Wow, when I finally get back to homebrewing it’s apparently in a big effing way.
I came across some interesting trivia about a perennial favorite beer of mine, always a good choice when there’s nothing of interest nearby: Guinness Irish Stout. Yes, of course, it makes for a great St. Paddy’s day overindulgence, but it is, quite simply, the best and most widely known example of the style and is quite an interesting beer. The consumption of some Guinness the other night prompted the consumption of a very interesting fact/legend (since I couldn’t find a Guinness-direct reference, there is no official recipe posted by the brewery): brewers extract about 3% of the mash, SOUR that beer, then add it back to the secondary fermenter after boiling it for sterility. This gives that black heady treat a signature “tang,” non-reproducible by those unaware of this uncommon style component. After repeated confirmation of this tang, I wanted to dive a little deeper into the history of Irish stout and other beers that are blended for stylistic reasons.