Details
Rules, schmules. Rather like a foreign stout without any roasted barley; or an overhopped albino Irish red; or an overgrown American wheat taking Celtic harp lessons; or a Kölsch gone rogue and on the run from the Reinheitsgebot ... pigeonhole it if you must, but this creamy-textured, straw-gold ale begs to be judged on its own merits. Capped with a dense meringue of nose-dotting foam, the pint offers up suggestions of buttered toast, warm cereal, and a trace of fruity, herbal hops. A full body with thick mouthfeel, more buttered toast and fruity hops give way to a finish evenly split between malty and bitter. Flaked barley and oat malt (wheat DME for the extract version) build density and and a viscous texture with supporting grain flavors. Serve at cellar temperature any time of year; if you really want to go nuts, keg it and dispense with beer gas through a stout faucet!
Additional Information
| Recipe and Instructions | Click Here! |
|---|---|
| Regional Style | British |
| Beer Style | Irish and Scottish Ales |
| Color | Light |
| Original Gravity | 1059 |
| Total Time to Make | 6 weeks |
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