The bar is open, and here is another weekend installment of the Beer of the Week:
We get a case of this every once in a while, when the checkbook has some extra cash.
One reviewer spake of it thusly:
Poured from nitro-tap into an English pint glass, with a cascade of bubbles and half-inch cream head.
The aroma was nutty and bready with a touch of sweet grain.
The taste was great: toffee, dried fruit, brown bread, and a touch of smoke. The mouthfeel of course, was creamy as with all nitros.
I certainly will not argue with that…HINT: it goes great with a spicy chicken tikka masala!
“While 1719 may be the earliest documented evidence of the Belhaven Brewery, there may well have been beer production on the site pre-16th century as the wells and certain cellar vaults are known to date from around the time of the Reformation.
Monks (noted for brewing skills) settled in the area from the 12th century. Luckily they had access to both fine water and top quality local barley.”
The Scottish style of ales break down into Light, Heavy and Export. In the 19th century Scotland, a nomenclature, based on the now obsolete shilling currency, was devised in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales.
Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.
Tags: Beer of the week