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What's With Hop-Heavy Stouts

Discussion in 'Beer Talk' started by TheGoldsmith, Feb 20, 2013.

  1. HopCraverDave

    HopCraverDave Aficionado (135) Ohio Feb 20, 2013

    I just added a whole lot of beers to my list to try thanks to this thread!!
     
    docnose likes this.
  2. http://barclayperkins.blogspot.co.uk/2009/10/i-cant-put-that-many-hops-in.html
    I quote from the above;
    "That's Russian Stout to you and me. When I gave Menno the recipe for the 1850 version, his response was "I can't put that many hops in." He calculated the IBU's at something over 250. Just as well I hadn't used the 1855 version. That had even more hops. A full 10.12 pounds per 36 gallon barrel. The 1850 recipe only had 9.31 pounds."
     
    TheGoldsmith and TNGabe like this.
  3. Hop heavy stouts simply beg to be aged. While I typically prefer roasty, dry stouts, I can occasionally get behind sweeter variants.

    Disclaimer: I love Black Ales/CDA so hoppy stouts are one of my favorite variations of the style.
     
  4. TheGoldsmith

    TheGoldsmith Zealot (80) Missouri Jan 20, 2013

    Great anecdote, exactly the sort of thing I am curious about!
     
  5. yamar68

    yamar68 Initiate (0) Minnesota Apr 1, 2011

    Right? And what's with airplane food?
     
  6. docnose

    docnose Aficionado (155) Alabama Feb 7, 2013

    Back Forty's "Kudzu Porter" is *really* hoppy IMO. Seems perfectly good - other than being too hoppy.
    http://beeradvocate.com/beer/profile/21868/69831
     
  7. docnose

    docnose Aficionado (155) Alabama Feb 7, 2013

    I've found that usually the thicker and darker it is the more I like to let it warm up before drinking it. I may just prefer cellar temperature beer overall!
     
    IamMe90 likes this.

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