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Experimental brew day: Five small batches of Talking Backwards, our Belgian IPA, each with a different yeast. We look forward to having a lot of fun tasting this with our founders group and getting great feedback in about six weeks!

Great time today with the folks at iCRV Radio!

Please go to http://www.icrvradio.com at 7PM today (March 7) for the rebroadcast.

LIVE !! it’s “Home Brew” with the Fat Orange Cat Brew Company! ‪#‎icrvradio‬ ‪#‎homebrew‬ ‪#‎hopdreams‬ ‪#‎ctfarms‬ ‪#‎ctbrewery‬ ‪#‎ctbrew‬ ‪#‎ctbeer‬ … Repeats today (March 7)at 4p and 7p !!

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Mike and Sheila will be on the air Monday, March 7 from 11AM to 12PM with La Mott and “Doc” of the iCRV Radio show “Home Brew”.

They explore and discover what’s happening in the industry, culture, and lifestyle of Connecticut craft brew.

Go to http://www.icrvradio.com

Cheers!

 

 

Hopkick Murphy is back: 9.2% Imperial IPA

Here you go, hopheads: Heavily hopped with simco; also hopped with citra, columbus, centennial, chinook and amarillo. Balanced and not overly bitter. Hopkick Murphy is a contender for our steady lineup, and will definitely be here for our next tasting and our June opening.Hopkick Murphy

Growlers & Tasting Glasses Have Arrived.

 

Glassware

We are toasting the arrival of our glassware today: 1 L flip-top growlers and 8 oz. glasses. Pictured is Jalapeno Jack (Sheila’s choice) and Last Days of May (Mike’s double IPA). A beer list and description page is soon to come.

Cheers, and thank you so much for your support!

 

Quadzilla vs. Mothra

If you are not on our tasting mailing list and would like to chime in on this epic Fat Orange Cat battle, please email or message me your email address. We plan on having one more tasting event before we hopefully open in June.
Godzilla vs MothraQuadzilla vs Mothra

BrewBread

Thank you, fellow brewer Jacob Kravitz, for sharing your warm, fresh-baked spent brew grain bread and your terrific recipe.

http://www.michiganbeerblog.net/2011/11/spent-grain-bread.html

Tasting update: A few questions answered.

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Brother Bluto version A is made with a Belgian Trappist yeast. B is a Belgian Abbey yeast, which is a bit less sweet and more appropriate for the beer: it was also more popular with our tasters.

Area 27: A is made with a London Ale yeast which is fruitier. B is a dryer American Ale yeast. Version A was slightly more popular but it was close, so version B may be brewed again with a different name (kind of companion brews like our Courageous Cat and Minute Mouse).

Tasting.

Thank you all so much for coming out, and for all the great feedback on both our experiments and on our older recipes.