The gravity on the barley wine is dropping nicely and the neutral spirit has turned a bright yellow as the colour and aroma has been leached from the gorse flowers so all is on course for success. Judging the point at which to drain off the flowers is going to be critical. If the maceration is too long and the spirit could just taste like grass. Too short and the important flavours will be left in the flowers. I’m tempted to repeat the experiment with hops and see what I am able to extract from them.
It only seems like yesterday that I first asked for suggestions for the 52 brews but I am already at the end of my first 22. Judging by the hits the blog is receiving it looks like the idea has captured people's imagination. I have also noted that another brewery have asked for online suggestions for beers to brew (sincerest form of flattery). So as I ride my crest of self congratulation, can ask you beautiful, clever and talented people for some more suggestions?
None that involve ice or lemon wedges though, pl-lease!