After a visit to the Greenwich Union, I can confirm that Meantime‘s seasonal “Extra Dry Stout” isn’t all that exciting, as Stonch has already said. It was too fizzy on the tongue, and a little thin-bodied.
I followed it up with a bottle of coffee stout, which has always been, and remains, incredible. They’d run out of chocolate stout, but there were enough chocolate flavours in this to do the job for me. Smooth, chewy, bitter…. just perfect. And Cooper’s Australian “Best Extra Stout” was just slightly better again. The extra 1.5/2% alcohol – they’re both just over 6%, while the dry stout is 4.5% – and the extra body really makes a difference in their impact.
But I trust Alastair Hook to get it right. I think we can expect to see the recipe tinkered with for some time to come. Meantime’s wheat beer was pretty dull at first, but has evolved into a thing of beauty (especially in its strong 6.5% grand cru incarnation).
I also suspect that we’ll see a “Taste the Difference” stout in Sainsbury’s in the next year or so, based on this recipe.