Thoughts about beer, home brewing, and whatever else comes to mind. var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-17405577-3’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })();Tumblr (3.0; @beerrepository)http://thebeerrepository.com/<img src="http://24.media.tumblr.com/tumblr_lk7vipJy6i1qghsqpo1_500.jpg"/><br/><br/><p><a href="http://dadsaretheoriginalhipster.tumblr.com/post/4932119917">dadsaretheoriginalhipster</a>:</p> <blockquote> <p>Your dad was into craft beer before you were and he has one of the best breweries around to prove it. He was the MacGyver of making drunk, the Mozart of all things malt. He could bottle a beer with one hand, seduce your mother with the other and still never spill a drop.</p> <p>So hipsters, next time you’re belly up to the bar, scratching your beard and staring at the tap selection like it was an assortment of Levi’s skinny jeans, remember this…</p> <p>Your dad knew beer before you did and you can taste his knowledge on your local tap by ordering a Bell’s.</p> <p>Much Thanks to Laura B. for submitting Larry Bell of Bell’s Brewery.</p> <p>I tip my cycling cap and raise a glass of Oberon to you sir. You brew a beer that reminds me of being home in Michigan.</p> </blockquote>http://thebeerrepository.com/post/4956428439http://thebeerrepository.com/post/4956428439Tue, 26 Apr 2011 10:14:35 -0400<img src="http://30.media.tumblr.com/tumblr_lgdofbfGYa1qd8vobo1_500.jpg"/><br/><br/><p>Bing Grand Cru (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/3208352956http://thebeerrepository.com/post/3208352956Wed, 09 Feb 2011 20:35:37 -0500<img src="http://27.media.tumblr.com/tumblr_lg2hpkareY1qd8vobo1_500.jpg"/><br/><br/><p>Great Lakes Dortmunder Gold (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/3095484959http://thebeerrepository.com/post/3095484959Thu, 03 Feb 2011 19:36:58 -0500<img src="http://25.media.tumblr.com/tumblr_lfywjhV2D21qd8vobo1_500.jpg"/><br/><br/><p>Enjoying a @newbelgium Sahti (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/3059329837http://thebeerrepository.com/post/3059329837Tue, 01 Feb 2011 21:06:55 -0500<p><span> <ul> Here are my Top 13 beers I am looking forward to this year at Winterfest. I was shooting for Top 10 but there is just so many interesting offerings that I just pulled a Big 10 and kept going. </ul><ul><br/></ul><ul> Barley Island<br/><span x="y">Barrel-Aged Muscles From Brussels</span> | Belgian Black IPA<br/>12.0% ABV 80 IBU firkin tent<br/>A strong Belgian dark ale with a mix of dark malts and Belgian candi sugar in <br/>the kettle. 4 different hops featuring Citra and Amarillo. Aged in a Buffalo Trace <br/>Distillery bourbon whiskey barrel for 10 months.<br/><br/>Bier<br/><span x="y">Problem Child IPA</span> | American IPA<br/>7.3% ABV 90 IBU 1.072 OG on tap<br/>2006 Beer Geek Challenge Winner Sean Tucker joined Bier to brew his winning <br/>IPA that was never brewed commercially.<br/><br/>Brooklyn Brewing<br/><span x="y">Local 2</span> | Belgian-inspired Strong Dark Ale<br/>9.0% ABV<br/>Our special Belgian yeast adds hints of spice to the dark fruit, caramel, and <br/>chocolate flavors. After 100% bottle re-fermentation, the beer reveals a marvelous dry complexity, enjoyable by itself or at the dinner table.<br/><br/>Boulevard<br/><span x="y">Tank 7 Farmhouse Ale</span> | Saison / Farmhouse Ale<br/>8% ABV 38 IBU 17.3 OG bottle<br/>Most breweries have at least one piece of equipment that’s just a bit persnickity. <br/>Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on 17<br/>a traditional Belgian-style farmhouse ale, the perfect combination of elements <br/>came together in that very vessel. You could call it fate, but they called it Tank 7, <br/>and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy <br/>notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry <br/>finish.