We had quite a busy weekend doing things and making stuff. It was incredibly fun. It started with our first batch of lacto-fermented whole grain mustard and ended pickling more garlic than we probably need. Between those two adventures we dry-hopped a batch of our Black IPA and bottled our second Rye Pale Ale as well as pickling, baking and making enough hot pepper mash to set Austin’s collective mouth on fire.

Things are never perfect, but life is pretty sweet at Planted & Enchanted.

Spent Grain Bread

Rye Pale Ale

Pepper, onion and garlic in a raw vinegar and saltwater brine

Green habaneros, Serrano and Jalapeno peppers with garlic and Celtic sea salt make a mean mash

Spicy and daikon radishes pickled in raw cider and saltwater brine. Yum.

Our 14th Austin Anniversary brew, No Regrets Black IPA