Left Side Lager

I decided it was time to make a beer to honor the place of my birth, San Francisco. I picked up some San Francisco Lager yeast (Anchor Steam) , got a recipe, changed it a bit and then brewed a beer. I let it lager for quite a while... over 4 weeks... and at higher temperatures than normal lagering. I think it turned out nicely, it has a nice cascade aroma, and ABV is around 4.8.
I also added a little bit of rye to the recipe to add a different taste. We'll see how it turns out. I just kegged it today, so in about a week It'll be good and carbonated.

The Golden Ale turned out very well, surprisingly. I was worried that just using dry muntons yeast wouldn't create the flavors i was after, and it didn't. However the beer is very drinkable, a nice light ale with decent flavors. Next time i'll keep the recipe mostly the same, but i'll change the hops to saaz and make sure i use a belgium yeast. I really think that makes a big (huge) difference.

Now.... what to make next. I'm reading a book on farmhouse ales (naturally fermented) but i haven't gotten up enough speed to go into a brettanomyces beer or something naturally fermented. However, the latest zymurgy magazine ran this article about making saisons.... and that has peaked some interest. The last saison i enjoyed very much... Victory makes a saison, part of its V series... and its fantastic. The flavors are amazing and the yeast presence is so forward....
So perhaps a saison, or maybe a wheat beer. Something to bring in spring.

ON ANOTHER NOTE:
The hop plants from last year are growing nicely. Out of the five plants i planted, three have come back, and stronger than ever. This year i got 5 rhizomes again, and planted them in various places around the house. They say that it takes three years to get a decent harvest, and while i don't really plan to make too many beers from them, it might be nice to make a beer with local hops.