Friday, March 21, 2014
Tuesday, March 18, 2014
So we thought up this new addition to our stout rotation. The Belgian Rye Stout. I cut back on the roasted malts because i knew that the Rye spice flavor would come off as a similar flavor and i didn't want to make it overly acrid. Also took the opportunity to add a bit more Brown and Chocolate malts to really give the back end of this beer a little love. I think it is a great tasting beer where the Belgian yeast and the rye spice hit your first with the lingering coffee/chocolate flavor left in your mouth that you would expect in a stout. Let me know what you think.