tasting

bruery tasting

i know i’ve talked in the past about my love of the bruery. i loved reading patrick’s blog as he was getting things started, and seriously enjoyed hanging out with him and tyler when we visited the brewery in the fall of ’08. they just keep churning out interesting and tasty beers, most of which don’t usually make it too close to us. but, being active traders, we’ve managed to get our hands on some. most recently, eric (Viggo) and eric (ritzkiss, aka preric) had started to amass an impressive collection. they set upon the idea of having a day to celebrate the beer from this brewery and do a giant bruery tasting.

the first battle was finding a time that worked. we knew we’d need a whole day for this one, and after a few attempts that didn’t quite get off the ground, april 10th was set. preric’s family would be out of town, so we’d have the run of his place for it.

the next question was who to invite. we thought we’d need more than 4 people, but didn’t want too many as we still wanted to have nice sized samples of each beer. 5 seemed to be the magic number, so we invited andrew (bartle) to join us.

with eric and preric providing all the beers, rob (bobsy) volunteered to cook us all dinner, and bartle and i were on snacks to keep our palates fresh and our make sure we made it through them all.

we gathered around 1pm to get things rolling. we’d bounced around a few ideas for what order to go through the beers in, and ultimately decided to go with some of the heavy hitters up front, then mellow things out a little, break for dinner, and then finish up the last few. we figured we could take our time, especially on the early ones, and if it was necessary to save the last few bottles for another day, no big deal.

it turned out to be a great day. we paced ourselves well, and when the bruery beers were done we sampled a little homebrew and then a few bottles from preric’s cellar. plenty of euchre was played (bartle thinks me may actually understand it now – i’m not entirely convinced yet). many laughs were had.

all the beers were a hit, and i look forward to the next time we can get together for another day like this.

extra big thanks go out to eric+eric for sharing all this fantastic beer.

i only took a few photos, but here they are. enjoy!

the lineup for the day. not pictured (and saved for another time) were bottles of partridge in a pear tree and two turtle doves.

a few bottles in, and rugbrod on deck.

everyone writing away, and a good look at the snacks to help get us through the day.

it was cool enough outside to have the rest of the beer sitting on the patio until we were ready for them.

past the half way point now.

more snacks and beer.

rob working on dinner: regular carbonara for the carnivores, and one with roasted red peppers and caramelized onions for the vegetarian.

the final carnage (or at least when i left). as if the brewery stuff wasn’t enough, when we finished that we started opening up other stuff.

the final list for the day:

bruery papier
bruery black tuesday
bruery autumn maple
bruery barrel-aged autumn maple
bruery white oak
bruery rugbrod
bruery hottenroth berlinerweisse
bruery saison de lente
bruery saison rue
bruery tradewinds tripel
bruery orchard white
bruery black orchard
bruery levud’s
bruery barrel-aged levud’s
biergotter monk’s elixir
biergotter barleywine
bear republic big bear black stout
fat cat old bad cat barleywine

brewing day

double quadrupel

quad quad quad. the first batch [brewday blog] back in 2007 was 5 gallons and debued on tap at volo during cask days. the 2008 batch [brewday blog] was doubled to 10 gallons, with half getting aged on calvados oak and corked + caged and the other half going on tap at my place. after the success of both, we knew it’d make a comeback this year. we decided to double it again and make 20 gallons. while we usually do 20 gallons on a typical brewday, this was the first time we’d done 20 gallons of a single recipe. our gear can’t handle a single batch that big, so it was brewed up as two separate but identical 10 gallon batches to be blended back together later. there was a slight shift in the bittering hops, but otherwise the final recipe was about the same as the last two years.

peter/icemachine joined us for the brewday. we like helping teach other brewers how all-grain works and always appreciate an extra brewmonkey to help along the way.

the brewday went pretty smoothly. the mill was being a little grouchy since it’s overdue for being oiled, so between batches i applied a couple of drops of vegetable oil and ran some old grain through to make sure it was clean. much smoother the second time around. aside from that it was business as usual.

