July 29, 2006
Frankenbeer = Belgian Strong Dark
The Frankenbeer is really starting to come into its own. For a long time, it had a harsh grainy flavor, with a completely unbalanced malt profile. A bit of age, however, has really turned it around. Some of the malty sweetness has started to balance the grainy and alcohol flavors. It’s actually starting to taste quite delicious. Which, of course, makes me upset that I drank a lot of it before it’s gotten this good, now that I like it!
For the beer aficionados in the group, it’s got a bit of estery sweetness on the front end, followed by a chocolate aroma. The first taste is chocolate & nutty, with still a little alcohol kick. It’s not a very full feeling on the tongue, and it’s a bit too heavily carbonated for the style, giving it a bit of a thin feel going down. But overall, it’s pretty darn tasty.
I went to the local homebrew store today to pick up my next batch’s ingredients, and decided to take a sample in for the guys to give their impressions. Based on their taste, they said it could fall under the “Belgian Strong Dark” style, and they thought it was tasty. Good times.
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