Holly Pond
holly pond brewery home

The Holly Pond Brewery, in Fairfield, CT, has been producing beer since January, 1996. Some beer has been quite good, while some has not been quite good. This page will tell you about the quite good beers, leaving the others in a puddle somewhere in Jersey.

A batch of Holly Pond Hefeweizen was brewed on Election Day, Tuesday, November 4, 2003. Out of season, I realize, but I'd never brewed it for the holidays before. And then over Thanksgiving weekend, guest brewer Jim Havard co-brewed (with me) a batch of Dunkelweizen.

An extract beer fashioned after Geary's Pale Ale was brewed on Sunday, March 2, 2003 and came out fine, but only resembled Geary's in a very distant way. It was never named and there are only a few bottles left. Move fast if you would like to try this mediocre brew. What I'd like to know is who drank them all?

Holly Pond Brewery moved from its Stamford location to Fairfield, CT in May 2002. A 5 gallon batch of Boughs of Holly Spiced Ale was brewed on Veteran's Day, November 11th, 2002. In addition to the big 4 ingredients of barley malt, water, hops and yeast, it also includes ginger, cinnamon, cardamom, nutmeg, cloves, honey, brown sugar, and zest of 3 oranges. Not to stop there, a 5 gallon batch of Holly Pond Gossamer Ale was brewed on Saturday, November 23rd. Both beers were entered in a competition held on Sunday, February 16th at the Willimantic Brewery in Willimantic, CT, but received no medals.

Holly Pond Brewery brewed its inaugural batch of PCH Spring Celebration Ale in April, 2002. 36 bottles of this ale were donated to the Purchase Community House, to be auctioned off at their Spring Celebration Auction on Friday, May 3, 2002. Mike Sasso of Purchase, NY made the Purchase and took home the prize.

Jailed quail porter was brewed on Sunday, November 5, 2001, and bottled on Saturday, November 17, 2001. Using the Irish ale yeast from the porter, an extract India pale ale was brewed on November 17th and bottled on December 8th, called Holly Pond IPA. Both beers were entered in the Southern New England Homebrew Competition at the Colorado Brewery in Danbury, CT on January 18, 2002. Jailed Quail Porter received a third place medal in the porter category! It was Holly Pond's first medal at this annual winter event. A recipe of the porter is posted below.

A version of Holly Pond's Flagship beer, Holly Pond Hefeweizen, was brewed on July 8, 2001, despite the warm atmospheric temperatures. To combat the heat and the effect it might have on fermentation and flavor, I tried to keep the fermenter cool with ice packs wrapped inside an insulated blanket. The beer also had a very high intial gravity of 1.076, way too high for the hefeweizen style. This is probably due to some liberal weighing of the grains, and a lower volume of beverage brewed. The bottom line is that it had a hammer installed, but not much else of value.

A copper-colored alt style ale, based on a clone recipe for New England Amber, was bottled on March 31, 2001. Also on March 31st, an extract batch based on a clone recipe for Anchor Steam Ale was brewed and primed with the leftover yeast from the bottled batch. Both of these beers were unnamed and are gone now, leaving only fading vague memories behind.

Other recent beers brewed were mare's trough oatmeal stout, an all-grain version of the holly pond classic, and the inaugural version of Holly Pond Dunkelweizen, a medium-dark, malty, spicy, wheat-based ale. Both beers were entered in the Southern New England Homebrew Competition on January 20th, held at the Colorado Brewing Company in Danbury, CT, but received no awards. The stout scored ok, but the dunkelweizen pretty much got trashed by the judges, citing phenolic flavors and an overuse of hops. Oh well. I liked it.

The homebrew competition at the New England Brewery in Norwalk, CT, was held on Sunday, May 21, 2000. Holly pond hefeweizen took third place in the wheat category, and holly pond gossamer ale did not place.

Bottled on April 1, 2000 was a batch of Holly Pond Hefeweizen. The recipe was very similar to the one brewed last year and listed below except for some minor changes. I cut back on the grain quantities slightly to make the beer a little less alcoholic, matching the style guidelines. I also filtered all the water through a pur filter before using it. In the past I used the same crystal Stamford tap water straight from the faucet. The third change was the use of a wort chiller which cooled the wort down to yeast-pitching temperature after boiling in about 15 minutes.

Holly Pond Hefeweizen



This beer won 1st prize in the wheat category, and 3rd in the best of show judging, at the 1999 Southern New England Homebrew Competition in Norwalk, CT.


