Tag Archives: stout

LPBC 2011-01-30 The Wood Aged 3-4-3

This is an episode of the Living Proof Brew Cast.

In the intro, we discuss the beers we are drinking.  For the first time we are in the studio together for both the intro and the brewing update (see below).  We share a Chatoe Rogue Dirtoir Black Lager that I picked up from Gilly’s.  I enjoyed the Chatoe Rogue Wet Hop previously so had a good idea this second beer in the series would be fun to try.  It certainly makes effective use of the new de-husked black malts that we’ve written about before.  Rogue consistently turns what would seem like mere novelties into wonderfully crafted expressions of the brewing art, like their Mocha Porter and Chipotle Ale.

Our main segment is a series of three tastings with returning guest, Chooch.  All three beers share that they were aged on wood.  The first we tried was the J.W. Lees port word reserve.  In discussing it we mention Dogfish Head Worldwide Stout and Burton Baton.  I also compare it to an example from one of my other passions, single malt scotch, in this instanced Glenmorangie’s Quinta Ruban.

The second beer we sample is the Blue Grass Brewery’s Clay Street Series Bourbon Barrel Stout.  If it is a high gravity beer, it hides it well like the Southern Tier Old Man.  John mentions wanting to do a comparison to the Jefferson’s Reserve bourbon barrel stout.

Our third beer was the Southern Tier Cuvee Series 3.  In tasting it, we mention almost every Southern Tier beer we’ve tried before.  I mention the Ommegang Hennepin as pushing that funk that John’s friend, Daniel, from Mountaineer so enjoys.  John likens the brettanomyces note to Victory Golden Monkey.

We also have a brewing update.  We taste my Sun-dial stout that has been in the bottle three weeks and is just about ready to share.  John shares the latest on his stale, vatted IPA, the Green Grass and High Tides, which is coming along nicely.  He has also pitched the fruit into the pair of lambics that we started on our last brew day.

You can grab the flac encoded audio from the Internet Archive.

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Of Stouts and Porters

Jon Fleury at the DCist continues his excellent tutelage on all things beer.  This installment not only illuminates the history and differences between porters and stouts, but also explores the finer gradations within the class of styles all stemming from porters.

Back in the early 18th century, a new beer concoction was becoming very popular with the working class of London (porters…duh.). At the local pubs, tenders would combine old stale ale, new (pale) ale and mild ale in various combinations. It was a hit with street workers throughout the city who wanted a bit of the three together. This surge in popularity led to many breweries deciding to brew the combination as a style with malt combination that uses the darkest of malts, heavy on the caramel malts with roasted or chocolate malts. This created a fresh beer with the marketing push that would transcend London’s wharf rats.

Very timely for us here at Living Proof as one of the next two beers John and I will be tackling on our homebrewing adventures is an oatmeal stout, included in Fluery’s wonderful lexicon of these darker brews.  He also gives some breweries and beers as examples that shouldn’t be too hard to find to taste for yourself.

Hey Porter! Hey Porter! DCist

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Southern Tier Choklat Stout

IMG_0124.jpg This beer is further proof of why I am a very lucky man. My wife understands my passionate quest for interesting beers and whenever she sees something that she thinks I might like, she will pick me up a bottle. She found this one at one of our local organic markets, our favorite one as it happens.

In researching this beer, it appears to be part of Southern Tier’s special line of brews. That would explain why it is such a stand out beer. I love that the label has the grain bill and the hops they used. If you follow the link, below, from the beer’s name, they have a nice graphic of the label from which you can read those key elements to reproducing the recipe.

Vitals

Scoring

(Also in solidarity with Charlie the Beer Guy.)

  • Appearance: 8 – Opaque with a thick head of medium sized bubbles. The head has a distinct chocolate color. You can see a hint of red if you look through the corner of the bottom of the glass. The head laces nicely down the glass as you drink.
  • Aroma: 9 – Strong cocoa and definitely picking up on the willamette. A little hint of the sugar sweet from the chocolate and probably the caramel 60. Didn’t get the chocolate malt or the chinook in the aroma.
  • Taste: 8 – A nice blast of chocolate up front. You get both hops in the palate, unlike the aroma. The chocolate malt is also present in the palate, almost tending towards the taste of black or burnt malt. As I drank, the sweetness became more apparent as the beer warmed.
  • Mouth Feel: 8 – Creamy, milky; strongly reminiscent of chocolate milk.
  • Holistic: 10 – Very well integrated, the chocolate works well against an incredibly good stout as a base. Definitely a big, chewy beer.
  • Overall: 43 – Wonderful, just a hair more enjoyable than the Siren Noire. The underlying beer is bigger, though, more flavorful. Yet it doesn’t sacrifice the chocolate or the overall balance.

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