The Inaugural Homebrew Session, Part III

The two weeks are up, and we broke out the brew last night to see what it’s up to.
Two words:

It’s hoppy.

Now, it’s not quite like drinking a vat of liquid hop flowers. Close, but not quite. It also has a very pleasant caramel creaminess, and a little malt finish, and something that reminds me of…..frankincense?
Most importantly, Sara loves it. The overt hoppiness is not bitter — it’s aromatic, for sure, but the bitterness is at a pleasant mildness. I think these hops will allow it to last for a long time. I could send it on a ship to India and it would survive the voyage.
The color is a beautiful copper-amber.

This would be great with food — I think it wold pair up nicely with lemony seafood, a thick cheeseburger, a spinach salad with nuts, blue cheese and acidic/vinegary dressing– or, conversely, (odd though it may sound) sour cream & chive potato chips — something that is both savory and creamy.

It is, really a complex brew: hopped like a West-Coast imperial IPA, with pilsner malt and ale yeast, it’s like a golden Czech pilsner-ale with a wild American flair. In short, it defies category.

It’s a great way to start this brewing thing. I’m proud.
And I’ve got almost 2 cases left to enjoy.

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