I should probably post about my own beer too, so you you all don't set your expectations too high!
In the 330ml brown bottles with the red cap with the brand of an Italian beer (of which I cannot recall).
Sour Buckwheat Pale Ale
I used a significant portion of home malted buckwheat (8% I think?), plus a cereal mash of triticale and millet for something different.
The remainder was Weyermann pils malt to 1.055. The buckwheat ended up as a crystal, rather than base malt due to my over-kilning.
There's 9 IBUs of Sapphire at 90 minutes.
The yeast is recultured Russian River, plus dregs from Orval, Rodenbach, and Duchesse de Bourgnon.
What to expect:
Extreme sourness! There's some not insignificant acetic acid presence, but a huge hit of lactic acid from pedio (which had a holiday in it early this year). There's some slight funky, but this is primarily a sour beer. Now - here's my admission - the beer is much too dextrinous, and has a very thick mouthfeel. I've tried to offset it with a pretty good carb, but pleased be warned it's not balanced.
I've got this beer working in a stainless keg fermenter and replaced the quantity I removed with a very thin beer (brewed thin on purpose). So though I hope you enjoy the extremely different flavours you get from the buckwheat (super nutty) with the acids, all I can do is cross my fingers that next year the batch will be more balanced.
Bring on the tastings :chug:
