Cool breezes, temperature in the mid 60’s, slightly cloudy.  It’s a perfect spring day for brewing in SWFL!  In anticipation for the hot summer coming up, today’s brew is a single malt and single hop style wonder- or as it is known- SMASH.  It’s a combination of a pale ale and an IPA.  An American Session Ale.  Think about when American Pale Ale was edgy and new and combine it with a new-school single hop, Simcoe.  Thoughts and essence of pine and jungle permeate your senses!  At first taste you can taste the pine and the hoppiness of it.  Which will become even more pronounce as it is a two-hop toss fermentation.  We are hoping it will be a nice light, summery refreshing, kick back and enjoy type of brew with a light ABV of 4.5%.   Just a little side note- I headed out for a run while our brewmaster was brewing and when I entered back into the house I encountered the most wonderful aroma!  I wonder if they make candles with this scent?  Just sayin…..

2 weeks till bottling.  Oh and the name!  Caribbean Jungle Smash American Session Ale!  Be back in two weeks on bottling day!

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UPDATE: Last week the second batch of hops were tossed into the brew.  It’s been an anxious 2 weeks waiting to see what the brew will be like.  Will it be too hoppy strong?  What will the ABV be?  Just all kinds of questions have been tossing about in our brewmaster’s brain!  Today it’s been two weeks of fermentation-which makes this…. bottling day!  First look at the brew it has a beautiful golden color, almost like a Florida sunset!  First taste-bold, but not too bold.  Citrusy with a tang of bite and sweet and sour all at the same time!  Absolutely delightful.  The best part is the ABV is a nice 4.73%.  Just right for sipping on our hot summer days in FL, which are already here!  We’ve been trying to pair some of our brews with “what would this taste good with”?  Just as our last one would go good with ice cream (I’m still thinking a nice ice cream float or shake) we decided this would be perfect with a good old fashioned burger on the grill or even pouring a little on one of our smoked pork shoulders!  That’ll be next on our food bucket list!  All in all, the telling will be in the next two weeks of bottle fermentation.  We are thinking it will mellow out even more!

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