Op www.knysnakeep.org/the-merry-wives-of-zuma/castle-milk-stout-old-logo/ zie ik dit logo. Verder mist tekst en context, wel lees ik op de site:
On Feb 10 2016, i presented my allegations of Knysna government corruption and maladministration to Parliament's Select Committee on Petitions & Executive Undertakings. I was accompanied by Susan Campbell, another activist. Our 2hr time slot got extended to 3 and a half - that we spoke through their lunch time suggested that, finally, someone was listening. It's been an almost 5 year battle, at great personal cost, to try gain justice for our pretty town.
(www.knysnakeep.org/the-merry-wives-of-zuma/castle-milk-stout-old-logo/)
Okee, het is dus een of andere activistische Zuid-Afrikaans blog over corruptie en discriminatie. Ik vind er geen bierverhaal.
Die verwijzing is tegenwoordig niet meer aanwezig:
Castle Milk Stout is the only beer that uses a dark roasted malt to extract a rich brew, giving consumers a premium, full flavour experience. The addition of caramel balances out the bitterness to offer consumers a satisfyingly creamy and balanced taste.
Castle Milk Stout has a unique impact given the nature of the dark brew in a brown bottle with its striking blue, gold and cream label.
True greatness comes from within.
ABV: 6.0% Energy: 210 kJ/100ml
(www.sab.co.za/sablimited/content/sab-castle-milk-stout)
Did you know?
Castle Milk Stout uses a dark roasted malt to impart its rich, full flavour (www.sab.co.za/sablimited/content/sab-castle-milk-stout).
Nou dat wist ik niet, maar had ik wel kunnen verwachten, aangezien het een donker bier is....
Castle Milk Stout is the only beer that uses a dark roasted malt to extract a rich brew, giving consumers a premium strength, hearty beer experience. The addition of caramel balances out the bitterness to offer consumers a satisfyingly creamy and substantial taste (http://saprointernational.com/alcoholic-beverages/beer/item/131-castle-milk-stout-can.html).
Op www.castlemilkstout.co.za/ is meer informatie over het bier te vinden:
Castle Milk Stout
Castle Milk Stout uses a dark roasted malt to extract a full-flavoured brew. With strong hints of toffee, butterscotch and coffee, its natural bitterness is balanced by a rich, sweet taste.It is classically paired with oysters, but it can also be served confidently with braised and roasted meats, such as oxtail. It complements a selection of cheeses such as matured cheddar, Gouda, goat’s milk, blue-veined or Camembert varieties. And when it’s time for something sweet, Castle Milk Stout is a natural accompaniment to dessert and coffee. Try some of our recipes.
ABV: 6% Energy: 210 kJ/100ml
(www.castlemilkstout.co.za/about/thetaste)
Er blijkt ook een chocoladevariant te zijn:
Castle Milk Stout Chocolate Infused
Castle Milk Stout Chocolate Infused is brewed with speciality malts and made with real cocoa to create a malty chocolate character. This full-bodied richness is complemented by the creamy, smooth taste of Castle Milk Stout. The flavour is reminiscent of coffee laced with chocolate liqueur.
It is the perfect accompaniment to winter desserts, such as sticky toffee pudding, rice pudding, bread-and-butter pudding or chocolate pudding.
ABV: 4.5% (www.castlemilkstout.co.za/about/thetaste)
Ook gaan ze op de website in op het brouwproces:
Take a tour through the Castle Milk Stout brewery to find out more about how both Castle Milk Stout and Castle Milk Stout Chocolate Infused are brewed..
First, we put a small quantity of malt in big drums where it is roasted at such high temperatures that it almost reaches the point of burning. This is what gives Castle Milk Stout its burnt notes and dark brown colour. This process is similar to how coffee is made, so it is not surprising that Castle Milk Stout has rich, roasted coffee undertones.
A mixture of pale barley malt and roasted malt is put through the mill, heated and mixed with warm filtered water. The natural barley malt enzymes break down the starches, releasing the sugar that will later ferment into beer.
We extract the fermentable sugar, add hops and lactose, and then bring the liquid to the boil. After that, we cool the liquid and add yeast to start the carefully temperature controlled fermentation process for 12 days to ferment. The progress of fermentation is carefully monitored and chilled when the specific recipe parameters are reached. This results in a smoother taste.
Cooling the beer during the fermentation process prevents it from fermenting fully. By stopping fermentation at the right moment, Castle Milk Stout is given its distinctive flavour and aroma.
The brewmaster oversees the fermentation process, carefully monitoring the sugar uptake every two hours. Here, the sweet notes from the lactose and caramel are balanced with the dark, rich burnt-coffee taste.
During fermentation, the yeast produces an organic compound called diacetyl. This is what gives Castle Milk Stout its irresistible creaminess, with a hint of butterscotch.
