Bottled two cases of Acerglyn last night after I got home from work. I brewed this waaay back on New Year's day, with a total of five pounds of honey and 1¾ liters of maple syrup. It fermented down to about the lowest reading I've ever seen on my hydrometer, like off-the-scale-low. It should be about 8.7% ABV.
It's amazing, with a rich, warm golden color, a bouquet like fresh-baked bread, and a rich complex flavor I can only describe as the warm embrace of maple without the sweetness. This is a showcase project I thought about for a long time before executing, and it seems like nothing I've ever tasted before. I'm going to see if I can hold off until well into fall or early winter before I bust one of these out. Maybe for Thanksgiving?