Recipe here. Twenty seven days later, on nitro through a stout faucet, and right on time:
Looks: Khaki cascade separating into black w/ ruby edges and a fine-textured pale tan head that sustains like skin on gravy.
Nose: Dark chocolate with a grainy, biscuity undertone, but there are flashes of hop and ester fruitiness.
Flavor: Immediate chocolate roastiness, natch; those undertones of bready-grainy malt come forth more as the beer warms (especially via foam traces in the mustache). An interesting combo of chocolate – specifically, Cadbury Dairy Milk bars – and fruity, herbal hops stronger here than in the aroma: a pretty nice if subtle complement to the roast malt. There’s a very soft dark fruit/toffee note in there too, which is in concert with the Beamish of my memory. It wraps up off-dry and bittersweet – specifically and particularly hop-bitter.
It is definitely not a to-spec dry Irish stout of the Guinness mold, where the roast malt quality breaks coffee-like and burnt to the point of acrid; this roast quality is milder and less aggressive, and the added elements of fruit/herbs/toffee further make it a little more of its own thing. Definitely Irish stout-y, but with a vestigial Anglo porter tail poking out of its breeches.
Texture: Creamy and dense, but without the viscosity or oily slickness of an iteration with flaked barley. The malted wheat is a subtle tweak, but it makes itself most felt here.