Just a quick catch-up on what's going on at the ol' Nanobrewery.
The ESB is a little stronger than desired, but really delish. Did I just say delish? Holy shit, I'm either watching way too much "Rachel Rae," or I'm becoming a snobby homebrewing flamer! Well, lets just say that the ESB is "really drinkable and tasty."
The Saison turned out fantastic! Tart, complex, but still subtle. Yummm. It's the kind of brew that you've got to take your time with, let it breathe and warm up somewhat, and just sip and enjoy. One or two full 12-ounce fluted glasses, and you're completely satisfied. See, you don't have to hammer down copious volumes of brew to enjoy yourself. It's all about the flavor, folks.
With this batch of Saison, I portioned-off 5 gallons of the 10-gallon batch into another carboy, and inoculated it with a Lambic Brett (bacterial culture). One to two years in a damp, cool corner of my basement, and we're off to Belgium, (right here in Kansas). Which is funny, because the town that I live in was settled by people from Belgium. Spinach farmers from Belgium, in fact. Hmmm. A spinach farmhouse ale, maybe? No effing way!
I've been putting off kegging the Amber Belgian Ale long enough. I'll get it done by the weekend. Then I'll just have to brew again. I'm thinking of another session beer of some type, but haven't decided, yet. Suggestions are welcome.