Homebrewing Project #23 La Manzarcangel Chapter 3: SangriTinieblas De La CazaVampiros by Nubis Sanctum Ales

14567446_10103600135481600_7304399825454323003_oRating: 6/6

Homebrewing Project #23 B by Nubis Sanctum Ales is a 10% ABV Belgian Trappist Apple Cider brewed with Burnt Dark Candy Sugar and Arizona Wild Flower Honey Oak Aged in Flor De Caña Gran Reserva 7 Rum.
Sangritinieblas De La CazaVampiros
“The Vampire Slayer’s BleeDarkness”

My Name is Miriam and I am a 3rd generation Vampire Slayer from La Legión De Los ManzArcángeles or “The Legion Of The Applarcangels” This… is my story… I come from a holy land of pure sauce, Cideraven; sent on a mission from God to destroy the Malum, or demon apples from Eden.

The Malum spread its evil across this world after the unveiling of the Garden of Eden. Draining purity and morale from the souls of the living like vampires ravenous for blood. Having trained for years under my master Claire Farron, I have taken it upon myself to destroy all Malum since her disappearance fighting Malum Ex Machina, the snake and leader of the Malum.

After many agonizing battles, I was blessed to find my master at last. Unfortunately the Malum still persist. I leave you this liquid made from the cleansed Malum to protect and purify your soul. Til we meet again…

Chapter 3 Ends.

Ingredients: Water, Apples, Burnt Dark Candi Sugar, Wild Flower Honey, French Oak, Flor De Caña RumGran Reserva 7 & Trappist Yeast

Just in Time for HALLOWEEN!!!! Project #23 comes from an original recipe inspired by Crispin’s 15 Men Rum Aged Cider with Wild Flower honey and dark candi syrup. I reviewed the cider long ago and so loving that cider, I wanted to create my own. Coming up with a recipe which in the end, ended up being a partial mead/melomel and way darker than the one Crispin made got me thinking. If their cider came out clear and mines came out dark, did they really use Dark Candi sugar? It almost seems illogical to as I love Crispin’s ciders and that one was amazing. My recipe was first brewed in April 2016 and bottled in September 2016 after aging for 4 months. Although, the oak was sitting in Rum since February. I came to the conclusion today that what I actually had made was something very special and mines would be even more flavorful than that Crispin version I had tried. This I had to prove to myself so I had finally let it sit for about a month bottle conditioning now ready to present this beast I have created. Cheers!
Rich vanilla, oak, dark chocolate, milk chocolate, dulce leche caramel, dark fruit raisins, plums, prunes, sweet wine grapes, cherries, marshmallows, waffle cone, honey comb, chocolate smores hints, rocky road ice cream hints, molasses, hazelnut nectar, walnuts, almond joy notes, pecan pie, fruit cake, brown sugar, apple pie, rum hints, ginger ale and rich sangria.

Rich Vanilla, flan, crème brulee, oak, dulce de leche caramel, marshmallows, sweet caramel and candied apples, chocolate, honey, port wine, sangria, sweet wine grapes, dark fruit raisins, plums, prunes, black berries, cherries, currants, raspberries, Belgian dark candi sugar, coconut hints, Malibu rum hints, cinnamon, fruit cake, ginger ale, dark chocolate hints, milk chocolate hints, agave hints, peppery hints, coriander spice hints, bananas, clove spice hints, Concorde grape, Danish cream, Turkish delights, ambrosia, apple pie, rocky road ice cream hints, hazelnut nectar, brown sugar, walnuts, almond joy notes and pecan pie.

