I don’t know if anybody here has tried a Tall Grass Buffalo Sweat. For those who have, what grain produces that toasty type flavor it has?
Just a guess: Pale chocolate. That is a malt that gives a nice toasty flavor.
From the brewery website…
“What we really like about this beer is the smoothness that brewing with cream sugar brings to the palate. This smoothness balances out the copious quantities of roasted barley used in the brewing process to create a rich, complex, and delicious beer. If you have not been a stout drinker in the past, give this beer a try. It might just change your mind about how dark beers should taste. It tastes so rich, but is surprisingly easy to drink!”
Cream sugar??
I love the taste brown malt gives. It tastes like a toasted bagel.
Cream sugar- would that be lactose?
That’s the only thing I can think of.
I would have to say the copius amount of roasted barley. Which leads to the question how much would I want to try to start to keep from overdoing?
That’s kinda the flavor I am looking for.
I second the brown malt. Chewing on the grain reminds me of a piece of toast: not lightly toasted, but not yet burnt either.
Brown malt is a good choice. But I highly recommend the pale chocolate as well. This is one of Jamil’s “secret” malts for adding depth and toastiness to a beer.
Special roast gives a nice toasty flavor, too, and a large portion of Vienna malt produces a slightly toasty flavor, IMO.
I like pale chocolate a lot, it lends a distinct coffee flavor with other dark grains. I’ve got some brown and coffee but I still prefer the pale chocolate out of all. I don’t drink near as much anymore and my water almost dictates dark beers without fussing with the minerals. My nephew actually paid me a compliment… he said my beer was as good as SA’s Cream Stout. I have to admit though… I prefer Left Hand Brewing’s Cream Stout… what a brew that one is!!! I don’t use lactose or haven’t yet but I think I need to give it a try.
Thankyou for your responses. I am putting together an order with morebeer.com. Pale Chocolate is on the list now.
Do you have a recipe you’re willing to share for your stout then? I love left hand and SA cream stout and would love to make a clone or clone-ish beer of that style. Extract or all-grain.
cheers
I’m pretty sure there is a good portion of munich malt in the beer. I’m tasting it right now. Maybe I’ve got a bad batch but this one is really, really thin tasting and the head dissipates extremely quickly. Leaves me searching for more every sip. I also taste almost no roasted barley, which I think would make this beer much better, along with more body and mouthfeel. This is more like a schwarzbier than a stout, but not a very good schwarzbier.