Unfortunately, my wedding venue isn't allowing me to serve homebrew at the actual party. However, they are allowing me to serve my groomsmen, father, future father-in-law and uncles before the wedding. I will also be able to provide homebrew at the post-wedding party at the hotel.
My question to you all is, how do you go about brewing a beer that will be fun to design, brew and work on for the next 9 months? I want this beer to be for the masses but I also want it to be a beer I want to work on and feel proud that I made.
My plan right now is to brew a Saison that has some Brettanomyces. I don't have temperature control capabilities in my small apartment, so since the wedding is in August, I only have so many options.
So far, my plan is to use Bootleg Biology's "Mad Fermentationist" Blend and dregs from my favorite sours and brett beers. I am trying to make my own "house culture" and I think it would be pretty cool to serve a beer that was made with dregs from my favorite beers.
I have a lot of juicy hops like Citra and Galaxy. Is going "juicy" the right approach?
I brewed my first test batch and so far am really enjoying it. I have only shared this with homebrewers at a local bottle share, and people seemed to enjoy it as well.
Bohemian Pilsner: 65%
White Wheat: 21%
Flaked Wheat: 5%
Acid Malt: 3%
DME Wheat (For stater): 6%
Huell Mellon & Mandarina Bavaria
Added an oak spiral
Thanks in advance for your thoughts.