December 2017

Beers tasted:

  • Xmas ale 8.5% – “Mytheros”. M.O, pils, dates (500g), molasses, amber, Perle, EKG, S-256 yeast. 19C ferment
  • Spiced pumpkin ale. Ginger, nutmeg, cinamon, vanilla bean paste, 1kg pumpkin (butternut squash). WLP002 yeast
  • Dark winter ale, 4.7%, with Sean’s homegrown Cascade hops
  • Session IPA, 4%, Pacific Gem, Citra, Mosaic, Simcoe
  • As above, but keg version
  • Cider and turbid mash beer – wheat, oats, etc, fermented with bret dregs – balsamic sweet and sour
  • St Bernardus 12 clone
  • Peach tea beer – pils, biscuit malt, caramalt, homegrown Cascade, nottingham yeast
  • Saison, 6.3%, with WLP568 yeast. Cinamon, cloves, star anise, Citra hops
  • Stout – 3 year old
  • Vienna 6% – Pils, vienna, dark crystal, caragold, oats, rye. 50 IBU
  • Belgian dark. 9%. With WLP500 (Chimay) yeast. 3.5 yrs old.
  • Saison, 6%, with WLP568 yeast. Pils, MO, wheat, sugar, corriander seeds
  • Chilli stout – 18 months old, 4.9%, with cacao nibs, ancho chillies, lactose, vanilla. Mangrove Jack Newcastle Dark yeast.
  • Oak chip soaked whisky beer, 6%, 2yrs old
  • Brown belgian ale. Strong
  • Engineer Xmas ale. Winter warmer. 5.4%
  • Xmas 2016 beer, 10%. Crystal, choc, styrian goldings. S-33
  • Imperial stout. 9.3%. With jaggery. 2.5 years old
  • Westvletern 12 clone
  • St Bernardus 12 clone (again)

Total beers tasted: 21. Attendees: 5