RickyLopez
Well-Known Member
First off, I know I may not b describing it correctly , but I am looking to make a brown/red English style beer with heavy "Caramel" notes. When I taste a Newcastle brown ale, I detect a really present caramel, toffee notes. I also notice this when drinking wells bombardier and other English ales. Apart from using English malts and hops (crystal malts, Marris otter, etc) what sort of yeast will give me that solid caramel/ toffee/ butterscotch taste you get from these beers????