According to beer style guidelines, the "traditional" Scottish ale is a beer low in alcohol and hops, with a slight malt character. It's a session beer from a region that historically didn't produce hops domestically. It is made distinct by the unique qualities of Scottish water, which sometimes lends a slight peaty flavor to the beer.
But as an American I'm not one for subtlety. I want to be beaten over the head by the peat flavor in order to grasp that this is a product of Scotland I'm drinking, which obviously it is not; it's a product of the Berkshires. Peat smoked malt is our not so secret ingredient, and using a relatively high proportion of it is or not so secret technique.
Brew date July 1st. Stay tuned for tasting notes.
- Ezra
Saw the article about your hops yard - very interesting. Are you actually marketing any of your beer yet?
ReplyDeleteHey, thanks for your interest. We are currently in the midst of the looong licensing process. When our beer is eventually available in stores and restaurants(maybe late 2012/early 2013), you'll be able to read about it on this blog. We'll keep you posted.
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