Category Archives: experimental recipe

Unruly Gnome Belgian Blond Ale

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La Chouffe is a darned good beer, and I will often get a pour if I find it on-tap at a quality alehouse (shout-out to The Back Abbey!). Belgian Blond Ale (or Belgian Blonde Ale) is not a style I have brewed previously, so it’s time to rectify that! I did a bit of research to find a clone recipe for La Chouffe, and a version from Brewer’s Friend inspired my own version, along with “The Gnome” recipe in Gordon Strong’s Modern Homebrew Recipes. The original recipe on Brewer’s Friend used decoction, but I decided to just put a little melanoidin malt into the grist instead. I also included a mash rest at 126°, in an attempt to improve the head.

Because this is an experimental beer, and a high alcohol one at that, I decided to make a small (3 gallon) batch.

Unruly Gnome Belgian Blond Ale

  • 7.75 lb. pilsner malt (Rahr)
  • 3 oz. melanoidin malt (Weyermann)
  • 0.5 tsp. BrewTanB (mash)
  • 12 oz. clear candi sugar (added to boil)
  • 1 oz. Styrian Goldings hop pellets (3.2% alpha), 60 minute boil
  • 0.5 oz. Saaz hop pellets (2.0% alpha), 15 minute boil
  • 0.25 tap. BrewTanB, 10 minute boil
  • 0.5 Whirlfloc tablet, 5 minute boil
  • 0.5 oz. Saaz hop pellets (2.0% alpha), 5 minute boil
  • 0.5 tsp. yeast nutrient WLN1000 (White Labs), 5 minute boil
  • 6 g. coriander seeds (Turkish), 5 minute boil
  • 1 pkg. Abbaye Belgian ale yeast (Lallemand)

Target Parameters

  • 1.068 s.g., 1.009 f.g., 7.9% abv, 6 SRM, 21 IBU
  • Full volume step mash, with 15 minutes at 126°, 90 minutes at 146°, and 10 minutes at 168°; 60 minute boil
  • Water built up from RO and Claremont tap water, to hit water target parameters of 50 ppm Ca, 4 ppm Mg, 45 ppm Na, 56 ppm SO4, 82 ppm Cl, 10 ppm bicarbonate, RA=-30.

Procedure

  • To get my strike water, I mixed 2.5 gallons Claremont tap water and 2.5 gallons distilled water, added 2.1 mL of 88% lactic acid, 1/4 Campden tablet, 1 g CaCl, and 1 g CaSO4.
  • I heated the strike water to 131°, added the grains and 1 tbs. of 10% phosphoric acid, and held the mash at 126° for 15 minutes, before raising the temperature to 146° for 90 minutes. Then, I raised the mash to 168° for 10 minutes before pulling the grains.
  • In total, I collected 4.5 gallons of runnings at a gravity of 1.050, for 75% mash efficiency.
  • I brought the runnings to a boil, adding finings per the recipe. After a 60 minute boil, I turned off the heat and chilled to 74° before transferring to the fermenter and pitching the yeast.
  • I brewed this beer on 7 December 2024. Starting gravity was 1.070.
  • I had vigorous fermentation within 18 hours of pitching the yeast; temperature was down to 72°, and so I moved the fermenter into the fermentation chamber on 8 December 2024, and set it at 74°.
  • Fermentation (as evidenced by bubbling) was pretty much done by 10 December 2024.
  • I kegged the beer on 23 December 2024, adding 1 oz. of corn sugar in 0.5 cups of water for carbonation, and let it sit at room temperature.
  • Final gravity was 1.011, for 7.8% abv.

Tasting

  • Appearance
    • Very clear gold beer that pours with a creamy and persistent white head of foam. It’s quite pretty! I’ll note that it clarified a bit more after the photos were taken (about 10 days before this post).
  • Aroma
    • Moderate spicy phenolic notes, but overall pretty clean. A little light caramel malt comes through, and some citrus quality with light alcohol notes as it warms.
  • Flavor
    • Moderately high bitterness, crackery malt at a moderate level, with a touch of candy. Balance is towards the hops a bit. Orange peel citrus comes through as the beer warms. The yeast is perhaps a touch more prominent than what I remember in the commercial beer.
  • Mouthfeel
    • Highly carbonated, light body, dry finish. It drinks very easily!
  • Would I Brew This Again?
    • This is a good start. The yeast was perhaps a bit forward in the early samplings of the beer, but it has mellowed considerably over time. It might benefit from lower temperatures with this dry yeast strain, or a different strain at least relative to the style ideal (probably Ardennes for my next version, which isn’t available in dry yeast form; Belle Saison is another dry yeast I’m considering). Even so, this beer is dangerously drinkable! I might dial hops back a touch, perhaps to 15 IBU or so. The bitterness on the finish is just a touch harsher than I like. The coriander doesn’t come through, so I could safely ditch it; I don’t think anything would be lost. I might also try a fresher coriander from a different source area, which could also help.
    • Note added 10 February 2025: The beer has cleared to brilliant now!
  • Overall
    • 8/10

