First prize

Each year at Nava school of English we have a party to celebrate Christmas and new year.
In the past the beer prizes have been below average,to say the least.
It is not that my boss is stingy,she is tea total and has zero idea about beer.
This year I voulentered myself to do the beer shopping.
And we had a record low amount of teachers attend due to a record high number of visitors from back in the world.

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I was given 12200Baht to buy beer for 7 prizes. The top prize to be 3000Baht of beer.
I mad sure to be the last to draw a number,as the organizer and manager.

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I managed to claim first prise. For the first time in 14 years working here,I managed to snag a good prize.
Thanks to all of the Nava staff and teachers.
Thanks to P’Lek
Happy new year everbody from the family badleebrewed

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Mixed Culture Saison 2

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This beer was brewed a few weeks after Ryeson,as an afterthought. An experiment,if you will.
I had little in the way of expectations to start with and even thought,six weeks in,that it might be undrinkable.
Thank god I was wrong. And boy was I wrong!

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Colour; deep dark golden,hey just before it dries out too much,honey.
Pours with a beautiful two finger head,which heartbreakingly quickly breaks down to a dispersed collection of rafts of head.
Very nearly clear( glass has condensation) with streaming carbonation.

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Aroma: sherbert,musty Bretty aroma,honey,cream,sesame seeds,rotten lemon,squashed watermelon rind and wild fermented scrumpy from an earthenware flagon.
There is a hint of tarragon and the faintest whisper of salted Morello cherries(if they existed).
Old fashioned baby shampoo,wet leather almost dried and sweaty bus seat.

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Taste: sherbert,rockmelon,melted vanilla ice-cream and oatmeal biscuit crumbs.
Cucumber,tarragon and parstley,grapefruit juice watered down with melted ice,banana skin that still has a hint of green.
Honey and lemon peel.
Chiang Mai zoo.
Upon burping,steak and kidney pie,even though I have not eaten it in over six months.
I also get some sherry mixed with cough lozenges.
The finish on this beer is very crisp and very dry,leaving the tongue tingling.
There is a hint of acidity that does not carry too many of it’s own flavour compounds.
The finish is very smooth.

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This beer was pitched with a mix of Belle Saison,Wallonian Farmhouse,Lacto Brevis and Mariage Parfait dregs propped up.
Pitching temperature was 18c and it was allowed to free rise until it stopped at 29c.
I bottled at three months and waited two more months to taste.

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Pretty much none of the base malt comes through,which was mostly Munich and it has the wonderful dry finish I had so hoped for in Ryeson.
As the beer warms,so the acidity shines a little more and there is a hint of tea.

Recipe:
5litre batch
90% Weyermann Munich
5% wheat malt
5% cane sugar
OG: 1.063
FG: 1.000
Mashed at 66 for 75 minutes.
18 IBU total from 5gr additions of Herkules at 60 & 20.

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