Hi Y'all,
Yup, the recipe for "Goat Scrotum Ale" is in Charlie Papazian's book,
"The New Complete Joy of Home Brewing". I left out a couple of things,
though. I tried a chile pepper beer once & didn't like it. So, I left out
those. I've over the years, tried several of the things he added to that
Brew.
Truth be told, I have never followed a recipe, without adding my own
innovations. I do like Blackstrap molasses, in Stouts. I like Spruce beer,
brewed in the Spring, with fresh Spruce tips. I like hoppy Brews.
I've added a couple ounces of instant coffee crystals or Brewers licorice,
to a few batches. I like the bitterness that roasted barley or black
patent malt adds to a good, dark brew. I like to make & serve a
Brew that is MINE.
I've mentioned in past posts that I lead a Northern Ancestral Folk Religion
Group. We meet once a month or so. I brew for the Group, the Blessings
we do, and the Feast, afterward. In years past, I was involved in 2 separate Groups & Brewing for both. I made 85 to 90 gal. of Beer & Ale
a year, for 3 years running, as well as 40 to 45 gal. of good, sweet,
strong Mead.
Each of us has a drinking Horn, made from a cow horn, cleaned, sanded,
carved, and waxed or seasoned. We use these Horns, in our Blessings,
and to share our wonderful traditional Libations. Many Toasts are made.
"Lifting the Horn" is well-shared Tradition in my house.
As far as sharing, my "Special Brews", I'm happy & proud to. I have a
few Friends, appreciative, to share them with. It takes a few years of
good & bad times gone through & shared to grow a strong Friendship.
I also like to get together with other mutual,Brewing-friends, to sip &
compare, the merits of many a combination of Malt & hop.
Nothing like sharing a Brew.