Well, I tend to brew the same handful of recipes over and over so it’s hard for one or two batches to stand out.
I would say my Resignation Ale, brewed after I quit my job in 2006, was quite good. And quite strong. Probably close to a barley wine, but really just a strong ale. Aged in bottles and the last one went into a glass sometime late last year or early this year.
The saison (pronounced “say, son”) I brewed for my 1st daughters Christening. Also quite strong. The priest passed out in a chair later that day. Perhaps he was just tired?
Maybe my first batch of clones of Chimay or Kwak.
These are really more my most memorable, rather than best. Certainly subsequent batches of Chimay and Kwak have improved but nothing’s really the same as the first good Belgian you brew.
Kolsch, Robust Porter and Belgian Pale Ale are my go-to answers for this, but I think I can add Dortmunder and Schwarzbier to the list. Those are all consistent. Single best batch? probably a batch of RIS a couple years ago.
I am right now tasting my first-ever fermentation-controlled homebrew, a Cal Common from a recipe called McSteamy. I’m having a major “whoa” moment. I’ve brewed this recipe before and it was pleasant, but this batch is… oh, mmmmm. Mmmmm. Like… me, I brewed this?!
My other best beers were a stretch where I was brewing Denny’s RyePA, and despite lack of temp control it was really yummy, and my stouts. I also have a batch of Janet’s Brown Ale (pre-ferm-control) that came out nice.I still brew horrible Belgians, and I’ve brewed other beers I would rather forget. For the next several years my brewing time is hugely limited, so I may keep going back to the recipes I know work. Redoing everything with fermentation control would be a good move, methinks.
My best brew was a Dopple dark Heffe…used about 2 cups of honey and added raspberries and blackberries…nailed it. Tasted like Purple Haze’s big brother. Did it in '03 when I first started brewing and didn’t know crap about the process…just threw stuff in the brew pot.
#2 Northern Brewer’s Patersbier. Let me start with saying I do not prefer belgians. The first time I made this beer, I did not get the typical Phenolic flavors that are common in belgians. I got this clean crisp slighty fruity ester, with solid pils backbone. I have brewed it 3 times since and it always comes out too Belgian.
My first beer because that’s what started it all. It turned out pretty good and got me hooked on homebrewing immediately. If it didnt, who knows what I would be doing with any extra time I have and spare space in our basement, garage, and spare bedroom.
Maybe not my best but memorable beers:
My baby belgian ale brewed for the birth of our daughter
Stout and Hefe I brewed for my friend’s wedding.
Dark side of the moon American Dark Ale BlackIPA IDA whatever.