In parts of the world that these things called “autumn” and “winter” actually happen (or not the SF Bay Area) it is traditionally a time to live off of stored food and things that are below ground, like roots.
So, at our brewery we’re working on new flavors for the colder months. So far, Licorice root, dandelion root, and nettle root are all we’re working with but if anybody in internet land has an idea or a request don’t be shy, let us know!
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I’m interested in the 3rd phase of fermentation.. you said that you were leaving it for at least 3 months, to make it less sweet and thereby more alcoholic.. do you know what the expected alcohol content would be at the beginning of the 3 months and at the end?