the mill filled up and rolling through the first batch of grain.

the grain for both batches, one in blue and the other in red. these bins from ikea are really handy.

first batch awaiting strike water. the mash was basically right up to the top on this one. one of those times when having a second 15.5gal keggle would be helpful. most of the time these 50 litre/13gal keggles work fine, or we can juggle things so the bigger batch is in our big keggle, but with two identical big batches we had no other choice.

peter cleaning one of the little keggles and me looking on. at this point we had two batches mashing and were about to get our sparge water heating. it was all-pots-on-deck here.

fast forward to the end of the mash. batch #1 had just finished vorlauf and we were collecting first runnings for the magic elixir. here eric was adding the first bag of demerara. yeah, i said first bag – a total of 8.5 pounds were used. i love the character that demerara adds to dark belgians.

more first runnings being collected.

we decided it was beer-thirty and poured a pitcher of our gonzo clone.

me adding the rest of the demerara as we started to collect the first runnings from the second batch.

once we were done collecting runnings it was time to get the magic elixir boiling. as soon as it approached a boil it immediately boiled over. we tried dropping the temperature down, but it boiled over again. it was about to boil over for a third time when we decided this was going to be annoying. we generally don’t skim the elixirs, but in this case we had to. after a few minutes of clearing off the hot break we were able to get a good strong boil going without it boiling over (for now anyway). later on it still boiled over a couple of times, but it was mostly hassle-free.

you can see the mess it was making down teh sides and on the inner rim of the keggle. we had to clean the burner out a couple of times along the way.

eric was pretty excited about the double batch of quad and had to throw up a double set of horns as a result. peter was in the background helping out with the sparging.

we discovered a giant spider in the corner of the garage. however, since he had already caught two yellow jackets in his web, we figured he was helping us out and we left him alone.

the elixir getting angry again. at this point it had boiled down and had over 2gal of headspace, yet still managed to boil over a couple more times.

another view of the carnage on the keggle. from about 6.5 gallons initially it was down below the center weld of the pot, so somewhere under 4 gallons. we usually let them boil a little longer, but we needed the second burner for the second batch.

we split the elixir between the two batches, slowly adding it back to the boiling wort.

batch #1 chilling out and #2 boiling away.

brewday lunch: some badass sausage, potato, and cabbage soup, homebrew, and a few bottles that peter brought from highlander brew co.

peter, the brew monkey for the day.

one last shoot of the beers in the same state as above. by now we were almost done boiling #2.

we took the yeast cake from our dubbel [brewday blog] and split it in two for these batches. we ended up with about 22 gallons of sweet tasty quad wort at an OG of 1.102 – right on target for both gravity and volume. after oxygenating them it was no time before the yeast were going nuts. by morning both fermenters were blowing off and making a mess. the basement smelled heavenly. can’t wait until we can drink it!

hops

markham hops 2009

we’re into the fourth year of hop growth (2008, 2007, and 2006 harvests), and it hasn’t gone all that well. about a month back i noticed that my centennial plants were covered in bugs. the few cones that had formed were turning black and the plants themselves were in pretty rough shape. i climbed up the ladder to see if there was anything worth salvaging, but it was too late. i ended up cutting the 4 of them down and disposing them, hoping that they wouldn’t cross over to the cascades. already half my expected harvest was gone.

luckily, the cascades seemed more resistant to the bugs and still seemed to be progressing well. the harvest didn’t look as big as the previous year, likely due to a combination of another cool summer and too much shade from the tree in my neighbour’s yard that has grown significantly in the last two years. as usual, labour day weekend seemed to be about the right time for me to harvest.

jenn and i harvesting.

the rest of the cascade vines on the ground.

cascade hops! pretty good sized cones this year, even if the total harvest was small.

eric found a little one.

me harvesting away.

the final haul. i think this is about half of what we got last year. hopefully next summer will be better!

