Some readers expressed surprise ay the mention of Dutch Stout It was a style with a long history in Holland, predating Lager brewing. Several large-scale Lager brewers produced a bottom-fermenting version. Among them was Amstel.
Compared to Heineken’s pre-war dark beers, the grist is pretty simple. Just pilsner malt, kleur mout and a bit of caramel. Though it’s not a million miles away from how provincial UK breweries brewed Stout. Except that they would have used pale rather than pilsner malt as base.
For a Dutch beer, it’s quite heavily hopped. Though it still only clocks in at 25 IBU. I’m fairly certain that the hops were Hallertau. The brewing record isn’t all that clear. No idea which harvest year they were.
|1956 Amstel Stout|
|pilsner malt||13.75 lb||94.53%|
|carafa III||0.67 lb||4.61%|
|caramel 2000 SRM||0.125 lb||0.86%|
|Hallertau 90 mins||0.75 oz|
|Hallertau 60 mins||0.75 oz|
|Hallertau 30 mins||0.75 oz|
|Mash double decoction|
|Boil time||90 minutes|
|pitching temp||43º F|
|Yeast||WLP830 German Lager|