Quality Control Report (QCR)

Here is the scoop on how some of the recent recipes have turned out.
(All grades given by the National Association of Beer Tasting Research For the Gastronomique Brewing Company or NABTR for the GBC)

Wicked Hard Cidah!
Every time I drink this I am amazed on how it turned out. It has a perfect balance of sweetness that makes it a true session drink. I could easily sit down and drink this all day. The key to its success was the blend of juice, and the back sweetening process before kegging. This is a perfect 5% ABV. I did not want to make an apple wine so I did not add any sugar to the recipe. If you try this recipe I guarantee you will enjoy it.
GRADE = A+

Rock Face Pale Ale V3.0
This was the latest addition to my ongoing Pale Ale experiments. At first it was a little too bitter, but as it aged it got a lot smoother. A very drinkable beer with a big hop aroma, and crisp malt background. This is one of my favorite styles. I would recommend this recipe for beginners, due to the fact that the hop additions can mask some imperfections in the beer. The key is balance. The brewer must maintain appropriate levels of hop bitterness, flavor and aroma, with the malt sweetness providing the backbone. This recipe has all the classic American Pale Ale Characteristics. If you like Sierra Nevada you'll like this one.
GRADE = A

McCarthy's Irish Red
When I made this beer I was trying to clone Smithwick's, a malty beer with a touch of roast and a dry finish. Overall the beer was decent, although it was a little sweeter and more toasty then the original. Next time I brew this, which would be in November/December, I'll cut back on the specialty grains and try and mash at a lower temp. This should keep the roasty and toasty notes in check, and allow the beer to dry out a little more during fermentation If you like a big malty beer, then this is for you.
Grade = B