Spiced Tea Brown Ale
We started with Maris Otter floor malted pale malt, added some oats, brown malt, and aromatic malt for some body and depth. Then finished it off with caramel, chocolate wheat, and carafa malts. Classic EKG hops throughout the boil. Next came local honey from Fiori Farms. Once the English Ale yeast finished fermenting, we added tons of specialty blended tea from Tupelo Honey Teas. Dried Turkish Apple, Ceylon tea, cardamom, ginger, and black pepper. The intensity of the flavors can only be described as buffoonery.