<br/><br/>Figure Eight Brewing<br/><span x="y">Ro Shampo</span> | Imperial Red Ale<br/>7.5% ABV on tap<br/>Brewed with four varieties of hops and a blend of 6 malts, this is well balanced <br/>with a nose that evokes thoughts of toffee, fine whisky, and cotton candy while <br/>finishing with the satisfaction of a taffy apple on a warm autumnal day.<br/><br/>Goose Island<br/><span x="y">Pere Jacques</span> | Belgian Style Abbey Ale<br/>8% ABV 26 IBU bottle<br/>Brewed with loads of malt and Belgian yeast, Pere Jacques is a wonderfully <br/>fruity, malty ale. Pere Jacques’ complex flavors stand shoulder to shoulder with <br/>the Belgian Dubbels enjoyed in the world’s finest beer bars. At the dining table <br/>it’s the perfect alternative to a glass of vintage port.<br/><br/><span x="y">Big Boris Barleywine</span> | American Barleywine<br/>9.12% ABV 70 IBU firkin tent<br/>Our own cult classic, Big Boris sports subtle changes in each year’s brew. This <br/>year’s version was brewed with pale and crystal malts and hopped with Chinook. <br/>Aged for a full 6 months prior to serving, this year’s brew bursts with ripe fruit <br/>flavors followed by a firm bitterness and a touch of alcohol warmth. Great <br/>today, should be much better in 5 or 10 years- if we can wait that long!<br/><br/>New Albanian<br/><span x="y">C2</span> | Smoked Belgian Dark Strong Ale<br/>10.7% ABV 20 IBU on tap<br/>New Albanian, O’Fallon and Schlafly collaboration served at the NABC Booth <br/>circa 17:00. C2 is a malt-forward bomb of a beer, with the batch split into 33<br/>various wine casks for aging. Two of the wine casks are Missouri-built, and spent <br/>five years in Napa Valley aging Silver Oak Cabernet. The other two wine casks <br/>are Kentucky-built and have been at the Huber Winery in Southern Indiana <br/>aging various Ports for the last 12 years. <br/>Once fresh fig season arrived in September 2010, a portion of figs were smoked <br/>and then the figs were split up and added to one of each of the two varietals <br/>of wine casks. The barrels have aged eight months total, and the batch will be <br/>blended back together in early January to age a short time together before being <br/>packaged for draft. <br/>C2 will be released in mid-January or thereabouts. There are only 8 bbl of C2, <br/>so it will be an extremely limited release.<br/><br/>People’s Brewing<br/><span x="y">Aberrant Amber</span> | American Amber/IPA<br/>5.5% ABV 48 IBU on tap<br/>American Style Amber with an twist. We started with a classic Extra Special <br/>Bitter, 22% Caramalt giving it an Amber hue. We then added a large addition of Amarillo and Centennial hops for the bittering and dry hopped with <br/>Amarillo, giving it notes of grapefruit and tangerine. The complexity of the <br/>malts and hops in this beer make it a great ale for anyone who loves flavor. <br/><br/>Sun King<br/><span x="y">Cuvee de Sun King</span> | Flemish Brown Ale<br/>5.3% ABV 23 IBU on tap<br/>Our first ever sour, Cuvee de Sun King was aged in Oak barrels for 6 months <br/>with three unique Belgian souring bacteria. It is tart, crisp and delicious.<br/><br/><span x="y">Walking on the Sun</span> | Chile Cream Ale<br/>5.3% ABV 20 IBU on tap<br/>Walking on the Sun is our cream ale that was infused with a combination of <br/>Jalapeno, Habanero and Ghost peppers for a uniquely spicy drinking sensation.<br/><br/>Upland<br/><span x="y">Lambics</span> | Belgian-style Lambic<br/>Our lambics start with a turbid mash of unmalted wheat, are fermented with <br/>Brett and lactic bacteria, and aged in oak for over a year. Whole fruit, sourced <br/>locally whenever possible, is added to impart enticing aromas and flavors. After <br/>aging several more months, we bottle condition it for a zesty carbonation.