The Copper Kettle Brewing Company offers more than 40 recipes from which to choose. We belly up to the bar to sample a few. We decide on a Kolsch-style ale to celebrate summertime.

Mitch had previously brewed an English Brown ale so he knows the drill. We mix the batch, name our brew, design the bottle label and then return in 3-6 weeks to bottle and walk out with our cache of goods.

Following a quick, delicious lunch at a nearby establishment (and a Dogfish Head 60-Minute), we return to begin our brewing process. The CKB staff member asks for a volunteer, but I’m at the ready before he finishes his sentence.

Within the next moment I’m scooping out the precise amounts of Carapils, Munich and Pilsen grains. We’re even invited to chew on a few kernels.

Once that all leaches into our kettle of water, Chris is stirring while I gently pour in about two pitchers of malt extract. Finally, Chris measures out the Hallertau and Tettnanger hops to add to our concoction.

That’s our final step … for 3-6 weeks. Mitch says it’s a built-in excuse that I must return to Pittsburgh within that time frame.

To keep my impatient mind occupied, we depart for downtown to register onsite for SABR 48!