Room temp
Pours - black, clear, slight orange around edges, effervescent tan head that stays to the bottom, but no lacing.
Aroma - roasty malt with edgy/chalky earthy hop somewhat forward. Slight chocolate / sweet coffee.
Mouthfeel - thick toothy with big carb cleansing, cleans up nicely.
Flavor - sweet goodness, nice very dark roast on top, licorice, nice bitterness at end, slight tar. Good balance, pleasant, filling. Slight warmth at end.
Finish - dries out at finish, hop tar comes out, but mostly refreshing, sweetness doesn't cling or cloy.
Overall - this is about as good as a stout can be. Log this recipe, maybe reduce carb a touch, less earth in the hops. Yeast is a winner for this style, but takes forever to finish.
Also, got notes at Brixies in-house contest, entered as sweet stout, 30.1 avg score, complaints of dry/astringent at end, too dry for sweet stout, looking for more hop character and more body. Sample was under-carbed.
No comments:
Post a Comment