The second part of my CBC series on stouts ran last Friday (listen to it here). The first part laid out the history of stout, described the basic flavours and aromas and broke down the basic sub-styles (Dry, Sweet and American). This column went into the extra stuff you put into stouts – coffee, oats, chocolate and so on.
It wasn’t the wall-to-wall educational content my columns sometimes have, which gave host Peter Brown and I some time to play – which is nice for creating a relaxed feel. I got a chance to offer some props to local homebrewer Ernie Boffa for his boffo neapolitan stout, and explore the effects of coffee and chocolate and even port on stout. I declined the opportunity to describe bacon stout, however.
We sampled a St. Ambroise Oatmeal Stout – still my favourite oatmeal stout – and I did my best to avoid getting back into a debate about whether oatmeal stout is legitimately a sub-style of its own (I still think it is). My one regret is that I neglected to mention Alley Kat’s Three Bear Oatmeal Stout is out and about. It was in my script but I accidentally blew by it. Such are the hazards of live radio.
Next Friday we will be finishing the series with a look at the big boys of stout – Russian Imperials and Foreign Extras. Still working out which example we should taste on air. So many great examples (in both styles) to choose from. Feel free to cast your vote by making a comment.
March 11, 2011 at 7:10 PM
Once you go black, you may never go back!
March 12, 2011 at 9:16 PM
Will you be doing like strictly un-tampered Imperial Stouts (i.e. without Coffee, Cocoa, etc. added)? Look forward to hearing it! enjoyed this one too.
March 13, 2011 at 11:16 PM
I would say Old Rasputin but my heart leans heavy to the CRTC content of Peche Mortel.
March 14, 2011 at 9:55 AM
Hoser and Chris,
My original thoughts were to do a straight-up RIS, but I am open to being convinced otherwise.
Also, I am leaning toward Peche Mortel to give some deserving props to our friends at DDC, but the Old Raspie is also a fantastic beer! Such a dilemma!
Thanks for the suggestions.
Jason
March 14, 2011 at 4:44 PM
The seasonal from Lagunitas is an RIS and both it and the Rogue Ris rock. I however have a soft spot for the Old Rasputin.
March 16, 2011 at 9:05 AM
It has been awhile since I have had the Lagunitas RIS, but I recall it being fairly thin and timid. However, I do like their Cappuccino Stout which hovers around 9%.
Rogue RIS is one of the few Rogue beers I like. Tis a shame they put it in an overpriced ceramic bottle.
Old Rasputin kicks butt and has been a long time favourite. I always have some on hand in my cellar.
March 16, 2011 at 10:07 AM
For what it is worth, I have decided to go with the Old Rasputin. It was a hard call, as I have big allegiance to Peche Mortel and DDC. However, I thought the Old Rasp has the better name to fit the story I will be telling.
Cheers!
Jason
March 16, 2011 at 10:20 AM
Driftwood (Victoria, BC) released a few months ago a RIS called Singularity. Aged in Bourbon barrels for 4 months it was one helluva beer. Paired excellently with a sharp & pungent cheese like Stilton. At $12.95 for a 650ml bottle it was one of those splurges that are well worth it.
Cheers,
Leo.
March 16, 2011 at 8:14 PM
This sounds fantastic. Too bad for us on the Prairies they only distribute on the west coast. Sigh.
Jason