Earlier this spring, I started experimenting with small batches of beer -- 2, maybe 2 1/2 gallons instead of 5 gallons at a time -- and with making each batch from scratch, from grain, with no canned malt syrup.
And they've been great. I don't know if it's the size or whatever magic you get when you make something from scratch instead of with a bunch of pre-packaged stuff or if I've just gotten lucky with the recipes I've made up, but they've been, almost without exception, really, really tastey.
The best? I don't know. Right now, given how hot and humid it is in Virginia, I might vote for the Saison, which is light and sort of fruity and spicey. Or maybe the Tiny Hop Slam, which is my attempt to make a smaller, less alcohol-y version of the Bell's supermojo.