There have been a lot of changes since I made the transition from working at a brewery producing just under 3,000-barrels to one that produces a combined 100,000-barrels in two locations.

And so the weeks went past and the waiting grew to be almost too much to bare, but at long last, the Crandaddy Braggot was ready to drink! As you may or may not recall my good friend Kyle and I brewed up a cranberry braggot from the book “Extreme Brewing” by Sam Calagione recently. The brew fermented for almost a month and then was bottled and left to condition and carbonate for two weeks. The results were surprising.

As we all know by now the secret to a good winter  is a beer with more robust flavors, aged notes, and plenty of ABV to keep us feeling warm. So in keeping with the winter spirit, my roommate and I decided to brew up something unique and sweet for the coming winter storm.  Straight out of the book “Extreme Brewing” by Sam Calagione of Dogfish Head fame, we attempted to brew the “Crandaddy Braggot”, which, if you can’t deduce from the title, is a braggot.

Despite everything I’ve been learning at the brewery I constantly want to know more. Fortunately, the brewery I work in consists of three people: the head brewer, an assistant brewer and myself. This small crew provides me with many opportunities to not only flood my mind with beer knowledge, but also get my hands into many of the daily brewing operations.

Last Wednesday marked the first official meet-up of the Boston chapter of Girls’ Pint Out. To show our support and see what GPO is all about, the ladies of Beeriety (me, Erin, Alicia) headed to Deep Ellum for some chatting, some drinking, and some killer duck confit mac n’ cheese.