Our first attempt at making beer had been an aussie style lager which was “ready” for drinking at the end of June. We tested it at various points along the way and were really happy with it, and so were the friends we asked to test it. It was a really good sunny day beer and we have enjoyed one or two in the garden on a sunny day with a BBQ.
So buoyed with the confidence of that success we decided to try a dark ale (after all I am a big ale fan and Kate doesn’t mind a wee ale either). So our first ale went in the fermenter, with a wee tweak or two to the recipe to add some of the things we like. We substituted some of the sugar for dry malt to give it a bit more of an ale feel.
We let this one sit for a fortnight in the fermenter to make sure the yeast had done it’s work before we bottled it and added more sugar to allow the yeast to carbonate it.
The beer has more of a ruby colour than a brown ale and when we were playing with the idea of a name for it we came up with Goblin Queen as we are both fans of Hobgoblin ruby ale.
We even had a wee taste alongside a Hobgoblin just so that we could have a wee compare and we were really please. It’s a bit warmer than the Hobgoblin, less hoppy and we absolutely love it.
The best thing, although we have tested it, it won’t properly be ready until the end of July, so it is only getting better as it sits and conditions in the bottles.
We’ve already started planning for our next batch, we are going for an amber ale and we are going to play with the idea of “oaking it”. Watch this space.