Our award winning beer (I have never won anything, so I am soooo milking this) was renamed Humulus Auburn, due to the rich caramel hue imparted by our malt extract. Perfectly balanced with vegetative hops (think citrus, asparagus, pine), cotton candy notes (so says Patrick Rue), a well rounded mouth feel, and a frothy thick head, this beer is a strong, vibrant, and easy to drink.
We also take a peek at The Bruery's fall selection, Autumn Maple. A brown ale brewed with yams, cinnamon, nutmeg, molasses, maple syrup, and whole vanilla beans, this beer is dry and sophisticated despite its sweet components, which reveal themselves in restrained measures, never overwhelming the palette of the beer. It's absolutely delicious and the perfect partner for Thanksgiving dinner, or any holiday season dinner for that matter. So whether you're watching to see how brewing is done, or you want to salivate as I imbibe Patrick's beer, enjoy!
The finished product...
Here is the recipe if you feel the urge to brew it yourself (just click on the photos and they'll get larger):
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1 comments:
Amazing! I have been searching for a spicy, alcoholic dessert in a glass for quite some time now. Can't wait to scope this out when I'm in LA!
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