Brentwood Brewing Chestnut Stout: ker-ching!

Brent­wood Brew­ing are a small out­fit run by Essex CAMRA activists and borne out of a good old-fash­ioned love of real ale. Their win­ter sea­son­al Chest­nut Stout is a cork­er. Or do we mean a conker?

chestnut

Brent­wood Brew­ing is a small out­fit run by Essex CAMRA activists and borne out of a good old-fash­ioned love of real ale. Their win­ter sea­son­al Chest­nut Stout is a cork­er. Or do we mean a conker?

It tastes – and don’t laugh at the Goold­enism – like choco­late bour­bon bis­cuits. There’s only a lit­tle bit­ter­ness at the end, but it’s not sick­ly either. For a beer that claims to be only 3.999% (ha ha) it’s got a lot of body, too. Could we taste chest­nuts? Prob­a­bly not, to be hon­est, but it’s a fan­tas­tic stout we’d be pleased to see more of. Good job, chaps.

Com­pare this with Mil­ton Caligu­la which we tried on the same night: 8.8% and, accord­ing to the bar­man, sup­posed to taste like blue cheese. Eugh.

Pho­to by Foto­Dawg at Flickr, licensed under Cre­ative Com­mons.

8 thoughts on “Brentwood Brewing Chestnut Stout: ker-ching!”

  1. Inter­est­ing. I was look­ing at the beers made by Pietra on Cor­si­ca a cou­ple of months ago, includ­ing one of which uses chest­nut flour, chest­nuts appar­ent­ly being a major export for Cor­si­ca. I would have assumed they were of the eat­ing, sweet chest­nut vari­ety though, not the one you pic­ture?

  2. I just grabbed a nice pho­to labelled ‘chest­nut’ from Flickr… I’ve only ever seen an eat­ing chest­nut roast­ed, so I’m not sure what they look like in their shells. Horse chest­nuts are poi­so­nous, though, so I hope they’re not using them in the stout. We’ve had Pietra and thought it was OK but, like rye and hon­ey beer, not as good as you think it ought to be.

  3. They look spikey and dan­ger­ous. My wife picks them up when she’s out in the woods here in autumn. She’s a real hunter-gath­er­er. I pre­fer to just get them at the mar­ket lazy sod that I am.

    That’s dis­ap­point­ing about the Pietra. Sounds like a love­ly idea. Oh, and speak­ing of rye, I’ll be mak­ing an ale with malt­ed rye on Sun­day. Prob­a­bly no hon­ey though 😀

  4. choco­late bour­bon bis­cuits” sounds good to me. I’ve giv­en up try­ing Mil­ton beers, had so many awful ones that I con­sid­er it no longer worth the risk. Pietra tast­ed very watery when I tried it – not worth the both­er.

  5. Sad­ly my only expe­ri­ence of this was the last very tired half in the bar­rel before the beer was replaced. Will keep an eye out for it.

  6. The good news is they’ve just brewed this year’s first batch and although a bit more “stouty” than the last lots it is anoth­er crack­ing pint.

    Def­i­nite­ly brewed with local sweet chest­nuts from South Weald area so no wor­ries about conkers etc.

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