Brewing an Education: Stouts and Porters (Part 2)

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I’ve been reading a book called Tasting Beer by Randy Mosher and I’ve been using it as a guide to beer tasting (obviously). While I already knew some of the basics (checking the clarity, the color, the aroma) I was/am still very much a novice. The best part about this particular book is that it goes into great detail about absolutely everything to do with beer; from how taste buds work to the history of particular brewing styles to the chemical compounds that produce the specific flavors. You get what you want from the book. If you’re not interested in a chemical breakdown of the smell of beer, you can always move ahead to the history of the stout, instead.

Speaking of stouts (and leaving this very forced segue behind), the Founders “Breakfast Stout” is next up.  After the last two, fairly disappointing stouts, the “Breakfast Stout” is pretty amazing. It has a well rounded and smooth mouthfeel, which is, apparently, common of oatmeal stouts. It’s a hearty beer and one that’s best suited for cold winter nights when the snow is falling and you’re warm and snug inside and full on heavy beer.

There is a strong coffee flavor, especially at the start, strong, black coffee. If diners served beer, this would be on the menu.

It’s a little sweet, but ends with a bitter flourish that’s very reminiscent of an IPA. All-in-all, it’s a very satisfying experience. I can see this being paired well with roasts and potatoes and steamy rolls with melted butter.

I give this one two baked hams and a crackling fire.

God, I’m hungry.

-D-

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