barrel, equipment

barrel aging in markham

barrel aged beers… they can range from the wild and funky beers of belgium to things like bourbon and brandy barrel aged beers in the US and everything in between. eric and i have been talking about doing some barrel aging for a while now, and have done a bunch of successful experimenting with oak cubes (plain oak in the oaked wee heavy, merlot + oak in the merlot stout, plain oak and bourbon + oak in parts of the breakfast brown ale, calvados + oak in half of the 2008 monk’s elixir, and brandy + oak in the old toby), but the idea of using a real barrel is just more exciting.

eric got an old wine barrel from his dad, somthing like 10 gallons in volume, and we had aspirations to try putting it to use. however, after being dry for many years, we just couldn’t get it to hold a seal. we spent days trying to tighten up the rings and filling it with water, but a few of the gaps just didn’t seem like they were ever going to close. we figure we can still take it apart and turn it into a whole bunch of oak staves, but our quest for an actual barrel was still on.

we’re fans of applewood, a great little winery just up the road in stoufville. they make some pretty awesome stuff using entirely fruit and honey from ontario. mead, port, ciders, fruit wines, and all sorts of other cool stuff. eric and i first made a visit to them on a saturday afternoon back in december ’08. after chatting with Matt for a few minutes and mentioning brewing he immediately said “you aren’t those hopocalypse guys, are you?”. we got a bit of a laugh out of that and ended up staying and chatting with him until an hour after they’d officially closed for the night. we both walked out with a box of their stuff and i think some of it didn’t even last the weekend.

since then we’ve visited a few more times and eric has talked with Matt via email. we’ve been looking at getting a barrel and since he regularly uses them, we figured he was a good resource about where to get them and how to maintain them. well, as it turned out Matt recently emptied one of his barrels, a 47 litre medium toast american oak barrel, and asked us if we could put it to use. the barrel has held one of his meads for the last year and we thought that could work well with a beer, so we jumped at the chance. Matt’s only request was that we hook him up with the final result from whatever we put in the barrel. sounds like a great deal to me.

so in late august jenn and i dropped in, restocked on some iced apple liqueur and other treats and picked up the barrel. it actually still had a wee bit of mead still in the bottom and it smelled amazing. this was going to be cool!

back in october of ’08, eric had a batch of his pumpkin ale that he put into a cask for sharing at chris+kyoko’s halloween party, so i threw together a quick stand for it. as it turned out, that stand was a great size for holding the newly-acquired barrel.

now for what to put in it. we knew we’d need something higher-gravity to hold up to the barrel and the mead character. the next brewday was already planned out, so we didn’t really have anything new to put in, but we did have a few beers aging in secondary. notably, we had my half of our most recent old ale and russian imperial stout. we both immediately thought of firestone walker and their anniversary beers, which are blends of several barrel aged beers. we figured that both the RIS and old ale would work well with the barrel, and would get us most of the volume we’d need to fill it. eric and i decided we’d put them in and just split his previously bottled half of each batch. we also had the gonzo clone ready to go to secondary, so we used some of that to top it off and dry hopped the rest.

the first problem was how to fill the barrel. to siphon we needed to get the fermenters up higher than the barrel, so we improvised with some wood i had in the basement and one of our brewing pots. looked risky, but did the trick. sounds like a good reason to finally build a rig for moving beer with co2.

eric posing as the first thread, the old ale, starts going in.

a little closer view.

my turn.

second thread, the ris, going in.

checking the fill level as we approach the end of the RIS. it was already smelling pretty damn good.

the barrel, full and ready for a long rest.

so now we just wait. it smells pretty excellent right now. we’re going to check on it from time to time and see how it progresses. we also thought it would be neat to add a little of every beer we make between now and whenever we bottle it. you likely won’t taste the other beers, but it’ll be neat to know that we’ve got something like a year’s worth of beer going into the barrel. we’ll keep you posted on how it progresses.

