Beer of the Night

[caudio51]

Brooklyn Black Chocolate Stout (http://www.ratebeer.com/Beer/brooklyn-black-chocolate-stout/531/)

:thumbsup: :thumbsup:

[King Cat]

That puppy scares me!

[caudio51]

It's tasty! What is it the 8% ABV or the darkness?

[tobby4]

Damn..... I need one of those.....

[caudio51]

Damn..... I need one of those.....

It's good. Seamus was telling me it used to be 11.5 :drool:

[derek]

The "Chocolate" turns me off. However, I have never tried any of the Chocolate stouts or ales. I should, maybe I missing something.

[caudio51]

It's not a chocolate flavor like you would think. The chocolate comes from roasting the grains.

[derek]

oh, so I just learned someting new. Now I will have to look into one. What does the roasting of the grain actually do to the flavor?

[caudio51]

Roasted Malts

Chocolate malt is not roasted quite as long as black malt; consequently, it is lighter in color – more dark brown – and retains some of the aromatics and flavor of malt’s sweetness. It imparts a nutty, roasted flavor to the beer but does not make it as bitter as black malt. There are no enzymes in chocolate malt. Chocolate is an essential ingredient in porters and stouts and can be used in mild ales, brown ales, and old ales, and can be incorporated into the grist of dark lagers.

Making black malt involves roasting the malted barley at temperatures so high that they drive off all of the aromatics (malt flavor). There are no enzymes in black malt. In excess, black malt will contribute a dry, burnt flavor to the beer that may be perceived as a bitterness different from that derived from hops.

[1f1fan]

That is a good beer!

[tobby4]

I wonder if I can find that stuff here in Atlanta....

[caudio51]

http://www.brooklynbrewery.com/OurBeers/WheretoBuy.asp

[tobby4]

I can, nice..... now to find it

[jcgoldner]

That looks good! :eyebrow:

[caudio51]

It is tasty!