Ground Hog Premium Lager

Brewery: SheppyBrew
Style: Czech Premium Pale Lager
ABV: 5.0%
IBU: 38
SRM: 3.7

Appearance

A brilliantly clear pale‑gold lager with a soft straw hue and a tight, persistent white head. The foam forms a fine, creamy cap that lingers as a thin lace down the glass. Bright carbonation streams upward in steady, lively columns, giving the beer a crisp, polished look that immediately signals refreshment.

Aroma

Clean, elegant malt leads the way — lightly bready, faintly sweet, and reminiscent of fresh‑cracked grain. A subtle floral‑herbal hop note rises behind it, offering a gentle Saaz‑like spice without dominating. Fermentation character is impeccably clean: no esters, no sulfur, just a classic lager profile with a soft, inviting malt presence.

2026 Fathers' Day Camping at Turquois Lake

This past Sunday was Father's Day, and my wife and kids took me camping.

For quite awhile, our family tradition has been to go camping on Father's Day weekend.

On this blog, you can go all the way back to 2011 Father's Day Weekend to see photos of us camping.

Back then, the kids were pretty small. They are not small anymore. In fact, this year all four of us were drinking alcohol beverages around the camp fire.

I'm not sure how much longer this tradition will continue, but I was lucky enough to have it go at least this year.

This year, like a couple of previous years, we camped just West of Leadville close to Turquois Lake.

Pork Belly Burnt Ends

So ... I've tried making "Burnt Ends" a couple times, but not really in what I would consider a "traditional" way.

And ... it has been quite awhile.

I tried Pork Butt Burnt Ends a couple years ago, and "Poor Man Burnt Ends" made from a Chuck Roast a little later.

It could be just me, but when I think "Burnt Ends", I think it should be made from a Brisket point or Pork Belly.

Part of the reason I've never done them is my Sam's Club didn't sell Pork Belly for quite awhile. But, recently I started seeing it there. Last time I was there, I picked a 5.88 lb. Pork Belly.

And ... about a week ago I used it to make Pork Belly Burnt Ends.

E is for dEnver bEEr Company - littlEton

As you know if you follow along on the A to Z Breweries series of articles, we've decided to continue on with Round 7. 

You also know that we will have to take quite a bit of "artistic license" as we go through the alphabet.

We were not able to find local breweries that begin with all the letters in Round 6, and of course this round has even less breweries to choose from.

I thought we'd have to relax our rules quite a bit, but honestly I'm not sure we even have rules.

So far, we've found breweries for A through D and as I mentioned in D is for Dry Dock Pub, "E" was the first (somewhat) challenging letter for us.

Last Saturday, my wife (aka the SheppyBrew Beer Model) told me she wanted to ride bikes to downtown Littleton to go to a shop or two, and thought we could do lunch at ...

E is for dEnver bEEr Company - littlEton

Bad Lands Kölsch (Batch 393)

If you read Ground Hog Premium Lager (Batch 392), you know I brewed last Saturday.

My wife was out of town on a "girls trip" for the weekend, so I had extra time on my hands.

With this extra time, I decided to brew Sunday also.

This should help get my beer inventory up. It actually also helps catch me up a little on tracking to a typical brewing year.

For this Sunday batch, after cleaning up the Ground Hog Premium Lager brew day, I prepared water etc... and a little later in the evening, I started an overnight mash.

For ...

Bad Lands Kölsch

Ground Hog Premium Lager (Batch 392)

I brewed this past weekend.

If you read and remember 2026 Q1 SheppyBrew Stats, you know that this year has been slow in regards to brewing.

Since Q1, before this past weekend I'd only brewed Chelsea Dagger Pre-Prohibition Lager (Batch 390) and Where'd My ManGo Wheat (Batch 391), so I really have not been catching up with my normal brewing cadence.

I was on track for the least amount of beer I've homebrewed since 2009. Back then I was doing 2.5 gallon batches.

But, I took advantage of the opportunity to brew Saturday ...

Ground Hog Premium Lager

Brisket!

I love brisket, but OMG beef is expensive now-a-days.

The cost and the time commitment make smoking a brisket less than ideal, and the last time I actually did one was Humdinger of a Brisket in November of 2023.

I've had a 10 pound full packer in the freezer for awhile, so it certainly isn't simply the cost.

I decided that I would smoke this brisket the Sunday before last and so a few days before I pulled it out of the freezer to thaw.

And on Sunday, I smoked it.

Saturday, I applied Montana Steak Seasoning to the meat to sit on there overnight. 

May Update on 2026 Fitness Goals

As you know if you follow this blog, I generally give a monthly update on my fitness / Strava goals. I'm sure no one besides myself really cares, but I figure sharing these publicly give me a little extra motivation because of the extra accountability.

Plus, from time to time I'll look at older updates just to see where I was in the past.

In previous years, my goals have been mostly around cycling, but starting this year, I've started running as well.

If you're interested, You can always track these workouts on Strava. 

So far, I'm tracking pretty well to my 2026 Fitness goals.

My 2026 Fitness / Activity Goals are:

D is for Dry Dock Pub

We started Round 7 of our A to Z Breweries series of articles.

If you're not familiar ... back in February of 2015, I was embarrassed by how few Denver Breweries that I had visited.

I decided to make an effort to hit more of them, and worked my way from A to Z, hitting a brewery for every letter.

Now, more than 11 years later, I have made my way through the alphabet 6 TIMES, and the Beer Model and I have decided to start #7.

Just about a week ago, I posted C is for Cerberus Brewing Company. This means we are ready for a "D" Brewery.

D is for Dry Dock Pub

Chicken Wings on the Weber

If you follow this blog, you probably know from Paint Mines: Mini - Bad Lands, C is for Cerberus Brewing Company ... and other breweries, and Garden of the Gods Photos that we spent Memorial Day Weekend away.

After returning from the trip, I grilled some wings.

It's been awhile since I posted anything about cooking Chicken Wings, so I thought I'd do this quick post.

Grilling Chicken Wings is fairly straight-forward on the Weber Kettle.

Apply SheppyBrew Rub. Fill up the Vortex with hot coals targeting 400F or so cooking temperature. Cook for about an hour.

Sometimes I'll substitute lemon pepper or Crack for the rub. Sometimes I'll cook a little longer at a slightly lower temperature. But for the most part the process is pretty much the same every time I grill wings.