Beer Labels

Amazing. I changed this page. I removed the select menu. The pulldown was neat, but there was no real point, because the page pre-loaded all those images anyway. So here is a collection of some of my beer labels. Its very incomplete. Several of the beer labels were done by my brew-partner, Reiner Bohlen. I haven't put his up yet. Also, my sister did a really cool beer label. Its not here. We only have one rule when making beer labels. All poisons should be labeled as such. Hence the skulls in each label. All of these batches were 15 gallons. We used hop pellets except for when mentioned. The book containing the standard recipes we used isn't around right now, which is why several of these labels don't have corresponding recipes. I'm getting the book back soon, though.

	All four of these labels are for the same beer. When I first started making labels I guess I had more energy. Anyways, it was a pretty run-of-the-mill pale ale. We abandoned this recipe a little later for one that was more modeled towards Liberty ale, which we called Patrick Henry Ale (get it?). Reiner did all the labels for those. I'll put it up later. Here's the recipe: 5.5L light extract, 1.5L MEG, 680 Crystal Malt. 15g Irish moss and 125 Willamette 85g Cascades 100g Cascades 80g fresh cascades (dryhop) 25g ale yeast

	Mmm... I love the scotch ale. We do this every January. It'll kick you in the head. 8.5% alcohol and incredibly delicious. The tartan is the regional tartan of Glasgow. The little kids are wearing the Glasgow Celtic uniform. And Glasgow Kiss is a Scottish term for headbutt. Recipe: 7.5L MEQ, 3L Dark Ale, 600g crystal malt, 50g Black malt. 15g Irish Moss and 135g cascades. 45g cascades 50g cascades 25g ale yeast
	Our most popular batch, by far. Kinda like rootbeer, only better. 4 L Dark Ale, 3L Edme MEQ, 850g black malt. 15g Irish Moss, 75g Northern Brewer 50 Tettnanger, 20g sassafrass, 35g sarsparilla 20g Cascade 25g ale yeast
	Damn I should have taken better notes. We added hemp leaves to these batches, which created a nice unique flavor (no side effects, sorry.) The green beer was based on an IPA recipe called Star of India... all I know is that we used 8L light lager extract, and 280g crystal malt. The newcastle green was a recipe for a brown ale, with the adjuncts of course. I'll try to find the recipe.
	I don't like this label. It didn't come out the way I want. The only thing I like about it is that the silhouette is sitting between two trees. I like the skull-head, too. But I should have dumped the silhouette idea. not sure what I was driving at. My notes on this brew are prety weak. 6L Pale malt, 2L wheat. 200g crystal malt, 80g carastan. (there must be more to this... I'll try to find it)
	The only notes I have for this is that I added 40groast malt, and 100g carastan, and I dryhopped bowl 3. I think it was a modification on the Ale from Ipanema.
	Named after former Yankees pitcher Hideki Irabu, the guy who George Steinbrenner called a "fat toad." He pitches for Montreal now. It was an ESB recipe and (you guessed it) I don't have the recipe.
	We've done this winter ale twice now, and its awesome. We add cloves, nutmeg, and vanilla to the batch.
	This was a standard export stout recipe. Don't think we did anything special to it. This is my personal favorite among the labels.

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