I wanted to touch base back on Bitches Love Breakfast. It was fun to brew, produced a strong roast and coffee flavor with a slight chocolate background. The abv rocked out around 11%. Unfortunately, batch priming is not a very reliable process and will be avoided in the future. Controlling yeast per bottle as well as sugar per bottle to result in the correct CO2 production was difficult and varied bottle to bottle. I ended up creating a syrup (which I like to term beerup) from the remaining bottles of less carbonated brews.

Beerup is simply made from a reduction of the beer to 1/3 volume matched equally with (in this case) natural brown cane sugar. The result: Friggin delicious. 10/10 will do again.

New brew is called NYB3 tentatively. Mostly because I keep ending up with the word “bitch” in my beer titles. Hopefully this name will change by bottling. Not your basic bitch beer is a Butternut Squash Chai Hefeweizen. Because pumpkin is for punks. Name suggestions are welcome, just message me!



Bitches Love Breakfast


It’s been a while since I’ve brewed or posted so it’s about time. I have been working on some other sideline projects, however, I’d like to come back with a breakfast stout. All I can tell you now is that it utilizes a very expensive brand of coffee, oatmeal, chocolate and of course heavy like breakfast. More to come…

Bears & Battle-axes


Currently fermenting is the Bears & Battle-axes American Oak Raspberry Chocolate Belgian Stout. Estimated ABV is sitting at around 11.8%.

Recently I rallied with a friend who has an interest in metal and wood working but shares a common ground in the fact that he also likes beer. I can only assume this is the first time this has ever happened in the history of the world, period.

Well, since this is obviously the first beer that man kind has ever created, we started with an extract abundantly available from the wilderness deep inside of a little town named Denver, Colorado. To acquire Raspberries, we fought feverishly against an American Black Bear and with minor injuries to our constitution but none to fortitude, we came back with some extra elements including oak chips and cocoa nibs.

Below is an insight into how the brew was crafted.

Boiling the wort:

Boil 3.5 gallons of water. (.5 gallons added due to high amount of DME for rehydration)

Boil for half an hour. Steep 8.5 lbs malt extract at 170 degrees Farenheit.

–3.3 lbs Special Dark LME

–3.2 lbs Dark DME

–2 lbs Bavarian Wheat DME

45 mins in add .6 oz Kent Goldings and .6 oz Spalt

1 hour 15 mins in add .15 oz Kent Goldings and .15 Spalt

1 hour 20 mins in add ½ cup Belgian Candi Sugar

Flame out at 1 hour 25 mins in and add Chocolate Nibs (when flames is off, immediately add choco nibs and stir constantly until at fermentation temp which is 70 degrees Farenheit)

OG = 1.110

Next recorded Gravity at a month in is 1.020

IBU = 12 (In the future, I would shoot for around 30 to 35 IBUs)

First Fermentation:

Let sit 2 weeks.

Secondary Fermentation:

Add American Oak Chips.

After 2 more weeks, add chopped raspberries.

Let sit 2 months.

Tertiary Fermentation:

Rack and let sit 2 weeks.

Before bottling, add boiled Belgian Candi Sugar to Fermentation as well as Raspberry Extract (to taste). (Candi Sugar acts as priming sugar, should amp up carbonation.)

Tales and Ales: Session 2


Tales and Ales: Session 2

In this short update I would like to bring up a few books that I have recently worked through, tattooing virtually every page with my own elucidations because they were all amazingly informative and well-written.

This Tales and Ales is not about “have this solitary beer with this solitary book”, because trust me, not one of these could be finished while sipping through time. Each one gives rise to a new brew, and even sometimes a single ingredient that enthralls some interest.

