# 67: MEANTIME LONDON STOUT
Meantime Brewery - England (Est.1999)
First Brewed - 2008
4.5% ABV - Stout
IBU's - 33
IBU's - 33
Ingredients:
Malts: Brown and Black Malt,
Hops: Goldings
Tasting Notes:
Malts: Brown and Black Malt,
Hops: Goldings
Tasting Notes:
E: Dark brown with a slight reddish hue, off white almost beige head that is thin, not much lacing.
N: Aromas of coffee, roasted malts with a slight biscuity character and a fresh nose.
P: A little smoky, with a dark roasted malty flavour, slight element of caramel sweetness, followed by a mid bitterness that develops.
M: Thin in body, with an oily mouthfeel, a good balance of sweet and bitterness with a little drying towards the end.
Other comments:
The porter and stout are archetypal styles that have both had success in London in the past and now through the craft beer revolution are seeing a welcomed revival. Meantime saw a growing interest in classic British styles and after their pale ale and porter brewed their London stout in 2008. Following the classic porter recipe, Alastair Hook wanted to put his own twist on it, by incorporating the stout style. The result is a softer, more velvety stout than that of Guinness, with it being 100% malt grist and no roasted barley.
The porter and stout are archetypal styles that have both had success in London in the past and now through the craft beer revolution are seeing a welcomed revival. Meantime saw a growing interest in classic British styles and after their pale ale and porter brewed their London stout in 2008. Following the classic porter recipe, Alastair Hook wanted to put his own twist on it, by incorporating the stout style. The result is a softer, more velvety stout than that of Guinness, with it being 100% malt grist and no roasted barley.
Food Pairings:
Ah stout's with food, is always fun to match, the chocolate, biscuity, roasted, sweet flavours work wonderfully with a number of dishes, more so desserts, as one can imagine. The rounded balance of sweet and bitter are the perfect accompaniment to chocolate desserts, so embrace it and pair this stout with a chocolate fondant or chocolate ganache. The chocolate will coat the mouth then the velvety stout will cleanse the palate, combining the flavours and leaving the mouth feeling rounded and ready for the next bite.
My food pairing recipe is:
Chocolate Hazelnut Fondants
http://www.taste.com.au/recipes/20285/chocolate+and+hazelnut+soft+centred+puddings
SCORE: 2.55/5
Ah stout's with food, is always fun to match, the chocolate, biscuity, roasted, sweet flavours work wonderfully with a number of dishes, more so desserts, as one can imagine. The rounded balance of sweet and bitter are the perfect accompaniment to chocolate desserts, so embrace it and pair this stout with a chocolate fondant or chocolate ganache. The chocolate will coat the mouth then the velvety stout will cleanse the palate, combining the flavours and leaving the mouth feeling rounded and ready for the next bite.
My food pairing recipe is:
Chocolate Hazelnut Fondants
http://www.taste.com.au/recipes/20285/chocolate+and+hazelnut+soft+centred+puddings
SCORE: 2.55/5
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