said "it was damn good." The beer lasted one day during a cookout at the Brewery premises. The scotch ale was a practice run for the 2009 Big Batch Brew Bash competion featuring Scotch Heavy Ales with which Whole Hog had prior experience (see "if it’s not Scottish its crap!"). Around this time, Boulevard Brewery of Kansas City enters the Houston market, with which assistant brew master has history.

Circa September 2008, Assistant Brewmaster David travels to the Frigid North for a short assignment in Calgary Alberta. There he enjoys Big Rock brewery's finest especially their "Grasshopper" (he secretly misses Miller Lite and secretly enjoys Molson). He also makes some good friends and good memories.

Circa March 2009, over the course of Reverend Chow's travels he stops at River City Brewery of Wichita, Kansas and enjoys the "tornado alley IPA" and "Emerald City Stout."

Whole Hog Brew Meets South Park

2008-06-15T07:41:00.000-07:00

Yes it's true, I enjoy the crude humor of South Park. Check out the link below to catch up on missed episodes, play South Park games, or even create your own avatar.

Goin’ Down to South Park to Meet Some Friends of Mine

The Reverend Scores 3 6-packs of Divine Reserve No. 6

2008-06-15T07:18:00.000-07:00

The Reverend Jeff Chou informed me Friday night that he had scoured the lands in search of St. Arnold's new Divine Reserve No. 6 and has successfully secured three 6-packs of the highly regarded American Barleywine. For those of you not familiar with St. Arnold's Divine Reserve series, it is a small batch specialty (reads highly potent) brew release periodically by St. Arnold's in the local Houston area. Securing a six pack is akin to getting tickets to a Duke home basketball game. Many times greedy store managers hord the brew for themselves or hide 6-packs behind other beers. To be able to aquire three 6-packs is a true "blessing."

Miraculously, Dave and I had the good fortune to try a glass of Divine Reserve No. 6 at our favorite watering hole, The Flying Saucer, that same night. Regrettably, the consumption of such a strong brew put an early end to our festive night and prompted a ride in the mythical chariot, known by commoners as a TAXI.

Divine Reserve

Reserve No. 6: American Barleywine
Cases Made: 1,172
Kegs Made: 24 half-barrel kegs
Date Brewed: April 21, 2008
Date Bottled: June 4, 2008
Original Gravity: 1.094
Final Gravity: 1.019
Alcohol: 10% ABV

Description: This is a big, malty, hoppy barleywine. Yet with all of the intense flavors, they meld together to create a well-balanced big beer. The nose has a strong resiny hop note. The taste starts with a combination of the malty sweetness and spicy hops with both flavors magnified by the high alcohol level. The spiciness carries through the middle and finishes with a satisfyingly dry bitter. It was brewed with 2 row pale, Caramunich and Special B malts with brown sugar added in the kettle and hopped with 225 lbs of Columbus hops including 44 lbs that were dry hopped. We used our Saint Arnold yeast strain which gives a rich, creamy mouthfeel to the brew. It is unfiltered and will clarify with aging. Enjoy at 45°F or warmer. This beer will age well.

14. Take it Easy and Take a Chill Pils

2008-06-15T07:15:00.000-07:00

Style = Domestic Pilsner
Method = All-Grain Single Infusion
Brew Date = June 1, 2008
Drink Date = July 4, 2008
Base Grain = 1.0 lbs Domestic Pilsner (1.5 L)
Base Grain = 6 lbs Domestic Two Row (2 L)
Bittering Hops = 1.0 oz Hallertau [5.7% AA] hops (boil 60 min)
Flavoring Hops = 1.0 oz Tettnang [4.8% AA] hops (boil 30 min)
Flavoring Hops = 0.5 oz Hallertau [5.7% AA] hops (boil 30 min)
Dry Hops = 0.5 oz Hallertau [5.7% AA] hops (Secondary)
Dry Hops = 0.5 oz Czech Saaz [5.0% AA] (Secondary)
Yeast = Wyeast #2121 (Pilsner)
Primary = 13 days at 50 F
Secondary = 17 days at 35 F
Keg Conditioning = Store at 38 F for 3 days under 10 psig

Whole Hog Scores Very Good

2008-05-20T19:26:00.001-07:00

Our first ever beer competition was a success, however my abilities to embed the pdf files of the results was not. To our surprise, the judges scored 11 O'Clock Bock (34.5) higher than Rock Chalk Weizenbock (31). Highest possible score is 50, and we learned that honorable mention scored a 39. Lots of good and accurate comments from the judges. Rock Chalk Weizenbock seemed to suffer from the addition of clove infused scotch. Apparently, although Weizenbocks are suppose to have a slight clove aroma from the type of yeast used, accenting the clove flavor is not desirable. Rock Chalk also was only keg conditioned for 4 days prior to bottling, and could have benefited from addition conditioning. It was amazing how much detail and accuracy was contained the comments.

