I've got my first lager, a Czech Pilsner in the fermentation chamber. I'll post more details about it once it's bottled, it was the first I've worked with water modifications as well so I'm interested to see the results! Also, the very first temperature controlled beer I've done - a Scottish 80 - is bottled now, and the sample was delicious, a whole new level of success! Full tasting and update to come.
ESB - Extra Special Bitter are extra special to me.
Maybe it's some remnant of my British ancestry, or maybe it's just the balance inherent to the style.
The balance between the sweetness and bitterness from the malt and the hops, the interplay between the earthy, floral English hops and the caramel flavors alongside the fruitiness from the ESB yeast.. I love this style!
I've never failed to make an ESB that I've enjoyed. While there's always room for improvement, which I expect will be fixed as I introduce temperature and water chemistry control, there's never been one that has turned out badly. The first time I drank a Fuller's ESB I knew that I had to get deeper into the British ales. These, alongside an Oaked Ordinary Bitter are some of the quaffables I try to keep stocked at every part of the year.