So, here we go:

1. Home Brewing Self-Sufficiency by John Parkes. This 148 page how-to lends itself to not only the beginner brewer but the determined brewer drubbing through batches. I suggest, get crafty and make a homebrew and drink it while you learn! Whether you use a kit or go all-grain, there’s always something you can gain.
2. Vintage Beer by Patrick Dawson. Okay, so maybe someone said “this beer is so old, it tastes like [insert expletive].” Well, maybe that single beer does. This book will teach you how to not only avoid those happenstances, but to develop an integrated, organized and complex cellar of amazingly aged beers. Here, I’d drink a beer you’ve aged, whether it’s a stout that has only been aged a month or a barley-wine that has done it’s time (up to 30 or so years in certain, rare cases). If you just so happen to find a Thomas Hardy’s Ale from the 90’s off an establishment’s vintage list (try asking around for good ale houses – examples: Falling Rock Tap House and Bull & Bush in Denver), definitely imbibe and dip into this book as well.
3. The Drunken Botanist by Amy Stewart. So maybe you’re not an agronomist, but you can still learn about the great ingredients that go into a beer. This book has a plethora of herbs, spices, trees and flowers that can be used in brews and even has suggestions for cocktails throughout. Flip to a random page, pick up some ingredients at local markets and go to elixir heaven with this one.
Til next time, stay swell and avoid swill folks!

Homebrew Review “Old Michaelmas Day” by BrewmasterKG


I recently acquired a homebrew from some nice folks at work and thought I’d drink it and write up a quick review!

The Old Michaelmas Blackberry Porter. So, what does the Archangel Michael have to do with beer? Michaelmas Day has been associated with the change of seasons due to the date’s proximity on the calendar near the fall equinox. On the bottle, these guys even gave a quick story that goes as follows:

Folklore says that blackberries should not be picked after Old MIchaelmas Day (October 11th).

This is because Satan was banished from heaven on this day, fell into a blackberry bush and cursed the brambles as he fell into them.

Well, that’s what you get Satan, a face full of blackberries.

Sitting at 6.2% ABV this robust porter is on the higher side of the scale and with a evenly set 45 IBUs.Served at room temp of around 65 degrees Fahrenheit. The aroma boasted a coffee nose perhaps chocolate, and some sweetness with perhaps a slightly cloying wheat amongst gentle caramel. The appearance was dark with a thick heavy head that dissipated quickly with minimal lacing. Around 24 SRM or Lovibond rating which is pretty typical for this style. On taste, I noticed a very low hop presence with a nice chocolate maltiness. The sweetness from the blackberry is set well in the background, as to not be overwhelming. This number was well carbonated with a decent fizz in the mouthfeel while being not overly thin. The flavor doesn’t linger on the tongue too long.

Overall, this is a very fine homebrew that is well-balanced and within the realm of standard for the style. There was some notable tartness and a clean astringency that was on the positive spectrum. Check these guys out at their Untappd site with updates of what they’re getting into!

Stay swell, avoid swill. Til next time!


Tales and Ales: Session 1


 “When I read about the evils of drinking, I gave up reading.”

-Henny Youngman, comedian, violinist

[clip of Henny Youngman’s one-liner stardom]

Personally, I just prefer to read about people with awesome powers including various stomping of henchman and sometimes about the greatness that is beer. In light of this, I am going to pair up the likes of books and comic books that I have acquired with drinks on the market. Sort of like a tale and ale time. These choices are just some I suggest from those I’ve recently had, but may periodically use something I’ve had in the past that I think fits better, so get creative noob. A great line of beers that lend themselves very well to being paired are the Green Flash Brewing Company series with names like “Le Freak” and “Green Flash” (San Diego, California).

So let’s begin!


Image      Image Pliny Image Tiphareth


  1. Transformers Cover: Regeneration One, Copy 00 ,Covers A and B: Transformers, robots, battling, physics? In this episode, Hot Rod is essentially working his way through time without the fearless leader, Optimus Prime. Note, Megatron has been reformed into Galvatron and Hot Rod discovers his destiny as a Prime through the Matrix of Leadership. There’s also a shoutout  in one scene where Hot Rod is in Denver, Colorado (w00t) and a good ol’ fashioned physics notion “Energy can not be created or destroyed, only TRANSFORMED” – thanks Einstein). For this one, I’d go with a nice Pliny the Elder (and maybe a Pliny the Younger while you’re at it). Hoppy and classic, you can see how one helped guide the other in learning it’s own destiny throughout the world of IPAs. I snagged this one at Falling Rock Tap House off Blake and 19th in LoDo. Well, I guess you should probably go transform that alcohol into something..er..um…useful!

