The Method Brewing Blog


January 23rd, 2015 by ryan No Comments

At long last, a brewflood is nearly upon us, with invites to be sent out any moment now. We’ve been focused on honing our flagship recipes through iteration brews in which we brew the same beer, side-by-side, varying only a single parameter. This could be mash temperature, hop addition, the grain bill, yeast, etc. This is true experimentation. And so thirsty San Franciscans should expect to see mostly our flagships at our party, with a couple of new experiments. We’ll pour at least two kegs of each. Here’s the preliminary tap list:

Jalapeño IIPA, now made with 100% fresh Columbus hops for big juicy flavor, and with our jalapeño tincture added after brewing to dial in the heat.

We Seek Christians And Spices, our flagship saison with Tellicherry black peppercorns, coriander, and bitter orange

Toasted Oat India Red Ale

Grapefruit Shandy Cream Ale, three kegs worth so that we can stay refreshed all night.

The Hoppit, an experimental IPA debuted at brewflood VI, brewed with Motueka, Citra, and Galaxy hops

Cafe au Lait Stout, a milk stout brewed with cold-brewed New Orleans coffee and chicory

51% Oat Stout, infused with incredibly fragrant cold-brewed Vietnamese coffee

51% Oat Stout, infused with traditionally-prepared Turkish coffee with cardamom and cinnamon

Pinot Kolschio, a traditional kolsch fermented with added fresh-pressed Pinot Grigio grape must

Jealousy, a new Belgian dark ale recipe with loads of special B malt for dark raisiny flavors, fermented with fresh-pressed Syrah grape must

Black Kolsch, brewed to imperial strength based on taste tests conducted on brews made to various ABVs

Noyaux Nut Brown, a bold English brown ale with added Noyaux extracted in brandy

Tiniest Green Wolf, our signature microIPA with oats

Toasted Coconut Brown with Gunpowder Guayusa, infused with cold-brewed Gunpowder Guayusa tea from Santa Monica


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