“Stout, although one of my favorite styles to drink, is rarely on my brewing schedule. That is about to change. Inspired by a conversation with the team [at Fort George Brewing], we decided to do a series of stout and really explore what the style has to offer. This first offering is brewed with 2-row barley, Caramunich, Carafa Special 1 and 3, Midnight wheat, and rye. Hopped with Magnum and Hersbrucker. Mashed hot with an extended 2 hour boil. Aromas of toffee and dark fruits, with notes of coffee and chocolate. Rich and full on the palate, with sweet caramel and cocoa covered raisin notes balanced by a dry and roasty finish.”
I had a hard time making up my mind about this one. It doesn’t have the smooth mouthfeel up front that I have come to associate with oatmeal stouts, and the overall body of the beer is not as rich as same. But it’s growing on me. There are roasty chocolate malt elements and hints of dried fruit; and it does react well to being able to warm up and breathe a little bit. The style is perhaps not Ryan’s strong suit, but he still makes a pretty good one.
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