Belgian Beer At Home

Maybe a year ago, some friends and I decided to make a Belgian beer.  We make beer of all kinds, so this seemed like a natural step.  It’s a bit more difficult – more finicky, more (expensive) ingredients, but it’s still just beer.  After the brewing, the fermenting, the bottling, and the waiting, the word came in.

It tasted like feet.  And maybe hot dogs.  Five gallons of beer were poured out, and not even for anyone’s homies.  After that we got serious about sanitation and “being careful” (or at least as careful as 4 somewhat drunk guys get).

Recently we got brave enough to try again.

Belgian beer samples in Guinness cups

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This time it worked.  Belgian flavors present, tubular meats and foot stink missing.  It was a good afternoon.

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