Beside drinking nearly free beer ($5 for a St. Arnold's pint glass with free refills all day long), the Whole Hog Brewery members racked up the raffle prizes. We won many glassware, used homebrewing items such as airlocks and bottle capper, a Sapporo hat, a Samuel Adams bar towel, and best of all...an inflatable Warstiener intertube for floating down the Guadalupe.

Check out the pictures below:

Beer Bottling Made Easy

2008-05-20T19:14:00.000-07:00

In preparation of our first entry into competitive brewing, WHB invested in a cool bottling gadget...the Beer Gun® by Blichmann Engineering. This contraption makes bottling beer easy, and dare I say, fun. Check out the pictures below.

Filling Bottles . . . . . . . . . . . . Capping Bottles

Dave not wanting to waste a drop

If It's Not Scottish, It's Crap

2008-05-10T08:57:00.000-07:00

Our second ever all-grain brew and our first Scotch Ale. We definately learned a lot from our previous all-grain session. Just transferred this brew to secondary fermentation and it tasted great. I think this one is going to be a crowd favorite.

13. If It's Not Scottish, It's Crap!
Style = Scottish Strong Ale
Method = All-Grain Single Infusion
Brew Date = May 4, 2008
Drink Date = June 20, 2008
Specialty Grain = 15.0 lbs Golden Promise Pale Malt (2 L)
Specialty Grain = 0.25 lbs Roasted Barely (300 L)
Bittering Hops = 1.5 oz UK Goldings [5.5% AA] hops (90 min)
Flavoring Hops = 0.5 oz UK Goldings [5.5% AA] hops (30 min)
Flavoring Hops = 1.0 oz US Golding [3.0% AA] hops (30 min)
Yeast = Wyeast #1275 (Thames Valley)
Yeast = Wyeast #1728 (Scottish Ale)
Primary = 9 days at 65 F
Secondary = 19 days at 50 F
Secondary Additional = 6 days at 38 F to drop yeast out of supension
Keg Conditioning = Store at 38 F for 13 days under 10 psig

Rock Chalk Weizenbock

2008-05-10T08:38:00.000-07:00

Rock Chalk Weizenbock is our first attempt to make an all-grain brew and will be entered into the St. Arnold's Big Batch Bash as our second weizenbock entry. This beer celebrates the incredible, some would even say unbelievable run of the Kansas Jayhawks on the way to capturing the 2008 NCAA Men's Basketball championship. Our good friend and Assistant Brewmaster, David "OH" T.V. was unable to attend this brewing session as he was faithfully cheering for a Jayhawk victory in San Antonio.

12. Rock Chalk Weizenbock
Style = Weizenbock
Method = All-Grain Single Infusion
Brew Date = April 5, 2008
Drink Date = May 8, 2008
Liquid Malt Extract = 2.5 lbs of Munich Malt Extract
Specialty Grain = 6.25 lbs German Wheat Malt (2 L)
Specialty Grain = 2.375 lbs of Domestic Wheat Malt (3 L)
Specialty Grain = 1.5 lbs of Dark Munich Malt (33 L)
Specialty Grain = 1.0 lbs Domestic 2-Row Malt (2 L)
Specialty Grain = 1.0 lbs of German Pils Malt (1 L)
Specialty Grain = 0.75 lbs of German Crystal Malt (130 L)
Specialty Grain = 0.5 Cara Wheat Malt (53 L)
Specialty Grain = 0.5 Rice Hulls
Specialty Grain = 0.25 lbs of Domestic Cyrstal Malt (40 L)
Bittering Hops = 1.0 oz Czech Saaz [3.6% AA] hops (boil 60 min)
Flavoring Hops = 1.0 oz French Strisselspalt [2.5% AA] hops (boil 30 min)
Additional Ingrediants = 0.75 oz Macallan 15yr Single Malt Scotch added to Secondary Fermenter, infused with 10 whole cloves.
Yeast = Wyeast #3068 (Weihenstephan Weizen)
Primary = 5 days at 68 F
Secondary = 24 days at 68 F
Keg Conditioning = Store at 38 F for 4 days under 10 psig

O.G = 1060 I.G.= 1018 F.G = 1016 ABV = 5.9

Southern Star Brewing Company

2008-03-28T15:24:00.001-07:00

Conroe now has its very own brewery, Southern Star Brewing Company, and I am excited to taste their first batch of beer Pine Belt Pale. Southern Star is hosting their grand opening on Saturday April 5th from 3 to 6 pm, complete with samples from their first batch. Be on the look out for Southern Star beers at your neighborhood liquor store, and support local businesses. Congratualtions guys on the start of something big. Best of luck on your venture.

