Kentucky Common quick sample notes
Yesterday, I sampled the Kentucky Common beer. Talk about tart! It's a pretty dry beer, not much residual sweetness, and the sour taste almost overwhelms the flavor. I didn't notice any hop flavors, but they may have been masked by the sour taste.
I'm going to let it age two more weeks. I will use my new Beer Gun to bottle a six pack to take to Satan for his evaluation.
I know I'm on the right track, though. Once I get my mashing under control, I should be making a pretty nice beer.
Labels: Kentucky Common
posted by hiikeeba at 14:09
2 Comments:
I'm no expert, having only done one all-grain batch myself (in my kitchen, no less), but you might have an easier time with the maize if you tried it all-grain.
By the way, I'm very interested in this Kentucky Common style. The sourest beer I ever tried was Lindeman's Framboise, which isn't really very sour. Is the tartness tasty? What would be the best occasion for drinking it? Dinner? Afternoon on the front porch?
You're right. But I'm going to try it next with an extract with corn already in it. When, and if, I use flaked maize again, I'll have to cook it first, then sparge it, add that corn liquor to the boiling kettle. And, to cut the bitterness, I will also add anise.
The tartness is tasty, and seems to me to compliment the hop bitterness. I think it would be an excellent beer for the porch. Because it is a strong flavor, I would pair it with barbecue, pizza or gumbo--something with a strong, spicy flavor.
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