This year’s Mary MacCleod has a very luxurious chocolate nose to it. It’s steady, even after letting the beer warm up for a significant amount of time, which is good, because it’s the best way to drink this beer.
This is also the first time that I’m detecting a hint of tobacco in the beer, too; it’s still quite chocolatey, but the sharpness of the tobacco makes for a really interesting stout.
However letting this beer warm up to nearly room temperature is where it starts to shine. The rough edges fade out, the chocolate settles in and it becomes a bit velvety on the tongue.
The only real problem I have is remembering to wait ten or more minutes before drinking the beer. Otherwise, no complaints at all.
Brew date: 10/24/20
Steeping grains
2 lb Chocolate malt
1 lb Carafa 1
3 lb Opal 20L, Golden Promise, Genie malt
.6 oz toasted oats (20 min @250
Fermentables:
6 lb ExLME
2 lb Lactose
Hops: 2 oz Mt Hood @60
Yeast: Imperial’s Pub (3rd use)
OG: 1.101
FG: 1.044
Bottled 10/31
ABV: 7.7%
A pint for Dionysus 