Click on title for link to their website.

Competition Batch #1

2008-03-16T16:52:00.000-07:00

Well as you can see, our first batch of Weizenbock is called 11 O'Clock Bock to emphasize that this is only the 11th batch created by Whole Hog Brewery. It also happens to be the time we started the brew (and it rhymes too). Things went pretty smooth today as we wrapped up by about 3 pm. The orginal gansta...I mean gravity (O.G.) was only 1.050. We were expecting an O.G. of about 1.065. How could it be that we were off by 15 points! Especially with all that grain. Well looking back over the steps, it looks like we added too much water. I think we ended up with about 6.5 gallons in the primary fermenter instead of the 5 gallons used in creating the recipe. We need to scale up the grains by about 30% for the next batch. Also, we might try adding a pH adjustor, as the optimal pH for starch conversion is 5.0 to 5.5.

11. Eleven O'Clock Bock

2008-03-16T16:50:00.000-07:00

Style = Weizenbock
Brew Date = March 16, 2008
Drink Date = April 19, 2008
Liquid Malt Extract = 7.0 lbs Wheat Malt Extract
Specialty Grain = 2.5 lbs German Wheat Malt
Specialty Grain = 1.0 lbs of German Crystal Malt (130 L)
Specialty Grain = 1.0 lbs of Light Munich Malt (6 L)
Bittering Hops = 2.0 oz German Spaltz [3.5% AA] hops (boil 60 min)
Flavoring Hops = 0.5 oz French Strisselspalt [2.5% AA] hops (boil 30 min)
Additional Sugars = 0.5 lb Brown Sugar (late addition)
Yeast = Wyeast #3068 (Weihenstephan Weizen)
Primary = 7 days at 68 F
Secondary = 21 days at 68 F
Secondary Additional = 3 days at 34 F to drop yeast out of supension
Keg Conditioning = Store at 38 F for 3 days under 20 psig

10. Dave's Groelsch

2008-03-16T16:45:00.000-07:00

Style = German Pilsner
Brew Date = February 23, 2008
Drink Date = March 22, 2008
Dry Malt Extract = 6 lbs Briess Extra Light Dried Malt Extract
Specialty Grain = 0.25 lbs German Light Crystal Malt
Specialty Grain = 0.125 lbs German Light Munich Malt
Bittering Hops = 0.5 oz UK Magnum [12.6% AA] hops (boil 60 min)
Bittering Hops = 0.4 oz Czech Saaz [5.0% AA] hops (boil 30 min)
Flavoring Hops = 0.2 oz Domestic Perle [7.6% AA] hops (boil 10 min)
Yeast = Wyeast #2042 (Danish Lager)
Primary = 11 days at 54 F
Diacetyl Rest = 1 day at 60 F
Secondary = 13 days at 54 to 36 F
Keg Conditioning = Store at 38 F for 3 days under 20 psig

Acapulco Nights

2008-03-10T15:33:00.000-07:00

Brewing has resumed at Whole Hog Brewery following a much needed retreat to sunny Acapulo to celebrate Kev-E-Kev's bachelor party. Many cervezas were consumed while playing Beruit (a verson of beer pong). Needless to say, WHB will not be brewing a clone of Corona or Dos Equis anytime soon. Check out these pictures of the trip...at least the ones tame enough to post. Next time we're definately going to Brazil. And yes Kevin, that was an earthquake!

Big Batch Brew Bash

2008-02-24T15:38:00.000-08:00

ATTENTION WHB MEMBERS

Saint Arnolds will be holding their 13th annual Big Batch Brew Bash. This year's feature beer is a Weizenboch (15C). I figure it's time to test the waters and enter a Homebrew competition.

Entries must be submitted to Brew-It-Yourself no later than May 11th. We will need to refine our brewing skills, so I suggest we brew two batches of Weizenbock. Tentatively mark your calanders to brew on Sunday March 16th and Sunday March 30th. This will give us plenty of time to ferment and carbonate both batches berfore the entry dealine.

Each entry must submit three (3) bottles of the brew in a non-descript brown or green bottle. I will purchase a coutner-pressure bottle filler so we can load stright from the keg.

Since we are entering a competition, we will create our own recipe based on the typical characteristics describe in the above link.

Latest Addition to WHB

2008-02-24T15:34:00.000-08:00

Many thanks to Roberto de Blanco for the awesome new brew table. Now everyone can see what's going on inside the brewpot.