Finishes somewhat dry with the rich oak, rum, honey, dark fruits, chocolate, rock candy, fruit cake, cinnamon, port wine, flan, vanilla, dulce de leche caramel, pecan pie, apple pie and rocky road hints. No alcohol in the taste, but that ABV sneaks up! Dark Crimson, blood red clear body, crisp, soft, smooth, velvety and syrupy mouthfeel with a sipping drinkability.
Literally, the best cider I have ever made and to much of the ciders I have had, the best cider I have tried. I really think things start to kind of blend in with the wine and mead category but it blends so damn well into this dark oblivion and bringing in the rum and Belgian Candi Sugar just takes it to another level. The aging process changed this cider into something I would never have imagined. With a wine like appearance and taste that is so damn complex, especially for a cider, I really feel I made something really wonderful. Something that I think I will definitely try to make again.
Anime Corner:
Miriam, from “Bloodstained: Ritual of the Night” which is the new upcoming Kickstarter series by Koji Igarashi (Godfather of the Castlevania series). Based on the progress, artwork and tribute to the castlevania games, Miriam is literally a bad ass!! I know this game won’t be released until 2018 but I figured I wanted to pair her with this. She is damn perfect!! Just look at this cider. It is Rum aged and her outfit is similar to that of European royalty but also a captain of pirates. It is made with Flor de Caña or Cane Flower Rum. Essentially representing the roses that surround Miriam. The cider is dark crimson blood red so it fits the theme not only for a dark and bloody cider but also the Castlevania series and Koji’s vision of an awesome tribute game.

Hop Squeezed Tropic Hunter by Nubis Sanctum Ales

11209405_10102705674518540_6521462536723157215_n 11701078_10102705675566440_2156771401235513723_n 11705364_10102705676769030_5161456622611351380_nRating: 4.95/5

Hop Squeezed Tropic Hunter by Nubis Sanctum Ales is an 11% ABV Double (Triple) India Pale Ale brewed with Mango Puree, Arizona Wild Flower Honey, Citra, Mosaic, Amarillo and Simcoe.

The Last Mango is in Captivity. The Galaxy Hops, are at peace… as they were not harmed in the making of this beer…

Tropic Hunter S.A.M.U.S (Savor Analyze Monitor Unite & Save)
Log OG:1.100 FG:1.020…
Login METROIPA…Accepted…
Transmitting Data—->
“My name is SAMUS. I first encountered the Mango-troid colony on their home Planet Citra Zest. It was there that I was introduced to the rich delicious Nectar these creatures produced. These creatures though harmless had offered me something I’ve never seen in all my visits through the Galaxy of Barley way. The Mango-troids, after pollination which would involve squeezing sugars from fruits and hops, would then leave behind a secret bitter sweet liquid that was gold in color and aromatic like the tropical fruits of the Planet 4U2EAT. My mission… To collect a sample of this ambrosia and present it to the lab for analysis. Here is what this liquid is composed of:

Ingredients: Water, Malts, Amarillo, Simcoe, Mosaic & Citra Hops, Freshly made Mango Puree, Arizona Wild Flower Honey, Candi Sugar and San Diego Super Yeast.

As I completed my mission, a Mango-troid followed me back to my ship. I think it is a baby. So it seems I was able to produce enough of the ambrosia with the help of the Mango-ling that I am providing some for your research as well!

SAMUS Over And Out… Cheers and see you next mission!”
End Transmission…


Project#9 is my attempt at brewing a tropical double IPA and an inspiration from El Segundo’s Power Plant as well as the Sure Bet Double IPA from Pipeworks is this beer right here. While studying a good recipe for a couple months and buying ingredients bit by bit, I finally was able to create my first ever IPA in the similar recipe to tribute to some of my favorite tropical/leche nestle Triple IPAs out there. I have no idea if my beer can even top the Pliny the Younger but I hope it can beat the elder atleast. Either way, it was a lot of work, a great learning experience and one damn great beer I was very proud to make. Cheers!

Mango hints, Wild flower hints, rich citrus, rich pine needle, herbal, floral, grassy and grapefruit hops, tropical fruits like guava, prickly pears, papaya, passion fruit, dragon fruit, lychee, pineapples, apricots, stawberrries, raspberries, cherries, tangerines, tuna fruit, stone fruit peaches, creamy vanilla, caramel, agave notes, sweetened condensed milk, tangerine gummy bears, citrus peels, grapefruit peels, coconut hints, marshmallow and tres leches/3 milks cream hints.

