Spring Break
Chocolate stout battle proves no definite winner
Evan Finkelstein
Issue date: 1/9/09 Section: Arts & Entertainment
Here's to the official beer review of The Triangle! Each week I'll be ranking different beers from my own personal scale: The Suds-o-Meter. Rankings will take into account looks, tastes, smells, inebriation levels, and all that other stuff that makes beer so good (or so bad). But enough of this formality crap: let's talk brewski.
I hope you all had a wonderful break and enjoyed some great beer. But since it's only getting colder outside, we might as well check out some more winter beers. Inspired by reader Jeff and his suggestion of Young's Double Chocolate Stout, we'll kick this term off with a two brew comparison-two chocolate brews representing two different styles-sounds like a win-win situation to me.
The first beer we'll look at is one of the reader's favorites, Young's Double Chocolate Stout. Classified as a milk or sweet stout, this type of brew is similar to many of the other varieties of stouts. However, this style is specifically defined by the heavy addition of unfermented sugars. By adding the extra sugar, typical burnt or roasted characteristics that are created through the roasting of the grains are offset by sweeter flavors. Furthermore, the sugars create fuller bodied beers that help maintain the overall taste.
If for some reason you are still confused about where the style's name comes from, it's time to stop dreaming that you're still on a tropical island with a Corona-you can do better than that! With this brand particularly, the brewers used real chocolate as their sugar ingredient.
Poured out, Young's looks fantastic! The dark brown body is complimented with a mocha head that looks pillowy enough to hibernate in. When swirled around, the thick head sticks everywhere, which creates amazing and unique lacing all around the glass. This is definitely one of the best looking beers I've seen in a long time.
The nose was simple-semi-sweet chocolate with a malty backbone. Nothing else was noticeable at all; it is obvious that this is not meant to be a complex beer, just something simple to enjoy.
I hope you all had a wonderful break and enjoyed some great beer. But since it's only getting colder outside, we might as well check out some more winter beers. Inspired by reader Jeff and his suggestion of Young's Double Chocolate Stout, we'll kick this term off with a two brew comparison-two chocolate brews representing two different styles-sounds like a win-win situation to me.
The first beer we'll look at is one of the reader's favorites, Young's Double Chocolate Stout. Classified as a milk or sweet stout, this type of brew is similar to many of the other varieties of stouts. However, this style is specifically defined by the heavy addition of unfermented sugars. By adding the extra sugar, typical burnt or roasted characteristics that are created through the roasting of the grains are offset by sweeter flavors. Furthermore, the sugars create fuller bodied beers that help maintain the overall taste.
If for some reason you are still confused about where the style's name comes from, it's time to stop dreaming that you're still on a tropical island with a Corona-you can do better than that! With this brand particularly, the brewers used real chocolate as their sugar ingredient.
Poured out, Young's looks fantastic! The dark brown body is complimented with a mocha head that looks pillowy enough to hibernate in. When swirled around, the thick head sticks everywhere, which creates amazing and unique lacing all around the glass. This is definitely one of the best looking beers I've seen in a long time.
The nose was simple-semi-sweet chocolate with a malty backbone. Nothing else was noticeable at all; it is obvious that this is not meant to be a complex beer, just something simple to enjoy.
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