Need a bit of help ID'ing characteristics - Guinness and SA Chocolate Bock

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xmacro

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Just wondering if anyone can describe to me what gives Guinness and Sam Adams Chocolate Bock their characteristic flavors.

I love Guinness, and would love to hunt down some recipes like it; I hate SA Chocolate Bock, and would like to know what to avoid so I never come anywhere near something like it
 
I can tell you that the distinctive flavor of Guiness comes from--sour Guiness. I take a double strength wort of about 3% of the volume and sour it by adding lactobacillus and holding it at 80F for about 20 hours or until it is as sour as I like it, then I pasteurize it and add it into the main fermentation.
 
I'm pretty sure the official recipe for Guinness is water and roasted barley. Because it tastes like water with roasted barley in it.
 
Apendecto said:
I'm pretty sure the official recipe for Guinness is water and roasted barley. Because it tastes like water with roasted barley in it.
Click to expand...

You forgot leprechaun magic.
 

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