Trying to Salvage the Brew Year
16 September 2009 – 12:47 pm
Wow - I can’t believe Fall is here already! I had a really crappy summer - the weather ruined just about every weekend I had at home, while wedding planning (T -124 days) took up the rest. I look back now and realize how incredible the odds were that every weekend we planned wedding stuff for would be beautiful, and every other weekend would be raining/hurricaning/fire storming. Yea, I can’t win a scratch off Lottery game, but I can defy the laws of probability when it comes to lost brewing opportunities!
Anyway, with Summer 2009 a bust, we look forward pleadingly towards Autumn to right the wrongs Nature has smacked us with. As previously mentioned, I am planning a nice pumpkin spice ale and a porter with the star anise I picked up a few months ago. A couple of questions for discussion and debate -
1. Pumpkin ale - with or without real pumpkin?
2. Star anise in a rich chocolate porter - yay or nay?
3. Have you ever used cardamom in beer? It goes well with tea…
4. Can I somehow work my avocado fetish into one of these beers?
Also, let me know what you have cooking for the Fall and holiday seasons!
2 Responses to “Trying to Salvage the Brew Year”
1.Pumpkin needs some pumpkin for flavor though I think like pumpkin pie squash may be a better answer.
2. I like the Rogue chocolate stoudt (http://www.anconaswine.com/sku13866.html) but have not had the combo you speak of.
3. Cardamom sounds interesting. I’ve had ginger beer before but never a beer with ginger in it that I know of.
4. sure, beer and chips with guacamole dip.
By kip on Sep 23, 2009
IMO, I think you must add real pumpkins to a pumpkin ale. Just adding the pie spices to it doesn’t make it a pumpkin brew. Chop some up, cook it a bit and throw it in.
I’m all in favor of adding some extra spices and flavorables into the wort. You never know until you try it. Be bold!
By Chipper Dave on Oct 23, 2009