I can’t write much about it, at least not with the appropriate words of a connoisseur, as I lack the suitable tongue in both meanings of the word: I neither have the sensory capacity in the nerves of my tongue nor the appropriate vocabulary to describe these sensations.
What I can say, in short, is: Samuel Smith’s Imperial Stout is quite dark a beer, aromatic with a touch of liquorice, a tad malty and lightly sweet, quite quaffy. And contrary to what the description of a “stout” in the leaflet that came with the glass says, it is quite full-bodied tjhough nit very hoppy. When pouring it, it forms – without any effort – a nice head of brown foam so the even the eye can “drink”, too.
As to the type of beer and the glass the leaflet says: “A stout is a strong, dark-colored, medium-bodies brew that originated in the British Isles. It is made with roasted barley and is top-fermented.
While stouts range from dry to sweet to hoppy, all stouts have in common a roasted character and flavors ranging from bitte chocolate to coffee.
This beer originated in the British Isles and was first sold in London in the 1730s. At the end of the 19th century, this “strong beer” was thought to have medicinal qualities and frequently recommended by doctors to aid in recovery.
A stout glass is specially designed for large malty beers. The bowl has the capacity to hold the entire beverage while providing the aromas to be savored before drinking.“
One more remarks as to the glass: in Germany this form is also known as “Pilstulpe“.
Um diesen Artikel in Deutsch zu lesen, hier klicken.
- Let the Beer-Tasting Begin (pitstexasexpatblog.wordpress.com)