PATRONS PROJECT 26.01 // SARAH HARRIS // CULINARY ADVENTURES: EDINBURGH // PILOT BEER // DEEP-FRIED CARAMEL CHOCOLATE BAR STOUT | Northern Monk
ABV: 6.5%
IBU: 20
Style: Stout - Pastry
Actively Produced
Description: THIS IS THE FIRST BEER IN A FUN NEW PATRONS SERIES WITH SARAH HARRIS WHICH WILL FOCUS ON RECREATING REGIONAL SPECIALITIES IN BEER FORM. We start north of the border, where it has been proven that there are few delicacies which aren’t improved by some batter and a plunge into the deep fat fryer. Few creations are more famous than the famous deep-fried confectionery treat, so we set about the fun task of how to replicate that sticky, caramel- rich flavour. We also invited some fun lads from Leith to join in. Whilst best known for their social media account, Pilot Beer brew some pretty tasty beers and were straight down to assist our wacky experiments! Over a grist featuring some brown and chocolate malts, light and dark variants of crystal malt and plenty of rounding flaked oats; we added copious amounts of caramel as well as lactose milk sugar to accentuate the milk chocolate character we were seeking. We further bulked out the mouthfeel with maltodextrin. In fermentation we added chocolate and vanilla to seal the deal, to result a rich and sticky stout that transports you to a chippy off the quayside of Leith.
IBU: 20
Style: Stout - Pastry
Actively Produced
Description: THIS IS THE FIRST BEER IN A FUN NEW PATRONS SERIES WITH SARAH HARRIS WHICH WILL FOCUS ON RECREATING REGIONAL SPECIALITIES IN BEER FORM. We start north of the border, where it has been proven that there are few delicacies which aren’t improved by some batter and a plunge into the deep fat fryer. Few creations are more famous than the famous deep-fried confectionery treat, so we set about the fun task of how to replicate that sticky, caramel- rich flavour. We also invited some fun lads from Leith to join in. Whilst best known for their social media account, Pilot Beer brew some pretty tasty beers and were straight down to assist our wacky experiments! Over a grist featuring some brown and chocolate malts, light and dark variants of crystal malt and plenty of rounding flaked oats; we added copious amounts of caramel as well as lactose milk sugar to accentuate the milk chocolate character we were seeking. We further bulked out the mouthfeel with maltodextrin. In fermentation we added chocolate and vanilla to seal the deal, to result a rich and sticky stout that transports you to a chippy off the quayside of Leith.
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