Spent Sunday on the veranda brewing
a mighty fine dark ale from malted barley.
We mashed the grist, lautered well to get
the wort flowing through the grain bed,
(as soon as it was bright we began sparging),
collected the hot sweet wort in the fermenter
and added hops, cooled the wort and pitched the yeast.
All the while we sampled the previously bottled ales, lagers,
whits and porters and planned for summer.
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