Rich Mango, Wild flower honey, agave notes, tropical fruit like dragon fruit, papaya, kiwi, honey dew melon, strawberries, passion fruit, prickly pear, papaya, guava, piney, grassy, grapefruit hops, citrus, tangerine oranges, orange peel, grapefruit peel, sweetened condensed milk, caramel, toffee, vanilla, stone fruit apricots, banana hints, raspberries and cream hints, orange gummy bears, mild coconut hints, tres leches/3 milks cream hints, almonds and macadamia nut hints.

Lots of Orange peel, Grapefruit peel, Mango hints, Wild Flower honey hints, caramel, gummy bears, tangerines, tropical fruit hints, and stone fruit hint with left over piney hop goodness that pops for a bit. Slight alcohol in the taste, Golden Amber Honey full body, silky, syrupy, crisp and refreshing mouthfeel and a moderate drinkability

While I give it 5 stars for the rich flavors I still was disappointed slightly that my carbonation was definitely not on par. There is a slight amount of head but not a lot of carbonation. Call it beginners foil but also a great learning lesson. Don’t get me wrong, I really love this beer it is damn scrumptious but with the carbonation it would have been way better. Either way, I know for next time and surely, next time I make an IPA and do secondary, definitely pitching some extra yeast to compensate for the high ABV but also the yeast viability after those several weeks after fermentation finished. A perfect yet “semi flat” yet super tropically delicious masterpiece.

Anime Corner:
Samus Aran from Metroid was used in this pairing as I wanted to give representation of the whole tropical colors and flavors as shown in the label by the metroids being the mangos and Samus squeezing them extracting this very IPA. The idea was solid and I lived it. I give more details in the label description but the shine of the beer in its strength, love, passion and dedication to making one of the best tropical IPAs I could. The lil’ metroid baby sure loves to help out Samus(Squeeze)! But I digress. Maybe the condensed milk like hints were… nah it couldn’t be 😉 …


Honey Bee Waggling Hop Bats by Nubis Sanctum Ales

10506912_10102665616754620_3689677893754158767_oRating: 5/5

Honey Bee Waggling Hop Bats by Nubis Sanctum Ales is an 11% ABV Belgian Trippel India Pale Ale (IPA) brewed with Arizona Wild Flower Honey. Brewed at the Avila Ales Household.


Project #7 was my take on the famous hoppy Belgian Tripel IPA, La Chouffe Houblon Dobblen IPA tripple but my take was using a variety of other ingredients such as Columbus and Amarillo hops and using Arizona Wild Flower Honey. Yes, the ABV does have a story to tell as my original gravity was supposed to keep things near the 9ish% ABV but instead went to the 11% ABV range. Literally a Triple IPA that is also a Belgian Tripple. What a Trip? Especially considering the name. Waggling and Dancing, don’t fall and “trip”now! Cheers!

This brew was born on National Homebrew Day when I brewed with my friend Richard Stan Avila of Avila Ales, one of my great friends and fellow homebrewer. A great brew in a somewhat of a collaboration as great beers are made with great friends.

Phenolic notes, Belgian candy sugar, Citrus, oranges, tangerines, grapefruit, grassy, floral, piney hop notes, bubble gum hints, honey dew melon, Stone fruit apricots, peaches, strawberries, raspberry hints, kiwi hints, marzipan bready notes, rich honey, bananas, brown sugar and clove spices.

Rich bananas, clove spices, Citrus, oranges, tangerines, grapefruit, grassy, piney hop notes, honey, dulce de leche caramel, phenolic notes, vanilla, Belgian Candy sugar, dark fruit plums, grapes, peppercorn, tangerine candy, Stone fruit apricots, peaches, strawberries, raspberry hints, kiwi hints, marzipan bready notes, dragon fruit hints, passion fruit, rye bread, plantains, pineapple hints, lemon hints, bubble gum, flan and sweetened condensed milk hints.

Lots of sweet caramel, tropical fruit hints, Belgian candy sugar, bananas
Slight booziness in the taste which is covered by honey and malt as it warms up, Golden Honey Amber, light to medium body, smooth crisp, syrup and creamy mouthfeel and a moderate to sipping drinkability.