brewing day

5 hour solo

On saturday September 5th we brewed up 10 gallons each of saison and dubbel. The next day Russ was at a family BBQ, and I was kicking around with nothing to do. Jenn asked me why I didn’t brew during the day, and I had no good answer. With no work the next day, I decided it would be a good idea! This was around 4:15 in the afternoon, so I knew it would go late, but that’s never stopped me. I’ve been wanting to do a nice dry Irish stout for quite a while, and figured this would be a good opportunity to test a new recipe. I consulted Designing Great Beers to get a feel for the recipe, and went to the basement to take a look at ingredients. Luckily we had everything I needed. I had to switch out regular chocolate malt for a bit of chocolate rye malt we had left, but I didn’t think half a pound would make any difference if it was rye or not. I weighed out the total bill of 8 pounds of grain and got things ready in the garage. It really is pretty funny dealing with tiny amounts of grain after some of our monster brewdays of late. I think from coming up with the recipe to mashing in was about half an hour.

The crushed grain awaiting mash water.

Fast forward to me starting the vorlauf and rinsing the rest of the sugar our of the mash tun.

Adding the mash to the tun.

Stouty goodness!

me cleaning the keggle in preparation for sparging.

Checking the runoff while vorlaufing.

Adding the first runnings back in while it cleared up.

Now its ready for the sparge.

Looking pretty good going into the keggle.

Stout coming up to a boil.

You’re gonna die, clown!

Everything was cleaned up, wort oxygenated, and yeast pitched and done by 9:15 pm. From recipe formulation to done in the house in under 5 hours is pretty good I think. Solo brewing isn’t so bad when working with 5 gallon batches, I think I’ll have to do it again!

brewing day

saison + dubbel

well, the brewing year has started its turn toward cooler temperatures, and we hadn’t had a chance to use our saison yeast yet. with the temperature forecast looking a little warmer over the next few days, we decided it would be a good time to reprise last year’s dirty ape saision [brewday blog], this time with different ops and a different yeast strain. the final result was dirty ape 2. if the weather cooperates we might even get another hot stretch and be able to use the yeast cake for another super saision…

looking ahead to our next brewday, we really wanted to bring back our very popular quad. last year we made our little monk dubbel [brewday blog] to generate a big yeast cake for it. this year we figured that would be a good idea to do again, so we brewed up another little monk.

this is one of those brewdays where we were busy and didn’t really remember to take many pictures, but here they are anyway.

both beers mashing and some sparge water coming up to temp.

saison.

dubbel.

getting ready for the dueling sparges.

eric adding the sugar into the saison.

spinnakers blue bridge dipa, ready for review.

both beers done boiling. the one on the left was done boiling and ready to transfer, the one on the left was chilling.

another brewday done. the saison stayed in the garage to ferment in the warmer temperature and the dubbel went down to the basement.

brewing day

dunkel + gonzo

after our last brewday we had a couple of fat yeast cakes and we were looking for a way to use them. it seemed a logical choice to take the weizen cake (from our first single decoction) and amp it up for a double-decocted dunkel – and while we’re at it, why not add a bunch of rye and make it a dunkelroggenweizen?

since eric was off and running with his dunkelroggenweizen, i thought it would be a good time to bust out a recipe i’ve had for a while: a clone of one of my favourite beers, flying dog‘s gonzo imperial porter. i haven’t been able to get my hands on their VSS yeast strain from wyeast, but figured the london iii strain that we used in the esb would work pretty well in its place. a little tweaking and the gonzo recipe was done.

there was only one problem with this plan – i didn’t have anywhere near enough cascade for the porter, and i couldn’t find any rice hulls for the dunkel. after a bit of a scramble i found mashing heads, an online homebrew shop out of london, ON. Steve was super helpful, rushing the order out the next day and even finding all the cascade i needed for the gonzo recipe! thanks guys! i know they’ll be getting more of my business in the future.

eric firing up the burners, likely warming up some strike water, and jp looking on.

radical brewing, and my simplified step-by-step notes based on their description of the sweimaischverfahren – that’s a double decoction mash for those not up on their german.

