Black Rabbit Brewing
I started brewing beer back in the early 90's when my father gifted me with a Brew-in-a-Bag from Coopers. My results were less than spectacular but about a decade later, I picked up the hobby again and now craft beer on a seasonal basis as well as make non-alcoholic Root Beer, flavored Bitters, Kimchi and other fermentables.
White Rabbit Bohemian Pilsner ABV: 5.91%
Fermentables: German Pils, Vienna, CaraFoam, & Honey
Hops: Czech Saaz
Yeast: Czech Bode
A solid example of the classic bohemian style, we made slight modifications to the grain bill and added our signature, local, organic honey.
Honey Goblin ESB ABV: 5.78%
Fermentables: Maris Otter, British Crystal, Carapils, Chocolate Malt & Honey
Hops: Fuggles & Styrian Golding
Yeast: Edinburgh
In the spirit of such traditional Strong Bitter makers as Wychwood out of the UK, we sought to bring forward a mellow take on the style by bringing honey to the mix.
Little Lighthouse Ale ABV: 5.78 %
Fermentables: Maris Otter & Amber Extract
Hops: Fresh Leaf Wild & Cultivated Hops harvested from the Gloucester Area.
Yeast: Safale
While visiting a lighthouse set on an island just off the Gloucester coast, my daughter discovered wild hop vines in the scrub all around the trail. We harvested and combined their mild piney character into a simple and mild ale along with the handful of our cultivated Willamette, Chinook, and Cascade hops from our small yard. This experiment will continue to evolve in the coming year.
Jester East Coast IPA ABV: 6.04%
Fermentables: American 2 Row, Belgian Honey Malt & Honey
Aspiring to the court of Boston area microbreweries IPA Kings like Night Shift, Trillium, and Treehouse Brewery, we bring the Jester. Seriously hoppy without being overwhelming, it’s one brew certain to bring a smile.
Pineapple IPA
Without (much) pride, I can say it's like drinking straight up sunshine.
The inspiration for this came from sampling a west coast ipa with the pineapple making an awesome counterpoint to the hops.
I've made this one four times already and will keep refining it.
I'll post the process a little later - I'm not that selfish.
Digestive Bitters
Strong medicine for those mealtime moments that seem to linger, a little longer, then you'd like. "Everclear" and Gentian Root Extract provide the base while other spices give it just the right kick. Just a few drops in water.
Naturally Fermented (nonalcoholic) Root Beer made from extract, Sugar and Champagne yeast. I tried making it with an herbal base but no one would drink it but me.
There's a lesson in 'Authenticity' in there somewhere.
Made for my mother-in-law Clarice, as part of a Carlson family Christmas tradition.
Rabbit, meet Cow,
Cow, this is Rabbit.
This one has become another Christmas tradition when a bit of the Irish lightens up the dark and brooding, Swedish mud they call coffee.
Instead of the spoon standing straight up, it leans a little to one side.
Irish Creme Essence, Cream, Clontarf and Sugar is all it takes.