Vietnamese Stout

A buddy of mine made this beer. It is what he calling a Vietnamese stout. Something to do with the spices. But let’s not ahead of ourselves.. let drink this.

Clamato Porter

Not really a review today in a normal sense. Just a suggestion for you all out there.

Those of you who may have had a Michelada or those who do Clamato and beer… How many of you are putting that Clamato in a stout or porter?

Well let me be the one to say,,, its also fantastic! The salty and spice and lime just work incredibly well with these roasty beers. It’s like a faux Oyster stout if you will.

Go on,,, try one today!

Another Jagged

I think this is the 4th version of Jagged now. I’m still trying to get a rough, roasty, bitter stout. But all I keep getting is smooth, chocolat-y stouts… That everyone loves.

Yes they are great beers, but I’m looking for something… Jagged.

I know it’s my water. I’ve tried different profiles meant for stouts, but they still come out smooth as a babys ass. 3 lbs of roast in a 5 gallon batch should give some sort of bite.

This batch was my water with baking soda in the mash. It left me with a decent body stout.. but still not jagged. It took 40 points at the midwinter homebrew comp which is a big national contest.. so it almost made me keep it where it is…but I want a rough one.

Think the next one I’ll start using some distilled water to see if that helps. But till then I’ll enjoy this one.