sfrisby said:Very nice clarity. A very clean beer with great clarity. When you get to beers this light, it is tougher to hide flaws (which may be why I picked the gingerbread porter ) and I fine this beer to be very clean. Although it may be designed to enjoy in the evening during our 12 beers of christmas, I can just as easily see myself enjoying this during the day while watching a bowl game. Great contribution. Thank you!
Piratwolf said:Which one is that, sfrisby?
Here's a pic
Whoops. Original post edited. Thanks.
i received bottles with an "I" on them... which one is this?
also got a package with BD on it - i'm assuming that's the dubbel?
sfrisby said:The Saffron trippel is very much in the running for the clarity award. What yeast was used for this and was it cold crashed? If so, how long? Really beautiful beer.
In fact, up to the taste, I would guess it was a mead. Remarkable clarity and the aroma was sweet like honey.
I feel like I could learn a lot from this beer. Awesome!
For me, the single biggest wow to this beer was the caramel aspect. I didn't expect a big caramel aspect based on your recipe, but I'll be darned if it isn't caramel in your face. I say that in a good way. Were the sugars carmalized or treated in any way before you added it? Based on the recipe, I expected the sugar contributions to just dry out the beer and leave no major contributing flavor but I was dead wrong. I would love for you to expand on the sugar treatment to obtain that caramel flavor because there are plenty of potential beers that I would like to add that component. Thanks!
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