While some might frown upon the method of immitating commercial recipes, others may see it as a sign of respect. Two months ago I attempted to compete with those “off-centered” brewers from Delaware and came out with something pretty tasty. While the water is still a touch too sharp, the body too dark, the head too big and not creamy enough — it’s still a terrific drink.
Lots of hop supported by a very round malt flavor and some unexpected flashes of citrus at the end of the gulp. The one major thing I changed was using Summit and Galena hops instead of the Simcoe and Warrior which are rather difficult to come by due to the micro’s & macro’s monopoly on the farms and rysomes.
Next up: Belgian Golden Ale (using a cultivated yeast strain from Chouffe)