Which came first, the beer or the name?

In this case the name came first over a few shared pints with the BBC brewers. For those unfamiliar with the reference, some might consider you lucky. After coming up with the name we needed to create a brew to match. So off we went to the Louisville Beer Store for some more brainstorming. The resulting creation is a German/Indian Bropwn Ale. The two Malts we selected were Golden Promise and Brown Malt. To make this Brown Ale unique we fermented it with a Berliner Weisse yeast and large late hop additions of German Hallertau Hops. The addition of Jaggery, a palm sugar from India, provides a nutty aromaas well as a dryness to the final product. Two batches of this beer were brewed, one each at Cumberland Brewery and BBC (St Matthews). Although brewed to the same recipe, it will be interesting to note the slight differences that come form the different set of equipment at each brewery.

ABV 6%
IBU 28

Now on tap, The Woo and Runner-Up Ale. The same malt was used to brew two distinct beer styles. The first runnings from the mash was used to brew The Woo, an American Barleywine. The sugar rich first runnings allow this beer to reach a higher alcohol strength, 10% ABV. To balance the intense maltiness 22 lbs of hops were added to the kettle, almost enough to clog the system, and then another 8 lbs of Cascade hops were used for dry hopping.
Not wanting to waste the remaing sugars in the mash, we used the second runnings to brew whats traditionaly called a Small Beer. Runner-Up Ale is significantly lighter in strength and color then its older sibling. The Styrian Golding hops provide a floral aroma the complements the flavors from the belgian yeast strain we fermented it with.

The Woo
Balreywine
ABV 10%
IBU 89

Runner-Up Ale
Small Beer
ABV 3.75%
IBU 15