We've mostly brewed ales and IPAs since they're the easiest, and some black lager types of beers (julöl, aka Swedish Christmas beer). We're aiming for a regular lager next time, since it's cold enough that we can build a thing that keeps the beer at 4°C on the balcony while it ferments (it's a brisk -15°C outside)
That is indeed "brisk." I'm sitting in a sushi restaurant and just noticed that they have Hitachino Nest White Ale on the menu. You should have seen my smile. Grinning like a kid on Christmas. I like some IPA's but find them less exciting than I did years ago. I used to love Sierra Nevada Pale Ale ten years ago and can't tell if I changed, the beer changed or both? Anyways, good luck with whatever you make and if you end up selling a bottle or two, let me know. I'm in.
OK, that's it, when we do the NYC Hubski meetup (how's your wife doing by the way?) can we please get sushi? nowaypablo ?