<br/><br/><span x="y">Dantalion</span> | Dark Wild Ale<br/>Dantalion is the result of an experiment in the darker regions of sour brewing. It <br/>is a dark brown, mysterious Brettanomyces-fermented brew, with a light blend <br/>of spices that reveals highlights of citrus and licorice. Aged in oak for approximately 18 months and bottle conditioned.<br/><br/>Also Great Fermentations is doing some experimenting with Blichmann’s Hop Rocket, using different hops to infuse some beer with, should be pretty cool<span class="__wave_paste" data-wave-annotations="15,48,style%2FfontWeight,bold:329,346,style%2FfontWeight,bold:543,550,style%2FfontWeight,bold:839,859,style%2FfontWeight,bold:1540,1549,style%2FfontWeight,bold:1846,1858,style%2FfontWeight,bold:2219,2239,style%2FfontWeight,bold:2718,2720,style%2FfontWeight,bold:3719,3733,style%2FfontWeight,bold:4185,4202,style%2FfontWeight,bold:4412,4430,style%2FfontWeight,bold:4646,4653,style%2FfontWeight,bold:5003,5012,style%2FfontWeight,bold:" data-wave-xml="Barley Island<line></line>Barrel-Aged Muscles From Brussels | Belgian Black IPA<line></line>12.0% ABV 80 IBU firkin tent<line></line>A strong Belgian dark ale with a mix of dark malts and Belgian candi sugar in <line></line>the kettle. 4 different hops featuring Citra and Amarillo. Aged in a Buffalo Trace <line></line>Distillery bourbon whiskey barrel for 10 months.<line></line><line></line>Bier<line></line>Problem Child IPA | American IPA<line></line>7.3% ABV 90 IBU 1.072 OG on tap<line></line>2006 Beer Geek Challenge Winner Sean Tucker joined Bier to brew his winning <line></line>IPA that was never brewed commercially.<line></line><line></line>Brooklyn Brewing<line></line>Local 2 | Belgian-inspired Strong Dark Ale<line></line>9.0% ABV<line></line>Our special Belgian yeast adds hints of spice to the dark fruit, caramel, and <line></line>chocolate flavors. After 100% bottle re-fermentation, the beer reveals a marvelous dry complexity, enjoyable by itself or at the dinner table.<line></line><line></line>Boulevard<line></line>Tank 7 Farmhouse Ale | Saison / Farmhouse Ale<line></line>8% ABV 38 IBU 17.3 OG bottle<line></line>Most breweries have at least one piece of equipment thats just a bit persnickity. <line></line>Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on 17<line></line>a traditional Belgian-style farmhouse ale, the perfect combination of elements <line></line>came together in that very vessel. You could call it fate, but they called it Tank 7, <line></line>and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy <line></line>notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry <line></line>finish.<line></line><line></line>Figure Eight Brewing<line></line>Ro Shampo | Imperial Red Ale<line></line>7.5% ABV on tap<line></line>Brewed with four varieties of hops and a blend of 6 malts, this is well balanced <line></line>with a nose that evokes thoughts of toffee, fine whisky, and cotton candy while <line></line>finishing with the satisfaction of a taffy apple on a warm autumnal day.<line></line><line></line>Goose Island<line></line>Pere Jacques | Belgian Style Abbey Ale<line></line>8% ABV 26 IBU bottle<line></line>Brewed with loads of malt and Belgian yeast, Pere Jacques is a wonderfully <line></line>fruity, malty ale. Pere Jacques complex flavors stand shoulder to shoulder with <line></line>the Belgian Dubbels enjoyed in the worlds finest beer bars. At the dining table <line></line>its the perfect alternative to a glass of vintage port.<line></line><line></line>Big Boris Barleywine | American Barleywine<line></line>9.12% ABV 70 IBU firkin tent<line></line>Our own cult classic, Big Boris sports subtle changes in each years brew. This <line></line>years version was brewed with pale and crystal malts and hopped with Chinook. <line></line>Aged for a full 6 months prior to serving, this years brew bursts with ripe fruit <line></line>flavors followed by a firm bitterness and a touch of alcohol warmth. Great <line></line>today, should be much better in 5 or 10 years- if we can wait that long!