Transcript The Myth of Secondary Fermentation: Why Many Modern

January 5, 2012
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TONIGHT’S AGENDA:
THE INS AND OUTS OF STOUTS
Discussant: Jeremy Kees
Upcoming MLBA Events
• Bourbon Barrel Brew
• IPA Challenge
– It’s time to brew!!!
– Tasting Date: March Meeting
– 25 brewers at this point = 25 hop varieties to
experience
Our Agenda Tonight
Dry Stout
Sly Fox O’Reilly’s Irish Stout (Draft)
Sweet Stout
Left Hand Milk Stout
Oatmeal Stout
Samuel Smith’s Oatmeal Stout
Foreign Extra Stout
Guinness Foreign Extra Stout
American Stout
Sierra Nevada Stout
Russian Imperial Stout
Founders Breakfast Stout (Draft)
History
• Like many beer styles, the creation of stouts
was a result of location (Dublin and London)
General Characteristics
• Stouts are Ales
• Stouts are Dark in Color
• Most stouts are distinctly malty (roast)
– But other flavors are common (e.g., chocolate,
coffee, burnt, cream, caramel, molasses, cocoa,
bready, toasty, etc.)
• Hop profile, alcohol content, finish, esters,
body, carbonation, can all vary greatly across
styles
Dry Stout
• Distinguishing Characteristics
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Roast/Coffee/(Bittersweet) Chocolate Flavor
Medium to high bitterness
Dry finish (from roasted barley)
Medium bodied
Creamy
• Bitterness + Roast sometimes produces a sharp,
slightly astringent character
Fun Fact: Guinness adds a very small percentage of
soured beer for complexity!
Sweet Stout
• Distinguishing Characteristics
– Roast/Coffee/SWEET Flavor
– Less bitter than a dry stout
– Dry or sweet finish
– Medium to full bodied
• The use of unfermentable sugars (lactose) in
brewing results in a sweet, creamy character
Fun Fact: It is illegal to call this style a “milk” or
“cream” stout in England
Oatmeal Stout
• Distinguishing Characteristics
– Roast/Coffee/Oatmeal
– Oats in the grist make the beer creamy and can add
nutty, grainy, or earthy flavors
– Not as bitter as dry stouts; not as sweet as sweet
stouts
– Medium to full bodied
• The use of oats in brewing results in a silky
smooth, sometimes oily character
Fun Fact: This is traditionally brewed as a seasonal
variant of the sweet stout.
Foreign Extra Stout
• Distinguishing Characteristics
– More pronounced Roast/Coffee flavor; some burnt
flavor is acceptable
– Wide variety of characteristics due to export vs.
tropical versions
– Alcohol warmth may be present
• Think “scaled-up dry stout” or “scaled down
imperial stout”
Fun Fact: Guinness Foreign Extra Stout has been
made since the early 1800s.
American Stout
• Distinguishing Characteristics
– More pronounced Roast/Coffee/Chocolate/Burnt
Flavor (bolder malt flavors than other stouts)
– Medium to high bitterness and American hop flavor
– Alcohol warmth is usually present
• This is a bold stout with rich malty flavors and a
unique American hop profile
Fun Fact: This style developed as American brewers
used American ingredients to brew Foreign Extra
Stouts
Russian Imperial Stout
• Distinguishing Characteristics
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Rich, deep, complex, and often intense stout flavors
Malt flavors can be coffee/burnt/chocolate
Dark fruit flavors are often present
Alcohol warmth is definitely present
Full to very full body
Lots of room for brewer interpretation and creativity
(American vs. English styles)
• Intense, rich, big, chewy, alcoholic, dark-fruity,
complex stout. Like a black barleywine
Fun Fact: The only stout Jeff Ney will even consider!!