Soy Sauce Flavor in Stouts

[jrhammonds]

So, to save us the debate--many people have agreed that certain strong stouts (Goose Island, BCS etc...) have a soy sauce characteristic in both aroma and taste--I'm not saying that this taste is neither pleasant nor unpleasant--I simply want to know what is causing it?
The only argument I've heard is that Marris Otter, combined with darker grains in a high alcohol beer, will give off these flavors. Other thoughts?

 

[BierMuncher]

Probably the generous use of Black Patent and Roasted Barley.

 

[Freezeblade]

So that's why the clone recipe says to dry-hop with soy beans!

In all seriousness though I'm guessing it's the higher-level carbonized carb chains hitting all sorts of different flavors on your tastebuds. This isn't too hard to believe, due to soy sauce being a fermented liquid in and of itself.

 

[jrhammonds]

good call. I've only tasted it in impy's so that probably it! Also, black patent I bet.

 

[svraines]

Just had Pauwel Kwak last night and it had some soy sauce aroma. I think it is probably a non-enzymatic browning flavor compound from sugar and proteins combining. It is very close to other 'malty' flavors in my opinion, especially those that are described as 'savory' or 'meaty'.

 

[homebrewer_99]

...and tastes great on chicken...