The Setting Sun

2008-02-24T15:14:00.000-08:00

The sun has set on another Whole Hog Brewery favorite, as earlier this week the last of the Mulvarian Sunset was consumed. The keg was tapped to celebrate Sunny and Mel’s visit to H-Town. The call of fresh beer, or maybe the arrival the newest member of the WHB family, Alan Wyn Miller, brought together many friends. A good time was had by all.

One Dynamo of a Beer Fridge

2008-02-03T13:18:00.000-08:00

Well the votes were tallied and Dynamo Orange just nudged out Jayhawk Blue. Thanks to all who voted. Here are some pictures of the nearly complete beer fridge. Awaiting 4 circular Whole Hog Brewery magnetic logos and the company sticker in white for the door. The replacement thermostat should be in by this Friday, just in time for serving the Mulvarian Sunshine Ale, which by the way, tastes great. Special thanks to Assistant Brewmaster Double Dave for all the hard work with the tower installation.

R.I.P. Chiller of Beer

2008-01-20T14:55:00.000-08:00

Whole Hog Brewery began it's kegging operation with the purchase of a early 80's model GE Refrigerator. After countless hours of cutting, modifying, and painting, we finally had a beer fridge we could be proud of. Recently however, the fridge began to leak oil and freon. The compressor is knocking loudly and it was only a matter of time before WHB would have to put the fridge to rest. We will never forget the brews you chilled to the optimum server temperature. Rest In Peace.

Stay tuned for the unveiling of WHB's newest Beer Fridge!

GH3 vs WHB

2008-01-20T14:46:00.000-08:00

Could it be that Guitar Hero III may spell the downfall of Whole Hog Brewery?

Members of the Whole Hog Brewery enjoy a little Guitar Hero III:Legends of Rock while the water boils.

Pictures from the Mulvarian Sunshine

2008-01-20T14:36:00.000-08:00

Dave and the Revend hard at work cleaning the beer fridge.

Jeff Chou stirring the mash (I think he needs a step ladder).Whole Hog brewers crafting another fine beer.

Roberto deBlanco satisfied with Quality Control.

The hops are a steeping.

Mulvarian Sunshine Pale Ale

2008-01-06T17:32:00.000-08:00

To commemorate the upcomming visit of our close freinds Melinda and Suneel Tummala, Whole Hog Brewery is proud to introduce the Mulvarian Sunshine Pale Ale, a brew that resembles Sierra Nevada Pale Ale. This beer was crafted on January 6th, 2008, the first brew for WHB in 2008. It is currently in the primary fermentation stage.

9. Mulvarian Sunshine Pale Ale
Style = Sierra Nevada Pale Ale Clone
Brew Date = January 6th, 2008
Drink Date = February 8th, 2008
Liquid Malt Extract = 4.0 lbs unhopped Pale Malt Extract
Dry Malt Extract = 2 lbs Munton's Light Dried Malt Extract
Specialty Grain = 1.4 lbsDomestic 2-Row Malt
Specialty Grain = 0.75 lbs British Crystal Malt (55 L)
Bittering Hops = 0.3 oz UK Magnum hops (boil 60 min)
Bittering Hops = 0.75 oz Domestic Perle hops (boil 60 min)
Flavoring Hops = 1.0 oz Cascade hops (boil 15 min)
Finishing Hops = 1.0 oz Cascade hops (boil 0 min)
Dry Hops = 0.75 oz Cascade hops (Secondary Fermentation)
Yeast = Wyeast #1056 (American Ale)
Primary = 10 days at 70 F
Secondary = 18 days at 70 F
Secondary Additional = 2 days at 38 F to drop yeast out of supension
Keg Conditioning = Store at 38 F for 3 days under 20 psig

Drowning in ATL

2007-11-06T16:28:00.001-08:00

SweetWater Brewing Company

If you ever find yourself in Atlanta, Ga for a weekend, make sure you stop by the SweetWater Brewing Company for their thrice weekly beer tasting and brewery tour. They have a wide varierty of tasty microbrews, live band, cool gift shop, and even provide tours, although the tour guide may be a little inebrated (but who can blame her with all those tasty microbrews). Entry fee is only $8, which includes a pint glass and 6 drink tickets. Make sure you arrive early as this place is a true urban hot spot. And please, tip your bartenders.

Moe's & Joe's

After a trip to SweetWater Brewing Company, make your way to Moe's & Joe's for some of the best hot wings in the city. Moe's & Joe's is a stapple dive bar in the Heights celebrating it's 60th anniversary. Moe's & Joe's is also featured in Esquire's upcoming Best Bars in America 2008. Famous for cheap beer with PBR on draft, Moe's & Joe's is also home to our favorite bartending duo Gabe and Leslie Grimes. Just watch out for the occasional Father/Son Smack Down.

