Poor Richard's Ale

[zymurgest]

Heh, took mine to the local party and it was gone in like sixty minutes or less :-O Molasses fwiw lends a rummy plummy sweet taste to the beer that reminds me of charred black currants on the edge of a fruitcake taken fresh and hot from the oven. YMMV, but that's my take...hope this stimulates AHA/BJCP to finally make an American Porter style (made with molasses) which not only has historical precedence, but as we've seen national predominance for Ben's 300th. I bet he's smiling knowingly wherever he may be. Happy brewing to you all!

Prost!

Michel

[Speyedr]

How "old" was yours when you drank it? Mine has been on tap for a couple weeks now, and the molasses, while still prevalent, has mellowed nicely. At first the molasses was kind of "in your face", but this is much better.

I normally drink my beers too young as I just can't wait... but this one has definitely mellowed with a few weeks of aging. I am brewing as much as possible now so that I cannot help but age my beers longer!

[Thirsty Mallard]

I have had a few recently. I brewed them on New Years, and they fermented for about 4 weeks...

So I guess about 2 months.

I agree... the molasses really mellows out and becomes GREAT. I love the nutty flavor it has and the beer seems to be smoothing out.

Only problem now is that I am jelously guarding them...

-Jeff

[Speyedr]

Ben's Birthday is EVERY year, so this may be an annual thing for me

[zymurgest]

The last one I had tasted like motor oil, which I think was due to excessive use of molasses. Last nite at Main Street Ale House in Gresham, Oregon, I was pleased to try the same beer made by the publican and it renewed my faith in old Ben! They made what I would call and nicely balanced and well crafted beer that made me want to have another (but not too many at OG 1.070, TG 1.018)! TTYAL, and ILBCNU!

Prost!

Michel

[dragonhlm]

My local micro doesn't make it, but I do. The first batch I made was last year and it was wonderful. This time around we had a heat wave here and the fermentation temp went up to 74 way to HOT. The end result is a little solventy, but the more it ages the better it tastes. I can wait, I made 10 gallons this time.

[Bugeater]

That reminds me. I still have a couple bottles of this I made a year and a half ago. I'm going to have to chill one down and try it.

Wayne
Bugeater Brewing Company