Mudita Brewing Co.

🥉🧊 W C H F 2 0 2 4 🧊🥉

I couldn’t be more excited to recap the 2024 Western Carolina Homebrew Fest. We met a lot of awesome faces, talked about brewing methods and generally got excited for upcoming festivals.
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Of the 5 beers we brought, it seemed that Beach Trip was a fan favorite, but Early Bird (the American stout with Cinnamon, Vanilla and cold brew) proved us wrong. It took 3rd overall at the fest and the compliments and general outlook on our offering absolutely blew me away. We even got a cool gift basket!!!
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Having been only our second appearance at a brew fest, we learned a lot and will be attending more in the future. Look out for some excited news about where you can find our beers in the near future and from the bottom of my heart—thank you for the support.
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CHEERS!
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😎🙃 L I K E F A T H E R, L I K E S O N 🙃😎

Beer no. 5️⃣ of 5️⃣ coming at you for the in Lincolnton, NC on April 27th, 2024.
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This is an extraordinarily special beer to me and it turned out better than I ever could have imagined. My dad was in town on the weekend of 3/24 and we decided to pull together one last beer for the festival together. We designed a recipe, did hop sensory analysis to pick our favorite hops individually and combined our favorites into one incredible beer. It’ll be a memory I won’t forget. Thanks for brewing with me, Dad.
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Like Father, Like Son is a brand new Hazy IPA made with Azacca, Mosaic, Simcoe and HS17701 hops.
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It all started with white wheat and base malts with a touch of flaked oats and flaked wheat. Hopped aggressively with Azacca, Mosaic, Simcoe and a good amount of HS17701 before being fermented with Coastal Haze Ale Yeast.
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The aroma explodes with mango, pineapple, gummy bears and pine resin. It’s moderately sweet on the palate, with those tropicals fruits forward and the pine resin and gummies coming later. It’s by far the best hazy to be produced by Mudita.
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6.83% ABV
31 IBU
1.066 OG
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This beer will be served exclusively at the fest in about a festival. Get ready. We’re absolutely pumped to see you there.
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CHEERS!
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🕳️ P O R T A L S 🕳️

Beer no. 4️⃣ of 5️⃣ coming at you for the in Lincolnton, NC on April 27th, 2024.
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The triumphant return of the classic…
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Portals was first brewed almost 3 years ago to this date, and served as one of my first attempts at brewing larger scale sour beers as my equipment and processes changed. It won a series of medals including 1st Best of Show at the ‘21 Virginia Beer Blitz and 2nd Best of Show at ‘21 For What’s its Wort. It holds a special place in my heart and paved the way for sour beer journey.
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Same recipe as ‘21. An absolute classic. Exclusively served at the beer fest in about a week.
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5.7% ABV
11 IBU
1.050 OG.
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CHEERS!
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🪸🫧 A N O X I C 0 0 8 🫧🪸

Beer no. 3️⃣ of 5️⃣ coming at you for the in Lincolnton, NC on April 27th, 2024.
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The return of Anoxic. Version 8 follows the same recipe as 007 but changes up the hop schedule and adds even more hops.
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It all started with Pilsner malt and a percentage of flaked oats before being hopped aggressively with Simcoe, Dr. Rudi, Citra, El dorado with a touch of HS17701 and Lemondrop. Fermented with OLY-402 Cosmic Punch yeast. ☄️
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Aroma holds a nice floral and citrus forward note with some dank undertones and just a touch of malt breaks through to the nose. Light and citrusy on the palate despite the percentage and definitely gives a crushable feeling full of hops on the tongue.
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Slightly smaller return on this one due to hop and yeast absorption, but it’ll be pouring exclusively at the 2024 Western North Carolina Homebrew Festival in Lincolnton later this month.
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7.09% ABV
35 IBU
1.060 OG.
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CHEERS!
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🌊☀️ B E A C H T R I P ☀️🌊

Beer no. 2️⃣ of 5️⃣ coming at you for the in Lincolnton, NC on April 27th, 2024.
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Beach Trip is a brand new sour ale brewed with our kettle souring technique then conditioned on over 2lbs/gallon mango and pineapple.
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This beer started by taking base malts alongside a touch of acid malt, winter white wheat from and a touch of flaked oats for mouthfeel. I soured the wort to my liking before lightly hopping it with Lemondrop in the boil and fermenting the beer with US-05. After primary, it went onto an insane amount of pineapple and mango and was allowed to referment on the fruit.
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The aroma is as tropical as it gets—with huge mango and pineapple notes and lightly lactic undertone that screams “CHUG ME BEACHSIDE!” On the palate, the oats provide a complimentary thicker mouthfeel and give it a light smoothie sour sort of feeling. It’s lightly tart, fruity and has all the qualities to quench thirst during the warmer winter weather.
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Side note, this is the most fruit I’ve used in a sour beer since my first interaction of Trance back in 2021. This beer will be exclusively pouring at the 2024 Western North Carolina Homebrew Festival in Lincolnton later this month.
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~6.04% ABV
12.5 IBU
1.057 OG
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CHEERS!
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🪶🪱 E A R L Y B I R D 🪱🪶

