This beer has been a bit of a crowd pleaser (the recipe is posted below)… It started as a blonde ale, which I believe is in the American light category. However, a few days after fermentation began with regular dry beer yeast (Safale US-05), I added a packet of dry Champagne yeast, which ended up giving a nice, bright green apple- almost sour tinge. I also whipped up some custom labels for the brew, as you can see in the image.

Also, while preparing my bottling sugar (5oz sugar in 1 pint boiling h20), I added a spring of Thai Basil (pictured above), and a bit of Chinese 5-Spice which consists of:

• “Chinese cinnamon”
• powdered cassia buds
• star anise and anise seed
• ginger root
• ground cloves

Feel free to steal the recipe and leave some comments:

RECIPE (HTML|PDF)