Fermenting

Yesterday I brewed a Witbier, started a Chilean Merlot, and bottled my Irish Draught Ale, which should be ready in two weeks. The Witbier and Merlot are sitting next to each other in the guest room, an effervescent duet as CO2 escapes from the airlocks. The descriptions of the ales and wine are below.

Irish Draught Ale

Irish ales fall somewhere in between English and Scottish brewing traditions—mildly fruity and often brewed with sugar adjuncts like English bitters, but malty and lightly hopped like Scottish ales. Like Irish stouts, they're sociable session beers with a low alcohol content but substantial body. Inspired by beers like Caffrey's and Smithwick's, our Irish Draught Ale pours with a deep red color and tan head over a caramel-like malt character with roasty and fruity notes. As a bow to Ireland's meadmaking past, clover honey lightens the body and boosts the gravity of this recipe, while a small dose of oats adds creaminess to the mouthfeel and a hint of grain to the flavor. Serving our Irish Draught Ale on a Homebrew Nitrogen system (KX10 or KX11) will enhance this beer's satiny, mouth-filling drinkability so much you'll swear you're hiding from the wind and rain inside a cozy pub in Ireland.

Witbier

Literally, "white beer," this wheat beer originated near Louvain and got its name from its extremely pale, cloudy haze. Witbier was originally made by blending hopped wort with unhopped, bacterially infected wort, which gave it a tart, acidic taste. Fortunately, the Wyeast culture in this kit gives you all of the tartness with none of the bacteria. Light in color and extremely quenching, Witbier's unique flavor is also enhanced by coriander and bitter orange peel.

Chilean Merlot

Originating from the world famous Maipo Valley wine region in Chile hails this great addition to our Passport Series. This reputable Merlot is a soft and supple variation with powerful fruit and spicy flavors. Renowned for its ripe cherry character, the Merlot is a perfect partner for red meats, lamb, and hearty stews. A must have on those crisp autumn evenings.