Beer no. 1️⃣ of 5️⃣ coming at you for the in Lincolnton, NC on April 27th, 2024.
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Early Bird is a brand new Coffee Milk Stout blended with fresh coffee, Ceylon cinnamon and homemade vanilla extract made from Grade A Madagascar vanilla beans.
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It started with carefully selected malts from to create a creamy base before getting a dose of lactose in the boil and being fermented with WLP001. I then blended homemade cinnamon and vanilla extracts I created last year with Finca La Joya blend coffee until the blend tasted just right.
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The aroma is cinnamon and coffee heavy with undertones of vanilla beans and sweet cream. As if you took the lid off of your cinnamon latte this morning to get that sweet coffeehouse aroma. It’s sweetness forward on the palate with cinnamon first, then evolving to a light bitterness from the coffee and a light vanilla note poking its way through late palate.
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A lot of attention to detail went into this one, and I can’t wait to share it at the fest. Samples of this will one will exclusively be poured at the Western North Carolina Homebrew Fest later this month.
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6.96% ABV
33 IBU
1.073 OG
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CHEERS!
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👁️‍🗨️ WNC HOME BREW FEST 👁️‍🗨️

It’s time…in about one month we will be slinging some of the tastiest beers we’ve made to date at the Western North Carolina Homebrew Fest in Lincolnton, NC. We’ll have stickers, giveaways, and good times so bring your party hats.
Between now and the fest I will be releasing the beers I made for this years festivities to give some of the locals a heads up on what to expect—so keep your eyes peeled and of course consider coming to support!
DM me if you want to come out and need some additional info or some links for tickets, info, camping etc. It’s going to be an absolute blast this year and I put a ton of work into creating the tastiest beverages I possibly could. There will be award-winning recipes available to sample alongside some new creations I’ve been cooking up.
Can’t wait to see you guys there, and as always—CHEERS!

🥇🥈🫧 A N O X I C 0 0 7 🫧🥈🥇

I finally got my medals and results back from the two competitions I entered Anoxic 007 in and I couldn’t be happier! I entered the beer as 18B: American Pale Ale and won 1st at the table at the 2024 Square Keg WinterBrew and 2nd at the table in the 2024 SNAFU Winterfest.
I ended up with higher scores than I ever have for a hoppy beer, and it’s definitely got me excited to brew more of them.
Anoxic is a fantastic representation of trial and error and evolution over time with my hoppy brews, and I’m excited to be medaling for the category already.
CHEERS!

➡️ B R E W D A Y ⬅️

Another batch going down today! I have some cool announcements coming up about an event that I’ll be pouring and there will definitely help some teaser posts about the brews I’ll be bringing.

CHEERS!

📝🍎 N O T E L E S S V O L. 2 🍎📝

Noteless is a series of micro batch (usually one gallon) experimental ciders with the sole intention of experimenting with juices, yeasts and ingredients without worrying about taking extensive notes and really uses the set it and forget it method.
I find it fun to throw things in carboys sometimes and just see how they turn out. This was no different. Noteless Vol. 2 started with apple juice and Organic Turbinado sugar to bump up the ABV and was fermented with Premier Blanc wine yeast before being lightly carbonated for a smooth mouthfeel.
It’s got some caramel-like aromas alongside the apple and some vinous notes which I assume came from the yeast choice. It’s lightly effervescent and smooth, and I assume it lands somewhere between 7-9% ABV, but I have no idea. 🤷🏼‍♂️
Some super limited samples of this one will be available as well if anyone is interested before they’re gone.
CHEERS!

🕳️ PORTALS : LAVENDER 🕳️
Portals makes its return with a slight twist to kick off 2024!
I hope you all had an amazing new year!
Portals : Lavender took the original recipe brewed back on 2021 and I took it to the next level by adding lavender!
It all started with base malts and hard winter white wheat with a touch of acid malt. Kettle soured with Goodbelly before being lightly hopped with Citra. Fermented with US-04 and conditioned on over 1lb/gallon raspberry and lavender flower.
It pours a deep rose pink with a white head. It’s bursting with the floral aromatics from the lavender and jamminess from the raspberries. Tart on the palate with lavender intermingled with fresh briar raspberries. It gives notes of jelly filled donuts, lavender lemonade and raspberry compote.
I will be sending limited samples of this one. HMU if you’re interested! 📩
5.16% ABV
12 IBU
1.048 OG
CHEERS!

