Tag Archives: pale_qm


With Dad’s visit, I’ve had the opportunity to get into a host of beers I’ve been saving over the past year. I can’t tell you what he had, just that overall he liked what I gave him. But here’s what I drank:

A Lala IPA (the first IPA I made this spring) was very tasty but overcarbonated and a touch minerally. The nose faded quickly and the malts were subdued but it was still a decent brew. It was old though and I think that’s why there was that mineral flavor at the end.

The Chisick mild held up great. Still a very easy drinking brew and very flavorful. I was really surprised because my previous mild didn’t age as well, although I did keep it in the bottle for longer. I probably got this one drank before the shelf-life expired.

The Pale_qm was carbonated even after all this time. Hop nose faded very quickly though. I guess that can’t be too surprising, given the age of the beer. Still a very tasty drink.

There was also what I think was a belgian amber ale, pictured to the left. It has a very sweet back end and huge caramel nose. The reason I don’t exactly know what it is, is because sometimes my titling system of beers is…random. So while there’s writing on the bottlecap that should tell me what this beer is, the information was incomplete. I’m going to have to include that data on the spreadsheet in future brews too.

I also had an IRA that was all malt and no hops. Not bad, but the bummer? No carbonation! Even after all that time. Still, the malts provided a bold roasty caramel flavor so it wasn’t a loss.

All in all, I’m more than a little surprised how well these beers held up. Considering they’ve been in my basement just gathering dust and they were all still drinkable, I feel like that’s a pretty nice accomplishment.

A toast from the extras

The Pale_qm is finished!

For a variety of reasons, this is a good thing. First, of course, is that the beer has come out quite nicely. The darker malts do have an impact; the beer is more amber than pale so really I’ve probably made something like a hoppy amber ale instead of a darker pale. But it still tastes good like a proper beer ought to. Even if the proper beer itself is not a proper style.

The quality of this beer means it’s also good for toasting. People just don’t make toasts with water, or soda or juice. They do it with alcohol. On special occasions, they buy expensive alcohols in order to properly celebrate, those times ought to be honored with a drink that is worth drinking, worth chiming glasses together with a gentle acknowledgment of time gone by, or the raucous din of victory, the triumph of a person (or persons) in their life.

It is to the latter to which I raise this glass. My friend at Impy Malting has finished a book! It has taken her six years and I can’t even imagine how much soul to complete, but it’s finally done. It’s called The Desperate Ones, and she’s selling it online. 

Way to go, my friend.