Posts Currently viewing the category: "Tasting"

Table Ale #2 was the second attempt at realizing my perfect summer session beer. Brewed in February with Flynn, this iteration featured six major recipe/process changes from batch #1. Change outcomes and abbreviated tasting notes can be found below. Higher mash temperature Jumping the mash temperature from 144°F to 160°F should have…(Read More)

Not all of last month’s Farm Bière wort made its way into the fermentor. Instead, a small portion was diverted into separate mini-fermentors to evaluate a dozen new foraged yeast isolates. These yeasts were initially foraged from Maine, Massachusetts, and New Hampshire during summer/fall 2016 with the help of Flynn. Once…(Read More)

In late 2015, Flynn and I brewed 20-gallons of farmhouse ale over two separate batches. Due to scheduling conflicts, we were not able to evaluate the first batch before brewing the subsequent one. Therefore, we opted to keep the recipe and process identical (save for minor grist adjustments) and only introduce new microbes as…(Read More)

The vision behind the table ale is a sessionable (4% ABV or less), light bodied, clean blonde ale ldth noticeable hop character. Or in other words, the ideal summer beer! The foundation for the initial recipe was built from Farmhouse Ales Grisette recipe and supplemented with information found for Tree House Eureka! (hoppy blonde ale…(Read More)

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