I‘m now just one week away from moving the Witty Monk from the shelves in the laundry room to the back of the fridge and I have to admit I’m getting excited.
On the other hand, I’m not too excited about hearing the complaints from my wife because, admittedly, the bottles will take up quite a bit of space in the fridge.
I haven’t been able to find any good, hard-and-fast rules for how long the beer needs to cold condition before drinking, but I’m guessing that two to four weeks is probably a good thing to shoot for.
In the meantime, I has a really tasty beer last weekend when we stopped for an early dinner at Max’s Memphis BBQ in Red Hook when we were on our way back home from Albany. They didn’t have my first choice (Ommagang) so I decided to try something that I hadn’t had before – one of the Six Points Craft Ales they had on tap.
I wish I could remember the flavor, because it’s one of the first beers I’ve had in a long time that I would consider having on tap at the house. Dark brown with a really nice, creamy head and it went very, very well with the BBQ.
I guess I’ll have to start picking up packs of Six Points and see if I can figure out which one it was. Woe is me.