Winter in Antwerp 2024

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I like to make a holiday beer every once in awhile, for drinking during the Christmas and New Year’s stretch. It’s an opportunity to do a smaller batch of something unusual, which might not warrant a full 5 gallons. This year, I chose a version of a recipe from Gordon Strong’s Modern Homebrew Recipes, called “Winter in Antwerp.” It’s a spiced Belgian ale, roughly in the realm of a dark pale ale (yes, that’s an oxymoron). I made some malt substitutions and also used the Abbaye dry yeast, although the overall “feel” is pretty close.

Winter in Antwerp 2024

  • 4 lb. 2-row brewer’s malt (Great Western)
  • 2 lb. Vienna malt (Weyermann)
  • 0.5 lb. aromatic malt 20L (Briess)
  • 0.5 lb. caramel malt 60L (Briess)
  • 0.5 lb. Caramunich II (Weyermann)
  • 0.5 lb. Munich dark malt (Viking)
  • 0.25 lb. biscuit malt (Dingemans)
  • 2 oz. chocolate malt (Bairds)
  • 2 oz. Special B malt (Dingemans)
  • 0.5 oz. Liberty hop pellets (5.0% alpha), 60 minute boil
  • 1 oz. Liberty hop pellets (5.0% alpha), 10 minute boil
  • 0.5 oz. Liberty hop pellets (5.0% alpha), 5 minute boil
  • 1 vanilla bean, split, scraped, and steeped for 5 minutes after the boil
  • 1 cinnamon stick, steeped for 5 minutes after the boil
  • 1 pkg. Abbaye Belgian ale yeast (Lallemand)

Target Parameters

  • 1.068 s.g., 1.021 f.g., 6.2% abv, 30 IBU, 24 SRM
  • Full volume infusion mash, held at 156° for 60 minutes and 168° for 10 minutes
  • Claremont tap water with Campden tablet, with approximate ppm of 110 Cl, 50 SO4, 40 Ca, 156 HCO3, 12 Mg, 87 Na

Procedure

  • I heated 5 gallons of water (with Campden tablet) to 163°, and then mashed in the grains. I held the mash temperature, with recirculation, at 156° for 60 minutes before raising the temperature to 168° for a 10 minute mashout.
  • Once I pulled the grains, I collected 4.5 gallons of runnings at a gravity of 1.049, for 71% mash efficiency.
  • I brought the runnings to a boil, adding hops and finings per the recipe. After 60 minutes, I turned off the heat and added the spices in a mesh bag. Because the cinnamon was a bit old, I added two sticks (broken up). After a 5 minute steep, I removed the spices and continued the chilling process.
  • I chilled the wort to 78° before transferring to the fermenter. I chilled the rest of the way, down to 68°, in the fermentation chamber. I pitched the yeast at 68°, holding at this temperature for fermentation. Expecting a vigorous fermentation, I used a blow-off tube.
  • Starting gravity was 1.065. I brewed this beer on 17 November 2024.
  • I kegged the beer on 30 November 2024. Final gravity was 1.024, for 5.4% abv.