Yield: 5 gallons

Total boiling time: 60 minutes

Starting gravity: 1.060

Primary fermentation: 5 days at 65-69° in plastic

Secondary fermentation: 32 days at 67-70° in glass

Mash all grains and gypsum at 122° for 15 minutes. Bring mash to 150° and hold at 150° for 15 more minutes. Bring mash to 158° over 15 minutes, and hold at 158° for 85 more minutes. Bring mash to 163° over 10 minutes and then sparge. Bring to a boil and add 3/4 ounce Liberty and 1/4 ounce Columbus hops when boil begins. After 30 minutes add 1 ounce Tettnager hops. After 45 minutes add Irish moss. After 50 minutes add 3/4 ounce Liberty hops and 1/4 ounce Tettnager hops. Let boil for 10 more minutes (1 hour total) and turn off heat. Transfer to primary fermenter. Pitch yeast when cool. Let ferment for 5 days between 65 and 69°. Transfer to secondary fermenter and let ferment for 32 days between 67 and 70°. Bottle with 1 1/2 cup light dry malt extract boiled in a pint of water. Drink in quantity after a couple of weeks.



Jailed Quail Porter


This beer won 3rd prize in the porter category at the 2002 Southern New England Regional Homebrew Competition on January 19, 2002 at the Colorado Brewing and Trading Company in Danbury, CT.


Yield: 5 gallons

Total boiling time: 60 minutes

Starting gravity: 1.054

Primary fermentation: 3 days at 65-69° in plastic

Secondary fermentation: 10 days at 65-69° in glass

  • 8 1/2 pounds Muntons 2 row Malt
  • 1 pound 60° Lovibond Crystal Malt
  • 6 ounces U.S. Black Patent Malt
  • 6 ounces U.S. Chocolate Malt
  • 1 1/2 cup Light Brown Sugar
  • 1 ounce whole Centennial hops, 10.0% alpha, in boil 60 minutes
  • 1 ounce whole Liberty hops, 4.0% alpha, in boil 60 minutes
  • 1 ounce whole Liberty hops, 4.0% alpha, in boil 3 minutes
  • 1 teaspoon irish moss
  • Wyeast #1084 Irish Ale yeast in tube
  • 1 1/3 cups light dry malt extract, for priming

Mash all grains and gypsum at 122° for 23 minutes. Bring mash to 152° and hold at 150° for 90 more minutes. Bring to a boil and add brown sugar, 1 ounce Centennial hops and 1 ounce Liberty hops when boil begins. After 45 minutes add Irish moss. After 57 minutes add 1 ounce Liberty hops. Let boil for 3 more minutes (1 hour total) and turn off heat. Force cool and transfer to primary fermenter. Pitch yeast when cool. Let ferment for 3 days between 65 and 69°. Transfer to secondary fermenter and let ferment for 10 days between 65 and 69°. Bottle with 1 1/3 cup light dry malt extract boiled in a pint of water. Drink with tunes.

 

Gamboling Quail Pale Ale


Yield: 5 gallons

Total boiling time: 60 minutes

Starting gravity: 1.052

Primary fermentation: 7 days in plastic

Secondary fermentation: 35 days in glass

  • 9 1/2 pounds 2 row malted barley
  • 1/2 pound crystal malt 30° Lovibond
  • 1/4 pound wheat malt
  • 1 ounce whole Galena hops, 13.0% alpha, in boil 60 minutes
  • 1 ounce whole Columbus hops, 16.9% alpha, in boil 60 minutes
  • 1 ounce whole Cascade hops, 5.0% alpha, in boil 5 minutes
  • 1 ounce whole Cascade hops, 5.0% alpha, in boil 1 minute
  • 1 ounce whole Cascade hops, 5.0% alpha, steep after boil
  • 1 ounce whole Cascade hops, 5.0% alpha, dry hop in secondary fermenter
  • 1 teaspoon irish moss
  • 1 teaspoon gypsum
  • Wyeast #1098 British Ale yeast and #1275 Thames Valley yeast
  • 1 1/4 cups light dry malt extract, for priming

