Banana: Iso amyl acetate from a warm fermentation of a heavily oxygenated wort with Weihenstephan yeast
Toffee: High rate of 140 colour crystal in grist giving Maillard derived aroma compounds and butterscotch from diacetyl producing bacteria
Stout: high rate of roasted barley
Tomorrow I join Sam Galsworthy, the presenter (and gin distiller) in his Hammersmith kitchen to brew the imperial banoffee stout. Hop wise we are using Target, Goldings and the brutal Summit. Hopefully these and the roasted barley will prevent the beer tasting like banoffee pie in a liquidiser by giving some balance.
Mum has given me some advice for my TV moment. She said that I should be myself. So you can expect me to swear, get overexcited and fight with the presenter!
I was devastated to learn that the filming has been moved to the morning which means that I now have 6 hours to kill before my train. 6 hours in London with several superb pubs on the route back to Paddington, not sure what I’ll do.
nb this post was written on Thursday