DeadPool Copy 22: If this guy fought as fast as his mouth moves, the series would be over already. But luckily that’s not the case for those of us who like an anti-hero, multi-skilled mercenary’s with a personality, geeze. This episode involves the likes of Phil Coulson, agent of S.H.I.E.L.D and even a Nick Fury name drop…ooooooo. Rather short but not short-winded, a great display of how you don’t have to be a modest hero on the hunt. And the Ask DeadPool section is rather humorous. Here, I’d get TRVE Brewing’s Tiphareth Sour Red. I mean, come on, it’s a pretty loud brew all in itself.

Sidenote: The comics listed above were purchased at Mile High Comics. 

Well enjoy all of you cognizant crafters, until next time.

Comeback, Revamp and Cellar Drops (LONG POST)


“Veni Vidi Bibi .”

“I came, I saw, I drank”

After what seems like eons, I’ve finally come back to tell the tales of my exploits into the craft beer world in and around Denver thus far. However, these past few months have been full of trials and tribulations, in which, I can not simply summarize in a half-trodden toting of quaffables. So let’s just get to why I’ve been gone and why the revamp on the blog shall we?

My hiatus can be explained briefly and without too much fretting: I needed to make time to drink beer, read about beer and think about all things beer related!

Easy enough.

As far as the revamp on the page name style. I’ll start by saying that Quotients and Potions was never meant to be permanent. I originally stole it from a poem that I wrote years ago and saw it as a quick, easy fix to combine my love for art, science and beer (you can find the original poem – titled Killing Rules of Common Courtesy – plus some other terrible and not so terrible ones here: https://www.facebook.com/thelamightydejus/notes). All in all, I wanted to combine my interests and create a conduit for knowledge and future growth by branding the concept of Craft Beer, Comics, Video Games and Travel in a holistic, yet simple, phrase: The Laughing Traveler.

Finally, the fun part. Since I will not onslaught you with all of this at once, I will begin with two of my old beers that made the travels with me to Denver while being maintained in a cellared environment and reached their anniversary of my individual target dates of 1 year.

  •  Espresso Oak Aged Yeti by Great Divide (acquired in Ohio and brought to Denver oddly enough, since the brewery is rather close): Unfortunately, I would rather have opted for the Barrel Aged Yeti (aged in bourbon barrels) but, in this case, settled on the less hearty brother. Aged with oak chips rather than a barrel, this Yeti lacks the absorptive lignins from the core of the tree allowing more complexity and stability in aging. In that, vanilla flavors are now almost all but non-existent. Served at room temperature, this poured thick and smooth enough. The most noticeable aspect being a strong coffee still pungent from nose-to-taste. Some subtle chocolate notes and a little more thin than the pour would have originally led to believe. Overall aging potential: 4 out of 10. I would maybe allow a few months at best in the future, but this bad boy is best served on the fresher side.
  • The Darkest Hour by Anchorage Brewing Company (acquired in Ohio, brewed in Alaska): This Belgian Imperial Stout may have boasted it’s Dark as night spiel on the back, but in aging some of those proteins clustered and settled creating a slightly lighter in appearance brew upon serving. The once heavy booze-laden nose from the 13% ABV has died off some, but still let’s you know it’s come to mess up any plans you had to, I don’t know…mow the lawn, pick up the kids, practice your Super Smash Brother’s combos…the important things in life. So if you expect a sweet, malty rush, you’d be wrong Donkey Kong. The rush of banana esters from the aged yeast shock your palate and leave you to tip-toe the rest of your way through this complex beer. There still is some gentle nut flavors and a bitterness that is not the bitterness you’d find in American style alpha-acid based hops, but more so like the European style beta-acid hops (purely speculation). Oh, and the final kicker, this one seems to have continued carbonating in the bottle and has a nice fizz that does not decimate a delicate smooth finish. Aging Potential: 8 out of 10. Maybe a little high rating, but I’d like to try and give this another year and see how it tastes at the 2 year benchmark.

          Hope you enjoyed! Please comment and continue drinking liquid courage so that maybe you, too, can save the world.

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