New Year's brew

[oneal66]

I'm thinking of brewing on tuesday, but I'm not quite sure what style I want to do. I'm thinking of a Belgian or an English Old Ale. I want to brew something and let it age until Jan 1 09. I'm just looking for a few ideas.

[meisterofpuppets]

If you have the time, a lambic will take about a year to complete (in the fermenter). A barley Wine will age well too.

[seanhagerty]

I'm going the other way, brewing a Pils on the last day of 2007.

Did it the last two years, figure I may as well have one Holiday tradition I enjoy.

[Bugeater]

I'm doing a big barleywine on New Years Day. I was going to do it today, but I'm going ice fishing instead.

Wayne
Bugeater Brewing Company

[BDawg]

Russian Imperial Stout. MMMMMMMM!!!!!

[macgruffus]

I'd take your favorite house beer and "imperialize it." If I remember correctly from an earlier Vinnie appreance on the Sunday session he recommends doubling the base malt and increasing the hops by 20%. Am I remembering this right? Then you can have your first Imperial Irish Red or Imperial "Mild!"

I've been planning on talking a recipe I have for a Hobgoblin clone (a favorite around here) and bumping it up just to see what happens.

Either way, the increased alcohol and hops should make for an interesting aging experiment.

David

[BDawg]

Good idea, Macgruffus, but I recommend you do that with a malt-forward beer, not a hop-forward beer. Remember that IPA's/Pale Ales/Pilsners don't age anywhere near as well as Stouts/Barleywines, etc, because the hops fade much more quickly than the malt.

[macgruffus]

Remember that IPA's/Pale Ales/Pilsners don't age anywhere near as well as Stouts/Barleywines, etc, because the hops fade much more quickly than the malt.

You are spot on BDawg. In fact, I know a bunch of folks that won't even think of drinking a bottle of Bigfoot for a couple of years just so the hops do calm down a bit.

David