Brewing for and serving beer at a wedding

[Simonh82]

I'm tying the knot this year. We are keeping the ceremony very small but we will be having a party later in the year to celebrate. I'd like to brew a few beers to serve to guests so have started planning. I'm going to keep them all fairly modest strength 3.9% - 5.2%.

Going up in strength they are: A best bitter, a session APA, a pilsner and a New England pale ale.

I hope this will provide a nice range of beers for people to enjoy but I'd be interested to know if people think I should go in a different direction, or if you have any recipe feedback. I thought I'd start with the lager then move up by hoppiness so the NEPA was kegged as close to the event as possible to provide maximum hop aroma.

My plan is to put the beers in corny kegs, what's the best way to serve them appropriately chilled. I thought I might get some builders trugs and sit them in icy water. I know you can also get those in line chillers, where do you get them from and are they easy to set up?

Any thoughts welcome.

 

[Clint]

Sounds positively splendid! I'll help you set up....
Joking aside...I know nowt about doing a do...but for a start I think your beer selection is great!
And a crate of fosters. ......

 

[IainM]

Good call. I did a couple of beers with a brew buddy for his wedding summer before last. He was Ozzy and the bride German so we used Australian hops, Galaxy mainly, and one had German malt and the other Maris Otter because they got married in Cambridge, which is where MO was developed. Like yours, they were light in abv and colour to appeal to the wedding-going demographic. They were served in King Kegs which we put in the catering fridge a couple of days before. They didn't last long enough to get too warm even though it was a scorcher of a day. Cornies would've been better though.