Alas, the loss of a notebook holding the notes from the NY tasting has scuttled my hopes of being able to finally complete that post (though if it should turn up, I will certainly do so, on principle, dammit!).
As for new beers on the horizon, there is talk of an Oatmeal Raisin Stout. (hold for applause) We have been doing some research on the best way to get that combo; it seems like the best way, for our purposes, would be to modify a premade Oatmeal Stout recipe (which is to say, a kit from the homebrew store).
There are a few ways of doing this. One would be to use flavoring hops (I saw many references to Crystal) to impart a sweeter flavor. The other (perhaps more obvious?) would be to use actual raisins (the golden kind). This could be done at several points in the process: during the boil; or during the primary, or secondary, ferment.
Synthesizing the results and opinions of several people I have read who have tried such things (not just for Oatmeal Raisin Stout, but using raisins in general), it seems like the best option would be to add cut up raisins to one of the ferments, probably the second, though it could be possible to use a combination of these methods. We shall have to see.
So anyway, a link!
World's Most Expensive Beer Goes On Sale
(btw 55 GBP == 88 USD)
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