Word: slesar
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...Slesar says there’s no formula for the proper amount or kind of spices—it’s an art. Meyers adds that with his own brews he always errs on the more subtle side with spices, while DeBisschop tells him the most important thing is to “write down what you do so that you can repeat it if you want...
...Slesar observes an abundance of malt flavor, which may be covering up the pumpkin. As with nearly every other brew that has appeared at the table, the judges talk about sterilization. They think Koski-Karell may not have sterilized correctly. “Iodine can be a real pain in the ass,” Myers says...
...about to drink as “cool and sweet...This is one of the first porters I’ve done.” Discussion about yeast ensues as the judges swallow the brew, called “Sweet Port o’ Mine.” Slesar thinks Jayich’s brew has a “genetic, cheery alcohol thing” going on. DeBisschop would like to see more of a roasted flavor for a porter and Meyers agrees. They all agree that Jayich’s beer needs a little more aging...
...Deceptively strong.” —Steve Slesar...
...Whooooo!” —Steve Slesar...