Full Sail’s flagship amber ale has earned the brewery multiple awards, including more than 20 gold medals. It is a sweet, malty, medium-bodied ale with a spicy, floral hop finish.
A gueuze is a beer made from blending “old” lambics, up to three
years old, with a “new” lambic that has just finished its main
fermentation. The traditional mash program for a lambic is a turbid
mash, involving both infusions and decoctions to step the mash through a
variety of temperatures. The mash in the all-grain version is a
simplified version of this.
Light colors and dry finishes don’t go along with most big beers, but
that’s exactly what makes a Belgian tripel great. The road to homebrew
heaven is littered with failed tripel attempts, but here’s your path to
salvation — use only light base malts and about 25% clear adjunct
(sugar); pitch a big yeast starter and add some yeast nutrients in the
boil to supply nitrogen to the yeast.