All the way back in 2012, 14 years ago, I was prepping to brew a big double IPA that was going to require a lot of yeast.

I was already making starters at this point, but I'd been hearing from other brewers who were having

success with pitching on the yeast cake from a prior batch, something I had not done up to that point.

So I decided to give this method a shot and yielding to suggestions that I found in online

forums, I wanted the beer to be pretty plain, moderate strength, not too hoppy, and using similar

malts as the double IPA recipe.

Now, I'd had this idea to meld the best of both British and American pale ales, which I know

is nothing earth-shattering, but I wanted to put my spin on it.

Well, that recipe, which was never intended to be anything notable, ended up being loved

by most people who drank it, and I liked

it quite a bit as well. Since my son, who was two at the time, helped me brew that batch of beer,

I named it after his relatively small derrier. And thus, tiny bottom pale ale was born. This is a

recipe that I have made many times, and it's one of the rare ones where most little tweaks that I tried ended up just not being as good as the original.

So that's the recipe that we still have on the website to this day, and that I still get emails from brewers out there who have copied that recipe or tried making it themselves.

Most of them seem to like it as well.

It's also the recipe that the brew club selected for their 16th average brew,

which I think is pretty rad.

Ten members of the brew club submitted their versions of Tiny Bottom for us to review,

and I'm excited to do just that with my friends. This is the

Brewlossophy podcast. I am joined by my friend Timmy Meish, my friend Craig Frye here today to

review 10 versions of Tiny Bottom Pale Ale. How are you guys doing? Doing good, man. Love you.

I know you guys had an eventful evening last night that I skipped out on.

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