all hands on deck. eric and jp working the mash for the dunkel while i work on the porter.

me rockin’ a new bull & bush tshirt.

vorlauf done on the porter and collection started. damn that shit was black!

the joy of decoctions: non-stop stirring for hours on end. we setup a char beside the burner to make it a little easier. here’s eric taking a shift.

and now jp’s turn. we really gotta say thanks to jp. we threw all sorts of brewmonkey chores at him – including a hefty portion of stirring the decoction – and he kept at it. i’m sure our arms would have fallen off if not for the extra help.

i think this was the dunkel after adding in some rice hulls to make sparging easier. we did that just before bringing it to mash out.

me throwing out the horns. i was pretty excited at how the porter was progressing.

the final bit of stirring on the second decoction step. you can really see how much it had darkened in the first shot.

boil hops for the porter. 10oz in the boil, including 6oz of cascade at flameout. and that’s before the 8oz of cascade that’ll go in as dry hops.

eric and jp giving the dunkel its final bump to mash out temperature.

porter approaching a boil.

mmmm, dunkelroggenweizen.

a good look at the dunkel after getting it to mash out temperature.

after getting the decoction out of the way eric decided it was time to light up a cigar, a recent acquisition as part of the gentlemen’s club BIF.

both beers boiling away. we had to move them inside once the rain started coming down more steadily.

eric giving the horns for our russian imperial stout. eric corked+caged his half. mine was still sitting in secondary waiting for me to do something with it.

yeah, it looks pretty badass.

porter going into the fermenter.

i guess at this point we got busy with the final cleanup and didn’t take a final picture of the dunkel. the brewday finished up just fine, and the decoction was a success. would you have expected any less?

brewing day

weizen + landlord

Since the weather has been warm, we wanted a couple beers on tap that were good and sessionable. Russ and I had been kicking around doing a weissbier for quite a while, and a while ago my British friend Sid brought back a bottle of Timothy Taylor Landlord, a quintessential British pale ale. After trying it, I realized it was pretty amazing and wanted to do a clone. I did a bit of research and put together a recipe.

For the weiss, we picked up the Wyeast 3056 and a bag of Weyermann malted wheat from Gilbertson and Page, and we were ready to rock. Some time ago I consulted a bit with Michael Hancock of Denisons about an approximate grain bill for a weissbier, so we went with about 45% wheat, and the rest pilsner and Munich. Now, we never really do anything half-assed, so we decided to do a proper decoction mash for the first time, which constitutes heating up a portion of the mash and resting it, then boiling and adding back to the main mash, (hopefully) bringing the total volume up to your final saccharification temperature. Not only twice as long as an infusion mash, decoctions are about five times the work, as the portion that is heated and boiled needs to be constantly stirred to prevent scorching.

The Landlord clone was quite a bit easier. Very simple malt and hop bill, and shooting for an ABV around 4%. Saturday morning rolled around and we measured out our grains and scheduled around having to do a decoction for the weissbier.

Doing the acid rest on the weissbier, wheat looks really weird and milky at first.

Throwing up the horns on the weiss, a lot of the particles settle down and it leaves this strange clear layer on the top.

Extreme close up! Whaaaaa!

Russ stirring the decoction and bringing it up to its rest temperature.

My turn! This was while the decoction was boiling. Pretty annoying and chunks of hot grain pop out on you.

Checking the temp on one of the beers, I’m not sure which but I think its the weiss.

Skimming some skum!

A delicious pesto pasta salad Jenn whipped up for the brewday lunch.

I believe that is the Landlord clone being sparged in the bucket tun.

Russ found a piece of candy in his pocket.

Or maybe he just had a sip the Ballast Point Victory at Sea Imperial vanilla coffee porter, it was excellent! Thanks Dyan.

Filling the keggle with some pale ale.

I think that beer is the Sonoran Old Saguaro barleywine, really interesting cactus-like flavour. Thanks Greg!

Me reviewing.

