TYENCE!

Previously on TYENCE:

We made beer!  A porter to be exact.  Mama's Porter as the recipe calls it, but we shall wait to christen our particular batch once we get to know it a little better.  

So.  Porter.  It is a beer which came to be during the 18th century in London, England.  It is a direct descendant of brown ale.  Brown ale accordingly called for brown malt in the brewing process throughout the 18th century, and porters followed in this tradition.  By the turn of the century, pale malt became the new standard with brewers because of its higher yield, making it a more economic choice.

The name porter is derived appropriately from its success with the street and river porter demographic in 18th century London.  Hearty brews for tough crews, right?  Porter is also directly tied in with stouts as stronger porters were subsequently dubbed as "Extra Porter", "Double Porter", or "Stout Porter".  Eventually the porter was dropped from "Stout Porter" and stout became the standard for thicker brews such as Guinness.  In fact Guinness Extra Stout was originally called an "Extra Superior Porter", which was changed in 1840.  

So the quick porter we through together, and by we I mean my brother Stephen and friend Danny along with me observing for the most part, is scheduled to be bottled within this week.  At this point I must amend some info I imparted in the last TYENCE post, that being the amount of time until the beer is ready.  Previously I stated there was a two month wait, the process in actuality involves waiting an initial three weeks, then bottling and waiting an additional three weeks.  So six weeks total brewing time.  Some tough math.

I know.  Shut up Ty.  You're rambling.

Anywho, enough out of me.  

More TYENCE soon!

And take a peak at our performance from our House of Blues show with Steel Panther last Monday!

Ty