Surrey, British Columbia’s Central City Brewing Company has built a reputation in the Canadian craft beer community for making great and unique brews. An enjoyable brew overall with a heavy and rich profile that hits the palate relentlessly. The spice and chili comes in a bit on the finish but is mostly lost to the heavy malts and other flavours. The finish has moderate bitterness and mild hop presence with a heavy roasted finish and lingering aftertaste.
COFFEE MALT BEERSMITH FULL
Rich and full bodied with heavy roasted malts and a mild estery flavour. A bit sweet upfront with light fruity notes and chocolate flavours. Heavy espresso and dark chocolate notes and more subtle aromas of licorice and vanilla blend well with the alcohol and spice laced aroma. The aroma is rich and robust with a slight influence of spice or chili. Pouring out a deep, impenetrable black with a thick, foaming tan head that appears creamy and dense. The inspiration is described as follows, “After escaping capture by the dangerous Woodland Elves, the Dwarves journey to Laketown, and finally to the Lonely Mountain itself, where they must face the greatest danger of all–a creature more terrifying than any before, which will test not only the depth of their friendship and the wisdom of the journey itself – the Dragon Smaug.” Smaug Stout is an 8.5% ABV Strong Stout (Imperial Stout) brewed with hot chili peppers as influenced by the dragon Smaug.
COFFEE MALT BEERSMITH SERIES
This is a great example of a unique style brewed to be both complex and well balanced.Ĭentral City Brewing Company located in Surrey, British Columbia recently produced a series of officially licensed The Hobbit beers based on the trilogy of movies. A fairly well balanced brew with a full body and a huge hit of espresso throughout.
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The finish is mildly bitter with a light dry astringency and a heavy espresso flavour. Mild vanilla in the front with dark chocolate and potent roasted notes. A rich and espresso heavy flavour with tons of roasted malts, complex coffee bean flavours with a mild fruity note. Heavily roasted with dark chocolate, anise seed and vanilla beans aromas mixing in with the espresso and lactose notes. The aroma is heavy with espresso and coffee notes swirling richly with creamy lactose notes. Pouring out a entirely opaque black in the body a dauntingy thick mass of tan mocha coloured head looms on top. Split Shot is single hopped with Magnum to a mild but well balanced 28 IBU’s. Split Shot is an Espresso Milk Stout brewed with Stumptown Espresso beans to an ABV of 5.6%. All kidding aside I’m sure Elysian had their reasons for taking the deal and I hope the company continues to operate in the same way it has for years. It tastes a bit more like an Imperial version of Founder's Breakfast stout than it does BCBS - I love me some Breakfast stout, so that's not a bad thing.With recent news of Seattle’s Elysian Brewing selling out to AB Inbev I thought a taste test of Elysian’s newest seasonal release was in order to ensure that it had not become weak urine flavoured beer. On one hand, I'm a little disappointed that it's not quite like BCBS, but on the other, very satisfied that it's a pretty solid RIS.
COFFEE MALT BEERSMITH CRACKED
Quote from: Shawn on March 17, 2014, 03:56:30 PM I cracked a bottle just now for St.
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Can't wait to see how it is a year from now. It's only been in the bottles a little over a month and it already has shown improvement from conditioning. I'm going to probably do a 2.5 gal batch this time in the next few weeks. Those two adjustments should have a big effect alone. I'm going to start with those two and leave the grain bill intact for now. This is a big bastard recipe - it can handle it and probably more.
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Adjustment: 6-7 ounces of light oak chips soaked in Makers for 3 weeks or more. Those more complex sugars that result from mashing at a high temp are needed to keep the FG up to where it should be and will result in a sweeter final product. That sweetness is critical for balancing the amount of coffee the recipe requires. I mashed lower and as a result, it dropped my FG significantly. I got a little gun shy by hearing that high mash temps produce more complex sugars that are harder for yeast to break down and got fixated on attenuation problems.
![coffee malt beersmith coffee malt beersmith](https://www.morebeer.com/product_image/morebeer/500x500/31846.png)
The mash temp needs to be higher than what I mashed at. It tastes a bit more like an Imperial version of Founder's Breakfast stout than it does BCBS - I love me some Breakfast stout, so that's not a bad thing.