What are your House Beers?

I don't really have house beers, I'm always brewing something different, but I brew bitters pretty often, and I get a lot of requests
for oatmeal stout, hefeweizen, English barleywine, and Irish red, so those show up fairly frequently as well.

 

Something British and typically low-gravity (milds, bitters, etc, but a stout or Irish red now and again) and then whatever happens to strike my fancy

 

The style for which I have brewed the most consistent set of beers is American Brown Ale. Other than these I don't tend to repeat beers. I would like to develop a house ESB, APA and Pils; I just need to spend more time doing so. Actually, I guess I have brewed a few ESB's that are fairly similar.

 

Like others have said, no real house beer for me - always something different. Right now:
1. Dusseldorf Alt
2. APA
3. Bourbon-barrel aged Weizenbock

 

I have two taps and only bottle sours.
Always have something hoppy on one: APA, IPA or Session IPA
I dont really have a house ale, but I frequently use the the same grain bills with different hop combos.
The other is always something different/seasonal. American Brown, Stout, Saison ect.

Right now I have a Centennial Blonde, American Brown and Wet Hopped APA Carbing up.
Once I tap the Wet APA, I will brew the next batch (Zombie Dust Clone).

Generally batches take me 4 weeks to brew/ferment and 4-8 weeks to drink.
This process always gives me two beers on tap and one in waiting.

 

No house beers here either. But I brew lots of APAs, IPAs, bitters, saisons. Every year I do two lagers in the winter and one dark beer (porter/stout) usually in the fall. Right now on tap are:
German pilsner
American amber
Belgian blonde

On deck Octoberfest, bitter, APA, saison (all four in kegs) and porter in primary.

 

I have two taps. Most of the time I have a big hoppy beer on one and a hoppy session beer on the other. Otherwise, I like to have a hoppy red and some sort of stout/porter on for St Paddys Day. The styles vary, but most of the time they are pale in colour. When friends come over they know more or less what they are in for beer wise without asking.

 

I try to always have an APA or EPA (bitter or otherwise) on tap, as those are what my wife and I prefer to drink in general. I ave a two tap kegerator...and it is not uncommon for me to have a pale ale of some sort on both.

 

1. strawberry saison
2. wheat ale with oranges, lemons, and honey
3. brown ale with chocolate
4. IPA variant.

 

1. IPA/APA
2. Schwarzbier
3. Munich Helles
4. Root Beer or Cream Soda (for the kids)

taps 2 and 3 rotate alot (they are currently occupied by an american amber & a robust porter), but I seem to have these beers on about a third of the time

 

I tend to brew seasonaly so I have no house beer. I have 4 taps but unless I am having a party I usualy only have 2 running. Right now I have a Belgian Pale Ale and a Kolsch on Tap.

 

I can't wait to have the space for kegging! In the very near future I plan to have two taps. One will be a seasonal or whatever I feel like brewing at the time, in the other I plan to perfect an American Amber and keep brewing/drinking it until it wins Gold somewhere. Most of my friends/family aren't very into craft brew and I've noticed almost everyone on the planet loves amber ales.

 

No 'house beer' per se. I have two taps, and I usually like to have one lower alcohol option and one bigger beer going. Generally my brewing schedule alternates between german seasonals and whatever ale catches my fancy at the moment.

 

English Brown and American Cream Ale
My third tap tends to reflect what ever I am brewing seasonally.
My forth tap is for what ever I feel like brewing lately.

Generally all four taps have something behind them.

 

Special projects aside, I always have 1. a low gravity, but hoppy pale ale plus 2. something lightly hopped (relative to the style), but with interesting malts, currently an imperial stout.

 

Usually a Dark and a light..recipies vary but mostly staying in the session beer category..just for general swilling.

 

Whenever we brew, we usually tack on an IPA to the day. Next up will be an Imperial stout with a hoppy dark mild made from the extra runnings.

 

I always have a brett or sour beer on tap, always a porter or stout, usually a rye pale or rye IPA. But I have as many as 12 taps(6 in the kegerator, up to 6 in the carbonating/lagering fridge) so I always have a wide variety. Right now I have an alt, kolsch, porter, cherry blonde, crabapple blonde, apple wood rauchbier, wee heavy, flanders red, Belgian strong dark, and a spiced apple cider.

 

Damn, invite me over!