I’m well damn impressed. The fact is, I did not get the carbonation right (Still learning 😦 ) But… the beer itself was well damn amazing. The beer has lots of great flavors reminding me of the La Chouffee Dobblen IPA Tripel but taking it a step further into like a Honey and Barleywinesque territory. The fact that I used Amarillo hops most likely makes the difference in the enhanced excotic fruitiness but either way, this beer is ridiculously delicious and is something I would love to make again.

Anime Corner:
Morrigan Aensland and Q-Bee from Darkstalkers/Vampire Savior were used in this pairing because I wanted to show how the fusion of the honey and hops combine by doing a dance mainly done by bees called waggling. Do bats do the “waggle” too? Maybe, maybe not but both bees and bats are in your face enemies in some 2-D platform games that become annoying. The fact that I found this pic thought was a major tribute to some of my favorite characters to the Darkstalker series but also one of the greatest compliments to the Belgian IPA as Morrigan represents the dark fruits and hoppy goodness while combining with the floral rich honey and sweetened condensed milk and citrus provided by Q-Bee all fusing in a beer that is probably way better than the original Dobblen Trippel IPA from La Chouffe. Although I can only hope.


Blinding Lunar Currants by Nubis Sanctum Ales

11141318_10102663544128180_4387582528316699403_o 11411648_10102663545330770_2455597721207330051_oRating: 4.85/5

Blinding Lunar Currants by Nubis Sanctum Ales is a 10% ABV Belgian Trappist Cider made with Arizona Wildflower Honey, Mexican Cane Sugar and Black Currant concentrate.


Project # 5 is my second attempt at a cider using 100% Apple cider, Mexican Cane Sugar (Azucar Morena), Ribena Black Currant Brittish Black Currant Concentrate, Arizona Wild Flower Honey and Monastery/Trappist Ale yeast. The idea here was give by Evelyn Silva, my sister from another mother who reminded me about the first time we tried the Fox Barrel Currant Perry Cider back in 2010 on UC San Diego grounds while we were all on vacation with my friend Jorge Silva. One of the best ciders I had ever had which is no longer being made. So as a result of wanting to reproduce that cider, I decided to give it the good ol’ Belgian treatment and rather than using pear cider, I used apple cider. The result was this. Cheers!

Floral, cinnamon, Belgian sweetbread, phenolic notes, honey, grapes, tart currant notes, agave, candi sugar, cane sugar, lots of berry and dark fruit hints, vanilla and caramel notes.

Sour Apples, tart currant skins, Cinnamon, honey, biscuit bread, candi sugar, dark fruit currant notes, hints of cherry, raspberry, dark fruit raisin hints, dulce de leche caramel, pear, stone fruit peach hints, cane sugar, clove spice, floral notes, grapes juice, chardonay, agave hints, citrus, toffee, blackberry, blue berry and flan hints.

More of the rich berry and currant in the finish lingers with the slight sugary breadiness but then goes off dry leaving some apple juice remnants and cinnamon. No alcohol in the taste as the black currant tartness care of that. Golden Crimson light to medium haze body, easy to moderate drinkability, crisp, clean and smooth mouthfeel.

Unlike my first beer, The Black currant really popped in this one. I was able to incorporate the sweetness a little better in the bottling as well as measure the right levels of sugar so the ABV didn’t sky rocket like the last one. Also, in the secondary, It cleared up very nicely show casing a more cider appearance with some slight haze. As a while it was more pink in color but in the glass you could tell that the apple and honey colors took over. Overall, I think this was the better cider from my first one although many did like my other cider as it was more potent and stronger. Give or take, this whole Belgian cider thing is pretty damn remarkable.

Anime Corner:
Rider from Fate/Stay Night Zero was used in this pairing as I wanted something that would greatly represent the color of dark fruit and currants. The name Blinding Lunar Currants is a play at the vizer that Riders uses while under the moonlight. The cider is called Blinding as the taste is enough to make one close their eyes in deliciousness. Also, the fact that you can’t really tell that the currants are really there, drinking this ‘blindingly’ brings one an awesome surprise of rich currant sweetness. It definitely worked out in my favor and the passion these currants Rider carries through the taste buds is amazing.