tag:blogger.com,1999:blog-89837502089818989822024-03-13T21:07:40.823-07:00joefoley/beerjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-8983750208981898982.post-33750240423095819712009-03-09T07:25:00.001-07:002009-03-09T07:33:14.640-07:00in hopes of throwing this blog a bone as i start updating the <a href="http://joefoley.blogspot.com">other</a> <a href="https://samuelfoley.blogspot.com">ones</a> again, here's a sampling of beers we've tried recently and enjoyed...<br /><br />lagunitas hop stoopid<br />lagunitas ruben & the jets<br />allagash black<br />allagash interlude<br />allagash curieux (ok, i've had this one before, but it's so tasty i'll include it anyway)<br />unibroue 17<br />unibroue quatrecentenaire<br />harpoon leviathan (baltic porter)<br />alaskan baltic porter<br />dogfish head red & white<br />ennis & gunn<br />mountainer brewing company brown ale<br /><br />there are some more that i can't remember right nowjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-50073745797204282562008-06-17T12:39:00.000-07:002008-06-20T07:41:28.255-07:00homebrew update...there's been lots of beer brewing going on recently, but i won't be getting much of it. a couple of months back polly (my sister) and ryan (her fiance) asked if we could help them brew beer to give away as a wedding favor, like we did for our wedding last year. well, we're right in the middle of the brewing now... 3 batches are in the fermenter, waiting to be bottled. we did northern brewer kits and did the fat tire clone, paterbier, and wit. so far they're all looking good.<br /><br />the oak<sup>2</sup> (belgian dubbel) is on tap in the basement now and getting good reviews but the other tap is idle at the moment. the pilsner kicked and with all of the other brewing thats been going on i've only just had time to brew a batch of wit (wit some rosehips added to see how that tastes) to replace it. i'm going to try and get it on tap in time for july 4, but it'll still be mighty young at that point. next up i've got an oktoberfest (for baby's first oktoberfest this fall) ready to brew and a brown ale kit on order to follow the oak<sup>2</sup>joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-66423290023039304462008-05-13T18:40:00.000-07:002008-05-13T18:42:59.878-07:00Baladin XanuyuName: Baladin Xanuyu<br />Brewery: Birra Baladin<br />Location: Piozzo, Italy<br />Style: Oak Aged<br /><br />winey, flat, oaked<br />sweet, thick<br />brewed using the solara system (method for making sherry)<br />apple, oxidized<br />syrup (maple), caramel, very uniquejoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-27468820881377297702008-05-13T18:37:00.000-07:002008-05-13T18:40:05.227-07:00BB Dexi<span style="font-weight: bold;">Name:</span> BB Dexi<br /><span style="font-weight: bold;">Brewery:</span> Barley<br /><span style="font-weight: bold;">Location:</span> Maracalagonis, Italy<br /><span style="font-weight: bold;">Style:</span> Barleywine<br /><br />vinegary, woody, vanilla... an italian barleywine brewed with boiled down sryup from grape mustjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-66358111338552196962008-05-13T18:34:00.000-07:002008-05-13T18:37:14.935-07:00Palanfrina<span style="font-weight: bold;">Name:</span> Panalfrina<br /><span style="font-weight: bold;">Brewery:</span> Brew Pub Troll<br /><span style="font-weight: bold;">Location:</span> Vernante, Italy<br /><span style="font-weight: bold;">Style:</span> Chestnut Beer<br /><br />deep, earthy, slightly sweet. 9% but easy drinking. whiskey, smoked, chestnut-yjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-63418265004159438422008-05-13T18:20:00.000-07:002008-05-13T18:34:10.214-07:00Malthus Birolla<span style="font-weight: bold;">Name:</span> Malthus Birolla<br /><span style="font-weight: bold;">Brewery: </span>Birrifico di Como<br /><span style="font-weight: bold;">Location:</span> Como, Italy<br /><span style="font-weight: bold;">Style:</span> Chestnut, Smoked<br /><br />honey & smoked chestnuts, very, very smoky, but the nuttiness of the chestnuts still comes through. the smoke comes from the smoked chestnuts, not smoked malt. dryjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-75821806081458644942008-05-13T18:17:00.000-07:002008-05-13T18:20:29.954-07:00Strada San Felice<span style="font-weight: bold;">Name:</span> Strada San Felice<br /><span style="font-weight: bold;">Brewery:</span> Birrifico Grado Plato<br /><span style="font-weight: bold;">Location:</span> Chieri, Italy<br /><span style="font-weight: bold;">Style:</span> Chestnut Beer<br /><br />low earthy aroma; dark; nutty, dry, earthy; slight sweetness at finish. hints of smoke, very smoothjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-82915794401513640302008-05-13T15:17:00.000-07:002008-05-13T15:20:28.583-07:00Nora 2005<span style="font-weight: bold;">Name:</span> Nora (2005)<br /><span style="font-weight: bold;">Brewery:</span> Birra Baladin<br /><span style="font-weight: bold;">Location:</span> Piozzo, Italy<br /><span style="font-weight: bold;">Style:</span> Sour Beer<br /><br />Sour & Bitter (in a very balanced way), confectionary nose. intriguing. ginger, orange, myhrrjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-65250953273967972912008-05-13T15:13:00.000-07:002008-05-13T15:17:32.382-07:00Cassisona<span style="font-weight: bold;">Name:</span> Cassisona<br /><span style="font-weight: bold;">Brewery: </span>Birrifico Italiano<br /><span style="font-weight: bold;">Location:</span> Lurago Marinone, Italy<br /><span style="font-weight: bold;">Style:</span> Fruit/Sour Beer<br /><br />cloudy with honey & toffee overtones. tart nose. fruity with tiny champagne-like soft bubbles. deserty, slightly sweet with a very nice level of fruityness. slight sourness, lactic acid. blackcurrant.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-18231441778716085002008-05-13T15:03:00.000-07:002008-05-19T20:27:54.216-07:00Nuova Mattina<span style="font-weight: bold;">Name:</span> Nuova Mattina<br /><span style="font-weight: bold;">Brewery:</span> <a href="http://www.birrificiodelducato.it/">Birrifico del Ducato</a><br /><span style="font-weight: bold;">Location:</span> Roncole Verdi Busseto, Italy<br /><br />earthy, licorice, potpourri, cough syrup (medicinal). herbal/botanical bitterness. very dry, very italian.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-41836497810308602342008-05-13T14:59:00.000-07:002008-05-19T20:28:45.350-07:00Seson<span style="font-weight: bold;">Name:</span> Seson<br /><span style="font-weight: bold;">Brewery:</span> <a href="http://www.piccolobirrificio.com/">Piccolo Birrifico</a><br /><span style="font-weight: bold;">Location:</span> Apricale, Italy<br /><span style="font-weight: bold;">Style:</span> Saison<br /><br />an italian take on a saison. very dry with slightly earthy tones. slight bitterness. okjoehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-92142256997125163082008-05-13T14:49:00.000-07:002008-05-13T14:59:40.033-07:00Flurette<span style="font-weight: bold;">Brewery:</span> <a href="http://www.birrificio.it/ENGLISH/default.htm">Birrifico Italiano</a><br /><span style="font-weight: bold;">Name:</span> Flurette<br /><span style="font-weight: bold;">Location:</span> Lurago Marinone, Italy<br /><br />Light, slightly tart, confectionary. 3.8% and exhibits a bit of thinness in the body. flavored with fruits, flowers, rosehips... flavor slightly like sweet tarts. sourness is from fruits & flowers (not "soured" in any way)joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-6298258200908189252008-04-22T18:47:00.000-07:002008-04-22T18:55:26.247-07:00dogfish head burton baton<span style="font-weight: bold;">Brewery:</span> <a href="http://www.dogfish.com/">Dogfish Head</a><br /><span style="font-weight: bold;">Location:</span> Milton, Delaware<br /><span style="font-weight: bold;">Name:</span> <a href="http://www.dogfish.com/brewings/Limited_Edition_Beers/Burton_Baton/22/index.htm">Burton Baton</a><br /><span style="font-weight: bold;">Style:</span> Oak Aged Strong Ale/Double IPA Blend<br /><br />a blend of 90-minute IPA and an oak-aged strong ale. the 90-minute presence is obvious at first inspection. the hop profile, though less dominant, is clearly 90-minute. the body is similar, but slightly more caramely and sweeter, with a slight astringency. poured in a snifter and inhaled deeply the nose is awash in vanilla, oak, and marzipan. the vanilla in the body adds a nice depth to behind the 90-minute hops.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-73822530826783400392008-04-03T09:47:00.000-07:002008-06-20T07:52:32.756-07:00out of date again... the stout is in the kegerator now and serving up nicely. light & drinkable it's got a bit of coffee, roasted malt, and smoky peat flavor. people that've tried it seem to really like this beer. work is going on the rest of the room. wall cabinets are up, shelves are built, and construction on the corner cabinet is moving right along. should get that one done (except for finishing) and possibly installed this weeknd which will mean i can install the rest of the base cabinets along as well.