A golden stout?

[Beer-lord]

I know we've discussed this here and likely elsewhere and I think someone else has already done it but it appears Stone can't go 3 days without something new.
But is is good????

[FrozenInTime]

Looks tasty, BUT, it will never come my way.

[ScrewyBrewer]

I know technically any style or color of beer can be called a stout since the term means strong not necessarily a dark Guinness Stout. But mentally a pale ale that tastes like chocolate and coffee, because both ingredients are dark in color, wouldn't seem right.

[Brewbirds]

What are they trying to do... get England to invade us again?

That is not a Stout. RUN...HIDE The Anarchists are coming.

[duff]

I know technically any style or color of beer can be called a stout since the term means strong not necessarily a dark Guinness Stout. But mentally a pale ale that tastes like chocolate and coffee, because both ingredients are dark in color, wouldn't seem right.

A went to a party thrown by a homebrewer and he made what he called a pale stout and an imperial black ale and served them side by side. He said it was to get people to think more about what a beer tastes like instead of using the generic light beer/dark beer labels.

It was a real weird mind trip for the first couple of sips. The pale stout tasted like a pretty robust stout and the imperial black ale had no roasted type flavors that I could tell.

[The_Professor]

It's possibly a little less strange than it sounds.

One possible timeline goes something like this. There was a style of beer that was brewed with high dried malts. At some point it was known as Porter. A "stout" beer was a strong beer, just as the name suggests. When special malts like "Black Patent" were, ummm patented, brewers could use less malt by using more pale malt with a small amount of darker malt to get the same "colour" beer. Supposedly there was a time that a lower gravity Porter was possibly darker than a higher gravity "Stout Porter" due to the type of high dried or dark roasted malt used. The current Porter and Stout categories are more modern definitions.

I didn't see an ABV on the photo. But, as ScrewyBrewer says, stout can mean just strong. Making a strong (stout) pale beer with flavors associated with a darker beer is kinda funny. More so it it is a good beer.

duff hits the nail on the head with the "to get people to think more about what a beer tastes like instead of using the generic light beer/dark beer labels".

The scenario I suggested above is just beer made with different malts but similar "colour" (nod to English origins of Porter).

Finding a suggestion for a Porter recipe in some 1800 something brewing book of 1/3 Pale, 1/3 Amber, and 1/3 Brown/Snap malt I home malted those grains and the resulting Porter was really good. I currently have a Stout underway using grain percentages for a Guinness clone but using some homemade long roasted malt instead of roasted barley.

It's as fun to play with a style as it is to brew to style.

[Foothiller]

Having made a black saison that friends really enjoyed, I know that color does not always correlate with flavor. Midnight Wheat grain did well in that one, but at a restaurant once I had a delicious pale stout with loads of roasted flavor, and had to wonder how the brewer accomplished that. I thought I would get a chance to ask more recently when sharing a different one with a grand master beer judge, but unfortunately that one was not as good and wasn't worth asking about.

[philm00x]

Since seeing the Brew Dogs brew one, I've considered trying to build a recipe like it. I love the golden color, but I love the chocolatey flavor that stouts offer.

[BlackDuck]

Kealia....we have something for you!!!

I'm going to have to get one of these when it comes out. Just because it's different enough.

[mashani]

Just some stupid ideas perhaps (this is what I'd do if I was going to try to make a pale porter or pale stout):

maris otter as the base malt
flaked barley instead of roasted
some dark cocoa powder to get some chocolaty and bitter vibe without adding anywhere near as much color as a dark grain.
some expresso as strong as you can make it so that it is a small enough amount that it won't darken the beer a lot
if you are going porterish, maybe less expresso, and some light crystal malt or honey malt.

You could probably end up with something that tastes porterish/stoutish, but is no darker then a light amber at least that way.

If you want some extra nuttiness and some stone fruit like esters in the porter then you could use Wyeast 1469 (West Yorkshire Ale) as the yeast and ferment around 68-72.

[Chuck N]

Yeah, sure, ya' betcha...

Hey! Check out my new, red Chevy pick-up...

toyota truck.jpg (9.11 KiB) Viewed 690 times

[Brewbirds]

Kealia....we have something for you!!!

[BlackDuck]

Here's a link to Stones Blog about The Master of Disguise. It's an interesting read, and be sure to click on the embedded you tube video. Pretty cool.

http://blog.stonebrewing.com/index.php/ ... -disguise/

[mashani]

Sweet they did what I suggested, except they used nibs instead of dry cocoa powder.

I think I'd go with the powder just for simplicity sake. If you use a lot of nibs you have to figure out a way to get rid of the fat. IE soak them in vodka then chill it and skim off the fat cap that forms or something like that.

[BlackDuck]

Just got a notification from the manager at my favorite craft beer store....he got three bottles in and is holding two of them for me!