The discussion of weak vs. full-flavored beers in another thread gives me an excuse to bring up a pending project of mine.
My son bought me a custom batch of beer at a place called Brewbaker's in Huntington Beach. Last Sunday we spent much of the afternoon sampling the couple dozen or so of the available beers. The official beer list has about a hundred recipes, but no more than a third that many are available at a given time.
One aspect of this project that gave me pause was the fact that I will become the owner of a whole lot of beer (about four cases of 12 22 oz. bottles, if I understand correctly). I found myself shying away from some of the more interesting samples, in favor of something that I thought I could drink on any occasion. I finally selected something that reminded me of a slightly tangier version of Bass Ale.
We mixed, and heated, and tasted, and barreled, a process that took only a couple of hours. Now I have to wait until Friday, 8/29 to go back to bottle it. My son and my daughter-in-law-to-be are working on a custom label, and of course they won't tell me what they have in mind. For the time being I'm thinking of it as B'B'D Pale Ale.
For those of you with experience in such matters I must note that the recipe I selected used malt extract. I understand that the real, hard-core homebrewers work directly from the grain itself.
Come 8/29 if you don't hear much from me, you'll know why. Beer doesn't keep, you know.