Here's my latest set...
1. British Golden Ale dry hopped with citra. Had a gorgeous citra hop character the first 3 weeks, but it was also quite hazy then. By now, it's pouring clear but has lost much of that character. Still solid though.
2. Irish red ale made with MCI Irish Ale malt, light and dark crystal, and 300L light roasted barley. Going into this brew, I was expecting it to be the most boring of the four, but it's actually the most moreish, has a gorgeous biscuity malt character, and goes especially well with the slow smoked ribs you see behind it in the pic!
3. Scottish light / 60 shilling. Super smooth and with a surprisingly chewy body for a 3.6% abv beer. I know, technically that puts it more in the 70 shilling range, but since I brewed it as a 60 shilling (which tend to be the darkest of the Scottish ales), and just so happened to get better than expected extraction efficiency, I'm gonna call it a 60 shilling. 60 or 70, it's not watery at all and drinks like a much larger, more substantial beer than it is.
4. Dry Irish stout. Turned out surprisingly good for a brew day in which almost everything went wrong. Plenty dry and roasty toasty with a dry bitter aftertaste. This one is interesting, because the flavor seems to change quite a bit from week to week. A lot of the roast particulates must have dropped out by week 2 because then it tasted less roasty and more fruity-estery. By week 4 it's less fruity but more bitter and dry. Good overall, but I'm definitely going to have to rebrew this one day and serve it on nitro!
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