<line></line><line></line>New Albanian<line></line>C2 | Smoked Belgian Dark Strong Ale<line></line>10.7% ABV 20 IBU on tap<line></line>New Albanian, OFallon and Schlafly collaboration served at the NABC Booth <line></line>circa 17:00. C2 is a malt-forward bomb of a beer, with the batch split into 33<line></line>various wine casks for aging. Two of the wine casks are Missouri-built, and spent <line></line>five years in Napa Valley aging Silver Oak Cabernet. The other two wine casks <line></line>are Kentucky-built and have been at the Huber Winery in Southern Indiana <line></line>aging various Ports for the last 12 years. <line></line>Once fresh fig season arrived in September 2010, a portion of figs were smoked <line></line>and then the figs were split up and added to one of each of the two varietals <line></line>of wine casks. The barrels have aged eight months total, and the batch will be <line></line>blended back together in early January to age a short time together before being <line></line>packaged for draft. <line></line>C2 will be released in mid-January or thereabouts. There are only 8 bbl of C2, <line></line>so it will be an extremely limited release.<line></line><line></line>People's Brewing<line></line>Aberrant Amber | American Amber/IPA<line></line>5.5% ABV 48 IBU on tap<line></line>American Style Amber with an twist. We started with a classic Extra Special <line></line>Bitter, 22% Caramalt giving it an Amber hue. We then added a large addition of Amarillo and Centennial hops for the bittering and dry hopped with <line></line>Amarillo, giving it notes of grapefruit and tangerine. The complexity of the <line></line>malts and hops in this beer make it a great ale for anyone who loves flavor. <line></line><line></line>Sun King<line></line>Cuvee de Sun King | Flemish Brown Ale<line></line>5.3% ABV 23 IBU on tap<line></line>Our first ever sour, Cuvee de Sun King was aged in Oak barrels for 6 months <line></line>with three unique Belgian souring bacteria. It is tart, crisp and delicious.<line></line><line></line>Walking on the Sun | Chile Cream Ale<line></line>5.3% ABV 20 IBU on tap<line></line>Walking on the Sun is our cream ale that was infused with a combination of <line></line>Jalapeno, Habanero and Ghost peppers for a uniquely spicy drinking sensation.<line></line><line></line>Upland<line></line>Lambics | Belgian-style Lambic<line></line>Our lambics start with a turbid mash of unmalted wheat, are fermented with <line></line>Brett and lactic bacteria, and aged in oak for over a year. Whole fruit, sourced <line></line>locally whenever possible, is added to impart enticing aromas and flavors. After <line></line>aging several more months, we bottle condition it for a zesty carbonation.<line></line><line></line>Dantalion | Dark Wild Ale<line></line>Dantalion is the result of an experiment in the darker regions of sour brewing. It <line></line>is a dark brown, mysterious Brettanomyces-fermented brew, with a light blend <line></line>of spices that reveals highlights of citrus and licorice. Aged in oak for approximately 18 months and bottle conditioned.<line></line><line></line>Also Great Fermentations is doing some experimenting with Blichmann's Hop Rocket, using different hops to infuse some beer with, should be pretty cool"></span><span> </span> </ul></span></p>http://thebeerrepository.com/post/2978918132http://thebeerrepository.com/post/2978918132Fri, 28 Jan 2011 14:09:51 -0500<img src="http://26.media.tumblr.com/tumblr_lfejwu5n7G1qd8vobo1_500.jpg"/><br/><br/><p>New Belgium 2010 La Folie (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/2865888364http://thebeerrepository.com/post/2865888364Fri, 21 Jan 2011 21:22:09 -0500<iframe width="400" height="300" src="http://www.youtube.com/embed/xkQkzbTHnxg?