Found a bottle of my modern IPA featuring Cashmere in the back of the fridge. Still delicious and the perfect accompaniment to a grilled lunch enjoyed in the sun on the deck.
The visible evidence of happy yeast never gets old after all these years.
I rebrewed a recipe I created and only brewed once five years ago, a rhubarb hefe. Brewing my very first wheat beer back then was a struggle, yesterday went so much more smoothly.
One of my favorite pairings. Beyond Sausage fresh from the grill and my English-style IPA.
Tapped this beauty yesterday. A Sprig of Grass, my English-style IPA.
Unfortunately, my original recipe for Pierian Spring, the rhubarb hefeweizen I made Summer of ’15, was lost when Brewtoad shut down. However I do recall most of it, re-brewing is an opportunity to apply what I’ve learned, both on the day and in re-formulating the recipe. This is going to be a fun beer.
Rhubarb worked well in terms of flavor in that beer, a hefeweizen. I haven’t made it since because at the time I was still learning and that was a challenging brew day. Another bumper crop five plus years later, time to try it again.
Last time we received a bumper crop of rhubarb from our CSA and ran out of things to do with it, I used the rest in a beer.
I miss you, Dad. Happy Father’s Day. Thanks, little sister, for sharing this incredible picture that captures his spirit so well.
Rewatching some Big Damn Heroes because sometimes you just have to.