Of all the discussion of adjuncts put in beer, whether they be locally grown fruit or ice cream toppings, one of the lesser celebrated entrants that has been gaining steam as of late are chai spice.
Correctly referred to as Masala Chai, this is a drink that originated in India that combines black tea with a mixture of cardamom, cinnamon, nutmeg, ginger, and more. It is warming, inviting, and very rich in flavor without any off-putting heat or excessive spiciness.Plus it is a wonderful addition to porters and stouts, similar to what Matt Cox and his team at Copperpoint Brewing did with their C Porter Stout (Stout, 6% ABV). This is actually a variant of their B Porter, a deliriously wonderful mocha stout they have on regular rotation.
Adding all those beautiful chai spices to an already great stout brings forth a splendid bouquet the moment I opened the crowler. It swims between all of those spices, not settling on anything in particular, which makes the blend that much more wonderful.
The flavor has a little bit of tang from the cloves, the earthy sweetness of the cinnamon, a little bit more of the meaty nutmeg, and maybe a bit of punch from the ginger.
I’m not sure if all of those spices were in this beer, but I would love to know what the actual mix was and if their chai spice mix was homemade.Those spice qualities coupled nicely together with a medium thick, roasted coffee and pumpernickel heavy stout, with a touch more espresso added in for good measure. This makes the beer very warm and incredibly nuanced with plenty of avenues of flavor to explore.
My household is a big fan of anything chai, and this beer was no exception. It’ll be nice to see if this becomes a regular occurrence at Copperpoint, and I’m hoping it has already become one.
I will say talking about all of these spices and flavors makes me want naan and Lamb Vindaloo now. I know what beverage will perfectly accompany that meal, too.
Drink Florida Craft,
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