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🐏 NEW ADDITION TO THE HERD 🐏

I’ve finally expanded my fleet of equipment by adding another brew bucket. These stainless fermentation tanks are easy to clean, keep your beer from being lightstruck and are easy to maintain.

Eventually I’ll be able to get away from the volatility of glass carboys all together and this is definitely a step in the right direction.

CHEERS!

🌾🎍 A N O X I C 0 0 7 🎍🌾

Anoxic 007 is a continuation in my IPA journey to try and make the best possible IPAs and to find the limit of cold side hopping with my flavor preferences.

This iteration started with Pilsner alongside a heftier oat percentage than Anoxic 006 and was fermented with Coastal Haze Ale Yeast (WLP067).

It features all Citra in the boil, Simcoe in whirlpool and a combination of HS17701, Simcoe and Mosaic on the cold side.

It’s glaringly floral and citrusy on the nose with notes of pine, gummy bears and a light dank note. It’s easy on the palate with tropical fruits dominating the taste leading to a light sweetness mid palate. A true crusher despite the percentage.

31 IBU
7.61% ABV
1.068 OG

Very limited samples of this one available.

CHEERS!

🥉 LIGHTS OUT 🥉

I was fortunate enough to place with my submission of Stayin’ Up All Night - Rowan Coffee at the 2023 Lights Out Dark Beer Only homebrew competition!

I’m very excited to announce this one since most of my other medals have been in sour categories. I’m trying my hardest to transition my focus to other styles and submit them to competitions for feedback.

This is a huge step in the right direction for my porters and I’m proud of the progression since SUAN batch 1.

More to come! 🥉👀

CHEERS!

💤 STAYING UP ALL NIGHT: ROWAN 💤

The Staying Up All Night series returns with a delicious iteration made with Encore blend.
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It all started with floor malted base malts and a carefully chosen blend of dark malts. Lightly hopped with Magnum. Fermented with WLP002 and finally blended with cold brewed coffee in the keg.
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It’s got some incredible coffeehouse aromas with a light and sweet pastry-like note on the nose. The body is sweet and it’s soft on the palate, and I think it’s the best SUAN to date.
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6.8% ABV
35 IBU
1.070 OG
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Samples of this one will be going out. Send me a message if you’re interested!
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CHEERS!
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🌲 H O P U P G R A D E 🌲

But, isn’t it getting colder out? Meh, I love the hoppy beers too much to ignore them. This fresh drop from has me itching to get some brews going and continue my IPA journey. More to come.

CHEERS!

🍾 SHARING IS CARING 🍾

Who doesn’t love a good beer share? If you weren’t aware, Mudita means sympathetic joy, or the enjoyment of other people’s enjoyment and success. Years ago I started this project because of my love for people trying what I have to offer and providing feedback on all levels. The name of the brand embodies where my brewing passion originated.

Recently I was fortunate enough to meet up with some longtime friends and experience what Mudita truly means. These friends have tried my beers since day one, providing praise and critique along the way. It’s truly why I do this.

So, why do you brew?

CHEERS!

🍾 B O T T L E T I M E 🍾

One of the easiest methods I’ve found to bottle is bottling from the keg. Although I have equipment like a counter pressure filler and some other fancy gadgets, sometimes easier is better.
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Kegging has allowed me to get away from naturally conditioning and to hone in on proper carbonation techniques which has led to more consistent carbonation per bottle as well as (crossed fingers) no bottle bombs to date.
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How many of you bottle from the keg? What’s your favorite method to bottle?
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CHEERS!
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🥼🧪 B R E W D A Y 🧪🥼

Another brew day means tasty new roasty beer is in the pipeline. Be on the lookout. 😎

CHEERS!

TikTok · Mudita Brew Co. Check out Mudita Brew Co.'s video.

🌵 A N O X I C 0 0 6 🌵

Anoxic 006 is a continuation in my effort to create better hazy IPAs. This iteration turned out better than any other batch to date.

It started with floor malted base malts from my friend over at before being lightly hopped hot side with Mosaic and El Dorado, with an absolutely insane amount of Mosaic, El Dorado and a small addition of HS17701, and lastly an unknown hop variety found in the freezer (I couldn’t resist but use them). Fermented with WLP077 Tropicale yeast—created to aid in the release of bound thiol compounds.

