Stout Recommendations

I didn't realise that they had done that.

But I was referring to the original, last brewed in 1993. If you're ever in Amsterdam, we can share a bottle.

 

I could swear I had a bottle of courage just last year that wasn't that old. But I'm also reasonably certain the bottle I had was an English beer so I may just be completely misremembering the beer name

 

They rebrewed it 6-7 years ago at Wells and Young. Not the same as the original, as there was no Brettanomyces.

 

@unlikelyspiderperson - The latest version of Courage Russian Stout was made by Wells after they fully owned the rights to the Courage brands. It was an English beer, but I'm gonna guess that any bottles in the US date back to 2011-2013. patto1ro's praise is for the earlier incarnation from a different brewer. While the Wells Courage was a great beer in its own right, I'm going to echo @patto1ro in his praise for Harvey's Imperial Stout / A. Le Coq - a truly special beer but one that's polarizing for craft fans (I loved it). The last bottling of it I've seen in the US was 2013 - clearly a good year for "Russian" stout fans.

 

The Le Coq I had, from 2008, did have a mild Brett character. The draught Courage did not.

 

People tend to think it's Brett, but the mysterious "wild" yeast in Harvey's imperial stout is Debaromyces / Debaryomyces Hansenii that's likely present in their house yeast and far more commonly associated with cheese making.
@patto1ro
@TongoRad

 

Yes, that's what Michael Jackson was reporting in his newsletter way back when. Very "intoxicating" after 5 years or so.

 

Nice, I had no idea. Prost!

 

Yeah, I just assumed it was brett as well. The profile sure seemed really similar to Orval's, and any subtle differences would have been difficult to parse out of that powerful hulk of a beer.

Still, it's an interesting tidbit to know anyway.

 

I ain’t your stout guy so you might as well cast the first stone on me - or you might as well give these a try in case you haven’t already.

Sierra Nevada Stout
Stone Xocoveza
Port Brewing Old Vcosity
Ballast Point Victory at Sea
Anderson Valley Barney Flats Oatmeal Stout

... and believe it or not but Kirkland Signature Stout is on here as well.

 

I thought it was Brettanomyces, too. Until the greatest gentleman in brewing, Mister Miles Jenner, put me right.

I love Harveys so much.

God knows what's in their yeast. They've repitched for over 50 years. And they store yeast in open buckets.

My favourite brewery in the whole world. Best UK styles of anyone.

Should they close, I've an appointment in my bath with a razor blade.

 

The original Courage - pre-1993 - was bretty as hell.

Anyone who wants to drink a proper Russian Stout is welcome to try it at mine. As long as they say the pass phrase: "Hi Ron, here's a bottle of bourbon."

 

Who know what else is in Harveys pitching yeast. I've seen their yeast management. Best brewery in the world. Despite their yeast management protocols.

Anyone who wants to understand British beer has to visit the Royal Oak:

https://royaloaklondon.co.uk/

If only to drink a proper cask Mild.

 

Guinness remains the benchmark for me. Hundreds of years of quality can hardly be ignored. Full disclosure, I am a New Yorker and you can get fresh Guinness Draft on tap in NY metro all year round (which makes quite a bit of difference). Guinness Foreign Extra and Guinness Special Export Stout (Antwerpen Stout), even in the bottle, are second to none (IMHO) -- if your can get them. Not downplaying the domestic suggestions, but this part of the discussion was (almost entirely) lacking. Sláinte, mo chara.

 

As someone said before me, it depends on where you live and what is available.

I am into English Oatmeal American Imperial and Russian Imperial Stouts.

Founders Breakfast Stout (English Oatmeal)
Old Rasputin (Russian Imperial)
Speedway Stout (American Imperial)
Barrel Aged Narwhal (Russian Imperial)

 

Yeah, I had a 1968 2 years ago. I was so saddened to see my nip bottle(6 ounces)empty.

 

I once went to a conference in DC and arrived in the hotel very close to the time of the first session on a Sunday. Having nothing to eat, I went to the pub restaurant and sat at the bar. With only one hour to start, I was starving and the bartender came over and said that it was an hour wait for food. I said, given me a Guinness Stout! It filled me up and I made it to my first session.

 

Is it strange that I'm now seriously considering blending an Orval with whatever stout I have lying around?

 

Not strange at all to my reckoning.