Extra Stout

I remember the first time I tried Guinness Extra Stout. I was blown away. The first sip was like a bitter kick in the taste buds. By the time I was half way though the pint I was ready to put the glass down and walk away. No way could I have known then what I was experiencing.

I've just finished my second glass of Extra Stout for the night and I can't help but think back to that time, almost three years ago, and realize just how far along I've come. Today I can taste the malt and appreciate the richness of it. I can taste the soured beer and understand that even though it might be bitter like hops, it is not that most aromatic of organic flavors. The only hops in this treat come at the end, giving it a rich, organic smell without overpowering the already bitter taste.

Okay, I'm really talking out of my ass here. I know that Extra Stout is bittered by sour beer and I know it has some aromatic hops added at the end of the boil, but I'm not sure to what extent the flavor is affected by that. The larger point is that my taste buds are no longer assaulted by the bitterness of the beer. I've come to really appreciate the different flavors and that strong, malty characteristic has come to be one of my favorites. It's hard for me to imagine being the type of person that drinks fowl, skunked beer assuming that's how it's supposed to taste. The type of person who drinks Corona with a lime, never questioning why that lime is a requirement to drink it while claiming it to be the best of the Mexican lagers.

Anyway, I just found that to be an interesting change. I've been afraid to give the Extra Stout another try because of my first experiences with it and I'm happy that I chose to tonight.