When the beer is finished fermenting, we take the Castle Milk Stout through a filtration process and then add carbon dioxide. This ensures that the beer is clear and polished to look at, and fizzy to taste.
Packaging is the final step in the process. After Castle Milk Stout is packaged, it undergoes a strict quality check to make sure each bottle is crafted to perfection. It is then distributed nationwide for you to savour and enjoy (www.castlemilkstout.co.za/the-beer/the-brewing-process).
Castle Milk Stout Chocolate Infused is a celebration of five different types of malts: pale malt, crystal malt, chocolate malt, wheat malt, roasted malt and maize extract. Each adds a unique flavour to the product, giving it a complex character.
The malts are milled and the starches converted according to the normal Castle Milk Stout processes. During the boiling process, both hops and actual cocoa are added to the beer, along with even more lactose. The fermentation process is controlled according to the Castle Milk Stout recipe and chilled back during fermentation.
All the ingredients and the fermentation process produce a beer with strong chocolate notes mixed with toffee and caramel flavours from the crystal malts and fermentation chill-back. The chocolate and roasted malts layer a dark, slightly bitter chocolate to further enhance the overall sensory experience. As a final step during filtration, a natural chocolate and vanilla extract is added to top off the Chocolate Milk Stout taste experience (www.castlemilkstout.co.za/the-beer/the-brewing-process).
I’m a fan of the original Castle Milk Stout and figured a little added chocolate could only help.
Alas, I was disappointed with the end result. While there was a nice whiff of chocolate, it wasn’t the rich, dark cup of cocoa I was looking for but rather the aroma of advent calendar chocolate. You know the kind I mean – it just has a slightly synthetic feel to it. There was also a hint of smoke and some caramel on the nose. Flavour-wise it was much the same – the chocolate was definitely there, but it was something a little less luscious than Lindt.
But for me, the biggest disappointment was the body. CMS has a wonderful creamy mouthfeel and the chocolate version was just a little thin. I would have loved a little more alcohol too – perhaps the 6% ABV of the original rather than the 4.5% of the limited edition version. It’s nice to see SAB branching out though and am interested to see if they’ll follow up with any other special brews (http://brewmistress.co.za/beer-review-castle-milk-stout-chocolate/).
Verder gaan ze op www.castlemilkstout.co.za/crafted-life in op koken met het stoutbier, zoals:
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SAB World of Beer General Manager, Tony Rubin believes the pleasure of good food can be doubled if it is matched with an appropriate beer (www.sabmiller.com/home/stories/a-world-of-taste)
“Castle Milk Stout uses a dark roasted malt to extract a full-flavoured brew. With strong hints of toffee, butterscotch and coffee, its natural bitterness is balanced by a rich, sweet taste. It is classically paired with oysters, but it can also be served confidently with braised and roasted meats, such as oxtail. It complements a selection of cheeses such as matured cheddar, Gouda, goat’s milk, blue-veined or Camembert varieties. And when it’s time for something sweet, Castle Milk Stout is a natural accompaniment to dessert and coffee.” (www.biltongstmarcus.co.uk/shop/castle-milk-stout-bottle-340ml/)
28 September 2012
Food and beer pairings are slowly but surely becoming a huge craze. The idea of pairing beer and food might seem a little less refined, but beer goes well with a lot more than pizza, braaivleis and hot wings! Experts, chef Citrum Khumalo and SAB’s trade brewer Kate Jones share their thoughts on pairing the best brews with your favourite bites.
Like wine, beer has a number of characteristics that we are familiar with in other food. Some beers, for example, have a very fruity taste with overtones of banana or citrus. Others have a malty taste, while some taste bitter. Generally, when matching beer and food, try to pick out the flavours in the beer that match or contrast the flavours in the food. In addition to looking out for subtle flavours, the beer can also be assessed by how complex or “heavy” the flavours are on the palate. Light beers such as Castle Lite go well with salads or light fish dishes, whereas complex beers such as Pilsner Urquell go well with heavier, intensely flavoured food such as hearty stews or sausages.
There are a few useful ground rules when pairing food with beer, and for those bound to the wine pairing school of thought, think of ale as red wine and lager as white wine. Beer and food combinations often work best when they have some flavour or aroma elements in common. The herby bitterness of hops in beer goes well with food that is slightly spiced, such as cooked meat or fish. Try to match beer strength with food strength. Delicate dishes work best with delicate beers, and it is equally true that strongly flavoured foods demand assertive beers. Consider sweetness, bitterness, carbonation, heat and richness. Specific characteristics of food and beer interact in predictable ways. Taking advantage of these interactions ensures that the food and beer will balance each other. The more hop bitterness the beer has, the heartier or livelier the meal needs to be to hold its own, whilst foods that are full of flavour can be paired with beers of a slightly higher alcohol content. And, the key to the success of any meal, experiment with contrasting and complementary pairings. Match foods with complementary flavours, or contrast them to create a slew of unique results (http://joburgwest.getitonline.co.za/2012/09/28/food-meets-beer/#.V0NnxvmLS70).
