This is the first of two table beers I made earlier this summer. As a recap, the idea (borrowed from Basic Brewing) was to make a pale hoppy beer with a grist consisting entirely of wheat and rye malt. It was fermented with The Yeast Bay’s Vermont Ale strain, and came out at 2.4% ABV.
Appearance: Pale, hazy straw colour. Thick head that lingers for a good while.
Smell: Berries and stone fruit. J says passion fruit, but I don’t know what that tastes like. Slight dankness. Very pleasant.
Taste: Follows nose, but not as pronounced. A touch grassy. Some sweetness from the wheat, quickly transitioning to a very firm bitterness.
Mouthfeel: A bit thin, but pretty great considering that its only 2.4%. Bitterness and relatively high carbonation make it a little astringent, though for me not unpleasantly so.
Drinkability & Notes: Very happy with this one. The taste and flavour aren’t particularly remarkable---its not going to win any competitions---but its tasty and very drinkable, which is exactly what I was going for. Most of the batch has gone already, and since I’ve been off work this week I’ve enjoyed one with lunch more than once. If I were making this with someone else in mind I might dial back the bitterness slightly---it is a bit harsh and biting
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