Have been busy this week. Brewed a second batch of the English Pale Ale for home consumption last Sunday. Tuesday, brewed Josh’s Wedding brew, to serve at his reception. It’s a Honey Ginger Kolsch. A perfect marriage of Eastern European and Japanese flavors. Can’t wait have Josh and Mirela try it and see the looks on their faces. Looks like a surefire winner.
Today I’ll transfer the Pale Ale to the secondary and a little after the Honey Ginger Kolsch stops bubbling away, I’ll transfer that to the secondary.
Met with the Riverside Brew Club last Monday. We’re planning on entering a lot of competitions this year. The guys seem to like my Raspberry Mocha Stout and want me to enter it around. Think I will. It’s a good beer, rich and hearty.
This week, I uncapped a bottle of my Pepper Porter. I know, it’s early, only a week in the bottle. Deep rich color, silky mouth feel, and a subtle but insistent presence of peppers. Still a bit under-carbonated, but that will pick up in a week or two. It’s a beer that will only improve with age.
Pepper beer would go great with any spicy food; Mexican, Indian or even American Barbeque.