So I put this New Year's Ale together back in September (now I'm calling it Winter Spice Ale) and it's time to add the spices. I have a cider in an extended fermentation (I *always* have a cider in extended fermentation, because you never know) so I decided to do a little experiment and get two beers into the holiday spirit. Both batches got the above spice blend: cinnamon sticks, cardamom pods, whole cloves, and some nutmeg. I think that's the "parsley, sage, rosemary and thyme" of Xmas. I wasn't sure how much to add, so I looked in the joy of cooking under spiced apple pie and put in enough spices for a whole pie. A good spiced beer is like a slice of pie, right?
If you want to taste them side by side, hit up ilbmke.com for the December 2014 tasting, they'll be there.
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