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Figgy Pudding – A Seasonal Stout

One tradition to which we adhere in our household is having a seasonal fermented beverage ready for the long, dark, cold months of winter here in Vermont. This year’s beverage is a recipe Rick created with traditional English Christmas pudding as the inspiration. This sweet stout starts off with the smell of figs and a hint of French oak, and orange peel. The sweetness of the figs is prominent with the first taste, but not cloyingly so, even with the vanilla that lingers on the tongue before being replaced with a hint of tannin from the wood. A lovely winter warmer, to compliment cookies, cakes, and other holiday treats.

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Metaphors & Rainbows … Whatever: A Juicy Vermont IPA

Metaphors & Rainbows … Whatever is our first attempt at a Vermont IPA. We’ve brewed IPAs in the past, but never one with the distinct haze, orange color, and big, fruity flavors associated with the Green Mountain State — and adopted by the rest of New England. The most well-known of the commercial versions are The Alchemists’ Heady Topper and Lawson’s Finest Liquids’ Sip of Sunshine (each at 8% ABV), with the former credited with the creation of the style. Personally we prefer Sip of Sunshine, and are grateful that our local co-op carries it.Read More »Metaphors & Rainbows … Whatever: A Juicy Vermont IPA

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Photo HOPortunity – American Pale Ale

This week, we’re tasting and sharing the recipe for Rick’s latest brew.

For those who would like to brew this beer it is available below, as well as on Brewer’s Friend.

This was the first beer done on the new 1800W induction burner in our dedicated brewing space in the basement. It should be a slightly bitter pale ale with a significant berry and melon aroma.

It ended up being a little more bitter than anticipated, and less fruit than expected, but it’s a refreshing and delicious American Pale Ale.
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making mead

Making Mead: Honey plus time yields a delicious beverage

We have been intending to make mead for so long that it had become something of a joke. “I’ll get to that right after we make mead.”

Then this past summer whilst cleaning the basement we realized we had nearly 14 pounds of honey … and that it was six years old.

Coincidentally, we had recently picked a large amount of elderberries. Sarah had originally intended to use the elderberries to dye yarn, and her mother, Nancy, intended to make a medicinal syrup, but they had so many elderberries they were looking for other options.

Time to make the mead… and a melomel.Read More »Making Mead: Honey plus time yields a delicious beverage