Mash all grains and gypsum in at 122° in 2 1/4 gallons of 130° water for 20 minutes. Bring mash to 140° by adding 1 1/4 gallons of 200° water. Immediately remove 1 gallon of liquid from mash and put on stove to near boiling. Re-add that gallon 20 minutes after removing to bring mash to 152° for 15 minutes. Add 1 gallon of 200° water to bring mash to 156° and hold for 1 hour. Sparge. Boil for 1 hour with Galena and Columbus hops. After 45 minutes of boil, add 1 teaspoon of irish moss. After 55 minutes add 1 ounce Cascade hops. After 59 minutes add another ounce Cascade hops. After 60 minute boil, remove from stove and add another ounce Cascade hops. Strain and transfer to fermenter. Pitch yeast when cool. Let ferment for 7 days and transfer to secondary fermenter. Let ferment for 5 weeks in secondary fermenter, adding 1 ounce dry Cascade hops in hop bag with 3 weeks to go. Bottle with 1 1/4 cup light dry malt extract boiled in a pint of water. Drink after 3 weeks in the bottle.

 

Boughs of Holly Spiced Ale


Yield: 5 gallons

Total boiling time: 60 minutes

Starting gravity: 1.059

Primary fermentation: 7 days in plastic

Secondary fermentation: 14 days in glass

  • 9 pounds 2 row malted barley
  • 4 ounces crystal malt 30° Lovibond
  • 4 ounces crystal malt 60° Lovibond
  • 8 ounces chocolate malt
  • 5 ounces dark munich malt
  • 1 ounce raw ginger
  • 1 pound honey
  • 3 oranges of orange zest
  • 1 cinnamon stick
  • 1/4 teaspoon nutmeg
  • 3 teaspoons whole cloves
  • 1/2 cup brown sugar
  • 1 ounce whole Cascade hops, 5.0% alpha, in boil 60 minutes
  • 1/2 ounce whole Columbus hops, 15.3% alpha, in boil 60 minutes
  • 1 ounce whole Liberty hops, 3.1% alpha, in boil 2 minutes
  • 1 teaspoon irish moss
  • 1 teaspoon gypsum
  • Wyeast #1056 American Ale yeast
  • 1 1/4 cups light dry malt extract, for priming

Mash all grains and gypsum in at 122° in 2 1/4 gallons of 130° water for 20 minutes. Bring mash to 145° by adding 1 1/4 gallons of 200° water. Immediately remove 1 gallon of liquid from mash and put on stove to near boiling. Re-add that gallon 10 minutes after removing to bring mash to 152° for 55 minutes. Then remove one gallon of liquid from mash and put on stove to near boiling. Re-add that gallon 10 minutes after removing to bring mash to 156° for 10 minutes. Sparge. Boil for 1 hour with Cascade and Columbus hops and ginger. After 45 minutes of boil, add 1 teaspoon of irish moss, honey, orange zest, cinnamon stick, nutmeg, cloves, and brown sugar. After 58 minutes add Liberty hops. Strain and transfer to fermenter. Pitch yeast when cool. Let ferment for 7 days and transfer to secondary fermenter. Let ferment for 2 weeks in secondary fermenter. Bottle with 1 1/4 cup light dry malt extract boiled in a pint of water. Drink after 4 weeks in the bottle.

 

 

 

Holly Pond Humid Ale

 

 

 

This beer was brewed beginning on June 28, 1998 and was ready for drinking by the beginning of August. It went down easily and improved with more time in the bottle.

 

Yield: 5 gallons

Total boiling time: 75 minutes

Starting gravity: 1.056

Final gravity: 1.010

Primary fermentation: 6 days in plastic

Secondary fermentation: 13 days in glass

  • 8 pounds Hugh Baird Pale Ale Malt
  • 1 pound Hugh Baird Crystal Malt 30° Lovibond
  • 1/8 pound chocolate malt
  • 1/3 ounce whole Columbus hops, 16.9% alpha, in boil 75 minutes
  • 1 1/2 ounce whole Cascade hops, 7.0% alpha, in boil 75 minutes
  • 2 1/4 ounce whole Cascade hops, 7.0% alpha, in boil 5 minutes
  • 1 ounce whole Cascade hops, 7.0% alpha, dry hop in secondary fermenter
  • 1 teaspoon gypsum
  • 1 teaspoon irish moss
  • Wyeast #1338 European Ale yeast
  • 1 1/2 cups light dry malt extract, for priming

 

Mash all grains and gypsum at 122° for 20 minutes. Bring mash to 147° by adding 1 1/4 gallon of boiling water and hold for 10 minutes. Bring mash to 153° and hold for 60 minutes. Bring mash to 158° and hold for 50 minutes. Sparge with 170°. Bring to boil, adding 1/3 ounce of Columbus hops and 1 1/2 ounce of Cascade hops when boiling begins. Add Irish moss after 60 minutes, and 2 1/4 ounce Cascade hops after 70 minutes. Let boil for 5 more minutes (75 minutes hour total) and turn off heat. Transfer to primary fermenter. Pitch yeast when cool. Let ferment for 6 days and transfer to secondary fermenter. Add 1 ounce Cascade hops to secondary fermenter, and let ferment for 13 days. Bottle with 1 1/2 cup light dry malt extract boiled in a pint of water. Drink on the humid days (every day in August) until kicked.

