On Brewing, Beer as Cuisine and the Appreciation of Real Beer
Sunday, February 24, 2008
2/24: Brewed my Robust Porter. Six glorious gallons of 21P palatatious potable. Pretty much my homage to Anchor Porter. Love that Anchor Porter. Mine is a bit bigger and with a fair bit of residual sweetness like drinking rich chocolate truffle. Fermented with the Wyeast California Lager strain, which I like for its malt accenting properties and the wee bit of residual sulfur that I like. Like I'd said before, I like beers with an edge. There's something that I find quite appetizing about lager beer with just a faint hint of sulfur. Yum.