My Handmade Beer by Warren Peterson/Corporate Sous Chef
I brewed a dark wheat for the first batch with one change to the recipe. I switched out a yeast strain called for, replacing it with a Belgian “Trappist” yeast strain for my desired flavor profile. Thus I’m calling it “Funky Monk” in reference to the Monastery. This batch of beer spent two weeks in fermentation followed by two weeks of bottle conditioning. It will be ready to taste on Sept 14. Wish for good luck!
(Editor’s note: we photographed Warren’s beer bottle in the Palace Kitchen bar, but this is Warren’s home brew; it is not served at Palace.)
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August 28th, 2009 at 9:13 am
Great name!
August 29th, 2009 at 8:57 pm
I kind of love that handwritten label…