This was one of the first beers brewed.  It turned out to be everyone’s favorite and was the first one that ran out.  I’m in the process of making another batch.  Life is rough having to brew another beer because it was well liked. 

I added double the bittering hops on this one and used brown sugar for the priming syrup.  The hint of molasses helped to balance out the bitterness of the hops.  Flavor wise it turned out as a darker Oberon clone and was a hit with nearly everyone. who tried it  Only slightly less popular than the Brown Ale and when the keg was emptied, requested that it was made again.   

So, I’m in the process of making another batch. 

In addition, I’m planning on making a different recipe that is listed as an Oberon clone, and I plan to buy some of the real Oberon just to compare the three.  

This English Double Ale turned out to be one of the best.   It is a barleywine with a high ABV and is a real sleeper if one drinks too many too quick.  It is a really smooth beer with an emphasis on the malts and with a  mild molasses flavor (molasses was added to the boil).  To really bring out the flavor, a half cup of simple syrup was swapped with molasses for priming when the brew was kegged.  This really brought out the molasses undertones.   

The flavors made a smooth blend in the final product. 

I made a mistake on this one.  I accidentally added too much hops during the boil.   It was way past bitter. To “fix” it and make it more drinkable, I turned into a grapefruit Shandy.  Problem solved.  
The bitterness  balanced well with the grapefruit.   I’d definitely repeat this one.  

After deciding to make an apricot melomel mead, I decided to try making an apricot ale too.  This uses a flavoring versus fruit.  It is either a love or hate result.  Several people enjoy it.  But definitely not everyone.