Yeah,I knew it was overcarbed...but hoping it was still enjoyable. Not complex or anything, but despite being an extract/partial mash, I used some good Kona blend, cold brewed coffee at bottling and Costa Rican cocoa husks in the boil and nibs in the secondary. I just felt like it was missing something. Let me know what you have left, I'll ID them for you! And good luck with the shoulder surgery. SWMBO had what was probably a more involved rotator cuff surgery recently and it has been a long, frustrating recovery...but she's getting there.
Tomorrow, I drive to Yale, VA. with the two younger kids for a one day visit to see my Mom and sister/brother-in-law...probably last chance before Christmas. Mom is more of a wine drinker, but she likes beer ok, so, I'll taker her a sixer. Brother-in-law is from Trinidad, so I'm taking some ginger beer (non-alcoholic) to him that I made following a Trinidadian recipe. I'm also taking up a couple bottles of fermented ginger beer...we'll see what he thinks.
I decided to open a bottle of each of the ginger beers, regular and fermented, to see how they taste before I deliver them. This is the non-alcoholic. A bit sweet for me, but I think that's the style. I little more carbonation would be okay, but I didn't want bottle bombs and I had to pasteurized them. (New computer is confusing me...tried to rotate the photo...not how it came out. Argh.)
