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Originally Posted by ODLS1
My Belgian Stout I had in the primary fermenter for 1 year (yes I know...). Was boring after 1 month, then forgot about it, i finally kegged it and it tastes like apples and raisins and other dark fruits, a little citrus, very sublte chocolate and roast. Very interesting. Some love it, some hate it. I'm on the fence about it. Just an experiment I did a year ago. Candi sugar, Belgian Strong Ale yeast, some belgian malts.
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That actually sounds pretty awesome. I just entered a Belgian Christmas ale in this year's NHC, am hopeful for good feedback. Basically it's what I call a "kitchen-sink" Trappist, so I'm not sure how it will fare. Like yours, some have loved it, some hated it. We'll see!