Acer ESB

Last weekend, using the sap donated by Chris to another brewing experiment, I made an ESB using 6 gallons of sugar maple sap. I read about using maple sap in place of water in the 3rd edition of "The Complete Joy of Home Brewing" by Charlie Papazian. I chose to go the ESB route because I am hoping the generally mild flavor of it will allow the woody, smokey overtones predicted to be the effects of using sap to come be revealed. I'll be transferring to the secondary soon.

I also intend to use maple syrup from Chris and Kelly to prime the bottles so if all goes as planned, this'll be a totally maple-based brew - hence the Acer ESB!