Discussion in 'Beer Talk' started by TheGoldsmith, Feb 20, 2013.
I just added a whole lot of beers to my list to try thanks to this thread!!
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."
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.
Great anecdote, exactly the sort of thing I am curious about!
Right? And what's with airplane food?
Back Forty's "Kudzu Porter" is *really* hoppy IMO. Seems perfectly good - other than being too hoppy.
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!
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