Out of Order Porter

2007-11-06T16:01:00.000-08:00

Style = Fuller's London Porter Clone
Brew Date = October 21st, 2007
Drink Date = December 1st, 2007
Liquid Malt Extract = 4.5 lbs unhopped Pale Malt Extract
Dry Malt Extract = 2 lbs Munton's Light Dried Malt Xxtract
Specialty Grain = 1 lbs British Pale Ale Malt
Specialty Grain = 1 lbs British Crystal Malt (55 L)
Specialty Grain = 0.5 lbs Chocolate Malt
Specialty Grain = 0.5 lbs Black Patent Malt
Specialty Grain = 0.25 lbs Roasted Barely (500 L)
Bittering Hops = 1.75 oz UK Kent Goldings hops (60 min)
Flavoring Hops = 0.25 oz UK Kent Goldings hops (15 min)
Aroma Hops = 0.50 oz UK Kent Goldings hops (5 min)
Finishing Hops = 0.50 oz UK Kent Goldings hops (0 min)
Yeast = Wyeast #1968 (Special London ESB)
Primary = 15 days at 72 F
Secondary = 21 days at 70 F
Secondary Additional = 2 days at 38 F to drop out yeast
Keg Conditioning = Store at 38 F for 3 days under 25 psig

Too Live Cru Drankin' Song

2007-09-29T08:38:00.000-07:00

One and one, we were havin' some fun,

drinkin' Grand Cru, all day and all of the night.
Two and two, I tried not to spew,

drinkin' lots of home brew, all day and all of the night.
Three and three, I had to pee,

after my fifth brew, all day and all of the night.
Four and four, we drank some more,

of that Grand Cru, all day and all of the night.
Five and five, party was live,

that Grand Cru, all day and all of the night.
Six and six, get in the mix,

with some good brew, all day and all of the night.
Seven and seven, I think I'm in heaven,

drinkin' Grand Cru, all day and all of the night.
Eight and eight, we partied real late,

drinkin' home brew, all day and all of the night.
Nine and nine, I'm feelin' so fine,

drinkin' Grand Cru, all day and all of the night.
Ten and ten, we'll brew again,

some good home brew, all day and all of the night.

Too Live Cru

2007-09-15T14:39:00.000-07:00

Style = Grand Cru
Brew Date = September 16th, 2007
Drink Date = October 15th, 2007
Liquid Malt Extract = 7.0 lbs unhopped Pale Malt Extract
Specialty Grain = 0.5 lbs Belgian pale malt
Specialty Grain = 2.0 lbs crystal malt (10 L)
Additional Fermentables = 2.0 lbs candi sugar (beet sugar, boil 20 min.)
Additional Flavorings = 0.75 oz crushed coriander seed (boil 5 min.)
Bittering Hops = 1.5 oz Saaz hops (boil 60 min)
Aroma. Hops = 1.5 oz Saaz hops (boil 5 min)
Yeast = Wyeast #1762 (Belgian Abbey II)
Primary = 7 days at 68 F
Secondary = 14 days at 68 F
Secondary Additional = 3 days at 32 F to drop yeast out of supension
Keg Conditioning = Store at 40 F for 5 days under 15 psig

Zig-A-Zig Ale

2007-09-02T08:39:00.000-07:00

Style = Weizenbock (Wheat Bock)
Brew Date = September 2nd, 2007
Drink Date = Otcober 5th , 2007
Liquid Malt Extract = 8.0# Wheat extract
Specialty Grain = 0.5 lbs Domestic Wheat
Specialty Grain = 0.75 lbs Special B 148-L Cyrstal malt
Bittering Hops = 0.5 oz of Cascade (60 min)
Flavoring Hops = 0.5 oz Cascade (15 min)
Finishing Hops = 0.5 oz. Perle (10 min)
Aroma. Hops = 0.5 oz of Perle (5 min)
Additional Flavorings = 3 tbsp of Orange Tea from Spain
Yeast = Wyeast # 3068 Weihenstephan Weizen
Primary = 7 days at 65 F
Secondary = 21 days at 50 F
Keg Conditioning = Store at 40 F for 5 days under 15 psig

Cut-N-Shoot Brew

2007-08-13T19:41:00.000-07:00

Just finished kegging our latest beer, Cut-N-Shoot Brew. This beer is our second lager beer. It is crisp and just the right color. Reminds me of a Michelob. As far as clarity, color and taste, this might be my favorite brew yet. Not quite as hoppy as the Golden Pig lager with a better balance of flavors. Should be a hit at next week's NFL Fantasy draft party.

One Hot Party

2007-08-13T19:23:00.000-07:00

Well Whole Hog's first beer tasting party was a success...even if it was hot as Hades outside...and despite a hour long power outage. Many people swung by for some good BBQ and beer. Wave the Wheat was a big hit, as was Golden Pig Lager. Both kegs were tapped by 5:30 pm. For those of you who couldn't make it, never fear, there will be other tasting events.

