Doctor Duvel

I'm like a sommelier, but for beer.

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Location: Upstate New York, United States

Favorite Beers: Orval, Samuel Smith, Duvel, Hennepin, Oude Gueze, Chimay, Dogfish Head, Anchor Steam, and anything made by Trappist monks.

Sunday, August 22, 2010

back to school brewing

That Saison is fermenting nicely as are a basic draft IPA and a fall brown. Right now, in the midst of the single ugliest day of the summer (non-stop dreary ass rain since 6 am) I'm brewing something new. I don't know what it is. I just sorta threw it together. Maris Otter base with a half pound each of five specialty malts: Simpson's Caramalt, Crystal 60 and 120, Amber, and Victory. Why not? It'll be the antidote to the ultra clean, lean other IPA which is a pale-malt-only exercise in minimalism.

Pause: Sipping a Goose Island "Sofie." Good stuff. Middle strength pale Belgian with partial barrel aging that lends a delicate winey quality.

So, yeah, for my beer... Chunky malt. Kinda in the Marzen color range. Toasty. I'll hop it somewhere between pale ale and IPA, maybe a little more toward IPA, but probably taste it before dry hopping lest I obscure something interesting. Assorted C-hops should do the job. Is it an amber? A strongish fall pale ale? A bent IPA? Who cares?


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