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Demo of my custom temperature monitoring system I setup include remote monitoring over wifi.</p>http://thebeerrepository.com/post/2734765295http://thebeerrepository.com/post/2734765295Thu, 13 Jan 2011 17:59:45 -0500<img src="http://30.media.tumblr.com/tumblr_lemppd8vjN1qd8vobo1_500.jpg"/><br/><br/><p>Last of the Triplet Vanilla Porter (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/2630291852http://thebeerrepository.com/post/2630291852Thu, 06 Jan 2011 20:34:27 -0500<p>I just finished putting my first keg to rest in the new keezer.  This will also be my first successful all-grain batch.  Let me backup.</p> <p>This past November, I set out to produce my first all-grain batch.  I came up with a recipe for an English Northern Brown Ale.  My first of many problems occured when I purchased my cooler that would become my mash/lauter tun.</p> <p><img src="http://media.tumblr.com/tumblr_lekz4mOYKM1qce4mt.jpg"/></p> <p>The problem was simple.  The cooler simply didn’t have enough insulation.  It couldn’t maintain a temp to save its life.  Over an hour it could lose as much as 14 degrees.  This should have been a red flag right away, but I chalked it up to human error and bad instruments.</p> <p>I pressed on with brew day and soon knew I had a couple of problems.  For one, I wasn’t hitting mash temps, no surprise there.  Second, my SG readings where appallingly low.  Degratatated, as my wife and I like to say, I finished out the day and put the brew into the fermentor, hoping something resembling beer would come out.  </p> <p>I could have done a couple things when I realized I was having some problems.  Adding some DME to the boil would have helped beef up the wort and make up for the problems during the mash.  However, anyone who has been apart of a brew day, especially one where you are trying something new, will know; it’s easy to lose your head.</p> <p>I wanted to make sure I monitored the progress of fermentation so I could see where this beer was headed toward.  During the birth of my daughter, I had acquired some syringes that had these really long small gauge tubes that connected to them.  How I got them is another story and not related, nor interesting.  I game up with the genius idea of putting the long tube into the fermentor, keeping it in the second port of my carboy cap.  All I had to do was come by, hook up a syringe, take a sample, then take a reading.  Seemed like a great idea at the time.  Then I saw this.</p> <p><img src="http://media.tumblr.com/tumblr_lekzqzpS4K1qce4mt.jpg"/></p> <p>This was my first time seeing an infection and I was just shocked.  I decided to take up the mantra of the modern day homebrewer and relaxed, tried not to worry, and had a homebrew.  I decided that I should just bottle it and see what came out the other end.  To make an already long story short, it wasn’t good.  I ended up dumping the whole thing.</p> <p>After that disaster, I decided to do a couple of things.  The first was replace my cooler.  I went with the clear choice by most members on homebrewtalk.com and got a Coleman Xtreme.  It has nice thick walls to keep temps steady during mash.  I always got a smaller cooler than my previous one so I wouldn’t have a lot of extra headspace where heat could be loss.  </p> <p>I also doubled my efforts with sanitation.  I didn’t worry about taking any readings until I was ready to package the beer.  I gave the yeast a good four weeks to do what they do and didn’t think about it.  </p> <p>I know have a Pale Ale racked to a keg that is very promising.  It is still too early to put a final stamp on it, but all signs point to a solid product.  The lost Brown Ale served as a good reminder that I need to slow down and think about what I am doing in all aspects of brewing.  