Finished drinking dregs of a CaliCommon with a rich and ample base of Vienna Malt to go up against a wall of Northern Brewer hops.
Possum Sweat was fairly simple to brew. A single infusion mash at 152. Eight pounds Vienna, 1 pound Flaked Maize, 1 pound Caramel/Crystal 60l. 3 equal additions of Northern Brewer Hops of 1 ounce @60, .5 @30, .5 @5, and 1 @0.
3 ounces of Northern Brewer hops is, like, a LOT of hops, for me.
Used Saflager yeast that I washed out of the yeast cake of the superior deliciousness of my recent Vienna Lager. Fermented fairly hot, a room temp of 75 degrees, it is very fruity, but the high hops really cut it on the back of the tongue and leave mint and pine in the aftertaste.
A sweet and fruit nose full of apricot and candy malt, that gives way to a massive, cleansing bitterness of hop. The beer is right on that edge of too hoppy, and too sweet. Any less of the sweetness or the hoppiness, the balance would shift. Good mouthfeel, leaving a thick fruit and mint in the aftertaste.
The dregs of the beer suggest it would be great with bison burgers, Salmon, and mushroom dishes. We shall see how it ages and settles down in the bottle. I am curious to see what happens when the different aromatics arrive after carbonation.