2015-09-21 Class 6: Hot and Cold Break, Krausening, Gypsum and Finings; Faults: Astringent, Caprylic Acid, Isovaleric Acid; and Styles 19, 16, and 20
Update: 2015-09-22
Description
The technical topic covers some miscellaneous items: Hot and Cold Break, Krausening, Gypsum, and Finings. The faults covered are Astringent, Caprylic Acid, and Isovaleric Acid. Amber and Brown American Beer (Category 19), Dark British Beer (Category 16), and American Porter and Stout (Category 20) are tasted. The beers tasted are:
- American Amber Ale (19A) North Coast Ruedrich's Red Seal Ale
- California Common (19B) Anchor Steam
- Sweet Stout (16A) Samuel Adams Cream Stout
- Oatmeal Stout (16B) Samuel Smith Oatmeal Stout
- Tropical Stout (16C) Elysian Dragonstooth Stout
- Foreign Extra Stout (16D) Guiness Foreign Extra Stout
- American Porter (20A) Sierra Nevada Porter
- American Stout (20B) Deschutes Obsidian Stout
- Imperial Stout: English Style (20C) Samuel Smith Imperial Stout
- Imperial Stout: American Style (20C) Great Divide Yeti Imperial Stout
- American Amber Ale (19A) North Coast Ruedrich's Red Seal Ale
- California Common (19B) Anchor Steam
- Sweet Stout (16A) Samuel Adams Cream Stout
- Oatmeal Stout (16B) Samuel Smith Oatmeal Stout
- Tropical Stout (16C) Elysian Dragonstooth Stout
- Foreign Extra Stout (16D) Guiness Foreign Extra Stout
- American Porter (20A) Sierra Nevada Porter
- American Stout (20B) Deschutes Obsidian Stout
- Imperial Stout: English Style (20C) Samuel Smith Imperial Stout
- Imperial Stout: American Style (20C) Great Divide Yeti Imperial Stout
Comments
In Channel