I’ve gotten back into brewing beer recently. At least, as long as I can say “back” when I did it once and then stopped for 6 months.
Either way, I brewed up some beer about a month ago and got to try it for the first time last night. It’s a touch sweet, but otherwise tasty. I’m calling it Cheerio Brown, because it’s a Honey Nut English Brown, and the name cracked me up (Honey Nut Cheerios + “Cheerio” as an English phrase). I’ll probably tweak the recipe and try it again some time.
I also brewed a new batch this weekend: it’s an Oktoberfest, and should be ready in time for the celebrations late next month. It is my first step into the realm of from-scratch brewing. It’s a baby step: I still relied on malt extracts, but I also used real hops and malted barley (and it turns out I can feed the spent grain to the chickens, so bonus there!). I’m calling this one OktRoberfest, again because it cracked me up.
Amanda has already stated that if I get really into this brewing thing and open a brewery, I’m not allowed to name my beers.
After the OktRoberfest, I’m planning two new brewing challenges. First up, an even more from-scratch beer, probably a Bock. Amanda and I are going to collaborate on the ingredients and flavor (I think she’s jealous of all my brewtastic fun). It’s possible that I’ll also move up from doing 2-gallon batches and try a 5-gallon batch.
I’m also going to take a swing at brewing a honey mead. I’ve been wanting to try one for a few months, and I think it’d make a really nice winter drink. I found a super-easy recipe that involves raisins, cloves and nutmeg, so I think it’ll have a great flavor profile for winter. Plus, this recipe is drinkable after just a couple of months, whereas many honey meads take many months to years before they’re ready to go. I’m not sure I have that sort of patience. :)