Comments on: Red-hot Chimay http://www.brewlikeamonk.com/2006/01/15/red-hot-chimay/ Trappist, Abbey, and Strong Belgian Ales and How to Brew Them Fri, 25 Jul 2008 05:48:33 +0000 http://wordpress.org/?v=2.0.9 by: Bob Schneider http://www.brewlikeamonk.com/2006/01/15/red-hot-chimay/#comment-12486 Sun, 15 Apr 2007 07:33:12 +0000 http://www.brewlikeamonk.com/2006/01/15/red-hot-chimay/#comment-12486 I have tried a red hot poker in beer. It caramelizes some of the residual sugars and gives it a slight toasted marshmellow flavor. The flavor and warmth depends on how big the poker is and how much heat it exchanges to the beer. It was something fun to do at our Christmas Party and made our club members more aware of different flavors. Cherry and other fruit beers and barley wines were the most interesting that I remember. The colonials and others did many things to beer that would make modern purists shudder. Egg in your beer? Why not! I have tried a red hot poker in beer. It caramelizes some of the residual sugars and gives it a slight toasted marshmellow flavor. The flavor and warmth depends on how big the poker is and how much heat it exchanges to the beer. It was something fun to do at our Christmas Party and made our club members more aware of different flavors. Cherry and other fruit beers and barley wines were the most interesting that I remember. The colonials and others did many things to beer that would make modern purists shudder. Egg in your beer? Why not!

]]> by: Stan Hieronymus http://www.brewlikeamonk.com/2006/01/15/red-hot-chimay/#comment-58 Tue, 24 Jan 2006 14:31:41 +0000 http://www.brewlikeamonk.com/2006/01/15/red-hot-chimay/#comment-58 Good point, Rich. I was thinking about the misconception that many drinkers have about the effect the addition of sugar during brewing itself has on Trappists beers. In fact, that helps produce more attenuated beers - so I guess the theory is that the hot poker helps boost the impression of unfermtables. As to temperature, there have been some new studies into the effects of temperature on what we taste. They indicate the value of expermimenting with different serving temps and seeing what you like. Good point, Rich. I was thinking about the misconception that many drinkers have about the effect the addition of sugar during brewing itself has on Trappists beers. In fact, that helps produce more attenuated beers - so I guess the theory is that the hot poker helps boost the impression of unfermtables.

As to temperature, there have been some new studies into the effects of temperature on what we taste. They indicate the value of expermimenting with different serving temps and seeing what you like.

]]> by: Rich http://www.brewlikeamonk.com/2006/01/15/red-hot-chimay/#comment-55 Tue, 24 Jan 2006 03:09:16 +0000 http://www.brewlikeamonk.com/2006/01/15/red-hot-chimay/#comment-55 During the mashing process (crushed grains stepped in hot water) not all starches are converted to fermentable sugars. At higer temps unfermentable sugars are formed which give the beer body, mouthfeel and balance against hop bitterness and alcohol. The red-hot poker would carmalize these sugars which I assume would produce a burnt nutty flavor as well as warmin the beer. I have never tried this and see no reason to change an already wonderful beer. But hell, you can always drink another. During the mashing process (crushed grains stepped in hot water) not all starches are converted to fermentable sugars. At higer temps unfermentable sugars are formed which give the beer body, mouthfeel and balance against hop bitterness and alcohol. The red-hot poker would carmalize these sugars which I assume would produce a burnt nutty flavor as well as warmin the beer. I have never tried this and see no reason to change an already wonderful beer. But hell, you can always drink another.

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