I have been thinking lately of what could be a really cool brewery. You know with me it would have to be something a bit different than what everyone else is doing. I like what they are doing over at Wolvering Brewing with an all lager line up. Gah, I still need to head over and visit them. But ya, I really wouldn’t want to do what they are doing. I also wouldn’t want to add in yet another ale brewery, it seems everyone is doing that. And even more so, quite a few breweries are moving into sours and barrel aged beers.
I do like the idea of a meadery although it isn’t something I would want as my sole product. I do love some mead. B. Nectar meadery is putting out some amazing stuff.
I always seem to find myself looking toward wheat and rye. I like the idea of using these as a main focus and seeing how their use will affect most traditional styles. This makes me wonder how a braggot would work with wheat as a base. I think most only think of a few styles of wheat beers when they think of them. Based on how I have used wheat over the years, you can get much more flavor combos then you find in the few commercially available wheats now. If you use 3 floyds as a reference point with Gumball Head, you can start to see the possibilities of where wheat beers can go.
I think I need a pint while I think about this…