Ah yes...
One, fully-formed, kitchen-brewery fresh, bottle-conditioned ale. I have not brewed a batch in a long while. I briefly wrote about the brewing process in my Gastronomenon blog a couple of months ago. Now the ale has matured enough to blow my mind. What style is it? That is the question.
What makes a beer style? Is it hops, malt, water, yeast...or, is your beer whatever you decide to write on the label..?
My fellow brewer, Fitz and I wanted a light, golden, crisp ale that was an easy-quaffer for the arrival of warmer weather and long days. In order to get exactly as we wanted, ALL of the aforementioned beer variables had their individual parts to play in the production.
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