Tried the Stout, very good! As it warms up I think it tastes better. Dare i say better than a old irish stout? Can't wait to try a few of the other soon. Patch

Greetings, I finally got to try the stout. Very good! I think it seem to taste better as it warmed up. Canâ??t wait to try the others.

Great seeing you guys today! I think your new location is great! Hopefully you will get a lot of the "boat" traffic. Let's get your site on Facebook!

Hi Dan and Lani! I wanted to report back on the Celeia hops I got from you guys. They made a GREAT pilsener! I brewed it up as soon as I got back from the holidays and it was ready for the Super Bowl. We threw a big party (~40 people) and the keg was drained (along with another keg of German pils)! Both were good, but I think a slight majority of people preferred the Celeia pilsener better (I know I did). I'll include the recipe below for any other homebrewer that wants to get ahold of these hops. The character was like Saaz. Spicy, yet smooth, and a little herbal. The bittering was very clean and pleasant. The amount of hops I used in the recipe really contributed to the herbal character! It was a whole lot o' hops! Hope all goes well! Cheers, Sean Recipe: Pilsener Slovenia OG: 1.045, FG: 1.011 IBU: 38 (using Tinseth) 100% German Pilsner Malt Hops: 2.00 oz (22 IBU) Slovenian Celeia, 90 mins. 1.00 oz (9 IBU) Slovenian Celeia, 45 mins. 1.00 oz (5 IBU) Slovenian Celeia, 15 mins. 1.00 oz (2 IBU) Slovenian Celeia, 5 mins. Yeast: Wyeast 2278 - Czech Pilsner Mash at 149F for 90 mins. Mash-out at 170F. Sparge and collect enough runnings for 90 min. boil. Boil 90 mins., adding hops as listed. Ferment at 48-50F for about a week, then increase to 53F until finished. Let temp rise to above 60F for a diacetyl rest until no diacetyl detected. Rack to secondary and crash to 34F. Lager for at least 2 weeks.

We had our annual soup party in January and the surprise beverage was Great Crescent Beer. The Blonde Ale was a favorite along with the Cherry Ale and Coconut Porter. It's hard to find anything we don't like at GCB. Keep up the good work and thank you!