So the other weekend, when it was so horribly dusty outside, I bottled my latest batch of beer. It was supposed to be a red ale, but if I had followed the recipe I would have had something like 1/6th of a pound of roasted barley left over, so I just threw it all in, which resulted in a nice dark red/brown color (I’m calling it Dust Bowl Brown). It’s only been bottled a week, and you’re supposed to wait at least 2 weeks before even thinking about tasting it, but of course you never can wait that long, so I popped one open at the 1 week mark, and thought that it was a perfectly delightful normal brown beer–unremarkable, but nicely drinkable, I suppose you could say. And then the other day I went to a new brewpub out in Fruita, and tried their brown ale–their professionally made, salable, and entertainingly named brown ale. I am happy to report that it was just as good as my young, green, only-going-to-get-better brew. Validating.
Sorry none of you folks is likely ever to taste it, but what can I say–sometimes you just have to pat yourself on the back for a job well done.