Santa Cruz Fruit Tree Project, an event called DIYine. The basic idea behind the event was to get together a bunch of homebrewers to donate their brews, and offer tasting tickets to the guests for a minimum donation. It was a smashing success, the event was very well-attended, and very well-supplied with amazing concoctions like walnut wine, pear port, earl grey soda, absinthe, and other beverages made from locally-grown fruit. I shared the beer table with a regular homebrewer, who was offering up a sour red ale and a honey pale ale. I tried a sip of each of his concotions, and he was definitely on his game! The sour in particular was wonderful, made me wish I could drink more than a sip of it without feeling ill!
What amazed me the most was that people were actually interested in my beers. The last time I did a public tasting, at the 2012 Tour De Ferment, I made the mistake of telling everyone up-front that I was serving "gluten-free beer"--no one would touch it with a 10-foot pole! At DIYine, my lovely girlfriend made me a nice sign that read "Beyond Barley: Beer Made From Exotic Grains"; I only used the words "gluten-free" on my business cards and the menus I was handing out, and even then it was in fine print. What a difference! I couldn't pour the beer fast enough, and many people came back for seconds (and a few for thirds and fourths...not bad, considering they only get 10 tastings per $10 ticket!).
No-Nonsense Stout with added cherry syrup from Hidden Star Orchards) and my Imperial Maple-Pecan-Wild Rice Amber Ale (which will get its own blog post in the near future). The Heritage Rice beer was also a crowd-pleaser (though it obviously lacked the sex appeal of the first three), and bringing up the rear was my Molasses Mild--a beer that taught me the need to handle molasses with extreme restraint. I really couldn't believe how much beer I went through, considering each patron was only allotted maybe a 3-oz pour...if my math is correct, I poured around 107 servings over about a two-hour period, so almost a glass every minute!
And without further ado, the recipe for my (now-extinct) Chamomile-Lime IPA:
3-Gallon Extract Batch:
2 lbs, 8 oz Liquid Sorghum Extract, at flame-out
10 oz Star-Thistle Honey, at flame-out
10 oz organic Palm Sugar, at 60 min
8 oz Rice Solids, at 60 min
3 oz Maltodextrin, at 60 min
Hop & Herb Schedule:
0.5 oz Millenium Hops, 17.4% AA, at 60 min
2 oz Chamomile flowers, at 30 min
1 oz Motueka, 6.7% AA, at 5 min
1 oz Sorachi Ace, 11.6% AA, at 5 min
Zest of 1.5 limes, at 5 min
1 oz Motueka, dry-hop, 7 days
1 oz Sorachi Ace, dry-hop, 7 days
Yeast and Additives:
Fermentis Safale US-05 American Ale Yeast
1 Whirlfloc tablet, as directed
Est. ABV: 6.1%
Est. IBU: 92.3 (Tinseth)
Notes: A very unique beer. I don't believe the IBU calculations, the bitterness was very soft, and well-balanced by a very tropical-tasting sweetness. Strong notes of lime and coconut from the chamomile and star-thistle honey, complimented by some resiny character from the hops. Refreshing and tropical, the ultimate summer beer.