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02-01-2015, 12:15
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Porters seem very fashionable these days and when we talk of fads (or trends if you like) in beer, there is IPA, saisons, sours etc. but you do see an awful lot of porters. Or a lot of awful porters - but they rarely seem to get a mention. Now I like stouts and though the line between a porter and a stout can be a blurry one, I tend to subscribe to the view that porters are sweeter and less roasty and stouts are bitter and include much more by way of roasted barley. They should also in my view at least, be hoppier, particularly with a bit of hop resin to finish. It counters the other flavours within the beer and makes you want more. Stouts too should be full of mouthfeel. Nice and thick.

When I brewed (http://tandlemanbeerblog.blogspot.co.uk/2013/07/allgates-quaker-house-proper-stout.html)a stout with Allgates Brewery some time ago - with others - we wanted to produce a stout that ticked all these boxes and I believe we did though perhaps we could have got more of a resinous finish. But that's probably just me. Yesterday I tried JW Lees Archer Stout - one of their seasonal beers and just released yesterday. Now Archer Stout is named after those Middletonians that went to Flodden Field in 1513 to fight the Scots. Their weapon was the bow and arrow, hence Archer Stout. Their feats are commemorated in our local Parish Church (http://en.wikipedia.org/wiki/Church_of_St_Leonard,_Middleton) here in Middleton by a venerable stained glass window, reputed to be the oldest war memorial in the world. (A war memorial has to have the names of those that fought). I have seen it and it is rather fine, as is the (partly) Norman Parish Church. Worth a visit if you are ever in this neck of the woods and in need of culture.

http://3.bp.blogspot.com/-SlWz02F5vis/VKZywJDQg7I/AAAAAAAAF8g/ZP5TserVWLY/s1600/stoutbeer__large.png (http://3.bp.blogspot.com/-SlWz02F5vis/VKZywJDQg7I/AAAAAAAAF8g/ZP5TserVWLY/s1600/stoutbeer__large.png)
But what about the beer, not those misguided souls that killed so many innocent Scotsmen? Well the brewery describes it thus: "A ruby/black beer made with five different malts and Target hops to a roasted molasses nose and a roast chestnut and liquorice taste." It weighs in a 4.6% and it has been some years since it was last on Lees seasonal list, though its brewing origins go back to 1951. I remember though it as a bottled sweet stout of much more modest strength. It disappeared when Lees stopped doing their own bottling a good number of years ago.

Yesterday at the Tandle Hill Tavern, in atrocious weather, I went to try some. John, the landlord greeted me warmly and around me were many trying this dark brew. "It's going well" said John. The beer is rich and dark, with a bitter-sweet taste that melts into a roasty, liquorice middle and a fairly short finish. I didn't detect the chestnuts, but it was a good beer, with enough body and taste to make you want a second. I could have done with my favoured resinous, hoppy finish, but you can't have everything. It is a very decent stout and I reckon it will do well judging by the positive reaction in the THT.

It was served through a tight sparkler to give a tight, creamy head and trust me, it had condition.

The previous seasonal, Plum Pudding is though to me the pick of Lees seasonals. Glad to say they are now making them so much different in taste to the bitter and it is telling in excellent sales. I have nagged them on this point over the years, so claim, if not credit, foresight.

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