Tasting

  • Appearance
    • Deep reddish amber beer, very clear; pours with a creamy and persistent ivory head. It’s very pretty!
  • Aroma
    • Some dried dark fruit character as the beer warms and a hint of very ripe banana. Rich maltiness, but just a hint. Very faint cinnamon as it warms.
  • Flavor
    • Bread crust malt character, dried dark fruit in the yeast, medium level of bitterness. Less complex than I expected!
  • Mouthfeel
    • Medium body, medium high carbonation, very slightly dry finish.
  • Would I Brew This Again?
    • This is a good beer but nothing special. I was hoping for a bit more spice character, but there isn’t really any. I would probably increase the spicing rate a touch. For a similar beer next time, I would condition longer. It needs more body and malt “oomph”! Given all of the crystal malts, I’m surprised it doesn’t give the impression of more body. Perhaps for this kind of beer, it would benefit from a higher starting gravity or swapping in Munich for the 2-row malt. I would also age it for awhile longer. Another challenge is that I have this beer in my conditioning chamber, at around 35°, so it takes awhile to warm up after pouring. It’s definitely better at warmer temperatures!
  • Overall
    • 6/10

Live Oak Canyon Ale 2024

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As is tradition, I crafted a special batch for the Thanksgiving celebration, a multi-day affair with friends and family. This is a time when I like to roll out a special batch, often a bigger beer that can be savored in smaller (or bigger) pours. Last winter, I experimented with a wood-aged imperial red IPA, and it was so good that I decided to roll it forward into this year’s Thanksgiving beer. It was an extra fun brewing session, in that I hosted my homebrew club to assist with the brew day!

Stylistically, this is an imperial red IPA, or something like it. It’s very much a beer from yesteryear, in the thick of the IBU wars–big, bold, and unapologetically in your face. Versus the 2023 version, the 2024 edition is pretty much the same grist but different hops to reflect what I had on-hand. I used Moutere as my bittering hops, in order to finish out the ounce left in my hop stash; the addition of Centennial and Simcoe at the whirlpool and dry hop stages is different from last year (which used HBC 522 and Talus).

Live Oak Canyon Ale

  • 10.5 lb. 2-row malt (Briess)
  • 13 oz. caramel malt 120L (Briess)
  • 0.5 tsp. BrewTanB, added to mash
  • 1 oz. Moutere hop pellets (19.5% alpha), 60 minute boil
  • 0.25 tsp. BrewTanB, 10 minute boil
  • 0.75 lb. corn sugar, 5 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 oz. Centennial hop pellets (8.1% alpha), 15 minute whirlpool
  • 1 pkg. WLP001 (White Labs), California Ale dry yeast
  • 1 medium toast American oak Beer Stix carboy stick, added to primary and carried over to keg
  • 2 oz. Simcoe hop pellets (12.4% alpha), dry hop in keg

Target Parameters

  • 1.092 s.g., 1.015 f.g., 10.4% abv, 113 IBU, 17 SRM
  • Infusion mash, held at 152° for 60 minutes and 168° for 10 minutes, with sparge
  • Claremont tap water, with Campden tablet, adjusted with minerals to achieve 58 ppm Ca, 23 ppm Mg, 54 ppm Na, 155 ppm SO4, 60 ppm Cl, 10 ppm CO3, -47 ppm RA

Procedure

  • Starting with 5.6 gallons of water, I added 4 mL of 88% lactic acid to neutralize the carbonates. Then, I added 2 g epsom salts and 2 g gypsum, to achieve my target water profile.
  • I heated the strike water to 161°, added the grains, and hit a 152° mash temperature. I also added 4 mL of 88% lactic acid, to adjust the pH.
  • After a 60 minute mash and recirculation, I raised the mash temperature to 168° for 10 minutes, before pulling the grains.
  • I had neglected to pull the sparge water from the strike water, so I had to sparge with ~0.5 gallons of water, which topped up my volume a bit beyond that which was intended. This meant a longer boil.
  • In total, I collected 5.35 gallons of runnings with a gravity of 1.055, for 70% mash efficiency.
  • I boiled for 45 minutes before starting the formal timer, which meant a 105 minute boil total.
  • After the initial 45 minutes of boiling, I began adding hops and other finings per the recipe, with corn sugar added at the very end.
  • After the boil, I chilled the beer down to around 78°, before transferring to the fermenter and chilling to 64° in my fermentation chamber and pitching the yeast.
  • I brewed this beer on 12 October 2024; it had a starting gravity of 1.085. Once pitching the yeast, I fermented at 64°.
  • I soaked the oak stick in water overnight, and then put it into the microwave for around 90 seconds to flash steam and sanitize. I spritzed the oak with StarSan, before adding it to the fermenter. The oak was added to the primary fermenter on 15 October 2024.
  • I kegged the beer on 31 October 2024, adding the dry hops in a baggie and also transferring the oak to the keg. I left the beer at ambient for this phase.
  • Final gravity was 1.016, for 9.3% abv.
  • I left the keg at ambient until 6 November 2024, when I removed the dry hops and oak, moved the keg to the conditioning chamber, and let it condition and carbonate at 34°.