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-54783902694659931502008-03-10T20:21:00.000-07:002008-06-20T07:52:52.211-07:00homebrew updatequick update... the stout moved to a secondary today. tastes good (pretty much just like guiness) and it's just waiting for keg space to open up. i'd hoped to have it on tap by st. patrick's day but that looks unlikely. i need to see how much of the supa-fat is left in the keg.<br /><br />checked on the oak<sup>2</sup> (oaked dubbel) and it's changed a lot since the first tasting. the bananna/clove flavor is diminished, but there's still a lot of spice, and now there's a lot of vanilla and, well, oak like flavors. we'll he how it does carbonated, i think it'll be nice once it's done. racked it off the oak chips so that the oak flavor doesn't completely overwealm everything and then i need to decide whether to bottle it or keg it. originally i was going to put it in growlers and bottle condition, but then at the last taste i starting thinking about kegging, since it had such a great flavor. with the oak i think it needs the extra development that it'll get from bottle conditioning, but it'd take a while to kill a keg of dubbel.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-68858799384424462122008-03-04T14:05:00.000-08:002008-06-20T07:53:17.529-07:00dry stout...forgot to post about my partial mash stout... made this last weekend. i used a northern brewer partial mash kit that's not on their website anymore plus a pound of peated malt for a little extra something (or because i can't leave well enough alone). it's been in the primary for a little over a week, so i think it's time to move it to the secondary tonight. the oaked dubbel is probably also due to be taken off the oak chips and either bottled (in growlers) of put into a clean secondary to wait for a keg to open up.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-72203602799842195312008-02-07T21:25:00.000-08:002008-02-07T21:47:33.975-08:00got wood?a little beer work tonight... moved the dubbel over to a secondary and gave it and the pils some american oak chips. <br /><br />took a taste of the pils before i added the oak and the green apple & cidery flavors that i got when moving it to the secondary a couple of weeks ago when transfering it over from the primary are gone. now it's got a nice dry malty body with good european hop bitterness and a slight 'blue cheese' hop nose from the saphir dry hop. once it's got little sharpness from carbonation it'll be a nice refreshing lager. final gravity is sitting at 1.012 (ABV: 4.7%) right now. it'll sit on the oak chips for a couple of days and move to a keg to spend a couple of weeks lagering. <br /><br />the dubbel was really nice... some wit-esque spicyness from the corriander and estery & clove from the yeast and relatively warm fermentation (i fermented it right next to a heating vent). the combination gives an interesting chocolate bananna flavor. the extra sugar has given it an extra kick, but since it's fermented out completely it's left the beer dry (FG 1.010; ABV 8%) but with a soft mouthfeel. the dubbel will probably sit on oak for a week or two and then get bottled in growlers to sit for a while.<br /><br />next up: a dry irish stout that'll get kegged.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-55314460980439279392008-01-25T00:30:00.000-08:002008-02-07T22:07:48.347-08:00oak2 dubbelbrewed a dubbel last night. started with a northern brewer kit then twisted it around a bit with some extra sugar (1 lb of dark moskovado from mauritius) and an ounce of corriander seed. the extra sugar (on top of the 1 lb of dark candi sugar) kicked the OG up from 1.060 to 1.070, so we've got a potential of an 8+% brew. i'm going to leave this one to age for a while -- no need rushing a big beer like this.<br /><br />the session wasn't without problems. the yeast pak was looking a little anemic when i started (and took 2 days to get to even the half puff it got to) and then when i chill the beer i realized that the hose was frozen so i ended up putting the beer outside the kitchen door in the cold for a couple of hours, then adding it to the rest of the cold water i had. tried a new (and improvised) aeration technique in hopes of compensating for the lackadaisical yeast pouch and fermentation has kicked off, but it's not looking all that vigorous yet. i think i may order a 2nd pouch of yeast just to be on the safe side.