My last brew was a pale ale-weißbeer - hybrid and it turned out fantastic. I used Magnum and Hallertau Mittelfrüh hops and weißbeer yeast, the resulting flavour has a tinge of aniseed/licorice root in it. The IBU is somewhere near 30.

I made a 23 litre batch for Christmas and New Year’s celebrations, I should have made 2 batches. Guests shared my opinion of the quality and yearned for more ;)

I’ve got a dark cherry melomel bulk aging. And a cider hardening up. The cider is a small batch, a friend handed me in the container. I’ve been feeding his interest in brewing, and so I couldn’t say no when he offered me 1.5 gallon. I improvised an airlock on the container he gave it to me in. He’d been opening containers to release pressure manually. LoL. It’s a wild yeast, which he was trying to control by controlling temperature. I’m a little concerned that there may be some mold/bacterial contamination from it’s slow start. I tasted a small amount and it was a bit ‘plasticky’ tasting. I prolly should have put it in a glass or stainless fermenter when I first got it, and pitched a stronger yeast. We’ll see how it goes. It’s all an experiment. And I didn’t get around to pressing any cider this year. In '23 it seemed like I was the cider king, and everyone was asking me to help with a batch. In '24 the apples around town didn’t do as well. Brew on!

I brewed NB’s Bud Light Lime clone over the holidays. Can’t wait to crack that one once the weather turns.

I’m looking at west coast pilsner recipes for my next brew, gotta jump on the bandwagon. I’m on the US East Coast so I can at least be on the leading edge of the bandwagon locally.

Hard cider, using Christensen’s recipe from “Brew Better Beer”. Started second ferm last night, it’s going great! Only 14 years to go. Smells like mead.