Drinking a Seven Sheds “Willie Warmer.”
Spiced dark ale (maybe that should read “lightly spiced ale? 6.3% abv. A medium strength lightly spiced ale.
For more details: www.sevensheds.com
Unlikely to find its way to the home of the free and the land of the brave, it is a very local beer of the Tamar Valley, Tasmania. I met this brewery before, at the Launceston Harvest Farmers Market, and loved their beers then. Bought a heap to take with me and bought more this time!
I do like a good beer and if I think this is lightly spiced I will encourage them to up the spices.
I brewed a spiced lager. Made the mistake of putting too much cassia (cinnamon makes a beer beyond medicinally bitter, cassia is a weaker form of cinnamon safe to use in brewing) and it took two years for some of the other spices to show up. If I brew this lager again I will boost the alcohol and bulk age it for 18 months before bottling into stubbies (half bottles.)
I brewed a Russian Imperial Stout: it sat in a keg in my cellarette (a mechanics pit) for 12 months and good thing too: it dropped from 1032 to 1019 over that time: in bottles that means EXPLODING! BOTTLES! A LOT of CO2 is produced in chewing up 13 points of sugar!
Once bottled and left to rest for 6 months—really good strong beers you do NOT rush!—it had a wonderful chocolate flavor from the roast malts. Over time—a strong licorice note developed. The last two stubbies I took to Queensland with me when I went to visit Lefty (a VERY early member here, came with me from KevinRuddSucks.com to DeepShit’s dump to PA to OzPol to here) and he opened them and poured them out—no flavor we could detect. The beer was EIGHT years old by then.
Most beers would not survive 8 years in the bottle but the 14%abv I guess killed any bugs that may have spoiled the beer. I was so dissapointed: the beer tasted fine, very strong licorice flavor last time I tried it, drove it two thousand Kms—no taste at all, fukkit!