Had my first Chimay last night. This is all about the yeast. Clearly a slight bread malt balanced with almost no hops, and brought to strength with some sort of sugar. Then there's the yeast.
How to describe it? Well, Belgian for starters. Very mild ester, maybe a touch of phenol spice, but mainly yeasty flavor.
Next up was the founders porter. More like a stout than a porter, IMHO. Some how they are able to deliver a strong roast flavor with no astringency. Lots of crystal. I need to start experimenting with making cold teas for roasted barley prep. Also, a complex hop blend without imparting obvious hop bittering.
After that, I had an octoberfest that was made with a hint of cinnamon at the finish.
Finally, an Irish red that was basically a crystal bomb without enough hops to meet the sweet.
Headache this morning. Not terrible, though.
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