Gearing Up for the Holidays
After my Pete's Wicked Clone not being as good as I wanted, I am moving on to the Holidays. The Holidays, for me, start with Halloween. I just kegged my Scottish Stout Porter that I will be serving at our annual Halloween party. It tastes good, with some coffee and chocolate notes. How it takes to the carbonation will help me determine if it is a porter or a stout. It will always be Scottish, since I used a Scottish Ale yeast.
Next up is a Dark Dunkelweizen I made for the Rutheny's Art of Food. I have to come up with a snappy name for it and make up labels for the keg or growlers I bring to the Art of Food. This will be my first public display, and I want to make a good impression. Any leftovers will be served up with the Thanksgiving Turkey.
Now I have to decide what to make for Christmas........Stout? Winter Warmer? Porter? Maybe a Roggen or a Patersbier.....I know, I said I was sticking with 3 styles and perfecting those....I can't help it, though. Maybe in the spring when I go back to all grain.