Breckenridge Vanilla Porter

[mikebiewer]

I had some more of this stuff again today from one of the only places in town that has it on tap. I really like this beer. It is smooth, not to heavy, and has a wonderful combination of flavors. I think it lacks a little bit of aroma and head, but regardless it is delicious.

Anyone else try this stuff? What do you think of it?

It was actually my first brew review. I'm kind of a nerd!

http://mikesbrewreview.com/breckenridge-vanilla-porter/

[siwelwerd]

I really liked it a year ago. I recently bought a six pack, and it just didn't live up to my memory of what it should be. I think the malt character is a little too subdued.

[Dirk McLargeHuge]

I had it at the brewpub in Denver during NHC in 2007, and thought it was the best beer on the planet. I bought a six pack when it hit our area, and had to revise me estimation down. It was far roastier than what I had on tap. It's no longer the best beer on the planet, but still good.

[mikebiewer]

It does seem to taste better off the tap than out of the bottle.

I was actually quite surprised when I bottled my Bourbon Barrel Porter that I homebrewed that its tasted a bit like this brew. I didn't add any vanilla, but I did soak in American Oak cubes, which, from what I understand, can embark a little bit of a vanilla flavor.

So, needless to say, I'm pretty excited for that brew to be done.

[Billy Klubb]

It does seem to taste better off the tap than out of the bottle.

I was actually quite surprised when I bottled my Bourbon Barrel Porter that I homebrewed that its tasted a bit like this brew. I didn't add any vanilla, but I did soak in American Oak cubes, which, from what I understand, can embark a little bit of a vanilla flavor.

So, needless to say, I'm pretty excited for that brew to be done.

with the right bourbons, you will get some vanilla flavor. I always throw a split & scraped bean in with the bourbon & oak during the soak.

I've noticed that some vanilla flavored beers seem to go a bit over board for my taste. I'm always a bit apprehensive about trying them.

[mikebiewer]

I could totally see how it could quickly become a latte.

When you crack your bean, how do you sanitize it? Boil it?

[leftnut]

I did a vanilla bourbon porter awhile back. I split the beans and soaked them in bourbon to sanitize. You do have to be careful with the vanilla, I try to keep it very subtle. I agree that the breckenridge isn't as good as last years, I think they went overboard with the vanilla.

[mikebiewer]

I didn't think there was enough alcohol in bourbon to sanitize anything? At least that is what JP said in the wood aging episode of brew strong.

I wonder if you would boil in a small amount of water to sanitize?