Beer poking (Bierstacheln )
Bierstacheln, the sugars in the dark beer caramelikze when exposed to heat — and the results are just as delicious as they are on the dessert.
After fermentation, beer still contains residual malt sugar. This is what the hot metal caramelizes, adding toasty flavor and toffee notes to the drink. Because malt sugar is needed to encourage the chemical reaction behind Bierstacheln, it’s best to use this technique with beers that have a high malt sugar content, such as stouts, barleywines, and porters.
So TPK is only brewer in Portland doing this . Once a month.
A small contingent of the beer club made it out for the January event .
They rolled out a new bourbon barrel aged dubbel special
So the group tried the dubbel, scotch ale, stout with the technique.
If you are close you can smell some great aromas from the poking. And right after poking the beer foam was super tasty ( reminded me of marshmallow) and then the beer has a hot and cold layer
The food was also good we had a cubano, Tampa style cubano and empanadas in the group.
Great vibe , good food, unique event
