I do not know exactly why it took so long for me to brew up my next batch of beer. I guess I wanted to wait to see how the pumpkin beer was received. Then I suppose the winter holidays came and went pretty quickly, filled with days of shopping and drinking said pumpkin beer. As I got to the end of my supply of homebrew, I quickly ealized that I didn’t have another batch to replace it with.
Which taught me a very important lesson about timing homebrews: Always have one fermenting in the pipeline.
I was thinking about the beer though. I wanted to go a bit seasonal again to celebrate the melting of the snow and one of Quebec’s greatest staples, maple syrup. If I wanted to get the beer ready for March (and not two months after the season like my pumpkin beer) I would have to start soon.
It’s easy to get lost in research and the science of homebrewing but at a certain point you just have to go for it. After looking up recipes suitable for maple syrup and how the syrup reacts with the yeast and what flavours it imparts I got my ingredients and hit the ground running (or boiling). So I present to you my Maple Cream Ale.