Imperial Milk Stout, 7.5% ABV
Featured in BeerBods Plus box 4 on 1 February 2018.
Serve this beer at 13°C to 16°C; 15 minutes in the fridge should be enough, maybe as much as 30 if your beer has been kept somewhere warm. As ever, be wary of over-chilling your beer. More chill means less flavour. Check out my post on recommended beer serving temperatures to learn more.
Flavours to expect
Expect a creamy sweet milk stout packing big Bounty Bar punch. Columbus hops (sherbet, black pepper, liquorice) were used during the boil for bitterness but there are no aroma hops here. It’s all about the malts and the adjuncts, which are: Tonka Bean, Coconut, Vanilla, Cacao, and Lactose.
WTF is a Tonka bean, you might ask. I know I did. Apparently it’s the aromatic seed of a giant tree from deep in the Amazon rainforest, dubbed the most delicious ingredient you’ve never heard of.
“Notes of freshly cut grass mingle with vanilla, liquorice, caramel and clove, topped off with a suggestion of warmth and a hint of magnolia – that is, according to the internet. I unscrew the lid and take a whiff. They smell faintly like furniture polish.” Zaria Gorvett, BBC Future.
Oh, and they’re poisonous too. But only in large amounts. I suspect you’d need to drink so much of this to get any effect that the alcohol would kill you long before the Tonka beans did.
Everyone’s got the flu today and I’m busy playing nursemaid, so I’ll keep this brief: pudding. Chocolate and gooey. Possibly with custard. Or cherries. It might work with dark red fruits pretty well. I dunno… where’s the Lemsip?
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