I’m currently enjoying a glass of Arcadia Ales’ Amber Ale, an excellent ale from the Arcadia Brewing Company (warning: crappy browsing experience) in Battle Creek. It will soon be chased by a New Holland Sundog Ale brewed in Holland (Michigan). Why the dopey post about microbrews?
Because I had to pour out five gallons of partially fermented ale when the foaming brew clogged the airlock, allowing the CO2 to build up enough pressure to blow the lid of the fermentor. I figure the beer was exposed to the open basement air for about 12 to 16 hours; not a good thing for maturing beer. I can’t brew another batch until Saturday at the earliest and my last batch won’t condition until at least the 16th. So I drown my sorrows in good beer from others, pretending my batch would have been as good as either of them. Ah, the brutality of failure.