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Hi All, I'm a native of New Britain, CT and tend to look to history for inspiration on most beer and culinary projects. It just seems to have more meaning when you can tap into yours or your family's past. Here is a link with some information about the brewery and their beers...

Thanks for the input. Since we are past maple season now I will consider the maple for next season. My curiosity was in the sap used as a water substitute and not the syrup. I is certainly more of a curiosity. You never know what else is out there

Wow! Thanks for all the kind responses. You guys all rock!

What about any hops or malts that might go with maple/woody flavors.

That sounds interesting. Maybe it would get lost in very hoppy beers.

I'm gonna have a baby in a couple of weeks and like to start a batch of beer that will help celebrate the birth of our first child. Maybe there's a traditional beer that someone has heard of or one that is typically brewed in March. I like to bring more meaning to the beers or foods I make...

Has anyone tried brewing beer with maple sap instead of water? Just for the purpose of incorporating a "terroir" concept to the batch. It's fairly easy to collect 5 gallons of sap in just a week or 2. I imagine if you boil it it will sterilize the sap. Also maybe reduce it only by 1/2 or 3/4...

I made a home made lauter tun with a 5 gallon cooler and some cpvc pipe. I dry fitted everything together and it fits just right. The liquid flows through well but so does a lot of the grain. My thoughts were many but primarily these: My holes in my "false bottom" are too big and allowing...