Winter Sprucer 2.0: Tasting Notes

As soon as is it humanly possible after the fermentation process is over, bottling begins. There is no harm in leaving the fermented beer inside of your carboy/fermentation vessel for a little while considering that the alcohol generated by the frenzied activity by the yeast post-fermentation now acts as a natural preservative, but the longer one waits to bottle the longer one is going to have to wait in order to sample the finished product. I could hardly wait, and at sometimes I almost, nearly, couldn’t. Walking past all that (hopefully) delicious beer almost everyday and knowing that it wasn’t yet ready to be savored is a tribulation and test of personal endurance that I’m sure every home brewer can relate to.

Fermenting Fun: Winter Sprucer 2.0

Spruce has been a plant I have long wanted to explore in herbal brewing, and back in November of last year I finally tried it out. Winter Sprucer the 1st turned out well (extremely well for a first try actually) but was not as authentically ‘sprucy’ as I had hoped and so I decided to give it another shot, this time complimenting the spruce with some well chosen conventional hop varieties.