I am jealous of your draft line count. i could REALLY use 8 more draft lines and 3 times the cooler space.Yup ! I may add 1 or 2 more ‘sampling’ or transient keg lines in the garage, I don’t want too much in the way though because this is my keg storage fridge.
you dont like sours but you like gamey/barnyard ass saisons? strange...maybe its a texas thing.<rant>
Dave don’t do sour beer. Friends don’t let friends drink sour beersour is definitely not my jam.
<rant over>
mango can have a slightly sulphurous flavor, but it tends to be one of my favorite fruits second only to apricot.hmm... I tried mango in a beer a couple years ago. It was pretty good but there was something I wasn’t keen on and --of course-- before I used B/F so I don’t have easily researchable records on it.
I legit love that beer and it sells REALLY well. i have brewed 3 or 4 batches of it since we came up with the recipe last year.smoked apricot... hmm...
That looks intriguing.
my mexican is selling like crazy right now. probably more then my standard golden lager. people really like it, to the point where I have a second batch(updated based on the first batch) that is most of the way through fermenation and is fermenting at 18.5psi. should be ready before cinco de mayo...i named it Siete de Abril lol. 5.4%abv and 23 ibus for the batch on draft right now. the new one should be closer to 5.2% and still 23ibu.Right now I’m thinking a Bavarian or Mexican lager to round out my neighbor friendly inventory
still, I gotta look at the smoked apricot.
could do the fruit in a kolsch or just a nice clean kolsch.
OH what about an old school Steam beer? malty 5.5% Cali Common???