Brewed a wheat ale with boysenberries for my end-of-summer brew. It started out tasting pretty wretched after the first 2 weeks of bottle-aging, but another week in and it's showing some good flavors, and less yeasty. I'm hopeful it will continue to mellow out in the next 2-3 weeks.

Also, I brewed an Octoberfest-style bock with a 1/2 cup of coffee and some brown sugar in the wort -- it'll be at least a month before that concoction is drinkable, but I have high hopes.

Ooops I got ahead of myself here, up next is actually a pale ale for early summer; the pilz should show up in July.

The early-summer seasonal beer and follow-on to the Kolsch is a Czech Pilsner.

You beer history lesson is that Pilz is the result of repeated failure with standard ale-style brewing in Pilsen, Bohemia. Fed up with their traditional technique, they (purportedly) smuggled yeast from a Bavarian monastery and hired Josef Groll to bring bottom-fermented beer to Pilsen. Combining that style with locally available Saaz noble hops and you get Pilsner, which was first served on 11 November 1842. In gratitude of Groll's contributions to the beer world he was then fired.

I should be bottling the Pilz as soon as I have enough empties from the Kolsch to fit it.