Fullsteam

Last week’s Oxford, Mississippi tasting was offered as a flight, from lightest to most complex. This first of four entries includes the original brewer’s notes (32′s musings, offered to all attendees), as well as the tasting notes of the participants themselves.

The tasting notes idea was sort of last-minute, but it worked. These are test batches, after all, and public input on Fullsteam’s creations is critical to our success.

Beer 1: Scuppernong
Beer 2: Sweet Potato
Beer 3: Fullsteam
Beer 4: Hogwash!

BREWERS NOTES

scuppernong white v1.0: a cloudy white beer with hints of scuppernong grapes perfect for a spring afternoon. a pile of grape skins on the table and my body recoiling in horror from just one too many super sweet grapey gooballs, what else could i do with the rest of the box of scuppernong grapes that my wife bought me? stomp them good and add the results to the wheat beer as a secondary fermentation, right? version 1.0 is a wheat beer fermented with brewers yeast with a grape concoction added to the beer to naturally ferment a second time. version 2.0 will be a wheat and scuppernong blend that is 100% naturally fermented.

fermentables: malted wheat, uk pale, scuppernong grapes, table sugar

hops: fuggle

ATTENDEE TASTING NOTES

• “Light, tasty, and lovely”
• “Balanced sweetness, light fruit”
• “Crisp, clean, and delish! Light, but lots of body.”
• “Banana-rama!”
• “Silky on the throat” (must. not. make. Office. reference.)
• “Very nice”
• “Lovely flavor…fruity and full!”
• “I have not tasted a beer like this in my life!” (we think that’s a good thing)
• “Light and fruity. Yum, yum, yum.”
• “Full-bodied. Not too sweet. I like it.”

Mr. 32 is brewing this beer again for an upcoming v2.0. On the way back home from Mississippi, we stopped in the Land of the Giant Peach and bought more scuppernongs. And some Chow-Chow, Cheerwine, and Blenheim Hot Ginger Ale. Man, we love the South.