I finally bottled and aged my latest home-brew. I used an old, old recipe that called for specialized yeasts, high-test beer ingredients, a dozen pressed apples and the pulp from the pressed apples.
The result is a flavorful bier that doesn’t taste like any traditional bier, nor does it taste like a cider. It’s got a hint of apple-flower, sparkling wine taste, but with a heavy hop aroma. It also has little bits of apple in it.
The bier is hard to describe, hence the name “geheimnisapfelbier”, which means “mystery apple beer” in German.
