I sent 4 kegs, all of them kicked in the hospitality suite on Thursday. For the record, they were:
You Can't Handle the Sour: a 4-year-old Flanders red that was a blend of WLP655 and WY3763. The WY3763 was great, the WLP655 was way too sour. I blended, back sweetened, and still thought it was too sour. A lot of people really liked it though, it was the first keg to kick.
Cross Dressing Amateur: a CDA bittered with cascades and the rest of the hops were Falconer's Flight pellets. It is the same recipe as the Rapture Red that I talked about, but colored with 4-oz of Sinamar. Denny liked (tolerated) it.
Schmoked Dopplebock: a 100% Weyerman rauchmalt dopplebock fermented with WY2308, lagered for about a year.
Belgian Dark Strong: this was based on the recipe from JZ's book that my club used as a basis for our barrel brew, I brewed 10 gallons, 5 were served straight. The beer at the WAHA booth called Bierelf was the same recipe, but aged in a barrel with 30 lbs of cherries.
I tasted a lot of great beers all weekend, so thanks to everyone who brought stuff!