Please note: you must be at least 21 years old to attend AABG meetings. The December meeting will be hosted by Brewery Becker, starting at 7:30PM on Friday, December 14. Read general information about the meeting, including an interactive map Read more…
Please note: you must be at least 21 years old to attend AABG meetings. The November meeting will be hosted by Unity Vibration, starting at 7:30PM on Friday, November 9. Read general information about the meeting, including an interactive map Read more…
Please note: you must be at least 21 years old to attend AABG meetings. The October meeting will be hosted by Bob Scholl, starting at 7:30PM on Friday, October 12. Read general information about the meeting, including an interactive map Read more…
Please note: you must be at least 21 years old to attend AABG meetings. The September meeting will be hosted by Geoff Billiu and Annie Zipser, starting at 7:30PM on Friday, September 14. Read general information about the meeting, including Read more…
Please note: you must be at least 21 years old to attend AABG meetings. The August meeting will be hosted by Andy Petrovich and Luke Hinshaw, starting at 7:30PM on Friday, August 10. Read general information about the meeting, including Read more…
Please note: you must be at least 21 years old to attend AABG meetings. The July Beer-BQ will be hosted by Adventures in Homebrewing at their Ypsilanti warehouse (580 S. Mansfield, Ypsilanti), starting at 1:00 PM on Saturday, July 7, 2018. The Read more…
The June, 2018 meeting will be hosted by Steve Krebs, starting at 7:30PM on Friday, June 8. His address is 207 Montgomery Ave, Ann Arbor. There is parking on Montgomery on the west side of the street only. This is the Read more…
Please note: you must be at least 21 years old to attend AABG meetings. The May meeting will be hosted by Rick and Dianne Monier, starting at 7:30PM on Friday, May 11. Read general information about the meeting, including an Read more…
For our 2017 Brewola we made a Biere de Garde using Briess Copper Malt as a featured ingredient. The recipe, available here, used a basic Belgian Pilsner base with some dark Munich malt, and an equal amount of Copper Malt. Read more…
