The only difference from the standard procedure was replacing part of
the brewing sugar with honey. Before being added, the honey needs to be
pasteurised, which involves heating it up to 80°C and keeping it at that
temperature for half an hour or so. This kills off any any wild yeasts
or other undesirables that might spoil the brew.
I've used honey in a few other brews over the years but had not tried
it with a dark beer, so it will be interesting to see how it turns out.
The previous beers had a stronger honey flavour than commercial beers
like Beez Neez,
which is probably a good thing for a dark beer. I guess I'll find out
after it matures for about a month.
Interesting, I haven't had a honey-flavored beer. I'll have to keep an
eye out for Beez Neez.
James Henstridge -
Shane: you might have trouble finding the beer outside of Australia --
while Matilda Bay is owned by one of the major brewers (Fosters Group)
it isn't their most well known beer, so you'd be more likely to find