Cerveza Clara

My fourth batch of home-brewed beer started fermenting on the 23rd of April. I am happy with the progress it is making and can smell and taste how delightfully refreshing it will be this summer. I added 333 g of 100% Organic Agave Nectar to the Coopers Mexican Cerveza BrewCan and kit Yeast, along with 300 g Light Dry Malt, and 500 g Brew Enhancer (Dextrose, maltodextrin, light malt). The potential alcohol content should be at least 5.2%.

The temperature ranges have been fairly constant: 25°C has been the maximum temperature and 20° the minimum. I am, reluctantly, controlling the temperature with a water-bed heating pad wrapped around the fermenter (NOT recommended due to risk of fire or electric shock).

I have noticed a very floral sweetness from the addition of the Agave nectar which will compliment this light bodied beer with malty notes rounding it off in the end. The dark glass and PET bottles used to condition this beer will keep its flavor fresh unlike a stale 'Corona' in a clear bottle. It will be hard to keep friends from "fruiting" this beer with a wedge of lime, but to each their own.

I am excited to taste the Canadian Blonde tomorrow as it has conditioned for two weeks now. Next up, the Sparkling Ale for sure!