Since I’ve been harvesting my yeast all from the same batches, I’ve been forced to make American style beers. With St. Patrick’s day approaching, I needed to make myself a stout. I really enjoy dark beers and am always amazed at all the different flavors you can get with just a few ingredients. This was no exception.
Using the same ingredients you would use to make an Irish Stout, only substituting in some American ale yeast and German Perle hops, you get an amazingly different beer. It’s flavor is a medium roasted malt and roasted coffee with little to no bitterness. The Perle hops add a mildly pleasant spicy and lightly fruity aroma. The roasted malt flavor is prominent, but you get a hint of the Perle undertones and you can certainly taste it on your tongue after the roasted flavor settles, though is still low. It has a medium body with a medium – low carbonation. With the American ale yeast, the flavors of the other ingredients really pull forward and blend well. It’s a smooth beer with medium body, great mouthfeel, and lovely flavors that all American stouts should have. I’ve never had an American stout before now and I am really, really enjoying it. I recommend it for anyone who enjoys all varieties of dark beers.
