Überschuss = Übergood

So the Überschuss European Ale is in the keg.  It turned out very well, especially considering I essentially pulled the recipe out of my ass.

The beer stayed in the primary for 3 weeks – AKA the time from brew-day to the return from my holiday.  After transferring to the keg I added 1 package of “bloomed” gelatin to help clear the beer, and put it in the fridge under ~13 PSI of CO2.  One week later it was cleared and carbed.

The beer itself was darker than expected, and pours with a bubbly head that collapses over a few minutes into a thin, but creamy, lace that lasts the whole pint.  As you can see, my keggerator woes were not completely fixed by my modification to my kegging setup, meaning I still have a bit of building to do.

Taste-wise, it is a pleasant surprise.  Before you sip, you’re hit by a bit of maltyness with a hint of floral hops.  Those characteristics continue on into the taste – a sweet, but not overpowering maltyness, with a nice balancing (but not strong) bitterness.  The flavour and aroma of noble hops is present, but again, not overpowering and nicely balanced with the maltyness of the brew.  At first it finished with an almost-unpleasant lingering bitterness.  That is already beginning to fade, and should be gone within a couple of weeks – likely about the same time I empty the keg.This one will, without a doubt, be brewed again.

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