Rum Raisin Brown Stout

rum-raisin-brown-stoutpcThis is a beer that answers the question “What would it be like to brew up a batch of oatmeal raisin cookies?”

In the past, the term “stout” referred to a beer that was extra strong. Thus, we had Porter, and we had Stout Porter, which eventually became just Stout for short. Interestingly, what is now known as Stout is oftentimes rather low in alcoholic content while Porters tend to have an ABV of 5.5% to 6% or more. But historically, Stout was any beer that was as strong as the drinkers that were expected to consume it.

To make this brown stout, start with the ingredients for cookies: wheat malt, oats, sultana raisins. Add to this Maris Otter base malt, crystal malt, a touch of caramel rye malt, and some Cara Munich. Mash at a fairly high temperature to encourage the production of unfermentable sugars that will keep the brew more sweet and full-bodied. Magnum and Amarillo hops are assertive without being overpowering. Add golden syrup at the end of the boil to contribute more caramel flavors. Ferment with a fruity yeast such as London Ale. Soak sultanas in dark rum until they are soft, then whirl the mixture in a blender. Add some to the primary fermenter, and another batch to the secondary, along with a hint of vanilla extract.

The result is not so much a beer that tastes like oatmeal raisin cookies as it is an oatmeal raisin cookie that tastes like beer.

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FAQ: AKA The Umami Factor Elevator Pitch

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WHAT IS THE UMAMI FACTOR?

It’s two things. It’s the title of my new book, and it is the principle for making fermented beverages that provide a complex, mouth-filling, satisfying flavor sensation by balancing multiple aromas with the five tastes: sweet, sour, bitter, salty and umami.

WHAT IS UMAMI?

Umami is the taste sensation of savory foods. The word is Japanese for “delicious” taste. It’s provided by receptors in your mouth, throat, esophagus, and even stomach that detect the presence of glutamates, which are derived from amino acids. The umami sensation is pleasant for the same reason that “sweet” is pleasant.

The body is cued to detect vital, high-engergy nutrients: carbohydrates with sweet taste, and proteins with umami taste. Natural, unfiltered fermented beverages are packed with umami-producing compounds from the fruits, grains, and yeast they are made of.

WHAT IS FULL SPECTRUM FERMENTATION?

Full-spectrum fermentation describes a process of techniques combined with intricate ingredient formulas that create complex flavor arrangements evoking the response “There’s so much going on there! How did you do that?”

Full-spectrum beverages are complex and improbable, but ultimately well-balanced drinks.

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WHY IS THIS BOOK DIFFERENT?

It takes a full-spectrum look at beverages from soft drinks to hard liquor. It thoroughly discusses the components necessary for flavor balancing. It examines related spectra, such as the inebriation spectrum and the commitment spectrum. It has a textbook approach to data, with a multitude of tables for ingredients and supplies. It provides recipes and detailed instructions, but more importantly it is a call to chefdom for aspiring fermentation artists. Tally Ho!

Buy The Umami Factor now for a substantial pre-release discount here.

Coachman’s Double Andover Stout

AndoverDstoutWIn 1973 an American with a taste for good beer and little money to buy expensive imports had few options. There were some widely scattered retail shops selling wine-making supplies. At that time brewing beer was illegal, but buying the makings was not. A look inside these shops revealed that they often sold the ingredients for beer too. In fact, since the ingredients were food items, there wasn’t even a tax on them.

Along with ingredients such as canned malt extract, and perhaps some crystal and black malt, there were dried ale yeasts by Edme, and Red Star. Vierka offered light and Munich dark lager yeast. There were also a couple of books available that were pretty simplistic by today’s standards, but were enough to get one started. With a bit of reading it was possible to brew a first batch that was excellent.

C.J.J. Berry’s Home Brewed Beers and Stouts was first published in 1963, shortly after the law changed in England making home brewing legal without a brewer’s licence or duty payment. This was the first book in modern times to deal with the process in sufficient detail to ensure a successful enterprise. An instant success, it sold more than 300,000 copies over four editions.

The recipe names in the book reflect the locale from which a beer example has been drawn. One of these is the town of Andover, Hampshire. A major stage coach stop on the Exeter-London road during the 18th and 19th centuries, it’s no surprise that Andover was known for its heavy, satisfying stout.
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In England, circa 1963, it was possible to find numerous bottle-conditioned beers containing yeast samples from their respective breweries. In that sphere at least, the home brewer was afforded a respectable range of possibilities, and Berry’s book suggests exploiting the situation. This recipe similarly takes advantage of the 21st Century’s availability of obscure English yeast strains by employing a Platinum English strain from White Labs’ yeast bank. East Midlands yeast, with its dry finish, low ester production and moderate alcolol tolerance, is comparable to the more familiar Nottingham strain.

This adaptation of Andover Stout, while inspired by the C. J. J. Berry book, also pays homage to William Black’s Brown Stout of 1849, a recipe discovered by the Durden Park Beer Club. That brew featured amber and brown malts, along with the black malt.
Coachman’s adds a full-spectrum touch by taking advantage of the even wider variety of ingredients now available.

A double stout, coming down the highway at 7.8% ABV, this is a monumental beer. A coach and six taking you to the coast.