Enough chocolate malt, already...

[The-Engineer-That-Brews]

Went round to a mate's house last night and we tried a bottle sent to him by a mutual friend.
Apart from the significant über carbonation (ugh) the first thing that hit me was the all-too familiar taste I associate with chocolate malt. Again.
Now, I'll admit up front that I may be wrong - perhaps there are other sources of this flavour. But personally I feel like I'm coming across it a bit too often.

Or am I just being especially 'Meldrew-esque' this afternoon?

 

[matt76]

Or am I just being especially 'Meldrew-esque' this afternoon?

Possibly

the all-too familiar taste I associate with chocolate malt.

What is this taste, can you describe it? I know what I think it tastes like - or at least I have an idea what I'd expect. But I'm not sure what you're tasting.

Is it appropriate to style for the beer, whatever it was? What do you think the brewer was adding it for, e.g. flavour, or colour adjustment? And how much was added? Worth comparing against the BJCP guidelines - they're not perfect and at time debatable but it's a starting point.

I think the only place I've used chocolate malt in quantity is Porters and Stouts where it's absolutely appropriate. Maybe a tiny amount for colour adjustment, but only once or twice and so little it can't have any noticeable flavour impact.

What I will say is I've done back to back Porters comparing chocolate malt with chocolate rye malt - both good but the latter definitely adds something different and tends to be my go-to

 

[Awfers]

Many, many home brewers I know make a Porter as their second or third brew (whether from grain or extract). They tend to fall in love with chocolate malt because it has flavour (compared to normal commercial beer).

 

[Sadfield]

Or am I just being especially 'Meldrew-esque' this afternoon?

One foot in the grain.

 

[MrRook]

One foot in the grain.

I don't believe it.