Tasting

  • Appearance
    • This is a deep reddish amber beer, very clear, which pours with a persistent and fine ivory head. It’s very pretty!
  • Aroma
    • The nose has a citrus and fresh pine hop aroma at a moderate level, with vanilla-type woodiness and light caramel behind that. The wood comes through more prominently as the beer warms, along with a light alcohol aroma.
  • Flavor
    • Very bitter, with resin and citrus pith qualities, and a hint of fresh orange zest; there is a modest level of woodiness as the beer warms up. A light and sweet caramel flavor is at the back end.
  • Mouthfeel
    • Medium body, moderate carbonation, dry finish.
  • Would I Brew This Again?
    • This is a good one! I think that last year’s version was maybe a touch better; perhaps Simcoe and Centennial don’t quite hit the mark for what the beer needs. The recipe upon which I based this beer used a mix of Simcoe and Mosaic, so I might try those in a future iteration. Either way, this is a highly drinkable beer for as big as it is, even if in the “sipping beer” category.
  • Overall
    • 9/10

Rated “PG” for Pineapple Guava

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Even though I have lived here for nearly 16 years, I didn’t grow up in southern California, and so I’m always learning something new about the the kinds of fruits and vegetables that grow in this climate. Last fall, I noted a bunch of fruit on a tree adjacent to our home, and upon examination found that it was rather tasty in aroma. A little internet research revealed the source–feijoa, or pineapple guava!

green fruit with white bloom on the surface -- the fruit are somewhat egg-shaped, and laying on the ground

Pineapple guava (I’ll use that name throughout) are native to parts of South America, including Brazil, Argentina, Uruguay, and Paraguay, and have been cultivated in many areas with appropriate climate (apparently they are particularly popular in New Zealand). A member of the myrtle group, rather than a true guava, pineapple guavas produce a small (one to two inch across), green-skinned fruit that tastes and smells almost exactly how the name sounds. Somewhat counter-intuitively, they are not ready to eat until they drop from the tree and onto the ground!

Once I found this fruit, I knew that it would be perfect for enhancing a sour beer–something low abv, refreshing, and spritzy. I chose a Berliner Weisse-style grain bill (50% pilsner, 50% wheat malt), aiming for ~1.030 s.g. I didn’t want a highly hopped beer, so I used ~1 oz. of South Dakota Saaz hops. I didn’t know the alpha acid, but if I added them late enough it didn’t really matter. For this beer, I wanted an easy sour, with a clean character that would let the fruit shine through. Wildbrew Philly Sour was an obvious choice, enhanced by the fact that I wouldn’t have to worry as much about contamination of other batches. The fruit is a fair bit of effort to pick and process, so I stuck with a 2.5 gallon batch, aiming for one pound of fruit per gallon of beer.

The results were totally worth it! This is one of the best experimental brews I made in a long time, and it was really fun to highlight something that I picked from our yard.

Rated “PG” for Pineapple Guava

  • 2 lb. pilsner malt (Rahr)
  • 2 lb. red wheat malt (Briess)
  • 2 oz. rice hulls
  • 1 oz. Saaz whole hops (est. 3.5% alpha), 10 minute boil
  • 0.5 tsp. BrewTanB, 10 minute boil
  • 0.5 tsp. yeast nutrient (WLN1000), 5 minute boil
  • 0.5 pkg. Wildbrew Philly Sour yeast (Lallemand)
  • 2.5 lb. pineapple guava puree

Target Parameters

  • 1.031 o.g., 1.006 f.g., 3.2% abv, 8 IBU, 3 SRM
  • Full volume mash, no sparge, 152° mash for 60 minutes, 10 minute mash-out at 168°
  • Claremont tap water, neutralized with 88% lactic acid and treated with Campden tablet

