This photo shows the Berliner Weisse in the left two carboys, then the apricotty Belgian in front, and the regular Belgian in back. The canning jar is a starter of brett brux that is taking it's sweet-ass time to ferment.
According to Beer Advocate users, De Struise Pannepot is the best beer in the world. Although I certainly don't believe in the concept of a single "best beer", it certainly says a lot that these guys bumped out Westvleteren 12, which is nearly impossible to get your hands on outside of the monastery itself. Pannepot was a delicious beer, and so was their Witte: extremely attenuated, delicately fruity, and slightly sour. (4/2/08 Edit: that was according to the show, but I looked on BA and Westy 12 is still at #1. Pannepot is #25.)
Right now here's what's going down:
Kegerator:
- IPA
- Dortmunder that's just now starting to taste really good (currently serving as a hair of the dog while I write this)
- JZ's Munich Dunkel Lagering in keg
- Also: Doppebock at room temp, hopefully attenuating a bit more as it is a bit too sweet...
Fermenting:
- 2 carboys of Belgian Beer, waiting for some brett to go in this week
- 2 carboys of Berliner Weisse, 6 days old. Fermented at 68, now I'm letting it raise to room temp to speed the souring/aging process a bit.
Today I ground the grains for another American IPA I will brew tomorrow, using almost exclusively Centennial hops, and a lot of them. Then next week I'm planning on the "Deliverance Kentucky Common", a sour American pseudo-historical beer, but really just my own invention. Then hopefully a porter on the same yeast as the IPA.
Clarissa and I will then be in Costa Rica for a week, so if I can get all that done in the next few weekends, I'll be pretty happy.
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