Beers

​Beers that I have brewed

Part of the enjoyment of brewing beer at home is sharing the finished product with friends and relatives. So as well as putting the finished beer into a keg, I always bottle some of it. If you’d like the recipe for any of my beers, head over to the Save/Load page.
For each of my beer designs, I’ve shown the ‘theoretical’ colour (as predicted on the Design Form page), and the end result, for comparison.
I’ve also had a go at evaluating my beers. There are 5 categories that are usually used for beer evaluation: aroma, flavour, appearance, mouthfeel (carbonation, fullness, and aftertaste) and overall impression. The BeerCraftr website provides a detailed guide on beer evaluation. So I’ve tried to cover the first 4 of these categories in my evaluations below – I’ll leave the ‘overall impression’ to folk who are judging my beers!

	Dark Velvet is a smooth, chocolate, oatmeal stout. EBC = 64. IBU = 40. ABV = 4.9%. It has sweet malty aromas, with hints of nutty oatmeal and fruit. There’s a slightly smoky aroma too. Flavours are earthy and nutty oat, with hints of chocolate. There are slight fruit flavours, along with mild notes of caramel. This is a dark beer with a creamy head – see photo. The mouthfeel is full, smooth and velvety. I first brewed this in February 2021.
	Ruby Red is a distinct ruby beer. EBC = 34. IBU = 26. ABV = 5%. It has sweet caramel and fruity aromas. Flavours are full-bodied with chocolate toffee malt, balanced by a moderate bitterness. Appearance –  a ruby red glow- see photo. The mouthfeel is fruity with hints of figs, raisins and dates. Low carbonation. I first brewed this in March 2021.
	Belgian Brune is my version of a brown Belgian beer. EBC = 30. IBU = 42. ABV = 4.4%. I first brewed this in April 2021. Aromas of roasted caramel, mixed with notes of red fruits and chocolate. Flavours – caramel notes mixed with light acid and bitter touches that give it a great balance. It has a striking dark brown colour, and a creamy foam of medium duration- see photo. The mouthfeel is full and sweet, accompanied by raisin notes. Low carbonation. The second time I brewed this, I aimed for a lower ABV by not adding any sugar.
	Orange Free State is an American style IPA infused with citrus fruits. EBC = 14. IBU = 26. ABV = 5.4%. The name also reflects the state in South Africa, where my father was born (my Dad introduced me to beer as a teenager!). I first brewed this in May 2021. Aroma – citrus with intense hops. Flavour – a caramel malt base with a pleasant bitterness and citrus overtones. Appearance – great head, a result of intense carbonation. Good head retention- see photo. Mouthfeel – a bitter edge with citrus overtones.
	Chinook IPA is an American style IPA using several new world hops. EBC = 10. IBU = 68. ABV = 4%. The primary hop used is Chinook, hence the name. I first brewed this in July 2021. Aroma – fruity hops alongside caramel. Flavour – caramel and toffee on the palate with bursts of tropical fruit. Appearance – not crystal clear (because of the dry hopping), but great head, a result of intense carbonation. Good head retention- see photo. Mouthfeel – spiky bitter finish.
	Maerzen is an amber lager. EBC = 14. IBU = 22. ABV = 4.3%. Maerzen (German: March beer) is a style of lager that originated in Bavaria. It was the beer traditionally brewed in March (brewing was once forbidden during April to September) and served at the annual Munich Oktoberfest. This was my first attempt at a lager, first brewed in November 2021. Aroma – mild malt and toast notes with hints of caramelised sugar and floral hops. Flavour – soft malt and light, spicy hop notes. Appearance – brilliant clarity, a gorgeous amber/orange hue and a thick off-white head. Mouthfeel – a creamy, medium body, with a smooth texture. Medium carbonation, without a sweet or cloying impression, but the strength is relatively hidden.
	Kveik IPA. EBC = 12. IBU = 44. ABV = 4.9%. I first brewed this at the beginning of 2023, having tasted my first Kveik beer. Kveik (pronounced kuh-vike) is actually the name of the yeast used, which is derived from an old Norwegian farmhouse ale yeast. Aroma: Mixed fruit, citrus, and pine jump out of the glass. Taste: Light, bright, fruity, with a resinous ending note that lingers on the tongue.  A solid malt backbone, but nothing that gets in the way of the hops. Appearance: Hazy orange-gold with a generous head that lasts and lasts. I suspect the haze is due to the rye proteins. Mouthfeel: Thick and chewy thanks to the 20% rye malt. It really coats your tongue and stays there, and the lingering bitterness makes you want another sip.