Procedure

  • Starting with 4.75 gallons of tap water, I added 1/4 Campden tablet and 3.2 mL of 88% lactic acid to remove the carbonates. I heated the strike water to 156°, before adding the grains along with 0.7 mL of 88% lactic acid. I held the mash at 152° with recirculation for 60 minutes.
  • After the 60 minute mash, I raised the temperature to 168° for 10 minutes, before pulling the grains.
  • Overall, I collected ~4.5 gallons of runnings with a gravity of 1.025, for 76% mash efficiency.
  • I boiled for 60 minutes, adding finings and hops per the recipe.
  • After turning off the heat, I chilled the wort to 85° and transferred to the fermenter. I pitched a half packet of Philly Sour and sealed up the fermenter.
  • I brewed this beer on 2 April 2024. Starting gravity was 1.033, and I fermented the beer at 80°.
  • I picked the fruit way back in December, peeled it, and put everything into the deep freezer until beer time. I thawed the fruit or a day or two, pureed it, and then pasteurized at 161° for 30 seconds. I let it cool a bit, and then added to the fermenter. All of this happened on 3 April 2024, very early in fermentation.
  • I kegged the beer on 18 April 2024. Final gravity was 1.009, for 3.1% abv.

Tasting

  • Appearance
    • Hazy straw color, like the appearance of grapefruit juice. Pours with a thick white head that persists well.
  • Aroma
    • Quite prominent guava fruit aroma at the forefront, with a little doughy character behind that.
  • Flavor
    • The beer is fairly tart, but not puckeringly sour, at first impression. The tropical fruit character is definitely there, but it’s subtle–notes of guava (unsurprisingly) dominate. Some doughy wheat character hides behind it all, at a low level. Barely perceptible bitterness.
  • Mouthfeel
    • Light body, spritzy carbonation, slightly dry finish.
  • Would I Brew This Again?
    • Yes! This is a perfectly refreshing beer, well suited for the warming afternoons of spring. It is crisp, but not watery. The fruit is gorgeous on the aroma and perfectly restrained on the flavor. It’s that rare fruited beer where you can pick up the fruit character, but it takes a few seconds to process the flavor. This batch was a good bit of extra work in the fruit process, but absolutely worth it. I have sometimes seen some dismissive comments about Philly Sour being too one-note in character, but that is perfect for this beer as a way to let the subtle fruit notes take center stage. I know that I’ll never find a beer like this commercially, and that’s so much of the fun of homebrewing!
  • Overall
    • 10/10
dark green tree
The feijoa tree in all of its glory — the tallest branch is perhaps 8 or 10 feet off the ground

Live Oak Canyon Ale

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The holidays aren’t just for dark beers–anything with a decent bit of “heft” to it in flavor, alcohol, body, or some combination of those can be a great sipper next to the fire. Looking to expand my brewing repertoire, I returned to wood-aged beers, with a riff on an Imperial Red IPA from beloved local brewery Claremont Craft Ales. The original, called Happy Days, is an exceptional beer that has taken gold at the GABF (twice!), among a ton of other awards. It weighs in at 9.5% abv, so isn’t a casual beer–but it goes down smoothly nonetheless!

A clone recipe for Happy Days is available, and it’s a surprisingly simple brew. It starts out with just three malts — 2-row, crystal 150L, and a dash of chocolate malt for color, with some dextrose to dry out the beer. CTZ, Mosaic, and Simcoe round out the hop bill…and that’s it! This beer is a testament to how great recipe design and careful handling come together to make something exceptional.

For my own version, I used Happy Days as a starting point, but not the end. One goal was to play with wood aging, so the beer departs from a “clone” pretty much right away. Second, I wanted to try out some different hops, partly to see how they worked and partly to use up my (admittedly too large) hop stash.

I kept the target gravity around the same as the original Happy Days, but dropped the chocolate malt from the recipe. It seemed to be there only for color adjustment, and I just didn’t need it to hit my goals in the current batch. I had crystal 120 but not crystal 150 on-hand, so that was another malt adjustment. I aimed for around the same level of bitterness, but chose HBC 522 and Talus as my flavor/aroma hops. They seemed to have roughly similar qualities to the original recipe. Finally…I needed to figure out an oaking strategy. I didn’t want this beer to be an oak bomb, and I also didn’t want an extended barrel aging process that would kill the hop character. So, I elected to use the BeerStix product, aging a textured slab of wood in the primary as well as a bit in the keg.

The end result was pretty satisfying–one of the better experimental beers I’ve made! I am both glad and sad I did only a small batch–glad because I didn’t need 5 gallons of a 10% abv beer; and sad because this beer really is a smooth drinker, pretty darned tasty, and gone distressingly quickly.

