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A little less than a happy high
You see a turkey fryer, I see an outdoor brewing kit
Last night was the homebrew "planning session" with clayrobeson. I like to call it that, but really it was just the two of us kicking around ideas and occasionally going wide-eyed over ales made out of mandrake root or agave sap. There was also a fair amount of laughing over a nineteenth century recipe that calls for an ounce and a quarter of nutmeg, but requires 100 gallons of molasses. (You try to scale that one down to reasonable, kitchen-sized proportions.) In spite of having found a source for heather tops ("What the hell do you use heather tops for?"), I don’t think there’s any deliberate plan to make beer that tastes like pot. Even Pablo thought that one was a little odd.

The bigger news though... I got to try the barleywine Clay brewed last summer (finally) and have to say that I was duly impressed. It has a rich, full flavor with a noticeable sweetness that is just slightly offset with a bitter finish. I’m still marveling over how such a simple process can produce something so good.
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