Fosters Amber

[arsenewenger]

Whilst Living in England , I used to go to a pub in London that had on tap a drop calledd Fosters Amber. it was poured in stages like a Guiness and had to rest a short while to settle like a Guiness before You could drink it. I was wondering if anybody else had tried or seen it .
It looked just like a normal Fosters ( :wacko: Iknow Iknow) but was very creamy and very very drinkable.
I am not to god on being able to describe tastes like mouthfell and stuff like that but it was nice and I would like to make something like it .

Cheers
Tk

 

[bconnery]

Whilst Living in England , I used to go to a pub in London that had on tap a drop calledd Fosters Amber. it was poured in stages like a Guiness and had to rest a short while to settle like a Guiness before You could drink it. I was wondering if anybody else had tried or seen it .
It looked just like a normal Fosters ( :wacko: Iknow Iknow) but was very creamy and very very drinkable.
I am not to god on being able to describe tastes like mouthfell and stuff like that but it was nice and I would like to make something like it .

Cheers
Tk

I've had it. I seem to remember it being a little darker than a normal Fosters (UK Fosters that this, brewed there, not here...).

I thought it was their stab at a nitro carbonated ale in the style of a john smiths, or kilkenny etc

I remember it being fairly drinkable too.

As to making something like it, you would struggle with the same creaminess I would imagine but making a beer with a pale ale malt, maybe some munich as well, standard UK hops, Goldings, Fuggles or the like and a bit of crystal, or even dark crystal would probably get you close. Carbonate it a bit more than a british pale ale.

If you are an extract person then a base of light extract with the crystal malts and the same hops.

This is based on my memory of it which after 4+ years, and given I only had a few times is not that reliable...

 

[warrenlw63]

arsenewenger.

Getting the ingredients right would only be part of the equation. Never heard of the beer but if it's served the same way as Guinness you'd require a mixed gas (nitrogen) dispense. This involves a nitrogen regulator, stout tap and the afore mentioned gas.

The beer is served under a higher pressure through a restricted orifice to break the flow and achieve the creamy, cascading effect you're talking about. This is possible because nitrogen is not readily absorbed by the beer.

Not impossible to do but would take some expense and setting up.

Hope this helps.

Warren -