# 69: St. PETER'S CREAM STOUT
St. Peter's Brewery - England (Est.1996 )
First Brewed - 2001
6.5% ABV - Stout
IBU's - 31/34
IBU's - 31/34
Ingredients:
Malts: Five grains all locally sourced.
Hops: Fuggle, Challenger.
Tasting Notes:
E: Pours a dark black with a thin beige head that resembles the head on an expresso, little lacing.
Malts: Five grains all locally sourced.
Hops: Fuggle, Challenger.
Tasting Notes:
E: Pours a dark black with a thin beige head that resembles the head on an expresso, little lacing.
N: The nose offers aromas of espresso coffee and dark chocolate with dark burnt notes from the roasted barley.
P: The palate has a bitterness that is more in the form of roasted malt rather than hop, there is a slight taste of chocolate and dried fruit.
M: The beer is light with a slight oily nature leaving a bittersweet flavour that lingers.
Other comments:
St.Peter's brewery is situated in St.Peter South Elmham just outside Bungay in Suffolk. The brewery itself is housed in range of former agricultural buildings adjacent to St.Peter's hall. The hall itself dates back to the 13th century, but the brewery was built in 1996 and the St.Peter's brewery was born.
The brewery produces real ales, of which 80% are bottled, with a brewing capacity of over 17,500 barrels per annum. All beers are produced using local grains and the water is drawn from the well found at the brewery.
The distinctive oval bottle is a replica of one from Gibbstown, near Philadelphia, which dated from 1770. It was produced by Thomas Gerrard, an innkeeper with a tidewater inn on the Delaware river.
This cream stout was created by head brewer Mark Slater and based on a pre-Guinness stout recipe. St.Peter's uses bold english hops and a grist that contains four grains which helps to create a full-bodied, strong dark chocolate flavoured stout that is very satisfying
St.Peter's brewery is situated in St.Peter South Elmham just outside Bungay in Suffolk. The brewery itself is housed in range of former agricultural buildings adjacent to St.Peter's hall. The hall itself dates back to the 13th century, but the brewery was built in 1996 and the St.Peter's brewery was born.
The brewery produces real ales, of which 80% are bottled, with a brewing capacity of over 17,500 barrels per annum. All beers are produced using local grains and the water is drawn from the well found at the brewery.
The distinctive oval bottle is a replica of one from Gibbstown, near Philadelphia, which dated from 1770. It was produced by Thomas Gerrard, an innkeeper with a tidewater inn on the Delaware river.
This cream stout was created by head brewer Mark Slater and based on a pre-Guinness stout recipe. St.Peter's uses bold english hops and a grist that contains four grains which helps to create a full-bodied, strong dark chocolate flavoured stout that is very satisfying
Food Pairings:
Cream stouts unlike standard stouts are a little sweeter and a little smoother, so they lean more towards being paired with desserts rather than spicy food and oysters that the standard Irish stouts work so well with. The chocolate elements to St.Peter's are to be embraced so match it like for like with chocolate desserts, the espresso coffee flavours as well, will offer further depth when pairing, as this opens the door to desserts that have a high sweetness as the bitterness will help balance that sweetness out.
As the name suggests anything with a cream/milky base will be suited as well, so desserts such as creme brûlée or ice cream would work wonderfully. Pecan pie would work wonderfully with those caramelised flavours working beautifully with the creaminess of the stout. My pairing for the blog though is in theory a very obvious pairing, but one that works so well.
TIRAMISU
http://www.bbcgoodfood.com/recipes/9652/bestever-tiramisu
SCORE: 3.25/5
Page: 811
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