New Equipment, New Beers, and Jean Claude Cochon, RIP.

Bruce and KK make it possible for us to upgrade to 15 gallon conical fermentors--Muchas Gracias!

10 gallons of either GRAPPLE LOAD OLD ALE or REGINALD WITHERSPOON'S OLD ASS ALE draining into a 55gallon barrel that held Allagash Curieux (one of my all-time faves) and some kind of bourbon before that.

Same as above, only from a carboy. We are going to have a serious event when this 55 gallon blend of old ales is ready to drank--probably late February'12.

One of the latest und greatests, a Belgian dubble.

Yet another, that's right, a smoked oaked spruced-up (with spruce tips) porter.

Met Jean Claude from Canada where, until recently, he enjoyed a fine life with his sister Antoinette.  His head will be used in a porter modeled on a GABF gold medal winning beer by the Right Brain Brewery. Yes, a beer brewed with a smoked pig's head (and some bones).

After yours truly spent an hour and a half shaving bristles, the gloved hands of our culinary consultant Tony proceed to skin JC's 27 pound head.

Tony holding JC's face, now spiced (with a magic AOK Herbals spice blend), rolled, and tied-up. We'll slow roast it and serve it finely sliced in a day or two.

Here's what's left.

The skinned head is suspended from this frame after which it's all slid into that metal box where it will bask in sweet hickory smoke for an hour or two. After we'll boil it, then chill and remove the fat, and pour the rest into the boil of a porter or stout. Stay tuned for Jean Claude Cochon Ale. The wacky history of meat beer lives on--in the hearts and boil pots of the faithful.