The Year in Beer

Looking through at my brewing log book, I thought it would be interesting to see what I've brewed over the past year, and what some of my most-used ingredients are. I'm tempted to calculate costs as well, but (quite wisely I think) decided not to scare myself or risk my wife finding out about it. Do note though that this data was prepared in early November, so it does not actually capture fully the entire year's data, to be strict about it. Also, I'm interested in the % dry yeast vs liquid yeast that I've been using, so I'll get that done up and put it up either in an update, or in a separate post.


1. Styles


Not bad! It's quite an even distribution of styles. Do take note that this depicts the number of brewdays though, and not volume - there have been times I do double batches and such. I really need to update my data to capture this. 

2. Malts

No suprises here, with the base malts predominating the graph. Of these, I use MO for my usual pale ales and IPAs, while the Pils is usually used as part of Belgians and sours. Oddly enough, I'd have thought my use of wheat would be higher than reflected. It's probably higher in reality, since there were a couple of experimental sour beers I brewed this year which were almost 50% wheat, and which I forgot to log about.

3. Hops


What?? Nelson Sauvin? If you've asked me to think of my most-frequently used hop off the top of my head, my answer would be either Centennial or Simcoe. But looking back, I realise that I did attempt a 100% Nelson Sauvin IPA (which was not nice at all ... Nelson should always be paired with another hop!) Recently I've also brewed a Zombie Dust clone (100% Citra) which didn't get a chance to go into the data.