Grand Saturday to one and all, absolutely! I am enjoying a "winter warmer", which I brewed two years ago, and bottled last week! This delicious strong ale features my own proprietary yeast strain, not dissimilar to classic British style yeasts, and a variety of Golding hops in the boil, whirlpool and dry hopping process, naturally! I trust you will all agree, being as it is that I am the very best at what I do, my choice to age this fine ale in a Rum barrel for 24 months  was a fine choice on my side, positively!

Complex, aromatic, perfect!

Cheers!
~W&FE~

Another once-popular thread that seems to be dying. 

Big Griz Brown Ale from Perrin Brewing in Grand Rapids. It’s a “sessionable” bourbon barrel beer clocking in at 6.8 abv. I like it a lot for having the complex flavors from the aging without the wallop. Hopefully this becomes a trend.

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