Quit Qui Oc Brewery

01/12/2018

QQO Brewery will be pouring a clove Hefeweizen and a joint Golden Belgian Honey. We’ll be pouring at the Fond du Lac Beer fest on Feb 3rd. Look for us at the Sheboygan Sudzzers booth!

10/15/2017

A little late in the season, but fired up the brewery for a seasonal Pumpkin Ale.

05/04/2016

Scores from the Kohler Festival of Beer

Best in Show , 1st - American Porter (20A) - 39, 40, 42 - 40.3
Best in Show 2nd - New World Cider (C1A) - 36, 37 - 36.5
Irish Red Ale (15A) - 33, 33 - 33
British Brown Ale (13B) - 34, 29 - 31.5

Good feedback is always appreciated.

05/01/2016

1st and 2nd - Best in Show!

04/20/2016

Next week Saturday (April 30th) from 2:30pm - 4:30pm, look for Quit Qui Oc Brewery serving beer at the Kohler Festival of Beer People's Choice Competition.

Join us at Destination Kohler for our Chefs Table Dinner Series, the first of its kind. Delight in a 3-course dinner demonstrated, prepared and served by a featured Destination Kohler chef. Our chefs will be showcasing their best and favorite dishes for this exclusive event and showing you how they…

01/05/2016

So we got bored, stuck some thumbtacks in a tomato and put it on our stir plate.

10/26/2015

It's Fall, so it's time for Hard Cider. So this year we have procured 6 gallons of Fresh Unpasteurized, Preservative-free cider from our friends at Log Cabin Orchard.

In an effort to keep this batch as clean as possible, we will be utilizing pasteurization rather than chemicals to halt yeast activity.

Why is this necessary? Since Apples give us very simple sugars, our yeast will have no problem converting nearly all the sugars to alcohol. While it will make for a stronger beverage, the resulting hard cider will be very dry.

To combat this dryness, we saved 1/2 gallon of cider from the batch and froze it. We will transfer the cider into a keg and chill the keg over night. Once the keg is chilled, we will thaw then add the 1/2 of sweet cider to the keg.

Since our end goal is to create a sparkling cider, so we need some carbonation in the cider. If we were to naturally carbonate the cider, we would have to watch it very carefully and guess as to when to stop the fermentation for that perfect balance. Here's where we much prefer to use kegs for carbonation as it gives us very precise control over volumes of CO2.

Now we have a keg of chilled cider with some sweet cider and at the proper carbonation. If we left the cider in the fridge it would be fine, but we plan to bottle this cider. If we let the bottles warm up, the yeast will become active and ferment the sugars. This will dry out the beverage again, and possibly create enough pressure to explode the bottles.

Here's where we have two options: 1) Use Potassium Sorbate to kill the yeast, or 2) use temperatures of 160+ degrees to kill the yeast (pasteurization). We are going to go with pasteurization to try and keep this batch chemical-free.

We will bottle the cider up using our standard bottling methods. some bottles go into the fridge, one or two into our bellies, and the rest into a warm bath. Since the liquid is cool we want to raise the bottle temperature and reduce the risk of shock to the glass. From there it's 10 minutes in 170 degree water, then on the shelf for no longer than 8 months.

08/28/2015

As summer begins to fade and Fall creeps up on us so does the fall brewing season!

With the hectic schedule of summer drawing to a close it's time to start up our seasonal brews and Hops harvest.

In the coming week, we will kick things off with a complete system tear down and deep clean.

Coming up, we will begin planning seasonal brews like our Don't chunk this Pumpkin ale and possible an attempt at a hard cider.

A large batch if Blonde (Hefeweissen) is next on the brew list as we prep for football season.

05/30/2015

Today is the big day! We have high hopes and lots of beer to share at the Kohler Festival of Beer Homebrew competition.

If you plan on attending, stop by our booth as we will be giving away limited run Quit Qui Oc brewery T-shirts. We only have a few so stop by early