Tag Archives: Sweet Stout

2017 Advent Calendar – Day 18 – Tickety Brew Salted Caramel Latte Stout

For day 18 we have a Salted Caramel Latte Stout from Ticketybrew out of Manchester, or more specifically Stalybridge,  in the UK.

Ticketybrew was founded on February 14th, 2013 during the day. That evening they brewed their first beer throughout the night. Founded by husband and wife team of Keri and Duncan. Since a young age, Duncan had been interested in acting and over time found that this wasn’t for him. Keri had been working in career that she didn’t really enjoy and wanted more flexibility to spend more time with her kids. So, they brainstormed and as beer had been a great passion of both of theirs, they decided to open a brewery.

Ticketybrew was founded on a base of commitment and love. They love to try new things and to brew different beers. They have continued to grow since their founding but are still a relatively small brewery. They brew a wide range of beers from the Rose Ginger Wheat Beer we will be trying today to a Salted Caramel Coffee Stout. Their beers try to highlight different variations on styles and unique ingredients. They also label all their bottle by hand. The beer from them today is available in bottle or cask and is bottle conditioned still containing leftover yeast sediment in the bottle.

As I’ve said many times on this blog, stouts are one of my favorite styles of beer. Stouts are a dark beer made using roasted malts (or roasted barley), hops, water and yeast. Traditionally the term stout was used to describe the strongest (most alcoholic) porters, typically around 7-8%, produced by a brewery. The name ‘stout’ referred to the often-stouter bottles these brews were sold in, which eventually became the term used to describe the style of beer.

There are numerous sub-styles of stouts ranging from Dry Stouts, to Porters, and Oyster stouts and my favorite, Imperial Stouts. While they had lost popularity after the First World War, they’ve started to have a bit of an upswing due to the growing popularity in craft beer and breweries. Stouts are very versatile, allowing for a lot of creativity in adjuncts and flavouring. You can see many craft breweries playing with stouts regularly. Higher alcohol stouts also often age well, making them a wonderful cellaring beer.

This stout is known as a “sweet stout,” which are much sweeter and less bitter than most other stouts. This is a traditionally English style of stout developed in the early 1900s as a tonic for invalids and nursing mothers. Originally called Milk or Cream stouts, this designation is no longer permitted in England (even if it is everywhere else) and the name derives from the use of lactose, or milk sugar, as a sweetener in the beer. Lactose is not a fermentable sugar and remains after fermentation is complete, which gives this beer its sweet and creamy nature. Onto the beer.

Appearance – Beer burst forward from the bottle upon opening and had a huge amount of carbonation. When finally poured the ½ bottle remaining it poured a hazy dark brown and had a big frothy head that slowly dissipated.
Smell –  Roasted caramel, coffee, slight salt on the nose, some cocoa powder notes and a slightly astringent to the nose aroma.
Taste –  The taste from the chocolate does come through on this beer with that coffee note and a bit of bitterness on the finish. It has a slightly astringent note that seem out of place and a higher than expected carbonation.
Mouth feel
– Highly carbonated with fizzy bubbles with a medium body and a bitter-sweet finish.
Overall – I’m really at a lose here. When I think of a sweet stout I often think of a creaminess to the mouthfeel and a nice enhancement on those coffee and caramel notes. Sadly the carbonation detracted from this beer and caused these flavours to be more subdued. When I got past this it was overall pretty decent in respect to what it brought. I thought it might be infected, but I think that was just my over-reacting to the high carbonation and slightly astringent note.
Do I like it?
– Sadly no. I think this could have been a fantastic beer. It was bottle conditioned, for some reason, and that didn’t help it overall. The carbonation was higher then it should be, and it really detracted from the beer for me.

 

2017 Advent Calendar – Day 6 – Belching Beaver – Milk Stout Nitro

Photo: http://www.belchingbeaver.com/beers

I can’t believe how quickly we are approaching the end of this calendar. I know that we are just about half-way through at this point, but it seems like it’s going so fast. I’m sure part of it could be that I’ve missed a few days. Whatever the case might be, we are motoring through these beers and to catch-up here is the first of two posts today.