Whole Hog Brewery would like to extend a sincere thank you to Sam and Mike for the tasty IPA. This really rounded out the beer selection. Thanks also to all those who brought their favorite 6 or 12 pack of beer...although my fridge is complete full of bottled beer (bonus).

I'd like to recognize the efforts of Assistant Brewmaster Double Dave for the tremenous help all week long to get ready for the party. Simply put, I wouldn't have been ready to entertain 25+ peopple without your help.

Whole Hog Brew Beer Tasting Party

2007-07-31T19:57:00.001-07:00

Whole Hog Brewery is hosting its first beer tasting party on Saturday August 11th. On draft will be the much acclaimed Wave the Wheat and our first ever lager beer inspired by a recent trip to Singapore, Golden Pig. Whole Hog Brewery is also glad to sponsor a home brewed IPA from local brewmaster Sam Branco. With plenty of food, friends, and of course BEER on hand, August 11th is sure to be a good time.

2007-07-26T08:59:00.000-07:00

Team Whole Hog Outside The Money At Pub Quiz Night
It was a banner day for the Whole Hog Team at The Richmond Arms Quiz Night as the team finished in a best-ever 4th place. Brewmaster Jeffray knows a lot about when and where people died, Reverend Chou knows world geography and Doublé Davíd is keen on Hogwart's. Roberto de Blanco was on quality control and exoctic foods.

Cut-N-Shoot Brew

2007-07-22T09:38:00.000-07:00

Style = Pilsner
Brew Date = July 15th, 2007
Drink Date = Aug 18th , 2007
Liquid Malt Extract = 3.75# Coppers Light malt extract
Dru Malt Extract = 3# Briess Light dried malt extract
Specialty Grain = 1.38 lbs German Pilsner Malt (1o L)
Specialty Grain = 0.63 lbs German Light Crystal Malt (2o L)
Bittering Hops = 1.0 oz of Northern Brewer (60 min)
Aroma. Hops = 1.0 oz of Hallertau Hersbrucker (5 min)
Yeast = Wyeast # 2007 Pilsen Lager
Primary = 7 days at 50 F
Secondary = 10 days at 42 F
Tertiary = 12 days at 42F
Keg Conditioning = Lager at 42 F and 15 psig for 5 days

2007-07-10T15:19:00.001-07:00

Plans Of Documentary Announced
Whole Hog Brewery have announced plans to document the brewing process of their next brew, the footage from which will be made into a short film. Roberto de Blanco has agreed to film the brewing process from start to finish to give an inside look at Whole Hog Brewery. "I'm excited about the project," de Blanco said. "We have a good crew, a good set-up and we want to bring the process to the world. The idea of a short film came to us and I couldn't resist."

No date has been set for the next brew.

Golden Pig Brew

2007-07-07T10:55:00.000-07:00

Style = Lager
Brew Date = July 3rd, 2007
Drink Date = Aug 1st , 2007
Liquid Malt Extract = 3.0# Unhopped Pale Malt Extract
Dried Malt Extract = 3# Briess Light dried malt extract
Specialty Grain = 2 lbs of German Munich Malt (6 L)
Specialty Grain = 0.5 lbs of German Munich Malt (32 L)
Bittering Hops = 1.5 oz of Hallertau Hersbrucker (60 min)
FlavoiringHops = 0.5 oz of Hallertau Hersbrucker (10 min)
Yeast = Wyeast # 2308 Munich Lager
Primary = 2 days at 68F; 5 days at 50 F
Rest = 4 days of Diacetyl rest at 70 F
Secondary = 4 days at 50 F
Keg Conditioning = Lager Near Freezing for 14 days

Year of the Pig

2007-07-07T10:40:00.000-07:00

2007 is the Year of the Pig (or Boar) in the Chinese Calender. We at Whole Hog Brewery celebrate all things swine with the introduction of our first Lager, the Golden Pig Brew. To watch over our lager beer and bring good luck, Whole Hog Brewery brought back a statue of a "golden pig" from a recent trip to Singapore's Little Chinatown.

THE FIRE PIG 2007
Active, outgoing and extroverted, Fire Pigs breathe new life into everything they do. These Pigs are vivid, motivated individuals who cannot be deterred from a goal once they have set it. They are emotional and passionate about their loved ones, their occupations and their objectives. They are bold and vivacious, unafraid to take risks despite the consequences. They make great bosses because they do work so hard and because they are so spirited. But don’t doublecross a Fire Pig. They have the ability to be quite abrasive when things don’t turn out as they planned.