Russ cleaning something like a good brewmonkey.

Pictures seemed to stop during most of the action, but the gist is we nailed all our targets and ended up with full fermenters of weissbier and Landlord clone pale ale. The decoctions are a bit of a pain and some say nobody really notices the difference, but I could definitely taste a bigger malt presence than with most weissbiers. Once cleaned up and in the house, we cracked open some more beers.

Cigar City Brewing Maduro, Vanilla Maduro and Espresso Maduro that Russ picked up in a trade. Real cool mini growlers. Under Florida law, growlers have to be 32 oz and under, or 128 oz and bigger. I wish I had a 128 oz growler of Vanilla Maduro!

PBR can’t survive an encounter with such delicious beverages!

All three Maduros in a row.

brewing day

old toby

Originally I was supposed to be off to hotter climates for the second to last week of June, but due to a series of unfortunate circumstances it was canceled and I was left with a week off of work to do nothing. This gave me the perfect opportunity to solo brew with the big guy off at work. I had been kicking around the idea for a big English style barleywine for a while, with some vanilla beans and smoked malt. I wanted something like a JW Lee’s Harvest ale or Midnight Sun Arctic Devil, lots of sweetness and very rich. I still wanted it to have a big bitter background though, and used US-05, so it’s a bit of a hybrid American/English barleywine. I thought the smoke might lend a neat element and had been playing around with the idea of adding dried tobacco leaves after trying the awesome Church Key Tobacco Road at Cask Days 2008. I decided to call it Old Toby, an homage to the finest leaf in the Southfarthing! I’m still debating adding the tobacco leaves I acquired, but don’t want to kill anyone with nicotine poisoning so research is in order. So I decided it would be good to soak some oak cubes in brandy and add those to the secondary. Anyways onto the brewing. Got up bright and early and weighed out my grains. This one was a monster! Just over 25 pounds of grain for a 5.5 gallon batch.

Me mashing in I assume.

Checking mash temp on the Old Toby.

I like the solo brews!

Delicious barleywine mash goodness.

Delicious homemade cured salmon sandwich goodness.

Vorlaufing the Old Toby, I guess it was hot enough out to lose my shirt.

I collected some wort for a magic elixir.

PBR and sunscreen, essentials of a summer brew day.

Definitely a nice colour!

Not sure what I was looking at, but get in line ladies.

A pound of organic Muscovado sugar from the market, to be added to the magic elixir.

Adding the Muscovado to the elixir, boiling these first runnings down to caramelize.

Elixir looking pretty angry, I believe I boiled 2.5 gallons down to about 1.5 gallons.

Our sweat is the secret ingredient to award winning beers.

Chilling down the Old Toby.

Some delicious looking barleywine going into the fermenter.

All in all a successful solo brewday. Slightly missed my OG, but not by much.

festivals

dark lord day 2009

what would april be without another road trip down to munster indiana for dark lord day? this year’s trip started at my place in markham. we stopped to drop jenn off in stony point, then got back on the highway and headed for the detroit/windsor tunnel. after crossing we stopped at the detroit beer company for growlers, then popped up to kuhnhenn for more growlers. we didn’t linger long at either location and pretty much drove straight through to the “pre-DLD” party at flossmoor station. most of the usual suspects were around, and a few new ones that i’d yet to meet in person. after a few hours things started to die down and we headed off to our hotel in munster for the night. pints of alpha king across the parking lot from the hotel served as a a good nightcap.

saturday morning we loaded the cooler up with beer and ice and made the short drive over to three floyds. unlike in past years, the local police were helping out to direct traffic and get people parked. in general, it’s a good thing, but it also meant that we had to park a decent ways from the brewery and make the long walk with the very heavy cooler. we’ve had good luck with close parking the last two years, so i guess we got a little spoiled. a 48qt cooler full of beer and ice is damn heavy!

