tag:blogger.com,1999:blog-7315262155858800734.post4344930260351876963..comments2024-03-09T00:31:10.190-05:00Comments on Seen Through a Glass: SBP #1 Re-visited: Irish Pub StoutLew Brysonhttp://www.blogger.com/profile/04084380741402026573noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7315262155858800734.post-20164141493565758812007-03-06T19:57:00.000-05:002007-03-06T19:57:00.000-05:00Bill! Learning is what I'm all about!Other stouts?...Bill! Learning is what I'm all <I>about!</I><BR/><BR/>Other stouts? Yes. <BR/><BR/>There's foreign or export stout, a stronger version (6+% range) of dry stout with more body to it. <BR/><BR/>There's sweet stout, a mostly Caribbean type, that's full-bodied, quite sweet, fairly strong, and nowhere near as noxious as it sounds. I actually rather like sweet stout. <BR/><BR/>There's a variety of flavored stouts: fruit, coffee, and chocolate, mostly. Some suck, some are excellent, as with other flavored beers. <BR/><BR/>There's "American stout," which is kind of halfway between dry stout and foreign stout, with a boatload of aroma hops thrown in. <BR/><BR/>Then there's Russian Imperial stout, a really big monster ranging up over 10%, with a ton of burnt barley character to balance the big body. <BR/><BR/>There are also a number of bourbon-barrel-aged stouts these days, ranging from 5% to 10% and more on either end. They're just what they sound like: stouts aged in bourbon barrels, where they pick up the bourbon wood character (and usually a bit more ABV). <BR/><BR/>I'm a big fan of porter, myself. And I do like a big beer. Just because I like session beers, doesn't mean I don't like big ones!Lew Brysonhttps://www.blogger.com/profile/04084380741402026573noreply@blogger.comtag:blogger.com,1999:blog-7315262155858800734.post-76797313995381417902007-03-06T19:49:00.000-05:002007-03-06T19:49:00.000-05:00Thank you, Lew.I'm trying to learn more here, so b...Thank you, Lew.<BR/><BR/>I'm trying to learn more here, so bear with me.<BR/><BR/>Now, I remember that milk stout has milk sugar added to it at some point, so I guess I can assume that oatmeal stout has oats added at some point.<BR/><BR/>Are there other stouts out there other than the ones already mentioned?<BR/><BR/>I know there are numerous porters out there as well (I knda like porters more than stouts).<BR/><BR/>Now I do confess I like big beers sometimes, especially barleywines.<BR/><BR/>I appreciate your patience.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7315262155858800734.post-63101295973407729952007-03-06T15:15:00.000-05:002007-03-06T15:15:00.000-05:00What's a dry stout?Short answer: like Guinness.Lon...What's a dry stout?<BR/><BR/>Short answer: like Guinness.<BR/><BR/>Long answer: http://www.beertown.org/events/gabf/gabf_styles3_3.htm and it's #60.<BR/><BR/>My answer: a classic black ale that's session-strength (under 4.5%), medium-light in body, firmly hopped (for bittering, not aroma), and made with enough roasted barley (not malt, barley) to give it a dry, burnt, bitterness. It's a real "I'll have another" beer; the dryness gets you set up for the next sip quite nicely.Lew Brysonhttps://www.blogger.com/profile/04084380741402026573noreply@blogger.comtag:blogger.com,1999:blog-7315262155858800734.post-6778822359108514362007-03-06T15:06:00.000-05:002007-03-06T15:06:00.000-05:00A question, what is a dry stout?A question, what is a dry stout?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7315262155858800734.post-57391469968041193052007-03-06T13:16:00.000-05:002007-03-06T13:16:00.000-05:00Bill, you've obviously got extenuating circumstanc...Bill, you've obviously got extenuating circumstances. Go, enjoy.Lew Brysonhttps://www.blogger.com/profile/04084380741402026573noreply@blogger.comtag:blogger.com,1999:blog-7315262155858800734.post-80554886937885869282007-03-06T11:46:00.000-05:002007-03-06T11:46:00.000-05:00Normally, I like to stay home on the drinking holi...Normally, I like to stay home on the drinking holidays, but my wife was born on St. Patrick's Day and Brown's Brewing has the Blessing of the Bar, so it looks like I will be out that day, but what better place to be than one of the best brewpubs in NY?<BR/><BR/>Pionta Guinness, le do thoil.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7315262155858800734.post-60181708003842440702007-03-06T11:30:00.000-05:002007-03-06T11:30:00.000-05:00It's good, and I'm looking for the chance to side-...It's good, and I'm looking for the chance to side-by-side them. The one I had at Victory did need some work on the carbo/nitrogenation, but the flavor was solid. <BR/><BR/>As for competition...the more the merrier, but as I understand it, the Irish Pub has an exclusive (outside of Victory's taproom) for a certain period of time. Sly Fox better start nailing down taphandles.Lew Brysonhttps://www.blogger.com/profile/04084380741402026573noreply@blogger.comtag:blogger.com,1999:blog-7315262155858800734.post-46129800660859689872007-03-06T11:18:00.000-05:002007-03-06T11:18:00.000-05:00How does this puppy compare to Sly Fox's? And I th...How does this puppy compare to Sly Fox's? And I thought they were looking to become the Guinness of Philly? War of the Dry Stouts?<BR/><BR/>Cheers!Lorenhttps://www.blogger.com/profile/13913987288354432001noreply@blogger.com