Whole Hog's Refrigerator Gets a Facelift

2007-07-07T10:24:00.000-07:00

Many thanks go out to Roberto de Blanco for transforming a rusted, beat up refrigerator into a symbol of Whole Hog Brewery. The blackboard paint and the Whole Hog Brewey stickers add a fun and unique look.

2007-07-02T17:20:00.001-07:00

Late Service Makes A Come Back
Despite the rumors of this beer's demise, Late Service Holy Brew will not be put to rest. Although there was a refrigerator mishap in which the fermented brew was exposed to 85+F for an undetermined number of days, this beer has been rescued by the valiant efforts of Assistant Brewmaster Double Dave. After re-carbonating the brew last night, and some Divine Intervention, Late Service Holy Brew is a fully functional brown ale. Guess this brew lives up to it's namesake...LATE!

2007-07-01T17:18:00.001-07:00

Singapore's Best Brews

Singapore has a lot to offer in the way of unique beer flavors. That's why Whole Hog Brewery sent two of it's founding members to Singapore on a mission to visit all four microbreweries. Head Brewmaster JeffRay and Rev. Chou, Owner/Operator of the Scribewood Arms, sampled many beers in Singapore from mid May through the end of June. If you're every in Singapore, check out one of these local microbreweries:

1. Archipelago

Very good beer. They have 6 beers on tap and occasionally change out 2 of them. Must try the Sayang Saison. Not much on the way of food, but an excellent place to imbibe after a good meal. Offer the bartender $S10 and you might get some really cool glasses, just make sure you pack them well, as both of our 500ml glasses broke in transit.

2. The Pump Room

Most frequented microbrew. Uniquely handcrafted beer with good food and music. Unfortunately, the Pump Room ran out of their very tasty IPA. Try the Bohemian Lager for a strongly hopped lager. Tip: Order a 3.5 L tower of beer between 11am-3pm for only $S22...prices spike up drastically after 3pm.

3. Brewerkz

Largest selection of beer with 12 on tap. If you like IPA's try Brewwerks XTRA IPA for a strong, flavorful hop beer. Food caters to American and English ex-Pats and leaves something to be desired. Check our JeffRay's ranking below.

4. Paulaner Brauhaus

- Close to our hotel, but only visited once. If you like Paulaner beer, this is the place for you. The Paulaner Brahaus has a really cool cooper kettle and is famous as the first brew house in Singapore. Here you have two options: Paulaner Light and Paulaner Dark.

JeffRay's Top 12 Brewerkz Brewz

1. Moh Gwai (think Gremlins)

2. Hopback Ale

3. XTRA IPA

4. Golden Ale

5. Oatmeal Stout

6. Alt Beer

7. Kolsch

8. Pilsner

9. Bock Lager

10. IPA

11. Steam Beer

12. Fruitbrewz

2007-06-23T11:22:00.000-07:00

Wave the Wheat
Style = Wheat Beer
Brew Date = June 16th, 2007
Drink Date = July 7th, 2007
Liquid Malt Extract = 3.3# Briess Wheat Extract
Dried Malt Extract = 1# Briess Light Extract
Specialty Grain = 0.5 obs wheat malt
Specialty Grain = 0.5 lbs pale 2-row malt
Specialty Grain = 0.5 lbs carapils (Dextrin) malt
Bittering Hops = .58 oz Cascade (6.2 % alpha acid)
Flavouring Hops = 1 oz Cascade (6.2 % alpha acid)
Finishing Hops = 0.5 oz. Cascade (6.2 % alpha acid)
Yeast = Wyeast # 1056 American Ale
Primary = 7 days at 72 F
Secondary = 16 days at 72 F
Keg Conditioning = 4 days

2007-06-18T11:05:00.000-07:00

New Developments For Whole Hog Brewery
After a brief hiatus from brewing due to the absense of Brewmaster Jeffray, Whole Hog Brewery was back up and running with a new brew: Wave the Wheat, by Assistant Brewmaster VTesteverde. "Waving the Wheat" is a traditional celebratory activity that is done by University of Kansas athletics supporters. As you can imagine, Waving the Wheat is a rare occurrence making this a very special brew. Statistics of the brew will come available very soon.

Also, the acquisition of a refrigerator has come with with mixed results. "Late Service" Holy Brew was the unfortunate victim of a fridge malfunction and has since the been on a life-support system called inability to let go. The brewers have so much pride in the Whole Hog products that a beer with few remaining flavor qualities can, in some cases, live forever. It is unknown when or if "Late Service" Holy Brew will receive its proper burial.

