Plastic Brewkettle
Well-Known Member
I think a brewer gets to name a recipe (attained from an outside source) when they change: a major grain type, a grain amount by a pound or more, a hop type, a hop amount by 2 oz or more (pellets of course - all the purists agree), or a yeast type. Anyway, I like to name my beers with portmanteaus such as Persnickety Limpet Pale Ale, Capable Rodent Brown Ale, Ritual Migration Pale Ale, and Feral Centipede Scotch Ale. I like that last one because it suggests that the ancestral centipedes were domesticated. I'm interested to know how others name their recipes as well as what the popular protocols are for naming rights.