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  • Ed Godek

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.

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