2007-05-09T03:22:00.000-07:00

Debut for Maiden Brew
Maiden brew has made its way from keg to glass for the first time and the results are here. Slightly bitter at first, Maiden Brew has an alcohol content of 6.0%. The beer is moreish, as in the more you drink the better it gets! The brew can now be considered a cornerstone for Whole Hog Brewery and modifications from this original brew could comprise the heart of the Whole Hog Family of Brews.

2007-05-04T00:43:00.000-07:00

The Scribewood Arms
Here at Whole Hog Brewery we not only work for ourselves and the satisfaction of making delicious brews like Maiden Brew and "Late Service" Holy Brew, we work to bring satisfaction to the people who frequent The Scribewood Arms. "The Arms" is a home for both the beer connoisseur and the sportsman. With Whole Hog Brews on tap, billiards, table tennis and darts, not to mention Fox Soccer Channel on the flat-screen television, The Scribewood Arms is the perfect venue to feature our brews. Whether your team is Newcastle United or Leeds United, or you prefer a wheaty brew to a hoppy brew, or you just want a good game of 9-ball, The Scribewood Arms is the place to get what you need.

2007-04-27T09:41:00.000-07:00

A Few from the Latest Brew: "Late Service" Holy Brew

2007-04-23T03:48:00.000-07:00

Exclusive Tasting Results
Here at Whole Hog Brewing Co., we pride ourselves on quality control of our home brews. Once our beer has been conditioned in kegs we will provide you with the results of our quality control team's tasting of the product along with a detailed account of the properties of the beer and flavor descriptions. Our first brew, Maiden Brew, is scheduled for tasting on May 5th.

2007-04-22T10:55:00.000-07:00

"Late Service" Holy Brew
Style: English Brown
Brew Date: April 22th, 2007
Drink Date: May 15th, 2007
Malt Extract: 5.0 lbs of Amber Malt
Sugars: 1 cup Brown Sugar
Specialty Grain: Style: American Pale Ale
Brew Date: April 22nd, 2007
Drink Date: May 17th, 2007
Malt Extract: 6.5 lbs of Unhopped Pale Ale
Specialty Grain: 2 lbs. 40-L Crystal Malt; 155 F (30 min)
Specialty Grain: 2 oz. Black Patent; steeped at 155 F for 30 min.
Bittering Hops: 1 oz. Saaz (45 min.), 0.5 Hallertau (45 min.)
Finishing Hops: 0.5 Hallertau (5 min)
Yeast: Wyeast # 1098 (British Ale)
Primary: 7 days at 63 F
Secondary: 10 days at 63 F
Keg Conditioning: 4 days

2007-04-18T06:01:00.000-07:00

Whole Hog Factoid
Established in 2007
Cornerstone Brew Style: American Pale Ale
First Brew Name: "Maiden Brew"
Brewery Slogan:
"Nothing's Worth Doing Unless You Go Whole Hog"
Brew Master: Jeffray
Brew Master's Assistants: Reverend Chou, V.Testeverde
Foreign Brewing Corespondent: Jimmy
Pub Partner: The Scribewood Arms

2007-04-16T23:18:00.000-07:00

Secondary Fermentation
The maiden brew has been transferred to the secondary fermenter and according to Brewmaster Jeffray the flavor and all relevant data is on spec. The product should be ready for kegging in ~10 days. The product is as yet unnamed.

2007-04-09T12:09:00.000-07:00

Maiden Brew
Style: American Pale Ale
Brew Date: April 7th, 2007
Drink Date: May 5th, 2007
Malt Extract: 6.5 lbs of Unhopped Pale Ale
Specialty Grain: 2 lbs. 40-L Crystal Malt; 155 F (30 min)
Bittering Hops: 1 oz. N. Brewer (60 min)
Flavoring Hops:1 oz. N. Brewer (30 min) 1 oz. Spalt (15 min)
Finishing Hops: 1 oz. Cascade (5 min)
Yeast: Wyeast # 1056
Primary: 7 days at 70 F
Secondary: 16 days at 70 F
Keg Conditioning: 4 days

2007-04-03T03:38:00.000-07:00

Whole Hog Takes Shape
The critical equipment has begun to arrive at Whole Hog HQ. A stainless steel conical fermenter, 5 gallon soda kegs, CO2 cannister, plate and frame wort chiller, stainless steel brew pot, flow-through thermometer, dual gauge pressure regulator and taps. Hoses and other particulars have been purchased and the first brew is ready for start-up. The style and size of refrigeration equipment is being considered and will be purchased in the near future. Brew Master Jeffray has decided to brew an American Pale Ale to kick off the brewery and you can read all the details about the brew here.

First Post

2007-03-20T09:21:00.000-07:00

This is the first post of Whole Hog Brewery Co.
Watch this space for future news from Whole Hog Brewers as we bring flavorful home-brewed beers directly to The Scribewood Arms.