> Did you read the enjoyable beer article in the NYT last week?
>
> http://www.nytimes.com/2007/10/24/dining/24pour.html?_r=1&oref=slogin
>
Very encouraging to read of the double-digit growth in the craft
beer market in the US. Really tremendous opportunity to bring good beer
to the general public. Although I've only been homebrewing for a bit over
two years, I've got many dozens of sucessful batches I've enjoyed in that
time. Although I haven't done the "true" cask ale, my kegerator is set to
50 degrees F, and carbonation is low for pretty much everything except the
Weissbier.
On tap now:
- Bavarian Weiss
- Imperial American IPA (clone of Stone IPA)
- American Rye pale ale
- Export Scottish Ale
- Oatmeal molasses imperial sweet stout
Secondary fermenting:
- Strong Scottish Ale
- American harvest holiday ale (pumpkin, corn, rye, and spices)
- Hard apple cider
Primary fermenting:
- Dry American west-coast stout
- German-style extra-special-bitter
Cheers (*HIC*),
-Cory
:)
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
*************************************************************************
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