The photo above is a current snapshot of the Ziggy Brau beers I have in my beer refrigerator. Several years ago, Volkswagen had a commercial talking about Fahrvergnügen. It basically meant “Driving Pleasure.” Here’s a link to one of the commercials. In a fit of creativity, I came up with this slogan for my beer fridge (and made it my Ziggy Brau slogan): “Biervergnügen in der Flasche.” It’s German for “Beer pleasure in the bottle.” To keep that “Biervergnügen” going, I’ve developed a brewing schedule to keep a plethora of different beers available in the fridge.

As I posted earlier, I standardized my brew setup and have now developed a pretty consistent brew routine/process. I’m pretty settled now on a Library of 20 Beers. There are three below that are not highlighted — I haven’t developed those recipes yet. The rest are in the library, and as you can see above, several are in the fridge!

This list covers all the styles I like to drink:

1. Belgian Lambic-style Ale (Name: Hefenebel [Translation – Yeast Galaxy]). This is a continuing experiment — I just brewed the third version of it and will be making a Gueuze out of it at the end of this year! Oh, I also make a Fruited-Lambic (Name: La Prugna) with locally-grown plums. So (a) Lambic, (b) Gueuze, and (c) Fruit Lambic.
2. Belgian-style Blond (Name: Keoni Blond). I brewed the first iteration of this beer on the day my grandson was born! April 11, 2021. Version 2 and 3 were right around his birthday as well. I love this beer — great flavor/color.
3. Belgian-style IPA (Name: St Hommel). This is my attempt to clone the Hommelbier from Leroy Breweries in Belgium. I’m taking a trip there this year so I want to gather some notes on the flavor to use in adjusting my recipe. Would like to narrow it down and nail this one. I like the current version, but I’m just not convinced the hops are right yet.
4. Orval Clone (Name: Valle Dorado) — my favorite beer — my clone is so close in flavor–I’m just off on color now–next iteration should dial it in!
5. Monastic-style Dubbel (Name: Dubbel Trubbel). My Trappist-style Dubbel (Westmalle / Chimay clone). This one is very nice, but I haven’t made it in a couple of years. Looking at later this year (early winter, possibly)
6. Monastic-style Tripel (Name: Die Drie Draken) My last Tripel was a little under-carbonated — I put it in the cold storage too soon. Flavor was nice. Gonna be a do-over–maybe 2025.
7. Belgian/Monastic Dark Strong Ale (Name: Drakengeist) Also known as a Belgian Quad. This beer turned out very well (and has aged very well). I still have a few–need to work it back into the schedule … 
8. Belgian-style Pale Ale (Name: Merlin’s Magical Elixir). I made two of these right in a row. The first one not so great, but the second one was nice. It is coming up again on the radar!
9. Baltic Porter (Name: Polly Porter). I brewed this beer last year on my second grand-child’s birthday! Yum. I will be brewing it again this year. What I like about this one is that I can use the left over ingredients from my Barrel-aged Imperial Stout.
10. Bourbon-oaked Imperial Stout (Name: Morganna’s Mystical Merkin) This beer has been great–I’ll do a whole post on this one later (Brewing again in March 2024). I char my own oak staves and soak them in Maker’s Mark Bourbon. This will be the fifth iteration — it just keeps getting better. I have a bottle from each of the last 3 years (I think). Time for a vertical tasting! 
11. American Brown Ale (Name: Big Brown Beer) I made this one and it ended up having Brett in it. Still tasted good, but want a do over as well So far (fingers crossed), this is the only cross-contaminated beer I’ve had in my brewery. I should have called it “Big Brown Brett Beer.” haha.
12. (Imperial) American-style IPA (Name: Wedding IPA). I made this beer in 2016 to celebrate our wedding and have made it four times since. Sometimes it is just big enough for a Imperial IPA and other times my mash efficiency keeps it in the IPA category.
13. German-style Pilsner (Name: OK Premium Pils). This is a mid-winter beer for me to make — so it can lager into the early spring summer. This year I made the Eis-bock instead. OK stands for Okanagan (where I live), but also “OK” in the sense of OK. I found it funny using OK and Premium together.
14. German-style Weizen Doppelbock/Eis-bock (Name: Frosty Billy). See previous post on this one. I really liked the flavor of this as a Weizen Doppelbock — but making the Eis-bock is fun, too. I might alternate them (every third year with the Pils)
15. German-style Dunkel Weizen (Name: TBD). This is a beer in initial design phase. I have a smoked-pecan weizen recipe I really like … I might make it again as part of this recipe.
16. Irish-style Red Ale (Name: Auburn Sunset). This is a collaboration I did with Kelowna Brewing Company — think Kilkenny or Smithwicks. It turned out nice — we are still working on this one to dial in the recipe.
17. English-style Strong Bitter (Name: The Finger). Another collaboration with Kelowna Brewing Company. This one has turned out great — it’s been brewed a few times now. Ask me about the name over a beer. haha.
18. Finnish-style Sahti (Name: Surreal Sahti). My experimental Finnish beer — turned out very nice–want to reduce the amount of liquid, bump up the rye and add a little more juniper next year. This will be a yearly brew (around December). Will make less than 3 gallons because it needs to be consumed fresh!
19. Flanders-style Red Ale (Name: TBD). Work in progress.
20. English-style Barley Wine (Name: TBD). Work in progress.

My schedule so far this year (2024) is quite full! Brewing approximately nine different beers.

1. 2 Jan – Surreal Sahti
2. 21 Jan – Frosty Billy
3. 11 Mar – Morganna’s Mystical Merkin
4. 11 Apr – Keoni Blond
5. 12/13 Apr – Attend Penticton Fest of Ale
6. 9 May – Polly Porter
7. 23/24 May – Brew St Hommel with Sierra Nevada Brewing
8. Jun (TBD) – Valle Dorado
9. Oct (TBD) – St Hommel
10. 6 Dec – Lambic #4 (Gueuze #1)