A couple of months ago I complained of undetectable cream in St Peter's Cream Stout. I'm beginning to suspect that brewers' definition of "cream" is very different from mine, since last night I had a Samuel Adams Cream Stout and must confess to being unable to detect any cream here either. It's a rather thin stout, with a sparkly mouthfeel and mild caramel flavours. In fact I'd place it closer to a Vienna lager or some class of dunkel in style, and very much not what I'm after in a stout, or a purportedly creamy beer.
Somebody please explain cream in beer to me. Perhaps too much nitrogenation has ruined my vocabulary.
Westvleteren 12 - *Origin: Belgium | Date: 2012 | ABV: 10.2% | On The Beer Nut: December 2007* This bottle of Westvleteren 12 was not captured in the wild, acquired instead ...
1 week ago