Sam’s Neipa. Bright yellow, smell/taste great.
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I agree that Sam’s beer was right in the pocket. (I still get that membership discount for compliments, right, buddy, pal?)
I’ve been playing catch up since I was away at work. The Strong Bitter was a surprise. I wasn’t sure what to expect because I’ve never had one before. I got a little spicy taste and then the bitterness hit. It wasn’t too bitter though, and I really enjoyed it. Having Sam’s NEIPA now and I like it but I can’t think of any descriptors for the taste. It’s not fruity, grassy maybe? Tomorrow will be Marc’s Old Ale and then I’m all caught up. To date I’ve enjoyed them all. Thanks everyone so far.
Catching up tonight with @President’s NEIPA. It seems he has put all his energy in brewing that very good beer and not in the design of its label!
Nicely hazy with a generous aroma reminding me of a fruit salad. In the mouth, the flavour is surprisingly lighter with a slight drying finish, including some hints of vanilla.
Thanks for sharing!.. and sorry to tell you that I preferred @vicepresident’s beer 
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J’ai de la misère a vous suivre, je ne bois pas tant et mes bieres son mélanger.
Sam, ta bière est dans mon style de bière. J’aimerais avoir ta recette s.v.p.
Denz! Très bonne Brown ale! Solidement maltée avec une touche de cassonade (mélasse même?). C’est rond et ça réchauffe le corps après le 30 minutes de marche avec le chien 
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Great beer, Denis! Drinks real smooth and sweet with a nice clean fermentation. Can I guess that this isn’t the Coopers yeast? 
Pas de mélasse, mais j’ai utilisé du caramel-120 et de l’orge torréfiée (2% de chaque).
Thanks, I used Mangrove Jack’s M15 yeast.
Damn that is one fabulous brown ale! Looks very good, tastes great and the smell, ohh the smell! Right in the perfect balance for my tastes of what makes browns one of my favorite styles and makes it to where I use them as an easy way to judge a brewery on first visit. Complex but simple, refreshing but filling. Filling but light. I was looking forward to this one and you nailed it, @DenisG! Any chance you could share what went into this beast?
Thanks! My best review ever! Here’s the recipe for 24 litres: 4.57 kg CMC 2-row, 0.25 CMC white wheat malt, 0.09 kg Briess caramel-120, 0.09 kg Simpsons unmalted roasted barley, mashed at 66 degrees for 65 minutes then mash-out, Mangrove Jack’s Empire Ale yeast, Chateauguay tap water with 7g each of calcium chloride and gypsum, 5 ml lactic acid in the sparge water. I bottled with a blend of white sugar and d.m.e (10% d.m.e).
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Just what I needed to drink. Delicious, easy and complex. I really enjoyed the evolving pallette from sweet caramel to a well attenuated malt finish.
I forgot to mention the hops for Denz Brown Ale: 15g Celeia first-wort (boil time 75 minutes), 15g Nugget (60 minutes)
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@Albert No foaming issues here at all! Has a lovely yellow haze and the aroma of adult sweet tarts. There is an odd flavour that I’ve noticed in some of my wild n’ weird beers that I found… err, unwelcome? It’s at the end after the sweet and sour has faded a bit - kind of papery/earthy/musty thing. Did you stick with specific bugs or is there a wild element at work? Enjoyed the arty label too, thanks for sharing!
Oh, this is great @Albert! Carbonation is perfect and the beer did not gush at all.
Your beer reminds me of a Saison flavoured with yuzu: citrucy, acidic and slightly floral. The finish of the first sip was quite tart but the palate got used to it and it ended up being very pleasant. Maybe a mini hint of sulfur in the late finish of the beer (which was surprising) but it was not disturbing.
Thanks for sharing, and I’m looking forward to reading about the whole brewing process!
Gorgeous label by the way. You drew it yourself?
Didn’t get a picture tonight, but I agree with everything said so far. After your preemptive comments I was ready for an explosion when I served it. I actually felt a little disappointed how disaster free it was.
I wanted to try to make a kettle sour saison that works for my impression of sour saison. In the past I found the process doesn’t work well for saison. Souring before regular saison yeast seemed to remove most yeast character and limiting yourself to not using brett and bacteria after boiling seemed to make it empty. This was my goal, try to make a quick sour saison.
I added spices coriander (7 g), ginger and bitter orange (20 g), all a bit more than recommended for a regular saison to try to replace the saison yeast character I was missing.
I soured it to a pH of 3.5 (to try to make it approachable for more palates).
Then i lightly try hopped it to stick some noble character and spiciness in.
Finally i tried to carbonate it to 2.8 vol to make aromatics spring out. Bottle conditioning at 32 °C, for the final expression of yeast (which is I bet the sulphur quality @Norm was picking up).
Overall I don’t care for it. I didn’t find a quick sour saison with character that expresses that refreshing light citrus character that brings you back to the glass.
I’m just glad the bottles that the people have reported so far are not gushing out. I kept the bottles towards the bottom of the carboy that had more hop matter suspended, so that might be why I had it worse.
Thanks for being so nice about trying it. I was hoping my little experiment would suprise me and others.
I am keen to hear any experience more people get out of it, good and bad.
I think quick sour and bottle conditioning at 32°C is not good.
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