Sunday, September 12, 2010

R.S.B. Homebrewed vs Probrewed

The last rigger of Regional Special Bitter is about to go to a good home so I thought it was about time to talk about how the home brewed version and the probrewed versions differed.

Probrewed R.S.B.
Aroma : light fruit esters, a slight berry fruit hop aroma, some citrus (David Wood described it as grapfruity) and a hint of nutty slightly mocha malt.
Palate: A rich malt body, caramel flavours and moderate orangy hop flavour, before a great big assertive bitter finish.

Homebrewed R.S.B. (aka Brooklyn Bulldog ESB)
Aroma: Red apple esters, light citrus and berry fruit , warm caramel malt. More integrated, hoppy and fruity than the probrewed version.
Palate: Rich malt with hints of toffee and caramel, red apple fruitiness, tangy earthy lightly citrus hop flavour and a long moderately bitter finish. Rounded, rich and integrated .

The two beers are identifiably similar, the biggest difference being that the English yeast culture in the home brewed one gives a much fruitier rounded character and the Belgian Special B crystal malt gives slightly chocolaty lightly roasty notes to the probrewed version. Also the bitterness in the probrewed version is significantly higher than the homebrewed one.

1 comment:

yalnikim said...

The RSB I had when it was released was pretty good but the one with a little age, at Beervana, was outstanding and definitely one of my beers of the event. Definitely had more continental malt "fruit and nut" than is normal in an English ale but I loved that. So well balanced...

Slainte mhath!