![]() ![]() Next, participants were asked to indicate whether or not they detected any off-flavors in the beer those who did were provided a list of common off-flavors and instructed to select the one they perceived as being strongest. Tasters were provided a list of common hop, malt, and yeast characteristics then instructed to select from each the one they perceived as being strongest in the beer. Tasters were then instructed to rate how hoppy, malty, and dry they perceived the beer to be on a 0-5 scale where a rating of 0 indicated “not at all” and 5 indicated “extremely ” these ratings were then averaged. Participants were first asked to write-in the style they believed the beer to be based on their perception. ![]() | RESULTS |Ī total of 15 people of various levels of experience participated in this Short & Shoddy evaluation. Each participant completed a brief survey in a relatively quiet setting after being instructed not to interact with others while evaluating the beer. Participants, all blind to the brewing methods used, were served samples of the beer in standard clear taster glasses then asked to focus on its appearance, aroma, flavor, and mouthfeel. I was pleased with the carbonation and clarity of this dark ale. The full keg was placed in my keezer and burst carbonated for 22 hours at 35 psi, after which I reduced the gas to serving pressure and let it condition another week before serving it to blind participants. Rather than cold crashing, I immediately racked the beer to a sanitized keg. Having never used this method myself, it seemed ideal for this Short & Shoddy brew! While brewing Irish Stout demands nothing particularly special, given its generally lower OG, many view it as a great style for the parti-gyle method. I’ve been a fan of Irish Stout since I met my first pint of Guinness and I’ve brewed a fair number of batches myself, the balance of dry yet creamy roast flavors serving as a nice counter to the crisp Pilsner and hoppy Pale Ale I often have on tap. The roasted flavor can be dry and coffee-like to somewhat chocolaty. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense derived character. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. ![]() ![]() In the nearly 2 centuries since Irish Stout was purportedly introduced to the beer scene, the style has naturally evolved to the its at today. The BJCP provides the following description of Irish Stout:Ī black beer with a pronounced roasted flavor, often similar to coffee. Originally a term used to denote Porter of higher strength, darker color, and more intense roast character, Stout eventually became its own style whose popularity was largely spurred by Dublin, Ireland’s Guinness Brewery. The history of Stout is as rich as the style is delicious, stretching back to the early 19th century with the advent of the roasting kiln by Daniel Wheeler. All of this despite the fact Irish Stout is actually one of the driest and least filling beer styles out there, usually clocking in around 4.0% ABV. Seemingly due to its dark color, luscious foam, and typically somewhat creamy mouthfeel, Irish Stout has a reputation for being too heavy, a meal in a glass, overly rich and filling for some. Mosaic Of Change IPA by House Of Pendragon. ![]()
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