Day 6’s beer is Belching Beaver’s Milk Stout on Nitro.

Belching Beaver is a San Diego based brewery that has 5 locations in San Diego, Oceanside and Vista California. While I can’t find many details on the brewery in respect to date of opening, I do know that it is owned and operated by Tom Vogel who, for years, had wanted to open a bar or a pizza place but could never find the right location to buy. After years of making offers and exploring this route, he decided to just open a brewery and make a place for himself.

Luckily for Tom, he played poker with a brewer from Cornado Brewing named Troy Smith. He asked Troy if he wanted to do his own thing and join him in his startup brewery. Troy agreed and they began moving forward scouting locations and coming up with a design. They partnerd with Dave Mobley, an accomplished architect, and opened their first brewery in San Diego, CA.

They’ve now expanded to 5 locations and boast a 15-barrel system at their headquarters plus a 10-barrel system at their brewpub location and an annual production of 60,000 barrels at its Oceanside base of operations. They make a variety of interesting beers including a PB&J stout and a Peanut Butter Latte stout.

As I’ve said many times on this blog, stouts are one of my favorite styles of beer. Stouts are a dark beer made using roasted malts (or roasted barley), hops, water and yeast. Traditionally the term stout was used to describe the strongest (most alcoholic) porters, typically around 7-8%, produced by a brewery. The name ‘stout’ referred to the often-stouter bottles these brews were sold in, which eventually became the term used to describe the style of beer.

There are numerous sub-styles of stouts ranging from Dry Stouts, to Porters, and Oyster stouts and my favorite, Imperial Stouts. While they had lost popularity after the First World War, they’ve started to have a bit of an upswing due to the growing popularity in craft beer and breweries. Stouts are very versatile, allowing for a lot of creativity in adjuncts and flavouring. You can see many craft breweries playing with stouts regularly. Higher alcohol stouts also often age well, making them a wonderful cellaring beer.

This stout is known as a “sweet stout,” which are much sweeter and less bitter than most other stouts. This is a traditionally English style of stout developed in the early 1900s as a tonic for invalids and nursing mothers. Originally called Milk or Cream stouts, this designation is no longer permitted in England (even if it is everywhere else) and the name derives from the use of lactose, or milk sugar, as a sweetener in the beer. Lactose is not a fermentable sugar and remains after fermentation is complete, which gives this beer its sweet and creamy nature. Onto the beer.

Appearance – Opaque black with a nice tan head that leaves little lacing.
Smell – Roasted malt, caramel, subtle cocoa notes, vanilla, and roasted coffee beans.
Taste – Nice silky sweetness from the lactose, notes of coffee and some caramel or brown sugar, chocolate notes, like a bitter or dark chocolate, and a very subtle earthy hop character.
Mouth Feel – Silky mouth feel that is accentuated using Nitro. There is very little carbonation. Medium bodied.
Overall Thoughts
– A bit of a lighter bodied stout than others I’ve had of this style. The sweetness builds as you drink this beer but is overall not overpowering. The use of nitro draws out that lactose character and makes this beer feel light and airy.
Do I like it? – I do like this beer. I’m a big fan of stouts and I really like trying a good milk stout. I’d be happy to have this one again.

 

Day 6 – Privatbraurei Loncium – Sweet Krampus

It is a snowy day out there today. It’s the first storm of the year and it’s bringing with it the beautiful winter landscape that we’ve come to know and love/hate here in Winnipeg. I’m pretty darn glad I got my winter tires put on yesterday, otherwise it would have been a rough one today.

