<p>Greetings, folks,</p>
<p>So we had the tasting at the beach this weekend. We walked through the ESB, the American pale, the Bubonic Porter, Thoth, Saison du Steve, and Nowruz, and we even cracked open a bonus bottle of my stovetop best bitter since it was about a week after bottling.</p>
<p>Rob & Caitlin were delighted with all of them, but their favorites were the ESB, the saison, and the porter. A number of other folks were also present, and the beers met acclaim from all parties. Ben Sarsgard made a point of indicating that he would seek any of them out at the store, and pay good money for them too.</p>
<p>I am surprised that they went for the ESB over the American--Caitlin in particular really enjoyed the big malt body it offered. Now that I've been drinking it for a few months, I think the Marris Otter in it could be a tick lower, maybe 5-10% less in the total bill. But it does strike a happy medium between the porter and saison. </p>
<p>So, I'd say we have a successful system, and I'm intensely proud of what we have accomplished together so far. I feel like we have taught each other a great deal in a very short time. I'll put together a schedule of brewing/fermentation/conditioning/bottling for your perusal. We can probably get away with dedicating 3 fermenters to the wedding brews, but I'll see how things look with 2 as well. </p>
<p>Starting in August, it's on!</p>
<p>--<br>
Steve Killen <br>
| elvestinkle @ twitter<br>
| <a href="http://pursuing.calefaction.org">pursuing.calefaction.org</a></p>
<p>etsi provectus in sententiis sis<br>
esse parvulus in spiritus debes</p>