This is a beer I would like to serve using nitrogen. The beer would be greatly improved by this serving method. A firkin would also compliment the flavors in this Stout. It's a low alcohol but full flavored offering. It's your usual 'sessionable' Stout but brewed with over 30% smoked malt adding a delicious old world twist. As most beers had smoke flavor back in the day due to open fire malting techniques.
Grist Bill: Pale two row, Smoked malt, Chocolate malt, Roasted Barley, Crystal malt, Flaked Barley, and CaraPils. Hopped with Super Galena and Willamette. Fermented with American ale yeast WLP001. I do need to get some Thames Valley and/or London III yeast around for when I decide to do brews like this, but this one will be fermented with chico.
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