So for a beer I brewed in March, this is holding up alright. The head is persistent, it’s got a decent maltiness to it-but, this beer was made with a lot of Munich malt, as a way of spotlighting it.
And it’s been so long that I don’t quite remember what Munich malt should taste like!
However, there’s a pleasant enough caramel nose, which means I’m not going to complain.
This beer has got a very nice texture to it as well: heavy enough to provide some weight on the tongue but oily enough that it slides right over it. I don’t get much in the nose, and I think that’s a small drawback. There might even be an ever so slight touch of paper on the finish, a sign that the beer is going stale.
It’s a passable beer; Not sorry I have one, but can’t tout it as one of my better efforts, either. Might’ve been tastier if drank at optimum conditions.
Brew date: 3.6.21
3 lb Munich
3 lb Vienna
1 lb Digngemans Aromatic malt
Fermentables: 3 lb dry malt extract pils
1 oz Willamette, .25 oz Falconer’s Flight @60
Yeast: Imperial Pub yeast (2nd)