I’ve been doing a lot of thinking about beer. Liz is watching some garbage about the royals, so I thought this might be a good time for a post.
For some time I had been thinking that I should have a ‘house beer’ that I can focus on and ‘perfect’ and I may have just come up with one: A session brew. Yeah, doesn’t really narrow it down. But it will most likely be a lot like the French number I made a couple of months ago. Mostly because it’s my lady’s favorite and the fact that it’s great for just relaxing and having a sip. Of course, I think eventually I’ll have a new beers that I can tweet and keep “on tap” but for now I think one that I can adjust temps on, change and tweak and ‘perfect’ while making a list of other beers. Speaking of that list, I’ve been looking through (and reading again) my homebrew books and came up with a few I’d like to get to when we get moved east:
- Traditional bitter
- Barley Wine
- Cherry Stout
- Cucumber (lemon?) wheat beer
So yeah, only four thus far – but not a bad start.
I’ve cracked into the black gingered beer and it’s pretty nice. A touch more ginger than I had wanted, but the beer is still very green and may mellow out with time – first dark beer I’d done and I really enjoy it. The Nottingham yeast really lets the malt speak and takes a back seat to allow the ginger to step in. The hops are muted, but not invisible. It’s like a gingered beer poured over a dark beer – quite nice. If I were to make again, I’d have make it a bit stronger weighted, 8% or so – only because the ~6% its at is fine but the beer lends itself to be drank slow and savor it.
I miss brewing already – so I look forward to those long weekend days spending brewing away after we move.