I hope so.
I’ve never made one because the style is very difficult to brew. Temperature considerations and delicacy due to the lightness of malts and hops make this style a real challenge for homebrewers like myself who haven’t invested in refrigeration equipment. But I had a proper garage this year so I thought that now would be as good a time as any to give the style a shot. I tried to stay away from my typical tendencies to dabble with the recipe or so anything quirky and just brew this batch straight up.
Pictured is the carboy, just before I bottled the beer. How did things turn out? I don’t know. It’s been put into the bottle and then back in the garage to finish cold.
Spoiler alert: the prognosis does not look good. But if the pros can have the occasional hiccup, then remembering to give myself a little slack is probably appropriate. How does it all turn out? I’ll tell you next month.