Comments on: Riggwelter by The Black Sheep Brewery http://thankheavenforbeer.com/2010/02/03/riggwelter-by-the-black-sheep-brewery/ We love beer, we thank heaven. Begrudgingly, we admit we are not the authority on all things "beer," but we know our fair share. Enjoy the good brew with us; correct us where we're wrong. Sat, 11 Feb 2012 07:58:09 +0000 hourly 1 http://wordpress.org/?v=3.3 By: beer_scientist http://thankheavenforbeer.com/2010/02/03/riggwelter-by-the-black-sheep-brewery/comment-page-1/#comment-130167 beer_scientist Sun, 21 Feb 2010 20:42:54 +0000 http://thankheavenforbeer.com/?p=4291#comment-130167 Agreed. I think the aromas are similar. The raw sugar has that tone as well, so that's what I'm trying to describe. I'm sure you are right about the diacetyl and can see the Yorkshire square being conducive to the production/retention. You can see the same thing in the Sam Smith's stuff. Thanks for the clarification. Agreed. I think the aromas are similar. The raw sugar has that tone as well, so that’s what I’m trying to describe. I’m sure you are right about the diacetyl and can see the Yorkshire square being conducive to the production/retention. You can see the same thing in the Sam Smith’s stuff. Thanks for the clarification.

]]> By: Bob the Brit http://thankheavenforbeer.com/2010/02/03/riggwelter-by-the-black-sheep-brewery/comment-page-1/#comment-129892 Bob the Brit Sun, 21 Feb 2010 09:34:13 +0000 http://thankheavenforbeer.com/?p=4291#comment-129892 I would suggest Michael, that the caramel flavour you detect doesn't come from 'raw cane sugar' - to my knowledge Paul Theakston doesn't add cane sugar, but the flavour might be attributed to the yorkshire square brewing process itself. At the risk of getting geeky, the two tier brewing vessel allows a special aeration which creates diacetyl thatn in turn imbues a flavour that I describe as nutty and others as 'butterscotch' which in turn isn't far from caramel. Just a thought. I would suggest Michael, that the caramel flavour you detect doesn’t come from ‘raw cane sugar’ – to my knowledge Paul Theakston doesn’t add cane sugar, but the flavour might be attributed to the yorkshire square brewing process itself.

At the risk of getting geeky, the two tier brewing vessel allows a special aeration which creates diacetyl thatn in turn imbues a flavour that I describe as nutty and others as ‘butterscotch’ which in turn isn’t far from caramel.

Just a thought.

]]> By: beer_scientist http://thankheavenforbeer.com/2010/02/03/riggwelter-by-the-black-sheep-brewery/comment-page-1/#comment-118238 beer_scientist Thu, 04 Feb 2010 20:00:07 +0000 http://thankheavenforbeer.com/?p=4291#comment-118238 I'm sure limestone has it's mineral say as well. I’m sure limestone has it’s mineral say as well.

]]> By: Nate http://thankheavenforbeer.com/2010/02/03/riggwelter-by-the-black-sheep-brewery/comment-page-1/#comment-118217 Nate Thu, 04 Feb 2010 19:25:35 +0000 http://thankheavenforbeer.com/?p=4291#comment-118217 That's really a fascinating method...i guess it imparts more fruity notes into the beer from the Krausen? That’s really a fascinating method…i guess it imparts more fruity notes into the beer from the Krausen?

]]> By: Scott-TheBrewClub http://thankheavenforbeer.com/2010/02/03/riggwelter-by-the-black-sheep-brewery/comment-page-1/#comment-117791 Scott-TheBrewClub Thu, 04 Feb 2010 03:21:56 +0000 http://thankheavenforbeer.com/?p=4291#comment-117791 When Bob the Brit reviewed Sam Smith's Old Brewery Bitter he mentioned that they still use the Yorkshire Squares, so I based on that I believe you are correct. Sheepdog smell? Interesting indeed! When Bob the Brit reviewed Sam Smith’s Old Brewery Bitter he mentioned that they still use the Yorkshire Squares, so I based on that I believe you are correct. Sheepdog smell? Interesting indeed!

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