How to make Grape Ale (Wine? Beer? or Both?)

Well, there's a first time for everything. So, here's the first beer to be made on the dock. Is it a beer, is it wine, or is it both? It's actually a combination of both. What a way to bring wine and beer drinkers together with a drink that brings the best of both worlds. There is nothing like having the flavorful and beautiful notes of a grape wine combined with a crisp refreshing taste of a light beer. Who can ask for anything more? Come join me on the dock as we make Grape Ale.
This is the first beer, the first tasting, and the first start to finish video! I know it's a little lengthy, but I wanted to deliver something special to you!
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NOTES: You may need a extra gallon of water for topping up your brew to a gallon. The boiling off of the water can be a little more than expected. You will need extra equipment and supplies when making beer. You can keep it simple, but everything can be found locally or online, so don't be discouraged. I recommend buying a beginner beer kit, it will give you most of what you need to start brewing beer at home.
Where did the carbonation come from? The initial fermentation should be done in 2 weeks! You rack the fermented liquid into another fermenter, container, pitcher, etc. Using 1 ounce of priming sugar or white sugar put into that secondary vessel will aid in carbonating the beverage. How you say? That fermented liquid still have micro yeast particles suspended in it, these little guys will start a secondary fermentation in the sealed bottles used for bottling. Make sure to leave an inch of head space in the bottle and put it into a refrigerator 3-5 days before drinking. These will help in the carbonation process. You can find plenty of videos of this on RUclips, but it's really easy to do.
Here is the BJCP guidelines information as follows:
29D. Grape Ale
Originally a local Italian style that subsequently inspired brewers in grape-growing regions worldwide to produce versions showcasing local varietals. See X3 Italian Grape Ale for the local version.
Overall Impression
Combines the profile of a sparkling wine and a relatively neutral base beer allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics. Can be in a range from refreshing to complex.
Appearance
Color can range from pale golden to ruby but those using red grapes tend towards burgundy. These darker colors may also come from using cooked or concentrated grape products, never from specialty dark grains. White to reddish head with generally a medium-low retention. Clarity is generally good. Never hazy.
Aroma
Aromatic characteristics of the varietal grape are noticeable but should not dominate. The grape character should meld well with the underlying base malt character. While hop aroma is usually restrained, it can range from medium-low to entirely absent. Fermentation is usually quite clean but can have delicate spice and fruity esters. Banana, bubblegum, and the like are considered faults.
Flavor
As with the aroma, grape character may range from subtle to medium-high intensity, and be most prominent. Fruit flavors (stone, tropical, berries, etc.) as appropriate for the variety of grape. Darker red grapes can contribute more rustic flavors (e.g., earthy, tobacco, leather). The malt character is supportive, not robust and usually of the pale, lightly kilned varieties. Very low levels of pale crystal malts are allowed but roasted or strong chocolate character is always inappropriate. Bitterness is generally low and hop flavors can be low to non-existent. Mild tart notes, due to variety and amount of grape used, is common and may help to improve the digestibility but should not near ‘sour’ threshold. Complementary oak is optional but a funky Brett character should not be present. Clean fermentation.
Mouthfeel
Medium-high to high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increased perception of dryness. Finish is exceedingly dry and crisp. Strong examples may show some warming.
Comments
Strengths can be as low as 4.5% or as high as 12.5%, but most commonly in the range listed. Perception of color varies widely based on tint of added fruit.
Characteristic Ingredients
Pils or pale base malt, limited pale crystal or wheat malts. Grape must (red or white varieties, typically fresh must) is usually 15 - 20% of the total grist, but can exceed 40%. The must is fermented with the beer, not a blending of wine and beer. Fruity-spicy yeast are most common but neutral varieties can be used. Hops should be selected to complement the overall profile. This beer is not dry-hopped. Oak is allowable, but not required, and it should not be overpowering, or at levels stronger than found in wine.
Complete info online

[@jaggersbrewingco]

Nice! Gonna have to try something out this! ❤

[@micheleeastmond9552]

Really enjoyed this video with the tasting at the end. No rush for the wine tasting videos as much as we are looking forward to them, we will enjoy them when they are released...whenever that may be 🙃

[@dockofthebaycountrywines69]

Thank you as always! 🙏🏾

[@raymondtele]

Cool project! I really enjoyed seeing the whole process. Thank you for sharing!

[@dockofthebaycountrywines69]

Thank you for taking the time to watch.

[@biggertrees]

I always get impatient and want to try my brews. I love a blueberry ale made by Lake of the Woods. I'll have to try this. Thank you for sharing.

[@dockofthebaycountrywines69]

@@biggertrees I know the feeling, especially when it’s an experimental brew you’re making for the first time. I’ve learned to wait, because now the results are worth while. Also, it is still wonderful with some age on it. I some aging for competition! Thank you 🙏🏾