Hoppy Papi, in a glass.A few months ago, inspired by some friends, my girlfriend and I started brewing our own beer. And we’ve never looked back.

There’s a homebrew store in town, called Brew Your Own Brew. They sell kits that make the brewing process pretty painless. All of the grains come pre-ground and dolled out in exactly the right amounts.

After a few batches we decided to take the next step. We decided to make a batch from scratch. This isn’t a huge deal. But it requires you find a recipe that you like. You also have to measure the grains and grind them yourself. And you need some additional equipment, like a large water cooler with a false bottom.

We decided to use a recipe that our friend James suggested, for a beer similar to Magic Hat #9. Here it is:


10 lbs 2-Row Pale Malt

0.5 lbs Crystal 60L

1 lb Wheat Malt


1.3 oz Tettnager (60 min)

0.5 oz Cascade (15min)

0.5 oz Williamette (15 min)


2 oz Apricot extract (secondary)


White Labs California Ale (WLP001)

Instead of apricot, we used a combination of fresh mango and mango nectar from a jar. The result? The beer is slightly sweet, though not overwhelming. You can smell the mango more than you can taste it, which is ideal. Frankly, it’s probably the best beer I’ve ever had. Though, I may be a little biased.

We decided to call the beer Hoppy Papi, since there is a generous amount of hops, and since Big Papi says he gets his power from mango (salsa).

We’ve also created some beer bottle labels:

Hoppy Papi #1

Hoppy Papi #2

Hoppy Papi #3

As you can see, our photoshop skills are a little rough. Are you a graphic wizard? If so, send us your Hoppy Papi label design. We’ll post the top entries on this site.

And bottoms up!

4 Responses to “Introducing: Hoppy Papi”

  1. Alejandro Leal says:

    Coley, with this new-found endeavor, how will you cope with the escalating price of hops?

  2. Sarah Green says:


    I gave Suz that glass. :)

  3. Coley is a full-fledged zymurgist now?

    I made my own beer for a bit too, and only found two issues:

    1. Patience to wait the weeks for it to ferment.

    2. Disposing of 5 gallons of beer before it went bad.

  4. Coley Ward says:

    Rich, beer doesn’t go bad. It just keeps getting better, and better, and better…

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