Soy Saucy Stouts

I've found this too.

 

BrewDog / Nøgne Ø / Mikkeller Black Tokyo* Horizon

SOY BOMBS AWAY !!!! and for $19.00 a tiny 8oz bottle? Gross

 

I don't like the soy sauce taste. Found it in FIS and Stone's IRS. Which is strange because those are two of my favorite breweries but I don't like their stouts. Just for comparison sake my favorite Imperial Stout is Ten Fidy.

 

Dark Lord aka Kikkoman lord.

 

I love Soy Sauce but I hate that flavor in my stouts, for obvious reasons maybe. I've had a few different vintage DL and some imparted a slight spy sauce flavor and most were too sweet to be called soy.

 

I absolutely did not get a soy sauce note in FIS this year (mine were dated 12/15 and 12/22, if that matters). If anything, this year's FIS was a bit less hop-forward than in the past and very "ready to drink." Outstanding this year, really.

As for that note, stouts with a high amount of added sugars can have them. (Autolyzed yeast is another possibility, but it would be a distinct off-flavor.) Two that come to mind are Evil Twin Even More Jesus and Nogne O Dark Horizon 4th ed. Both are faves of mine. For what it's worth, I've never gotten that flavor from Dark Lord, although others have.

 

never experienced it for me!

 

I've definitely experienced this in some barrel aged stouts. My guess with regards to the cause would be oxidation. I also wonder if beer sitting on autolyzed yeast for too long could contribute to it?

 

I got no soy nor do I want any. There's enough of it in everythiing you eat and it umm...does not nice things to one's masculinity when it comes to certain things..

 

I have always found Dragon Stout from Jamaica to have distinct soy sauce notes.

 

Every once in a while I pick it up in a stout. My wife complains of it on most ris. Most notably for her is ten fidy and founders.

 

Not terribly uncommon in some bigger and/or older stouts; off the top of my head, I remember getting it more than once from Brooklyn BCS. Pretty sure it's related to yeast decomposition, and I can imagine an acrid sort of roastiness magnifying it. I don't find it terribly unpleasant, but I can understand why some might.

 

"Over time, the live yeast in a beer will succumb to autolysis. Essentially self-destruction, autolysis occurs when the cell walls of yeast break down, dispensing their contents into the beer. In an aging beer, this typically results from the high-alcohol environment of the beer, though it can also be caused by high carbonation. The flavors produced by autolysis range fairly widely. When combined with the high acidity of dark malts, these flavors often suggest rust, ink, or even soy sauce, which essentially ruins many aged imperial stouts."​

Source: Vintage Beer, By Patrick Dawson.

Fantastic read, I highly recommend it.

 

ILYWMS. Agreed.

 

That's my favorite kind too! Always keep it in the house. Far and away better than typical grocery store stuff - La Choy, etc.

I've gotten soy in beers before, but rarely. Black olives slightly more frequently, but still rare.

 

I came in here to post this. Of the seemingly hundreds of stouts I've had, Dark Lord stands far above the rest in the soy sauce department. It was like drinking a bottle of soy sauce. Horrendous (for me).

Dope