Beer Recipe, Part Deux

My second beer recipe at JT Whitney's has been fermenting away since last Friday! It's a Belgian Abbey Ale, which means it'll have a ton of yeast-derived character. I tell the beer geeks that it'll be between a dubbel and tripel in color, but less alcoholic than both. It'll be similar to what the brewing monks drink within the walls of their monestaries. To the more socially-adjusted beer drinkers, it'll be like Blue Moon but slightly darker and WAY BETTER! For those of you in town, it should be on tap in about two weeks. To those of you from out of town: the futon in my basement is lonely.

In non-beer news (does it exist? I feel so one-dimensional), my trombone and I have been making sporadic appearances in a weekly blues jam. At Whitney's. Did you actually think that it wouldn't have anything to do with beer? Anyway, it's been fun but not captivating enough to justify all of the practicing it takes to keep my chops up. I've fallen off the wagon the last couple of weeks, and it'll take me another two or three to reach playing shape again. What I need is a regular band, preferably one that plays rock music and writes its own songs, and a later start time at my job :).