Dad-livery

I am just back from a nice meal out at The Dukes here in Chiang Mai, having had 2 bottles of Dead Guy pale ale,my first ever.

I tend only to eat at Dukes when others are paying. It is made even more special when I get to have an imported beer or two.

My dad and his partner both had roast pork and local beer. Wenlock had fried rice and Jeab and I shared a warm spinach and bacon salad with mushrooms along with baked Rigatoni with 3 cheeses and meatballs.

The reason for this post is that I am a lucky guy. Very lucky. When My dad comes over, he brings chocolate Hobnobs for my wife,books for Wenlock and brewing ingredients for me.

ImageI love crystal wheat malt in my rye pale ales. Two kg pilsner malt and a kg of rye malt, along with 300gr of crystal wheat and 300gr of soft brown sugar. Hopped to high hell.

ImageThen there is the brown malt. I have never used this before and am looking forward to using it in a one gallon historic porter recipe. I shall also give some to Mr. Styles.

ImageAnd last but by no means least, I have Mild ale malt. I have used this before in an IPA Imperial Brown ale cross over and I has a nice deep colour with a great nutty flavour. I am leaning towards a 10ltr batch of Porter with this.

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I also got a 100gr pack of Experimental hops 366.
Now I can get excited about my mum coming out to Thailand and bringing me more malts and yeast,like Saison yeast and Acidulated malt.

Oooooooh ,I feel a brew coming on!

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Cantillon comes to badleebrewed via Paulus Maximus

ImageFirstly I have to say an amazingly big thank you to Paulus Maximus for giving me this in our office secret Santa( it’s not that secret!). He knew that I had been hankering for this beer for years AND that I not only wanted to experience it but also use the dregs for my homebrews.

Now I had some pretty high expectations of this beer, a benchmark of sour beer. It was going to blow me away, it was going to turn my head inside out with sourness, it was going to be sensory overload,it was going to be challenging…………..

I had to be prepared because I needed to harvest the dregs, so I made sure that I had a nice wheat starter from second runnings of my Lambic wort. I was also bottling my Dunkel Honig Weizen so I had to be quick and careful.

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I waited a good 20 minutes before opening the bottle so that it would not be too cold for me to enjoy it.

It pours a deep gold with bright highlights and just looking at it warms your heart and soul. I know that I am now starting to sound like a bit of a love struck teenage hippy and I may well get worse.

Aroma: Sherbert sweets,old fashioned lemonade,oak,cork,Brett and sawdust. There is something faintly animal related, but I cannot put my finger on it. There is red wine and cheese and the last thing that comes through is digestive biscuits.

Flavour: sherbert, lemon,pomelo, grapefruit, oak infused with love,honey. It is not quite as sour as I thought it would be, yet it is just sour enough. It is mouth filling, mouth coating and slightly puckering. The sourness is a slight hint of vinegar(very slight) with a honey sweetness and light carbonation. Grapefruit and pomelo on the aftertaste.

As it warms the oak and sourness increase and a slight bitterness shines through that is almost like the pith of citrus fruit.

I once read in “A Saison for every season”, the author refer to Amarillo hops as “grapefruit love”. He was wrong! This beer is grapefruit love.

It is spring and summer, it’s honey and sunshine,it’s love and birth and all the weirdest things you can imagine , and then some more things.

What there is none of is “mouse” or “goat” or “urine” or “barn yard”. There is, however, hay, seeds and kernels, a breeze blowing through the forest in Autumn.

If I had ready access to this beer, my house would be full of it. I don’t think I have ever been drawn back to a beer with such frequency and with a sense of urgency, just making sure that it is still there and every time be surprised that it is AND that it is different, always different, yet always the same.

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Again, thank you for the best beer day of my sour life Paulus Maximus. This beer will live on not just in my memory, ’cause I can’t get any more, but in my homebrew for years to come.

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