Grandmas Chocolate Cherry Stout (draft)
It poured a dark black liquid with a small foam that left some lacing.
It smelled sour and sweet with chocolate.
It tasted very sour with an aftertaste of chocolate and something burned, like burned toast. It was way to sour for a stout and not very nice if you see it that way. However if you consider it a sour beer then it tasted allot better. So the below score is for a sour beer.
Total: 2,1/5
Grandmas Chocolate Cherry Porter (draft)
It poured a dark brown liquid with a small brown foam (bigger than the stout).
It smelled sweet with some milk chocolate.
It didn’t taste as sour as the stout and had more chocolate taste, that leaned more towards milk chocolate then the stout. But it also had a chemical bitterness to it that wasn’t that pleasant.
Total: 2,3/5
It poured a dark black liquid with a small foam that left some lacing.
It smelled sour and sweet with chocolate.
It tasted very sour with an aftertaste of chocolate and something burned, like burned toast. It was way to sour for a stout and not very nice if you see it that way. However if you consider it a sour beer then it tasted allot better. So the below score is for a sour beer.
Total: 2,1/5
Grandmas Chocolate Cherry Porter (draft)
It poured a dark brown liquid with a small brown foam (bigger than the stout).
It smelled sweet with some milk chocolate.
It didn’t taste as sour as the stout and had more chocolate taste, that leaned more towards milk chocolate then the stout. But it also had a chemical bitterness to it that wasn’t that pleasant.
Total: 2,3/5
Conclusions:
All in all the beers where way to sour for a stout or porter. But not in a bad way, they hadn’t gone bad or anything. It was just too much cherries in the beer. But it didn’t taste like cherries, the sourness was too high to distinguish much else. So what we need to do is use a smaller quantity of cherries in the next brew. I also heard that we could add some laktos to balance the sourness up a bit and let the cherry flavor break free.
The question on how to add the cherries is a bit harder. I think both methods work. We’ll have to mull it over a bit more.
Regarding the chocolate I think the stout was closer to the aim then the porter. But I think we need to be somewhere in between to reach the level we are aiming for.
All in all the beers where way to sour for a stout or porter. But not in a bad way, they hadn’t gone bad or anything. It was just too much cherries in the beer. But it didn’t taste like cherries, the sourness was too high to distinguish much else. So what we need to do is use a smaller quantity of cherries in the next brew. I also heard that we could add some laktos to balance the sourness up a bit and let the cherry flavor break free.
The question on how to add the cherries is a bit harder. I think both methods work. We’ll have to mull it over a bit more.
Regarding the chocolate I think the stout was closer to the aim then the porter. But I think we need to be somewhere in between to reach the level we are aiming for.
No comments:
Post a Comment