Autumn Beer

This time of year beer goes all malty. Brewers see the nights drawing in and think ‘let’s brew something brown, sweet and lacking a prominent hop flavour’ I’m different however.

After a conversation with a friend a prolific home brewer (who is also a hophead), we decided to have a “brew-off” to see who could produce the most interesting seasonal ale. My friend and I are amused at the autumn ale style of beer particularly their names. Mahogany something, Ploughman’s, Chestnut whatever, Brown whatsit, Conkers Bonkers; you know. So the aim was to make a seasonal ale that is dark brown with a autumnal name, but with a twist!

I brewed my attempt earlier on in the week. It is a simple recipe of pale, crystal and chocolate malts with the twist being it is hopped with buckets full of Chinook. I have never brewed with Chinook before but have tasted plenty of beers that use it and a couple that use the hop as a single variety. I severely enjoy this hops’ grapefruit aroma and its intense bittering qualities (not sure anyone can 'severely enjoy' something but that's not the point; they are nice hops although a bit expensive ). I’m not sure how it will work in a beer this dark but I am happy with it so far. It has nearly come to the end of its primary fermentation and looks like mud (not that attractive), the smell it emitting is something else: citrus, spice, elderflowers and a hint of sweetness, lovely! I don’t think everyone’s going to like it, but I have a hunch it will sell well as a tonic to the hop-shy malt-bombs that dominate the hand pumps this time of year.