The name for this beer comes from a canyon near where we live…it conveniently has “oak” in the name, so was a logical choice for a wooded beer.

Live Oak Canyon Ale

  • 10.5 lb. 2-row malt (Briess)
  • 13 oz. caramel malt 120L (Briess)
  • 1 oz. Warrior hop pellets (13.4% alpha), 60 minute boil
  • 0.5 oz. Magnum hop pellets (16.5% alpha), 60 minute boil
  • 0.75 lb. corn sugar, 5 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 oz. HBC 522 hop pellets (9.4% alpha), 15 minute whirlpool
  • 1 pkg. WLP001 (White Labs), California Ale dry yeast
  • 1 medium toast American oak Beer Stix carboy stick, added to primary and carried over to keg
  • 2 oz. LUPOMAX Talus hop pellets (12.0% alpha), dry hop in keg

Target Parameters

  • 1.093 s.g., 1.015 f.g., 10.5% abv, 125 IBU, 17 SRM
  • Infusion mash, held at 152° for 60 minutes and 168° for 10 minutes, with sparge
  • Claremont tap water, with Campden tablet, adjusted with minerals to achieve 58 ppm Ca, 23 ppm Mg, 54 ppm Na, 155 ppm SO4, 60 ppm Cl, 10 ppm CO3, -47 ppm RA

Procedure

  • Starting with 5.6 gallons of water, I added 4 mL of 88% lactic acid to neutralize the carbonates. Then, I added 2 g epsom salts and 2 g gypsum, to achieve my target water profile.
  • I heated the strike water to 161°, added the grains, and hit a 152° mash temperature. I also added 4 mL of 88% lactic acid, to adjust the pH.
  • After a 60 minute mash and recirculation, I raised the mash temperature to 168° for 10 minutes, before pulling the grains and sparging with ~0.9 gallons of water.
  • In total, I collected 5.25 gallons of runnings with a gravity of 1.058, for 72% mash efficiency. This was great…but meant that I needed to boil for a full 60 minutes before adding hops — so, the beer had a total of a 120 minute boil.
  • After the initial 60 minutes of boiling, I began adding hops and other finings per the recipe, with corn sugar added at the very end.
  • After the boil, I chilled the beer down to around 68°, before transferring to the fermenter.
  • I brewed this beer on 4 November 2023; it had a starting gravity of 1.089. Once pitching the yeast, I let it ride at ambient (around 62°).
  • Visible evidence of fermentation was present within 24 hours, and the beer was up to around 68° and had vigorous fermentation by 6 November 2023. On the morning of 7 November, the beer had climbed to 74°, so I put it into the conditioning chamber to drop it down over the course of the day. Unfortunately, I overshot a bit and it went all the way down to 45°. I pulled it out to ambient again, and it steadily rose to 62° by 9 November 2023. At this point, I put a thick towel around the beer to raise and maintain the temperature.
  • I soaked the oak stick in water overnight, and then put it into the microwave for around 90 seconds to flash steam and sanitize. I spritzed the oak with StarSan, before adding it to the fermenter. The oak was added to the primary fermenter on 7 November 2023.
  • I kegged the beer on 19 November 2023, adding the dry hops in a baggie and also transferring the oak to the keg.
  • Final gravity was 1.016, for 9.9% abv.
  • I left the keg at ambient until 27 November 2023, when I removed the dry hops and oak, moved the keg to the conditioning chamber, and let it condition and carbonate at 34°.

Tasting

  • Appearance
    • The beer has a deep reddish amber color, with a slight haze; it pours with a creamy and persistent ivory head. Gorgeous!
  • Aroma
    • Pine, sweet orange, and resin, with a hint of woody oakiness. As the beer warms up, the wood comes through more prominently.
  • Flavor
    • Hop forward, very bitter beer, with a hint of orange and resiny bitterness, and some woody character behind that. Caramel maltiness is at a moderate level. This woodiness holds mainly until the back end of the palate and the finish, which complements the hops nicely.
  • Mouthfeel
    • Medium carbonation, medium body, off-dry finish.
  • Would I Brew This Again?
    • What a wonderful experiment! This has been an incredibly enjoyable beer, with high drinkability. Overall, it’s an awesome winter seasonal brew.
  • Overall
    • 10/10