Beer Of The Month

	December 2006: DaM Wicked Ale A winter warmer ale. Dark malts give this a distinct coffee bitter flavor, which balances out the alcohol and moderately hoppy character. Great for drinking by a warm fire.
$Best Bitter\$	November 2006: Daniel's Best Bitter Somewhere between a Brown and Stout is the Best Bitter. This beer has 6 oz of hops, 2 oz of which is used for dry hopping, a moderately strong beer at 6% ABV it has nice roasted grain flavor. A cult favorite here at The Good Brewer and our personal favorite.
	October 2006: Drow Dubbel One of two Belgian style ales, this beer has a low hop flavor, but nice malty character supported by the slightly sweet flavor from dark belgian candi sugar. This is a dark ale--beware the dark side!
	September 2006: Bessie's Brown Ale This is a dry brown ale, with a moderately hoppy profile. While not exactly to style this American Brown Ale has nice dark grain flavor. So if you like a slightly drier brown than your typical nut brown give Bessie a try.
	August 2006: Gigantes Cream Ale This is a lightly hopped beer with a hint of malt character. There is hint of grainy sweetness from the rice. This is a light and refreshing summer beer. Ferment at Ale temp then drop down to 55 degrees for two to three weeks of conditioning.
	July 2006: Livermore IPA This beer straddles the line between Pale Ale and IPA, it has distinct hoppy flavor but is lower in alcohol than traditional IPA, and this Ale is actually made with a lager yeast. Ferment at normal ale temperatures, this was last summers favorite
	June 2006: Gold Rush Pale Ale Our version of Sierra’s Pale Ale. Gold Rush has nice hop aroma (due to dry hop with Cascade) with just the right amount of bite. Drank young it is a little bit rough compared to Sierra, give it a few extra weeks to condition and it becomes smoother on the palette.
	May 2006: Rheingarten Kolsch Our Kolsch uses a propriety blend of yeasts to make a proper Kolsch yeast strain as used in Cologne Germany. This beer is light with floral and slight fruit flavors. A great summer BBQ beer. This beer does require two weeks of cold lagering to bring out all the flavors.
	April 2006: Munich Pilsner A true pilsner using Czech yeast and hops. Light and easy to drink in the hot summer days, with a just the right amount of kick. This beer comes in at 4.7% ABV and a well rounded 37 IBUs. Crisp and clean tasting.
	March 2006: Good Brewer American Wheat This is a light and crisp wheat, with a hint of citrus flavor. The use of 100% wheat DME really helps the color and flavor of this beer. Great balance of hops, yeast and with an ABV of 5.3% is an easy drinking beer with a sneaky kick.
	February 2006: Jerry’s Epic Stout If you like a dry stout with strong emphasis on roasted grains and extra "kick", Jerry's Epic Stout is for you! The generous use of roasted barley and chocolate malt along with 6 ounces of hops really balances out this high gravity beer. This makes for an awesome St. Patrick's Day brew...assuming you aren't driving anywhere!
	January 2006: Underdark Strong Brown This beer has full character of a brown ale but with a bit of punch. The crystal malt gives it a little nutty flavor accentuated with the bready flavor of victory malt. The moderately high alcohol level (ABV: 7.5%) makes this an ideal beer for cold winter nights.
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