I brewed my second batch today, a "traditional bock". I don't know why I didn't do this before, I just love the smell. I was hoping it would finish before the Meet and Greet but the directions say it should "lager" for 3-4 weeks (letting it finish at 36F). The owner of Bull City Homebrew said I don't have to do that last step, since its technically an ale but it would age well in the fridge after bottling. We will see. The double IPA still has time to go, the specific gravity reading isn't stable yet, not time to dry hop yet.
I remember as a kid, my dad taking me to the Oly brewery in WA every time we visited his dad in Seattle. He would sneak me tastes, the taste of Olympia Dark still on my tongue, something they only exported back in the 60's. He taught me how to read the back of the labels that had stars on them, supposedly giving a rating of the batch.
I've acquired 3 kegs to make my future brew "sculpture" so I can start doing all grain batches...