October looms and here in the Garden of England we're finding our thoughts leaning towards the dark side. Creamy, rich, luxuriant and very, very dark.
Malted oats in the grist provide a palate smoothness and a homely aroma; roasted barley and black malt give colour, flavour and aroma. Fuggles hops we use only for a decent level of bitterness, there being no other area of employment open to the hop in this style of beer: it's the malts, and only the malts, that we're after here. The hops do a job, and although it's an essential job without which there'd be no beer it is, nevertheless, a backroom job. The main event is roasty, toasty, chocolaty smoothness with hints of orange and porridge.
Next episode: Broadstairs Food Festival