<br /><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;font-size:100%;" >steep until water reaches 154 C:</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br />- 0.25 lbs. Dingemans Caramunich</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" > - 0.25 lbs. Dingemans Special B</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /><span style="font-weight: bold;">bring to boil then add:</span></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br />- 6.3 lbs. Gold Malt Syrup</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" > - 1 lbs. Golden Light Dry Malt Extract</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" > - 1 lbs. Dark Belgian Candi Sugar</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" > - 1 lbs. Dark Moskovado Sugar<br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-weight: bold; font-style: italic;font-family:times new roman;font-size:100%;" >return to boil then add:</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br />- 1 oz. Styrian Goldings (for 60 min)</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" > - Servomyces & Whirlfloc (10 min)</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" > - 1 oz. Saaz (for 1 min)</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /><span style="font-weight: bold;">remove from heat then add:</span></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br />- 1 oz. Corriander seed (crushed)</span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br /><br /><span style="font-weight: bold;">chill then:</span><br /><br />- strain (to remove hops & coriander) into fermenter<br />- add Wyeast #1214 Belgian Ale Yeast<br />- ferment 7-10 days<br /><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><span style="font-weight: bold;">transfer to secondary:</span><br /></span><span style="font-style: italic;font-family:times new roman;font-size:100%;" ><br />- 2 oz. American oak chips</span><br /><br />to be continued...joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-61428916479520153572008-01-10T23:28:00.000-08:002008-01-10T23:48:20.345-08:00homebrew notes...<div style="text-align: center;"><a href="http://www.flickr.com/photos/static-photo/2185109876/" title="taps by static-photo, on Flickr"><img src="http://farm3.static.flickr.com/2057/2185109876_004808b66a.jpg" alt="taps" height="500" width="305" /></a><br /></div><br /><br />now the supa-fat is properly carbonated the true flavor is shining through. a bit more depth than the first tastings... more malt, a little more fruity, but still a fairly brutally bitter bite to it. holds it's head nicely. the beer is a little cloudy, but that's probably because i didn't do a proper secondary on it, just a long primary.<br /><br />transfered the pilsener over to a secondary tonight. it's got a pretty good green apple, cidery flavor right now -- more than i've ever had before -- but that may well just be a byproduct of the lager yeast that i'm not used to and the fact that it's still pretty young. it'll sit in a warmer part of the basement (~60F) for the weekend and then head back into the cold on monday for a little conditioning before it goes into the fridge to lager. dosed it up with an ounce of saphir as a dry hop.<br /><br />also finished the tap handles tonight... the threaded inserts didn't go in quite as well as hoped, but they still look pretty good on the taps.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-346321048672214472008-01-04T13:50:00.000-08:002008-01-04T14:05:08.792-08:00keg time...the draft system is up & running down in the beer room (henceforth the elephant & castle)... the supa-fat is on tap, but all those admiral hops have given it a whole load of kick. it's more along the lines of a stone IPA... hoppy (mostly on the bittering end) & dry.<br /><br />i'm still getting the hang of the force carbonating thing, but after realizing the other day that i'd shut off the valve on the tank for 2 days, i think it should be in good shape now.