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.
Rosé de Gambrinus - *Origin: Belgium | Date: 2009 | ABV: 5% | On The Beer Nut: March 2009* Framboise wouldn't be my favourite gueuze hack but Cantillon's version is one I alwa...
2 months ago