The beers have been cooling and aging for a little time now, and it is time to try! On the plan today are the Black Ale (improved process) and the Coffee Porter I brewed 4-5 weeks ago. Down to business:
Black Ale:
This beer is proving to be a constant success – very dark, almost black, with a good light brown head, almost mocha in colour. The stayed for a while, and not over reacting in the pour. Great hoppy aroma from the Fuggles, piny, and mixes well with the sweeter smell of the dark extract. The flavour is both light, but still have the fullness of a dark beer, and it can easily be sipped slowly, allowing to warm up, or drank as a cold refresher.
This process had the same ingredients as I have used in the past, but I made sure the wort reached a good solid boil, and that led to a much deeper flavour, and more sharpness in how it feels in the mouth. I wonder how I can start play with this beer? Last time I brewed with Goldings hops, and I’m excited to see the difference.
Coffee Porter:
A true and welcomed surprise! Black in colour, and in pouring had barely any head that disappeared immediately. First sniff really smells like coffee and chocolate – success! The soak of the coffee beans and the use of Challenger hops had done a great job. The beer does taste like a beer, with a great coffee undertone and after taste. My only problem with the taste is that it feels a little thin, and I’d like to try and find a way to make the liquid thicker, more creamy. The beer continues to be nice, and with 3.48% ABV, very easy to d
rink (too easy?).
All in all a great experiment, that I will try and improve. The soaked coffee beans are the best way for creating such great coffee presence (I used decaff, so you can have it as a night cap), but the beer itself can be thicker and creamier, I will try and improve and you can be part of that. Any experience in thickening extract based beers?