we had both setup some trades ahead of time as well as a small tasting with alex/rhinos00 and some of his friends from ohio. we ended up basically setting up camp with them, dropping the cooler and lawn chairs and pretty much staying in that one spot all day. saw tons of familiar faces and shared many fine brews. the weather was lovely, a gentle sprinkling of rain here and there, but otherwise pretty nice.

it was confusing that people were still lining up at the crack of dawn – considering everyoen had golden tickets and was guaranteed to get their allotment of dark lord there was no point to spend 4+ hours in line before they opened the doors for sales. i waited until about mid-afternoon, filled up a couple glasses of dark lord (one from each golden ticket) and decided to hop in line. i still figured the line was going to disappear, but thought it would be good to get up and walk around for a bit, so i did. i think it took all of 30 minutes to get through the line (which moved even faster than in past years) and drop the beer off at the car. we were allowed to buy 4 bottles per golden ticket, and since you were allowed two golden tickets that meant the per-person allotment was up to 8 bottles this year from 6 in previous years. one of the guys we were hanging with (chris) didn’t have a golden ticket and was really just there for the fun of it, but i told him i’d give him two of mine at cost since i was only really expecting 6 bottles anyway. by about 4pm there was no lineup left and they started selling additional golden tickets to anybody who wanted one, so i grabbed another golden ticket and another 4 bottles. when 6pm rolled around there was still no lineup and plenty of dark lord left, so they opened it up for anyone to purchase without a golden ticket. i grabbed a couple more bottles to round out an even case of 12. eric did roughly the same thing as i did, ending up with something like 15 bottles, bringing a few back to ontario for someone who bought a golden ticket and was unable to use it.

somewhere around 6:30 the wind changed direction and the temperature suddenly dropped to unpleasant levels. we took that as our cue to pack up and head back to the hotel to find some dinner. after a couple more pints of alpha king and a solid meal we walked back to the hotel and found a bunch of fellow beer geeks had set up camp in the common area and were continuing the beer tasting spirit from dark lord day. we polished off the remains of our growlers from detroit beer company and pulled out a few other bottles, including some homebrew. the gold medal and best-of-show winning old ale was a big hit. somewhere around here i decided i should probably try to get some sleep, knowing i still had a long drive ahead on sunday.

on sunday morning we reorganized the car and got everything packed in for the drive home. after a solid breakfast and a few cups of coffee we headed out. we drove pretty much straight through to the border, then rested in stony point for a bit before continuing on to toronto. we dropped eric off and continued home.

total distance traveled: 1783.9km.

this was a lighter year for me. in past years i had a ton of trades setup and spent most of my time running around taking care of that rather than just relaxing and enjoying the day. so this year i only had a few small trades setup with past trading partners, and i took care of half of them at flossmoor on friday night. i think my final haul when i got home was about 2.5 cases of beer and a couple of growlers. quality over quantity this year i guess.

another great road trip to dark lord day. already looking forward to the next one!

i didn’t take many photos, but chris and ryan/rgtravers were nice enough to send me a few that they took, so i’ve added them in here.

the sweet dark lord day banner.

i took these for jenn. she likes root beer, and since she doesn’t come along on the dark lord day roadtrip she missed out on it. signage from the train car at flossmoor.

our badass cooler at DLD. every time we’d pull a bottle out, there’d be another one to go back in its place. we shared many fine brews with many fine people on this day.

eric and some of the folks we were hangin’ with. chris with the cowboy hat, alex/rhinos00 having a drink, alex’s buddy (who’s name is escaping me), eric/Viggo, and april/Aprilluvsbeer.

me and the ohio crew.

part way through the day eric let aliza/naproxen borrow his jacket in exchange for her sunglasses. he added the ponytail to complete this excellent look.

the line heading in to buy dark lord

me fighting to get the cork out of the killa gorilla. when we were first figuring out corking+caging, a few of the corks ended up in a little deeper than others, and thus a little more difficult to remove. ryan/rgtravers ended up working it free.

closeup shot of my sweet label. this one went over really well. in fact, ryan said it was one of his favourites of the weekend. high praise indeed!