Belgian Smoked Ale

Fermenting: 24/10/2005 Bottled: 07/11/2005

ESB Belgian Smoked Ale

Another can from Eastern Suburbs Brewmakers. This one had an amazing smell out of the can – smoked hickory/beer. Should be a complex flavour, completely different to anything we’ve tried before.

The perfect beer for a BBQ, with the added fragrance of the campfire.ESB website

That campfire quote seems like a load of rubbish, but if you can tell the difference between a smoked cheese and a normal one, or smoked ham, or a dark smoky single malt scotch as opposed to a blend or Speyside one, I think you might be on the right track to enjoying this beer.

Other people might just see it as beer with some BBQ sauce tipped in.

Bottling notes: Incredibly thick and creamy head, requiring a 50mL top up of each bottle once it had subsided. Taste is hard to describe – most definately not sweet, and would accompany food well, I think.

Tasting notes: Not the most popular beer I’ve ever made. Strong smoky taste is a distraction, but does go well with certain foods. Hardly a session beer, but good for an alternative. 5/10

Double Stout

Fermenting: 09/10/2005 Bottled: 24/10/2005

Rapid Creek Double Stout Rapid Creek Double Stout

The guys working at The Country Brewer were encouraging me to try something a bit different, and told me about this excellent stout they had made recently.

Two cans of Rapid Creek Stout, simmered with 20g of Goldings hops. They also suggested I add another 10g of the hops later, when the vigourous first fermentation is complete, to give more aroma to the finished beer.

It will be interesting to see how this comes out. Stouts are known for their use of roasted malts and high alchohol content, so the large amount of hopping this one will go through will probably produce a more bitter stout than is usual.

Tasting notes: After a couple of months this is starting to turn into a nice stout. Not as hard to drink as you’d think, nice and roasty. 6/10