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Sneak preview of my attempt at a Biere De Garde. I’m loving the colour and clarity. The malt complexity stands out, looking forward to seeing it spread it’s wings over the next number of months.

I thought I’d gone off wine recently. Then I worked out that I’ve gone off the corporate supermarket crap that’s very hard to get away from. This is a belter; rich, full bodied, dark chocolate notes and subtle oak.

The Rye-ish Red Ale is cominlg along nicely. I reckon it’ll achieve proper clarity in about a week.

I thought I should have a go at some yeasted dough for a change. Here’s my attempt at the ‘00’ Foccacia from Mastering Pizza-Marc Vetri. I hacked the starter so it could ferment overnight instead of just 4 hours.

I’m officially off for 3 weeks now. Celebrating with a Beamish while listening to Houses Of The Holy.

I don’t think so. The only time I’ve had it recently was in Portugal. I do try to have a red ale on nitro at home, but the current iteration is serving on CO2.

It’s (almost) holiday time. Having a Beamish while listening to the 40th Anniversary edition of Physical Graffiti.

I baked a Rye Sourdough before going swimming this morning. Came back to find No.2 son had found it and declared it delicious. This was 17% rye flour, will up to 25% next time out.

One for @531Man. Seemed like the right choice for dinner tonight. A simple fare; new potatoes from the garden, 1/2 salmon side in the air fryer, samphire sauted in tarragon butter (tarragon also from the garden). Surprisingly light but loaded with flavour, dark cherry, blackberry and peppery...

My Rye-ish Red Ale is settling nicely. I do like the slightly spicy bite the rye brings to the beer.

24th Anniversary trip to the part of the country where the current Mrs70 and I had our wedding reception. Celebrating with a Guinness in the Lobster Pot in Strangford.

Oh, I’m salivating. I’m thinking of cheese options rather than the herbs.

Post pizza wine with Camembert and dipping breads made from a leftover base. Yum yum pigs bum.

I shouldn’t be drinking this just yet, but quality control and all that….🤔

The suns out and pizzas are about to happen. Heverlee seems like a wise choice. The Bevertown is for No.2 son.

I’m having a Negroni.

The suns gone, but I’m still cooking on the barbie. Limeburner next.

Sticking with the rye theme, I’d one of these lurking at the back of the beer fridge.

Happy Friday folks. This is my Rye-ish Red Ale. It’s only been in keg for a week but tastes great. I substituted in some Chocolate Rye, dropped the overall % of crystal malts but went with higher EBC‘s. Very happy with the changes. Just needs a couple of weeks to settle and it’ll be a belter.

That is very detailed, thank you! Have you got a link to the full document? I’d really like to have a proper look at it.