mikem108
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Was lucky enough to be at the Wig and Pen on saturday night sampling their fine beers, including one pulled through the hop filter
which was great but my favourite on the night was the
"[Velvet Cream Stout]
Deliciously creamy and roast dry stout with an intense lingering dark bitter/sweet chocolate finish
Served at 4 – 6oC, Nitrogenated
Key Flavours: Bitter dark chocolate, cream
Alcohol %: 5.4 – 5.7%"
Although I won't be able to recreate the nitro creaminess, anyone some insight into how this fine beer is made?
Would I make it an oatmeal stout to get some of that mouthfeel into it?
What yeast does the Wig and Pen use?
"[Velvet Cream Stout]
Deliciously creamy and roast dry stout with an intense lingering dark bitter/sweet chocolate finish
Served at 4 – 6oC, Nitrogenated
Key Flavours: Bitter dark chocolate, cream
Alcohol %: 5.4 – 5.7%"
Although I won't be able to recreate the nitro creaminess, anyone some insight into how this fine beer is made?
Would I make it an oatmeal stout to get some of that mouthfeel into it?
What yeast does the Wig and Pen use?