Soy Saucy Stouts

I am on withdrawl, cause I can't FIND it anymore!!?!?! ARGGHH...

 

I think oxidation often lends a soy sauce flavor, especially in beers with alot of roast character. It seems like a good portion of the stouts mentioned so far are bbl aged stouts, so perhaps could be some oxygen uptake from being in the barrels.

 

I've never been one to pick up on a lot of soy sauce in stouts, but I often taste teriyaki which of course has soy sauce in it.

 

Dark Lord and 4 Happieness from Perennial had this quality. I enjoyed it in one and hated it in the other.

 

Stone W00t stout is the only beer that comes to my mind. It was instant soy sauce.

 

I rarely get soy sauce in fresh or even 'younger' stouts. I have noticed it in long term aged stouts like SA Triple Bock and a tiny bit in a 17 year old Courage Imperial Russian Stout but that beer was amazing regardless.

 

I've heard about this but so far, never tasted this in a stout. I'm sure that some day I will taste it, I'm just not sure what my reaction is going to be.

 

I've tasted soy sauce in a few stouts over the years, but its never consistent. I know it's happened with Dark Lord, to a lesser extent WWS and FIS. Maybe the homebrewing forum could shed more light on this subject.

 

Definitely get that at times, its something i find very off putting when present.

 

2011 Surly Darkness was a soy sauce bomb. Challenging for me to finish, unlike any other year.

 

I'll put this one up there with the claim of many that they get the essence of onions and/or garlic in IPAs.

Never experienced soy sauce in a stout.

 

I've gotten both. Interesting idea - find an oniony IPA and a soy saucy stout and you're on your way to a stir fry...

 

Only one mention of ---Against the Grain: Takashi---- in this entire thread.

If you have the means, I highly recommend you pick one up. As was stated before, bourbon barrels that held soy sauce were used to age this beer. The umami takes center stage and that seems to mesh tremendously well with the strong malt bill and vanillin from the oak.

 

Same here, I love soy sauce, but have never picked up the flavor in a stout. A few friends were sharing a Dark Lord last year and one friend couldn't finish his because he complained that had such a strong soy sauce flavor. I poured the remains of his glass into mine and thoroughly enjoyed it! I hope my palate never becomes that refined .

 

I can't say I've ever perceived or experienced this, but I find it fascinating that others have. I wonder if the amount of salty foods one eats raises or lowers his/her threshold for discernible tastes in that area.

 

I def got it in the Founders Imperial Stout this year when I had it a few months ago... That trait was a little off, for me.

 

I thought this was going to be an new member introduction thread. Hola, SaucyStouts!

 

The next time I run across one it's going in my beef jerky marinade.

 

When I first had BCBS (and I think Nightstalker as well), I definitely got some soy sauce, especially when it warmed up. Nowadays my palate has acclimated to them (lots of BA stouts, lots of BCBS specifically) so I don't really taste it anymore.

 

I could understand soy sauce notes maybe in a smoked stout but otherwise it sounds kind of nasty.