Overigens is de stout kip ook op Youtube te vinden...
De kip is niet vegetarisch, maar dat is CMS ook niet:
Castle Milk Stout is Not Vegan Friendly
Company email (September 2014):
"To answer your questions:
1. With regards to the query on ingredients containing eggs, milk and
honey, one of our products contains an extract from milk and that is
Castle milk stout with lactose, the milk sugar. None of the products
contain eggs or honey.
2. None of our beers use any processing ingredients such as isinglass,
gelatin and carrageenan, and this philosophy is held true in all our
brands produced everywhere in the world.
All of our product labels contain the ingredients on the label, so you
can easily see what is in them, should you have any concerns. And
please feel free to continue to raise your queries through the
website." (www.barnivore.com/products/21906-castle-milk-stout)
Naast de Milk stout en de chocolade milk stout is er een smooth milk stout (?):
According to Castle, the Castle Milk Stout Ultra Smooth has been created to give “a sensory effect and a special theatrical moment during pouring”. It is described as having a tight and creamy foam and a smooth sensation, due to the balance of nitrogen and CO2 gases.
Drinking a nitro-charged beer in the comfort of your own home is not something which just happened — but the result of product development to recreate the high pressure which beer on tap has. “Understanding gas dynamics was our greatest learning,” comments Frieda Dehrmann, consumer science and sensory manager for SAB.
She says it’s vital that oxygen be eliminated from any process developed as this could cause flavours to deteriorate. “The presence of dissolved nitrogen allows smaller bubbles to be formed, and this is what increases the creaminess of the head.”
There you have it — just remember to “pour hard”.
Louise Marsland (http://thememeagency.net/2014/05/meme-loves-a-good-beer-do-you-and-why/)
Castle Milk Stout – a ‘new’ beer
... Rather than using a disruptive device placed inside the beer to manage the characteristics of the beer’s head, Castle Milk Stout Ultra Smooth is pressurized by the addition of liquid nitrogen, which vapourises and expands in volume after the beer is sealed. “Some nitrogen dissolves in the beer which also contains dissolved carbon dioxide.” Frieda Dehrmann said it was vital that oxygen be eliminated from any process developed as this could cause flavours to deteriorate. “The presence of dissolved nitrogen allows smaller bubbles to be formed, and this is what increases the creaminess of the head. Smaller bubbles need a higher internal pressure to balance the greater surface tension, which is inversely proportional to the radius of the bubbles. Achieving this higher pressure would not be possible using just dissolved carbon dioxide, as the greater solubility of this gas compared to nitrogen would create an unacceptably large head,” she said.
It is the two magic words of “pour hard” which the consumer really needs to listen to, otherwise the beer would just lie there in the glass, appearing flat and lifeless. To do this, the can should be inverted and held in a 180˚ angle over the beer glass, emptying the contents as quickly and roughly as possible.
Castle Milk Stout general manager, Julian Remba, said there were four steps to ensuring that this beer is served correctly. “Firstly, the beer should be chilled to its utmost and served in a pint glass, large enough to enable one pour with no top-ups. Ultra Smooth should be poured with a ‘hard pour’ – not in the usual careful way in a tilted glass. This is to ensure enough motion of the liquid to guarantee the surging of the gas bubbles, he said. After this, pause to allow the beer to settle and then sip and enjoy the creaminess on your lips.
“Castle Milk Stout Ultra Smooth is made from quality dark roasted malt, and due to its special fermentation process, provides a rich, smooth and satisfying taste experience.”
Frieda Dehrmann explains further: “The fermentation is especially designed and tailored through what we call an arrested fermentation. With this process, the recipe has designed the perfect balance of malt and fermentation flavours that gives the unique smooth creaminess of the Milk Stout style.”
Because Castle Milk Stout is much smoother than most beers, and contains less carbon dioxide than regular beers, it is the perfect drink with a rich oxtail stew, or with a delicious dessert. Paired with a chocolate mousse, or sticky toffee pudding, or Tiramisu, the smooth sensation of Ultra Smooth is their perfect companion. “It can be enjoyed with a cheese, dried fruit and nut platter as the perfect balance between smooth and creamy, at the end of a meal.”
Thanks to SAB for the info and for the beer! (http://michaelolivier.co.za/archives/20146)
The Castle Milk Stout Moustache
part of the enjoyment of the beer
Gepubliceerd: 29 juli 2013
Castle Milk stout lijkt een exotisch bier, maar ze zijn ook in Europa:
