Monday, October 22, 2007

pivo lab

on the left, we have a heffeweissen ale, which has been fermenting for two days. it is made with wheat rather than barley, though it has some different kinds of roasted malted barley for flavor, and has hallertau hops for bitterness and aroma. on the left is a belgian abbey ale at 8 days. it will be quite strong (10-11% alc), partially because of the addition of brewer's candi. each of these will produce 40-48 bottles of high-quality, homemade pivo

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