Quick note from the January meeting

A quick thanks to all who made it out for the meeting, was good to see you all.

After some discussion about parti-gyle and wild yeasts, the subject was brought up that it is quite difficult to have such narrow paramaters on the style for each month, with choosing something based on BJCP guidelines. A suggestion was made to have a set of styles on a rotating basis, with each being a different element driving the flavor profile of the beer. Those profiles are:

  • Malt driven
  • Hop driven
  • Fermentaton driven
  • Adjunct driven

So beginning in February, we will start on this rotation with Malt driven flavor profiles. Let's see what you've got!