Sunday, January 30, 2011

Tasting: August 29, 1808 Whitbread Porter

Final Gravity: 1.020
Alcohol: 6.4 % ABV

Dark brown as expected with light mocha foam. The odd bit of the appearance is the turbity. The beer is very cloudy even though the Wyeast 1099 certainly flocculated. Smells and tastes like brown malt. Hmm, maybe I should include more detail than that. Aroma is coffee and dark chocolate. Some fruitiness... raisin, fig, and black licorice. The taste is more of the same with a long drying hop bitterness that accentuates the roast from the brown malt.

I added Brettanomyces Bruxellensis to some bottles (most Orval skittles to hopefully avoid bombs). That should be interesting in a few months.


Kristen England said...

Very nice job. It's nice to see people giving these a go. Next time, drop the B. Brux and use the B. Clausenii. Its the stout strain of bret.

Tim said...

Kristen, thanks for stopping by. I would have used Claussenii but I just had Brux on hand.

Jorge - Brew Beer And Drink It said...

How long do you plan on conditioning the Brett bottles for?