microfarmer

A beer shouldn't need anything (lime) to complete it, but should stand on it's own merits.

I like most imports, dark or light, as they still have flavor (American beers are bland and too sweet). American breweries (Sierra Nevada excluded) are run by accountants, not brewmasters...too many cheap adjuncts added (corn or rice) to replace other more expensive ingredients (like barley malt).

I also like the way I can dial in a recipe to get the taste to where I like it. I like a bitterness in my IPA's and Ales, and my stouts need to have a sour finish. I was using a sour malt but am using Summit hops now for the sourness (has a grapefruit flavor/sourness) in the finish. That allows me to use different malts for flavoring (chocolat malt, roast barley, black malt, 150L Crystal malt) without my alcohol going up with more malt additions.

I also like to brew stuff that's outrageously priced, that I would never buy in the store. My costs run about $0.33 a 16 oz. glass, with 5% ABV. Bigger beers will cost more, but I'm brewing 'session' beers, not 'Knock Your D**k in the Dirt' beers like I used to do.

I've also just started learning about Meads, Mellomel, and Hard lemonades/ciders, and am going to try a Saki soon.

Happy quaffing! Cheers!

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