Chicory Stout now available from Black Creek
Toronto’s Black Creek Historic Brewery today introduced the newest in its line of specialty beers, a Chicory Sout.
“To make it, he [Ed Koren] took two ounces of roasted chicory root and made a cold infusion by placing them in 1.5 L of water for 24 hours. Then, during the last 15 minutes of the boil, he added this cold infusion to the wort,” says Black Creek.
Chicory root is commonly used a coffee replacement due to its similar flavour.
“Those coffee-like flavours blend wonderfully with the rich, burnt-grain notes of our Stout. It is quite noticeable, particularly on the swallow. The beer has a less rounded mouthfeel than the silky-smooth Sweet Stout we had last month, but I’m interested to see how the beer ages, since it was very, very young when I tried it.
Available in 1.89L growlers Black Creek’s Chicory Stout launches Friday, November 8 through the brewery.
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Black Creek announces 2016 specialty beer schedule →
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