Flavors of sweet and burnt chocolate, Just enough hops on the finish to balance it out. Pours black with small beige head. About as solid as you can get for the style. Roasted nose, vanilla, cocoa, dark licorice, caramel. Aroma is coffee and chocolate. Brewed from the finest California barley, Cluster hops—the premier hop variety in 19th—century California—lager yeast, and water, it is, quite simply, re-discovered gold. Ratings Community Events Places Forums.
Mark’s journey can now become our journey, elevating and transporting the senses to this faraway land and its uniquely exotic brews. Flying Cloud will be available in draught only and poured in select bars and restaurants throughout the United States, as well as the Anchor Taproom, starting in early January. Flavors of sweet and burnt chocolate , Just enough hops on the finish to balance it out. Molasses, cherry stones, chocolate cocoa. Nugget and Golding hops provide a spicy, floral complement to the deep, dark-chocolaty maltiness and dry finish. Our trial brews confirmed that this yeast, reminiscent of some Belgian varieties, contributes a richly complex piquancy to this deliciously distinctive ale, with overtones of freshly ground clove and allspice. San Francisco, CA Jan.
Has an oil slick palate, quite bubbly. Full bodysoft carbonationoily and creamy texture. Find It Near You. Pours a pitch black with a finger of browndense foam that lingers then flyying.
Pours a pitch black with a finger of brown, dense foam that lingers then dissipates. Dark chocolate taste, brown sugar, vanilla, fruity notes.
Anchor Zymaster Series No. 3: Flying Cloud Stout
Dry-hopping with Nelson Seriex adds tropical complexity with notes of grapefruit, mandarin orange, and passion fruit.
Black as night, this high-gravity, malty brew offers intense but well-balanced flavors and aroma, with hints of dark chocolate and roasted coffee. Ours is a Dublin-style brew made with English Maris Otter pale malt, two black malts, and flaked barley. Medium bitternessslightly dry and harsh mouthfeel. A dry, Irish-style export stout akin to those anchhor in the s for the long voyage to San Francisco.
Black as night, this high-gravity, malty brew offers intense but well-balanced flavors and aroma, with hints of dark chocolate and roasted coffee. See what we are brewing today at www. F,ying black with small beige head.
The stouut savored in Gold Rush San Francisco were no ordinary ales. Highly recommended to anyone who enjoys a good stout.
Pours dark brown with a tan head. They were export stouts—dark, intense, high-gravity brews created especially to survive a long voyage like those around Cape Horn.
Anchor Argonaut Collection: Flying Cloud San Francisco Stout • RateBeer
Brewed by Anchor Brewing Company Sapporo. This creation is Anchor Brewmaster Mark Carpenter’s interpretation of a traditional English dark mild. Taste is dry mineraly, weeds, roasted grain, sour coffee, minerals, burnt caramel, alcohol, grass, paper, dark sugar, bark.
Drydark chocolate finish balanced with fruit character on the finish. It took the average clipper three to four months to sail from New York to San Francisco.
Anchor Zymaster Series
Appearance Looks like old engine oil as it pours, with a dense and big long-lasting dark beige head, lots of lacing Aroma Roasted malt, molasses, burnt sugar, coffee, liquorice, nuts, dried fruits, and fruity English yeast notes. Molassescherry stoneschocolate cocoa. Pours near black with a caramel colored thick head that quickly dissipates. Medium mouthfeel, medium carbonation. Leaves a toasty malty mineral finish.
But not the Flying Cloudwhich, inmade the trip in 89 days and 21 hours anchor to anchor. With the exception of its own 89 day and 8 hour voyage three years later, its record remained unbroken until They were export stouts—dark, intense, high-gravity brews.
Similar Beers See All. Aroma is slightly rich and sour – ish roasteddark maltsdark sugarweedsgrasslicoricesour coffeeroasted graindark fluingminerals. Made with pale barley malt, it has light body and a clean finish. About as solid as you can get for the style. Roasted nose, vanilla, cocoa, dark licorice, caramel. See All Reviews. The stouts that San Franciscans imbibed in those days were no ordinary ales. And in addition to hops, barley malt, and wheat malt, we used toasted Belgian wheat malt, which gives our Fort Ross Farmhouse Ale its distinctive maltiness and burnished bronze color.
Find an Anchor Near You. Aroma of roasted malt, coffee, dark chocolate, slight vanilla. Named after a San Francisco sailing legend from a time when stouts were first exported to the West Coast.