Beer
A collection of 31 brewed recipes from 2025 and 2026: ales, lagers, unusual ingredients, and beers shaped by time in oak.
Browse the Beer Collection →From grain, grape & honey
Traditional methods, regional ingredients, and a willingness to try something new. These are the main shelves of the shoppe.
Wine
Pinot Noir and Cabernet Franc already made, with a Cabernet Sauvignon currently fermenting. A growing record of winemaking at home.
Enter the Wine Cellar →Mead
Honey wine, traditional mead, and a four-way botanical experiment inspired by old-world plants and flavors.
Explore the Meadery →Featured project · The Barrel Journal
Two barrels. Two very different stories.
A whiskey-seasoned oak barrel for big, malt-forward beers. A separate funky barrel for sumac, saison, and adventurous fermentation. Each successive fill adds another chapter.
Read the Barrel Experimentation Journal →From the workbench
Currently in the works
These are active ferments and the next planned brew—not finished products or invented tasting notes.
Wee Heavy
A Scottish strong ale taking its turn as the whiskey barrel's third fill.
Georgia Brett Saison
The second fill in the funky barrel, developing with Brett character.
Cabernet Sauvignon
The latest addition to the home winemaking collection.
Southern Terroir
An Italian Grape Ale made with Georgia purple muscadines.
From the Meadery · Featured experiment
One batch. Four expressions.
Five gallons of base mead, divided into four portions. One was left traditional; three received botanical additions. A simple way to explore how different plants change the same foundation.
Visit the Meadery →Traditional MeadUnmodified base
Oak Leaf & ElderflowerBotanical variation
Oak Leaf & YarrowBotanical variation
Hibiscus & GingerBotanical variation
Beyond the bottle
Explore Ferments & Foraged →The Fermentation Pantry
Hot sauces, sauerkraut, kimchi, and other edible ferments still have a place on these shelves.
A private hands-on brewing experience
Explore Brew With Ron →Want to Brew Your Own?
There's a difference between following a beer recipe and understanding how to brew great beer. Join me for a private, hands-on brew day and learn the process from grain to fermenter.