Hi. I'm teucer. I live in NC, and have been brewing mead for seven years and beer for about half that time. These days, I focus on the beer.
Currently brewing: Belgian dubbel, gluten-free sorghum hefe"weizen", a very dark American barleywine (with a seven-hour boil), and a blueberry-honey show mead. Just bottled my first attempt at reconstructing a Peetermann, but I didn't have the full Lacambre description in front of me until after I started so I already know it's not very accurate at all - but it's a tasty one.
Currently brewing: Belgian dubbel, gluten-free sorghum hefe"weizen", a very dark American barleywine (with a seven-hour boil), and a blueberry-honey show mead. Just bottled my first attempt at reconstructing a Peetermann, but I didn't have the full Lacambre description in front of me until after I started so I already know it's not very accurate at all - but it's a tasty one.
