FEVER FOR THE FLAVOR FRIDAY

FEVER FOR THE FLAVOR FRIDAY
(from BJCP)
18E. BELGIAN STRONG DARK ALE

Aroma: The intermingling aromas of Munich-type malt, alcohol and fruity esters are typical, along with spicy phenols which may be contributed by warm yeast fermentation and/or actual spice additions. Hop aroma may vary from moderate to none. Typically theres is no strong dark (roast) malt aroma. No diacetyl.
Apperance: Deep burgundy to dark brown on color. Clarity may be fair to good. Head retention may be quite good or may be adversely affected by high alcohol content.
Flavor: Ripe fruit flavors, including raisin and plum, are common. Malt usually dominates, but some examples are balanced slightly toward bitterness. Some spicy phenols, from ferment or actual spices, may be present. Hop flavor can range from moderate to none. Some sweetness is contributed by alcohol. No diacetyl.
Mouthfeel: Medium to full body, creamy and warming.
Overall Impression: A dark, very rich, complex, very strong ale.
History: Most versions are unique in character relfecting the characteristics of individual breweries.
Comments: Some beers of this type are brewed at or in association with monasteries, and some are not. In comparison Dubbel, these are typically significantly stronger beers of a wider variety.
Ingredients: Dark candi sugar is a frequently-used additive and may contribute as much or more color and flavor as dark Munich or caramel malts. Spices are sometimes added for complexity. Yeasts prone to production of higher alcohols, esters and spicy phenols are commonly employed.
Vital Stats: OG: 1.065-1.098+
IBU's: 25-40+ FG: 1.014-1.024+
SRM: 7-20 ABV: 7-12+%
Commercial Examples: Pawel Kwak, Gouden CArolus, Scaldis (aka Bush), Rochefort 10, Chimay Grand Reserve

FEVER FOR THE FLAVOR FRIDAY

FEVER FOR THE FLAVOR FRIDAY

(from BJCP)

13F. Russian Imperial Stout

Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.

Appearance: Very dark reddish-black color; opaque.

Flavor: Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderatley sweet, usually with some lingering roastiness and warming character.

Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low.

Overall Impression: An iintensely flavorful beer. Roasty, fruity, and bittersweet, with a notablealcohol presence. Dark fruit melds with roasty, burnt, almost tar0like sensations.

History: Said to be popular with Russian Imperial Court

Comments: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia

Ingredients: Well-modified pale malt, with generous quantities of roasted grain. Flavor and aroma hops should include English varieties for authenticity. Alkaline water would balance the abundance of acidic raosted grain in the grist.

Vital Stats: O.G. 1.075-1.095+
IBUs: 50-90+ F.G. 1.018-1.030+
SRM: 20-40 ABV: 8-12+%

Commercial Examples: Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King

FEVER FOR THE FLAVOR!

This will be a weekly installment published on friday. Why? Because it sounds good (say it, Fever of the Flavor Friday!) and...I said so! Information taken from the BJCP website.

This weeks "FEVER FOR THE FLAVOR FRIDAY" is PORTER.

FEVER FOR THE FLAVOR FRIDAY

12B. ROBUST PORTER
(from BJCP)

Aroma: Roast malt or grain aroma, often coffee-like or chocolate-like, should be evident. Hop aroma moderate to low. Fruity esters, and diacetyl, are moderate to none.

Appearance: Dark brown to black color, m ay be garnet-like. Clarity may be difficult to discern in such a dark beer. Head retention should be moderate to good.

Flavor: Malt flavor usually features coffee-like or chocolate-like roasty dryness. Overall flavor may finish from medium sweet to dry, depending ono grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains. Hop flavor varies widely. Diacetyl moderate to none.

Mouthfeel: Medium to medium-full bodied. Low to moderate carbonation

Overall Impression: A substantial dark ale with complex roasty malt, hop and fermentation characteristics.

History: Originating in England, Porter developed as a blend of beers or gyles known as "Entire". A precursor to stout. Said to have been favored by porters and other physical laborers.

Comments: Althouth a rather variable style, it may be distinguished from closely-related Stout as lacking the Stout's roasted barley character.
Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black malt. Hops are used for bittering, flavor and/or aroma. Water must have significant carbonate hardness. Ale yeast is most common.

Vital Statistics: O.G.: 1.050 - 1.065 IBU's: 25-45 F.G.: 1.012 - 1.016 SRM: 30+ ABV: 4.8 - 6.0%

Commercial Examples: Sierra Nevada Porter, Anchor Porter, Great Lakes Edmund Fitzgerald Porter.