įinally, we agreed on doing a Saison as the next club beer. It got us all thinking of a beer road trip. We discussed other regional beers including Short's Brewing in Michigan and New Glarus in Wisconsin. also told us of his visit to breweries in Colorado, including Trinity Brewing Co. It was definitely something different.Įric B. I decided I liked it, but then again I like fruit beers. But after reading reviews on Beer Advocate, we discovered that the beer is almost an aperitif! It can be served chilled on ice (as we had it), or even warmed up Après- ski, as the bottle suggested. We opened the bottle and were surprised to find it "flat." It tasted strongly of the fruit, almost like a juice. We tried a few commercial beers, including Goose Island's peppery Pepe Nero (not our favorite - some of us thought it tasted a little ashy), Harpoon IPA ( a very pale colored ale, almost tasted like an IP "lager" to me), a Schneider Weiss, and finally, the strangest beer of the night, a Quelque Chose cherry and brown ale from Unibroue. I think it tasted like gingerbread, and it would go great with desserts. Alison also brought along a bottle of her Ha Ha Holiday ale, which she thought had some off flavors originally. and Alison brought a bottle of their Oktoberfest from last fall, which has aged well! A good example of a malty brown German lager. Remains highly drinkable and they are disappearing quickly from my basement.Įrik G. I also shared my "California Common" lager, which has a nice lager taste but is a little sweet and malty for that style. Still has lots of roasted oatmeal flavor, but not the body of a stout. I shared my all-grain "stout," which came out very thin - more like a session brown ale. (It's bubbling nicely - so nicely it bubbled up into the airlock, which I had to swap out for a clean one this morning. 75 oz Cascade hops (finished for 5 minutes at end of boil) 25 lb roasted barley malt (steeped for about 30 minutes at 150 degrees)Ģ oz Northern Brewer hops (boiled for 60 minutes) Here's the recipe I used:įrom the Papazian Palilalia India Pale Ale recipe, with some adjustments:ġ lb crushed Crystal malt (steeped for about 30 minutes at 150 degrees) I was so impressed by Eric's IPA that I brewed a quick extract recipe Friday evening, May 5. We wish him good luck and high gravity readings! Eric is making the leap to all-grain brewing with a Bell's Hopslam clone, using his own homemade copper mash-tun. We all agreed it was a great first beer, hoppy and balanced. brought a few of his homebrewed Double IPAs, his first homemade beer, made from an extract and partial mash recipe. At our second Northside Homebrew Club meeting we tasted a nice variety of home and commercial brews.
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