 

Mare's Trough Oatmeal Stout


Yield: 5 gallons

Total boiling time: 60 minutes

Starting gravity: 1.040

Primary fermentation: 5 days in plastic

Secondary fermentation: 21 days in glass

  • 1 1/2 pounds quick cut oats
  • 3 pounds 2 row malted barley
  • 1/2 pound crystal malt 60° Lovibond
  • 1/4 pound Dextrine malt
  • 1/2 pound Chocolate malt
  • 1/4 pound roasted barley
  • 3.3 pounds edme diastatic malt extract
  • 1 ounce whole Galena hops, in boil 60 minutes
  • 1/4 ounce whole Columbus hops, in boil 60 minutes
  • 1 ounce whole Liberty hops, in boil 8 minutes
  • 1/4 ounce whole Columbus hops, in boil 8 minutes
  • 1 teaspoon irish moss
  • 4 teaspoons gypsum
  • Wyeast #1086 Irish Ale yeast
  • 1 1/4 cups light dry malt extract, for priming

Mash all grains and gypsum in at 122° in 6 quarts of water for 30 minutes. Bring mash to 150° by adding 4 quarts boiling water and hold for 15 minutes. Bring mash to 158° and hold for 20 minutes. In a different pot combine 2 quarts water with diastatic malt extract and raise to 155°. Combine both pots and hold additional 20 minutes at 158°. Sparge with 170° water to total of 4 1/2 gallons. Boil for 1 hour with Galena and 1/4 ounce of the Columbus hops. After 45 minutes of boil, add 1 teaspoon of irish moss. After 52 minutes add 1 ounce Liberty and 1/4 ounce Columbus hops. Sparge to slightly more than 5 gallons into primary fermenter. Pitch yeast when cool. Let ferment for 5 days and transfer to secondary fermenter. Let ferment for 3 weeks in secondary fermenter. Bottle with 1 1/4 cup light dry malt extract boiled in a pint of water. Drink after 3 weeks in the bottle.

Holly Pond Dunkelweizen

Yield: 5 gallons

Total boiling time: 60 minutes

Starting gravity: 1.056

Primary fermentation: 5 days at 65-69° in plastic

Secondary fermentation: 20 days at 67-70° in glass

  • 6 1/4 pounds Wheat Malt
  • 3 1/2 pounds Pale 2 row Malt
  • 3/4 pound Dextrine Malt
  • 1 pound crystal malt 35° Lovibond
  • 1 pound Belgian cara-Munich Malt
  • 1 oz. chocolate malt
  • 3/4 ounce whole Liberty hops, 3.1% alpha, in boil 60 minutes
  • 3/4 ounce whole Tettnager hops, 7.5% alpha, in boil 60 minutes
  • 1/2 ounce whole Tettnager hops, 7.5% alpha, in boil 10 minutes
  • 3/4 ounce whole Liberty hops, 3.1% alpha, in boil 10 minutes
  • 1 teaspoon gypsum
  • 1 teaspoon irish moss
  • Wyeast #3068 "Wheinstaphan Wheat" Ale yeast
  • 1 1/2 cups light dry malt extract, for priming

Mash all grains and gypsum at 122° for 30 minutes. Bring mash to 154° and hold at 154° for 90 minutes. Bring to a boil and add 3/4 ounce Liberty and 3/4 ounce Tettnager hops when boil begins. After 50 minutes add Irish moss, 3/4 ounce Liberty hops and 1/2 ounce Tettnager hops. Let boil for 10 more minutes (1 hour total) and turn off heat. Transfer to primary fermenter. Pitch yeast when cool. Let ferment for 5 days between 65 and 69°. Transfer to secondary fermenter and let ferment for 20 days between 67 and 70°. Bottle with 1 1/2 cup light dry malt extract boiled in a pint of water. Drink in quantity after a couple of weeks.