I have a thing about Black Ales - no idea why, I just love how the brain registers a roasted, burnt, heavy beer aroma and then you taste a light, refreshing, hoppy beer. My original Black Ale was based on an LME (Liquid Malt Extract) and mainly British hops (and yeast). Since moving to BIAB, I've been trying to recreate the finish I got from the LME without success, getting one … [Read more...]