Author: Ben Farhner
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New Year Update 2018
Happy Brew Year! I’m making forward progress on the brewery build out, albeit a bit slower than I’d hoped, but I’m still on track to be brewing again by the end of January. I successfully wired up the 30A outlet and installed the GFCI breaker, so the brewery now has power. I also set up…
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New Location
This past summer, we purchased our first home in Black Diamond, WA, and did a lot of renovations, and we’re finally settled in. That means I finally have time to get the brewery set up again. I haven’t been able to brew since May, and I’m itching to boil some wort again! The house has…
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The Hopyard 2016
Last year, I purchased 3 hop rhizomes and planted them in containers, and the Underhill Hopyard was born. I used large Rubbermaid bins with holes drilled in the bottom as the containers, and built adjustable trellises for them based on an article in Brew Your Own magazine, which worked really well. I purchased Cascade, Willamette,…
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Featured Beverage: Ginger Pale Ale
I’m a big fan of ginger. I love candied ginger, ginger tea, ginger beer soda, pickled ginger—you name it. Naturally, when I saw a pale ale with ginger on tap at a local Chinese dumpling place, I had to try it. But I was left wanting more, and so I began my quest to brew…
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Featured Beverage: Table Beer
I kicked off 2016 by brewing a new recipe as part of the Alchemy series: a Belgian single that I’m simply calling Table Beer. The goal is a highly sessionable Belgian-style pale ale, brewed in the tradition of the patersbier (Dutch for “father’s beer”) that is consumed by the Trappist monks and not typically released to the public. It…