<br /><br />now that i've got the fridge to lager in, and the winter has the basement nice and cold i've got a czech pils underway. optimum temperature range is 48-58 F and last night the fermenter was at 51. perfect. a few more days in there, the into the secondary where it'll slight warmup for a diacetl rest before going back into the cold and then into a keg to lager in the fridge. i'm trying to find some Saaz to throw in the secondary for a little extra aroma kick, but no luck so far (damn hop shortage).joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-38962930287794049752007-12-25T12:32:00.000-08:002007-12-25T12:38:04.614-08:00Santa's Butt: Christmas Beer 2007 #2<span style="font-weight: bold;">Brewery:</span> Ridgeway Brewing<br /><span style="font-weight: bold;">Location:</span> Oxfordshire, England<br /><span style="font-weight: bold;">Name:</span> Santa's Butt<br /><span style="font-weight: bold;">Style:</span> Winter Porter<br /><br />Dark garnett/ruby color; Dark, full and malty sweetness; Coffee and smoked notes.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-28739459725105717292007-12-25T10:11:00.000-08:002007-12-25T10:17:17.900-08:00Bad Elf: Christmas 2007 Beer #1<span style="font-weight: bold;">Brewery:</span> Ridgeway Brewing<br /><span style="font-weight: bold;">Location:</span> Oxfordshire, England<br /><span style="font-weight: bold;">Name:</span> Bad Elf<br /><span style="font-weight: bold;">Style:</span> Winter's Ale<br /><br />light golden amber color. sweet malt nose, but drinks semi-dry with some pronounced but easy hop bitterness. easy drinking but deceivingly strong.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-71125756558975906142007-12-06T20:19:00.000-08:002007-12-06T20:24:28.692-08:00Three Floyds Dark Lord<span style="font-weight: bold;">Brewery:</span> Three Floyds<br /><span style="font-weight: bold;">Location:</span> Munster, Indiana<br /><span style="font-weight: bold;">Name:</span> Dark Lord<br /><span style="font-weight: bold;">Style:</span> Russian Imperial Stout<br /><br />Got a chance to try this last sunday night at paradiso when the bartender whipped out a bottle given to him by the brewers (they get tattoo'd across the street at jinx proof) for a couple of us to try. dark and syrupy without being cloying. sweet with notes of strong fresh coffee and chocolate. a truly unique experience that i'm glad i had. it's not a beer to drink all the time, but it's make a nice beer to sip instead of dessert after a meal.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com1tag:blogger.com,1999:blog-8983750208981898982.post-56249664526308472842007-11-30T08:51:00.001-08:002008-01-04T14:05:36.001-08:00supa-phatbrewing all of the wedding beer (and experimenting with those recipes) got me really back into a brewing mood and wanting to experiment more, instead of just brewing kits.<br /><br />i started a new batch of beer last night, that's a modified version of northern brewer's phat tire kit (a clone of new belgium's fat tire). i figured i might as well take a stab at it while new belgium's actual fat tire yeast is available from wyeast.<br /><br />i wanted to up the hop profile a bit, but with the current hop-shortage, i couldn't get my hands on any of the hops i really wanted. i was able to get some organic UK admiral, and since they did a nice job in the organic IPA, i ordered those along with the kit.<br /><br />original hop schedule:<br /><br />1 oz liberty - 60 minutes<br />.5oz crystal - 15 minutes<br />.5oz crystal - 5 minutes<br /><br />modified hop schedule:<br /><br />1 oz liberty - 60 minutes<br />1 oz admiral - 60 minutes<br />1 oz admiral - 15 minutes<br />1 oz crystal - 3 minutes (not intentional, i just missed the 5 minute mark)<br /><br />since the admiral packs a big alpha acid punch (14.7 % to the liberty's 4.4%) i added a 1 lb of extra light Munton's DME that i had lying around to the boil to kick up the malt a bit.<br /><br />it's in the fermenter now and it'll be the first beer that i keg once i get the kegerator sorted out, so we'll won't have quite as long to wait and see how the supa-phat turns out.joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0tag:blogger.com,1999:blog-8983750208981898982.post-9498174139783480662007-10-09T21:57:00.000-07:002007-10-09T22:00:36.312-07:00Caracole<span style="font-weight: bold;">Brewery:</span> Basserie Caracole<br /><span style="font-weight: bold;">Location:</span> Falmignoul, Belgium<br /><span style="font-weight: bold;">Name:</span> Caracole<br /><span style="font-weight: bold;">Style:</span> Belgian Amber Ale<br /><p class="MsoNormal">Has a sweet fruity nose and a sweet but soft body with a slight smoky aftertaste.<span style=""> </span>Has a slight bitterness and just a hint of hop in the finish.<span style=""> </span></p>joehttp://www.blogger.com/profile/12749479379840874546noreply@blogger.com0