One of my favorite “lawnmower” beers is my American (Dry) Stout. Very quaffable. I’ve got one planned to be ready for the dog days. 
I can never understand why this style is considered a winter beer, seems exactly the opposite to me.
based on that and some other posts you've made, i think you have some similar homebrew drinking tastes with me. yes, i do like a dry irish stout in summer as well. anything that isnt sticky sweet.
To chime in on this thread, I occasionally brew some high gravity beers my RIS is around 10% or so and the barleywines are in the same ABV range. I have a 9.2% Tripel on tap right now and an IPA that is 6.8% (it normally comes in at just over 6% but this one fermented out a bit farther). The coffee porter that is in the fermenter now will be in the low 5% range and my ESB is around 5.2% which makes them more sessionable.
My wife is suggesting I brew some lower alcohol beers and I am starting to explore cutting the ABV in the IPA to just below 6% without impacting the malt flavor in the beer (maybe a pound or so less of base malt here as a compromise). She keeps telling me my beers keep getting bigger ABV-wise. In some cases she is right but not always.
a tripel is always a good one, but its one of the styles that i am lucky enough to be able to find a few great commercial examples for decent prices around here, so that disincentivizes my brewing of it.
do you use all-grain or do you bump up the gravity of the wort with DME? do you add sucrose or dextrose to the RIS?
Topic: do you often make higher gravity or ABV beers? (Read 1762 times)