The impression on the nose is fresh squeezed citrus with notes of lemon and orange pith, alongside exotic tropical fruit notes like guava, pineapple and mango.

On the palate, it’s balanced, but I wouldn’t call it “soft.” Those tropical fruit notes from the aroma pop with notes of pine resin and gummy bears. It’s an absolute crusher and I couldn’t be happier with it. Biggest takeaway from this one is the addition of some more flaked adjuncts to round out the mouthfeel. We’ll hopefully hit that on 007.

IBU: 34
ABV: 7.09%
OG: 1.060

No samples on this one.

CHEERS!

🧙🏼‍♂️ C A U L D R O N 🧙🏼‍♂️

A culmination of ideation with . We put our heads together to formulate a honey beer representing both of our fermentation experiences.

We landed on Cauldron, a honey saison brewed with choice malts and hops and hand picked basswood honey.

It started with floor malted base malts from with a touch of victory malt and flakes oats to round out the base before being lightly hopped with noble hops and adding honey at flameout. Fermented meticulously with WLP590 French Saison strain and finally bottled and labeled at proper carbonation levels.

The aroma is full of phenolic character alongside undertones of earth, clove, honey, mint and lemon. On the palate, it’s phenolic and that lemon and clove character evolves into a light sweetness reminiscent of the honey used. It’s an easy drinker for the percentage but should be savored at cellar temperature.

Huge shoutout to my dude Chad at Seventh Circle. It was a pleasure doing this collaboration.

Very limited hand-labeled samples of this are available.

IBU: 21.7
ABV: 7.35%
OG: 1.060

CHEERS!

🌫️ T R A N C E 2 0 2 3 🌫️

I finally brewed up a fresh batch of Trance for this year and made a few adjustments to our initial version brewed back in ‘21.

This version starts with Pilsner and pale malts alongside winter hard white wheat. Hopped with Yakima Valley Hops citra at whirlpool to bring out some hop volatiles and finally fruited heavily with pineapple and raspberry.

It’s got a nice unique acidity to it with tropical fruit coming through from the hops, and the pineapple and briar berries providing a complex fruit and hop marriage on the palate. A true summer crusher.

6.3% ABV
28 IBU

No samples on this one. CHEERS!

⚗️🔬 G R A V I T Y C H E C K 🔬⚗️

Today I’m doing some work checking on our collaboration beer with making sure that things are finishing up. I’m planning to keg this beauty over the next couple of day and labels, bottles and release details to come.

Stay tuned…📺👀

👹 M A L I C E C O N F O R M I T Y 👹

Malice Conformity is a continuation of attempted improvement on hoppy beer recipes. It began with floor malted Pilsner alongside flaked oats for a simple yet effective malt combination. Hopped with Azacca, Mosaic and Citra before being dry hoped with more Citra and Azacca.

Expect massive expressions of pithy citrus, tropical fruit, pine resin and floral subtleties.

7.09% ABV. No samples.

🤝🏼 C O L L A B D A Y 🤝🏼

After a bit of a hiatus I am back on the saddle and brewing a collaboration beer with . Be on the lookout over the next couple of weeks for a new drop and some samples to be available.

CHEERS!

🕴🏼🕶️ I L L U S I O N A R Y 🕶️🕴🏼

Illusionary is a brand new fermented hot sauce made with habanadas (heartless habañeros), red jalapeños, yellow onion, garlic and carrot. Fermented for one month.

It’s a brilliant bright red and has umami and fresh pepper aromas. It’s hardly hot, which makes it perfect to cover Hispanic foods or whatever else your heart desire.

A spicy CHEERS!

🍺 BREW TIME 🍺

Getting my hands dirty with a new pale ale recipe today for the WNC Homebrew Festival in about a month. What better way to spend a Sunday?

CHEERS!

🍊 A N O X I C 0 0 5 🍊

The return of the Anoxic series. This iteration receiving the same grist as 004 containing a higher hard winter white wheat percentage—but hopped with a massive amount of Citra, El Dorado and Citra Cryo.

Fermented warm with Omega OLY-091 to really push the boundary of how quickly you can have a tasty hoppy beer “grist-to-glass.”

I get a nose full of citrus pith, floral tropical notes and just the right amount of dank. On the palate, the residual sweetness of the malt comes through nicely and the citrus comes through heavy.

7.61% ABV
17 IBU

CHEERS!

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Attention to detail means so much more to brewing than you’d imagine. By utilizing the best ingredient possible you can truly enhance any style. That’s why I only use real fruit when making sour beer and will always recommend using whole fruit as an alternative to syrups or extracts.

Cheers!