Barleywine or Imperial Brown

Barleywine or Imperial Brown

I’ve gotten to the point in my brewing hobby where taking some chances and experimenting with ingredients encompasses almost every batch.  With this recipe the goal was to make a barleywine, and after tasting this beer during it’s conditioning life-cycle, I thought I was on track.  In the beginning, there was hoppy-ness.  Two months later, not so much.  One might ask themselves, why did I lose so much hop aroma?  I think that over pitching yeast and letting the fermentation temps get a bit high may have carried away the amazing aromas that Cascade and Citra usually provide when added at the end of the boil.  Alas, after about 30 days fermenting, another 30 days bottle conditioning, carbonation is finally starting to reach the appropriate levels and the beer has finally achieved the flavor profile it was always meant to reach. I think the procedural missteps led to not ending up with a wonderfully malty and piney aromatic barleywine, but led...
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Pomegranate Wit

Pomegranate Wit

Pomegranate Wit with beets? Yes, this is true. I’m not a huge fan of Belgian Witbiers.  Blasphemer!!  I know.  That signature Belgian twang that is consistent with the style tends to keep my palate interested for one, maybe two beers.  Then it’s time to switch to a different style.  So when it came to having to brew a beer with pom and beets for a competition, I thought long and hard what style of beer to attempt.  In the end, it was really a no brainer, fruit and witbiers are a standard match, which is what brings us here today.  If I were to do it over again, I’m not sure I would have done it differently. A beautiful ruby red pour compliments the refreshing taste of this Pomegranate Wit. Appearance An intriguing red that varies from deep ruby to almost pink depending on the lighting with a slightly pink, short lasting head.  Clarity ranges from slightly cloudy, which is consistent...
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