June 18, 2007
Agave Wheat
This is the first pull off the keg, so I’ve noticed just in another two pours tonight, it’s actually starting to get clearer.
Definitely an interesting beer, and actually pretty good. It’s a bit hot, being about 6%+ and barely 2 weeks since brew day, but still quite tasty.
Normally I don’t put lemon in my beer, but this one takes to it. When cold, the agave is not very noticeable, and the beer is quite dry, so the lemon gives it a little more flavor. As it warms up a bit, the agave starts to come through, and you get that hint of a bite at the back of your throat. The acidity of the lemon really opens your taste buds up to get the full effect.
Right now, I’m going to let it sit another week before I really decide how I want to deal with it. Given a little more time to carbonate fully and age (I only chilled and carbonated it yesterday), it’s bound to change a bit. If the body doesn’t fill out a bit by then, I’ll add some malto-dextrin to improve it. But all in all, that’s really the only negative at this point. It could use a little more body and sweetness.
Putting agave in such a mild recipe really gave me an idea of what it does. Being a sugary syrup, it dries out the finish of a beer, so as I said, adding something in the recipe to sweeten it up would be a great idea. But the agave gives it that hint of something more, something different. And since I’ve still got a few pounds of the syrup, I might have to find a new recipe for it!
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Beer that requires groceries shall not be partaken of by man. — Book of Nick 6:19