The Swill: Old Chub Scottish Style Ale
The Still: Oskar Blues Brewery
Lyons, Colorado
http://www.oskarblues.com/
The Drill: Scottish Style Ale, 12oz can, 8.0% ABV
The Spill: This is no ordinary beer in a can. The Scottish-style ale leaves the hops at home and pours on the malt. Many Scotch ales are often aged in wooden barrels, giving them an oaky, smoky flavor. This one delivers more on the oaky side of things, combined with a brown sugary sweetness, not unlike Scotch whiskey. The result is textbook as to what a Scotch or Scottish-style ale should be: curiously sweet and woody, with more bitterness from alcohol than from hops. At 8%, the alcohol level is low enough to allow the drinker to appreciate the complexity that comes from the inclusion of seven different malts in the recipe.
Says Bill: Here's something you may not know: beers get their alcohol content from malt and yeast. The malt releases sugars, which the yeast consume and turn into alcohol. Hops is primarily responsible for adding aroma and flavor, which is why an intensely hoppy beer isn't necessarily high octane if there isn't a big malt addition to go with it. Shout out to my buddy Jimbo: he was roaming the aisles of his local Beverages and More and picked this up for the sake of trying something new. I got the leftovers, and the rest is Beer Wall history.
Refill?: Pick one up. Or have Jimbo get you one: 3 taps out of 5.
The Still: Oskar Blues Brewery
Lyons, Colorado
http://www.oskarblues.com/
The Drill: Scottish Style Ale, 12oz can, 8.0% ABV
The Spill: This is no ordinary beer in a can. The Scottish-style ale leaves the hops at home and pours on the malt. Many Scotch ales are often aged in wooden barrels, giving them an oaky, smoky flavor. This one delivers more on the oaky side of things, combined with a brown sugary sweetness, not unlike Scotch whiskey. The result is textbook as to what a Scotch or Scottish-style ale should be: curiously sweet and woody, with more bitterness from alcohol than from hops. At 8%, the alcohol level is low enough to allow the drinker to appreciate the complexity that comes from the inclusion of seven different malts in the recipe.
Says Bill: Here's something you may not know: beers get their alcohol content from malt and yeast. The malt releases sugars, which the yeast consume and turn into alcohol. Hops is primarily responsible for adding aroma and flavor, which is why an intensely hoppy beer isn't necessarily high octane if there isn't a big malt addition to go with it. Shout out to my buddy Jimbo: he was roaming the aisles of his local Beverages and More and picked this up for the sake of trying something new. I got the leftovers, and the rest is Beer Wall history.
Refill?: Pick one up. Or have Jimbo get you one: 3 taps out of 5.
No comments:
Post a Comment