I have been brewing since 1994. I started with Belgian beers…. Dubbels, Tripels, Quads, experimental Belgian strong ales, Belgian strong dark ales, hoppy ales, I tried all sorts of variations. It’s amazing what Belgian yeasts can be coaxed to do with a little direction and motivation.
About 7 years ago I then stumbled upon Russian Imperial Stouts, what a great winter beer! Big, bold, full bodied black beers that really display a complex balance of flavors and strength. Nothing like it on those fierce NH winter nights.
From there I became beguiled by English barleywines, then American barleywines, old ales and braggots. This was where I really found out what could be done with oak aging and just how limited oak aging is in the current commercial realm.
Lastly, I found the champagne of beers….. wild ales! Flanders reds and oud bruins, lambics, kreiks, gueze and American wild ales. Wow, such an amazing range of flavors and aromas….
Yes, I am hooked on amazing beers. After fifteen years brewing for myself, family and friends, I have decided to take my recipes to the commercial market! The beauty of this adventure is that I have finally found a way to brew all of the beers I love and I have the space for them to age as long as necessary. More info on each batch will be posted in the brewers notes archive.
Thoughts on serving temps:
Over the years I’ve built a modest beer cellar reflecting my interests in beer. Not only do I find it fun to see how a beer matures over time, I have found that I prefer my beers served between 55 and 60 degrees and enjoyed as they come up to room temp. I find this really helps show the full range of flavors and aromas in a beer. I take this consideration into mind when I design my beers as well. The refrigerator is only used for regular ales or lagers that I’m serving during summer.