hilljack13
That's what she said!
Beer and cake...cause why not
We live in Chinon France for a few months every year. I buy it at Leclerc, but it is probably available anywhereWhere'd you get this? One of my favorite beers, Tellen Du, is brewed in Bretagne.
Start with what they tell you on their website. In terms of what grains/malts if they give you anything. Most likely American Pale Malt, Crystal, something like Victory malt, maybe Caramunich. Hops if they tell you. They are known for using Perle, Nugget, Cascade, and sometimes Centennial. Take their numbers for hop bitterness and alcohol %. From there you can get an idea of starting gravity and hop additions. Color is least important if they don’t give it to you then roughly 17 SRM is a good starting point. Its Sierra Nevada so Wyeast 1056 is a great choice for yeast.Completely agree. I call it a West coast barleywine. Three years will tone that down completely. There's a local brewery here Spyglass that did a really good bw. It's like young Bigfoot but with a lot more maltiness I'd give anything for their recipe I got a couple that I'm aging too
I do hope that's a good one. I plan to drive down for pizza and beer to go in mid-March. Even after a two-hour drive, the pizza in my backseat is still worth it.
Alright, you convinced me to make one or two of these.Also not holiday appropriate but drinking a bourbon peach smash.
1 1/2 oz bourbon (I have Wild Turkey 86)
1/2 oz Peach Schnapps
Top up with ICE peach nectarine we needed to get out of the fridge to make room
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