At least there is beer to look forward to and today’s is one that sounds rather interesting. Day 6’s beer is a Belgian Strong Ale from Privatbraurei Loncium from Kötschach-Mauthen, Austria. I’ve relied a lot on Google Translate today as their website is exclusively in Austrian. It’s also another repeat brewery as they had a beer in the 2014 edition of the Craft Beer Advent Calendar. Read about that one here.

Loncium is located in Kötschach-Mauthen, a picturesque village located near the Italian border. They are able to source their raw materials for their beer from within their village. They use these materials to brew the best beers they can and they’ve been recognized on a number occasions with gold, silver and bronze medals for many of their beers.

Having opened in 2007 the brewery has steadily expanded adding more fermenters and tanks to allow for an expanded range of beers. Describing themselves as being as far away from the corporate breweries as you can get, they focus on hand crafting each of their beers. As the regions first brewery, they have connected with the craftsmanship that has existed in the region since the 1700s. The brewery is equipped with the most modern equipment and the beers are fermented in open vats.

Currently Loncium produces 11 beers ranging from a classic Bavarian style pilsner, Schwarze Gams (take on a Bock), to a Rauchbier (smoked beer). You can check out their full range of beers here. The brewery also has a guest house attached to it and it’s possible to stay right on site. If you’re ever thinking of travelling around Austria, what better place to stay than a hotel connected to brewery.

It was actually quite hard to determine exactly what style of beer Sweet Krampus is. Ratebeer had it listed as a Belgian Strong Ale, Beeradvocate had it as a winter warmer, and Untappd had it listed as a sweet/milk stout. The breweries website did not have this beer listed, but, I did finally find my answer in a video posted to Youtube by the brewery. It’s actually a pretty awesome video and I encourage you to watch it. From that I can confirm that Untappd was right and Sweet Krampus is a sweet stout brewed with orange and cinnamon.

As I’ve said many times on this blog, stouts are one of my favorite styles of beer. Stouts are a dark beer made using roasted malts (or roasted barley), hops, water and yeast. Traditionally the term stout was used to describe the strongest (most alcoholic) porters, typically around 7-8%, produced by a brewery. The name ‘stout’ referred to the often stouter bottles these brews were sold in, which eventually became the term used to describe the style of beer.

There are numerous sub-styles of stouts ranging from Dry Stouts, to Porters, and Oyster stouts and my favorite, Imperial Stouts. While they had lost popularity after the First World War, they’ve started to have a bit of an upswing due to the growing popularity in craft beer and breweries. Stouts are very versatile, allowing for a lot of creativity in adjuncts and flavouring. You can see a number of craft breweries playing with stouts regularly. Higher alcohol stouts also often age well, making them a wonderful cellaring beer.

This particular stout is known as a “sweet stout,” which are much sweeter and less bitter than most other stouts. This is a traditionally English style of stout developed in the early 1900s as a tonic for invalids and nursing mothers. Originally called Milk or Cream stouts, this designation is no longer permitted in England (even if it is everywhere else) and the name derives from the use of lactose, or milk sugar, as a sweetener in the beer.

The sweetness in most “Sweet Stouts” comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrin. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Let’s get to the beer.

Appearance – Black with hues of red and an off-white head that fades quickly leaving a thin whisp.
Smell – Smells of orange, chocolate, subtle coffee, cinnamon, and roasted malt.
Taste – Semi-sweet with caramel notes, orange and earthy spices. Hints of black coffee bitterness and a slightly sugary/metallic cinnamon after taste.
Mouth feel – Medium-bodied mouthfeel with low carbonation. Smooth with a little bit of a spice near finish and a brown sugar sweetness that lingers.
Overall – A decent beer. Good sweetness that isn’t overpowering that works together with the spice notes. While it did have a slightly odd metallic cinnamon note to it, the beer does a good job hiding its 7% ABV and presents some good flavours.
Do I like it?
– I did like it. The metallic note on the finish was a bit off putting. As you drink the beer, the taste seems to fade a bit into a subtler spice note. This wasn’t as full-bodied as I typically like my stouts, but overall I did enjoy it.