From purchasing equipment, performing a mash, or taking readings, there are a lot of areas where one bad decision could cost you a batch.  The feeling of dumping an entire batch of beer is something that sticks with you.  I don’t intend to relive that experience again.</p>http://thebeerrepository.com/post/2618068170http://thebeerrepository.com/post/2618068170Wed, 05 Jan 2011 22:25:18 -0500<img src="http://28.media.tumblr.com/tumblr_lekrg1UC7k1qd8vobo1_500.jpg"/><br/><br/><p>Pietra De Noël (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/2615231704http://thebeerrepository.com/post/2615231704Wed, 05 Jan 2011 19:16:52 -0500<img src="http://25.media.tumblr.com/tumblr_leir8jH0cP1qd8vobo1_500.jpg"/><br/><br/><p>Just got my Christmas present from my awesome wife (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/2600254455http://thebeerrepository.com/post/2600254455Tue, 04 Jan 2011 17:17:09 -0500<img src="http://26.media.tumblr.com/tumblr_lei70bfe2z1qd8vobo1_500.jpg"/><br/><br/><p>Temp controller wired up</p>http://thebeerrepository.com/post/2595999437http://thebeerrepository.com/post/2595999437Tue, 04 Jan 2011 10:00:13 -0500<img src="http://25.media.tumblr.com/tumblr_lei6xpC9OL1qd8vobo1_500.jpg"/><br/><br/><p>The new keezer (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/2595988346http://thebeerrepository.com/post/2595988346Tue, 04 Jan 2011 09:58:38 -0500<img src="http://30.media.tumblr.com/tumblr_le80h2G8Xc1qd8vobo1_500.jpg"/><br/><br/><p>Upland Teddy Bear Kisses (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/2521131541http://thebeerrepository.com/post/2521131541Wed, 29 Dec 2010 22:03:04 -0500<img src="http://30.media.tumblr.com/tumblr_le0iptgGCw1qd8vobo1_500.jpg"/><br/><br/><p>Dogfish Head Chateau Jiahu (Taken with <a href="http://instagr.am">instagram</a>)</p>http://thebeerrepository.com/post/2463407753http://thebeerrepository.com/post/2463407753Sat, 25 Dec 2010 20:56:19 -0500<p>Went from having a mash tun that had 1+ gallons of dead space and dropped 14 degrees in one hour to having a mash tun with 0.2 gallons of dead space and heat loss of 4 degrees over 3 hours.  Can’t wait to make my pale ale.  Hopefully this time I can get a respectable efficiency.</p>http://thebeerrepository.com/post/2055656952http://thebeerrepository.com/post/2055656952Tue, 30 Nov 2010 22:24:26 -0500<img src="http://28.media.tumblr.com/tumblr_laxh26dE9E1qd8vobo1_r1_500.jpg"/><br/><br/><p>Amazing sight.</p>http://thebeerrepository.com/post/1411810154http://thebeerrepository.com/post/1411810154Tue, 26 Oct 2010 22:46:00 -0400<img src="http://30.media.tumblr.com/tumblr_lauudeo7zB1qd8vobo1_500.jpg"/><br/><br/><p>Got this idea from homebrewtalk.com, instead of printing labels which I will just have to scrap off again, these hangers do the job perfectly.</p>http://thebeerrepository.com/post/1399120564http://thebeerrepository.com/post/1399120564Mon, 25 Oct 2010 12:41:38 -0400<img src="http://25.media.tumblr.com/tumblr_lapyj1nzwJ1qd8vobo1_500.jpg"/><br/><br/><p>Saint Vrain Tripel - Stumbled onto this full bodied Tripel yesterday. The mouth feel is so rich and smooth, it’s lovely. The aroma hints at something completely different with some hints of citrus, it seems so crisp.</p>http://thebeerrepository.com/post/1377219248http://thebeerrepository.com/post/1377219248Fri, 22 Oct 2010 21:23:16 -0400<p><a href="http://callofthehills.tumblr.com/post/1321223241/four-years">callofthehills</a>:</p> <blockquote> <p>Happy anniversary to my incredible husband — the best partner I could ever have imagined to share this adventure with. </p> <p><img src="http://media.tumblr.com/tumblr_lacd4iiLTc1qdbno0.jpg"/></p> <p>I love you so much.</p> </blockquote>http://thebeerrepository.com/post/1322296406http://thebeerrepository.com/post/1322296406Fri, 15 Oct 2010 16:41:27 -0400