Check out the rest of my recipes in the index.
I have been doing a bad job writing up recipes recently, I let a few get by me while I worked on my big sour mash and lacto starter posts. In an effort to not lose momentum by agonizing about things left behind lets just leave those write-ups for the re-brews.
Speaking of re-brews, I have mentioned before I am a big fan English style pale ales; it is one of the few styles I revisit frequently as I attempt to perfect my technique. While not the hop bombs that American ales tend to be, English ales are packed with malt and yeast character that make them supremely drinkable, even better that they tend to be very sessionable. In my mind a good English style ale is dependable, full of character, and always by your side–just like a certain four-legged companion!
In honor of my (not so) Miniature Long-Haired Dachshund–Professor Snugglesworth–I have named my English pale ales after him: Good Boy Bitter, Bestest Boy Special Bitter, and Extra Bestest Boy ESB. When they are on tap I certainly want to fetch them again and again!
While I think the term “Session IPA” is a little goofy (lump that in with “Black India Pale Ale”), I love the idea: super flavorful beers packed with character that are easy drinking and low in alcohol. I’ve been hankering for English style ales lately, partly because many of them are supremely sessionable, and partly because I love the character that English malt and yeast bring (which is to say, more than a platform to showcase hops). I have a problem though: I’m sitting on a few pounds of bold American hops from the 2013 season that I’m desperately trying to get through before the 2014 hops are released; if I want to get through ’em I can’t got out and buy new English hops.
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