And who doesn't like Dragon's Miilk?
This opens with a deep caramel apple character with notes of plums and sultanas. The tart fruity finish has hints of raisins and a spiciness lent by the rustic hops. One of the best examples of an old ale on the market.
The recipe for Kilt-Lifter, the wee heavy they pour at Moylan’s, was developed in 10-gallon batches during Paddy Giffen’s days as a homebrewer. It’s unusual because it uses German hop varieties that are not traditional to this style.
A text-book, delicious wee-heavy...
Wee heavies are malty/sweet big ales, but don’t smell fruity as most big ales do. You need to use a yeast strain that won’t overattenuate the beer, pitch a large yeast starter and hold the fermentation temperature lower than with most ales. A Golden Promise malt for your base malt is a good choice.
This is a big, rich, malty and strong brew - the smoke, although present, seems restrained compared to all the other flavors.
Glorious, rich, full of flavor, but hard to come by.
In the style of a British Strong Ale, this beer is an amber, full-bodied, winter warmer. Great for the cold holiday season.
The smokey character results from the Hugh Baird peated malt and a healthy starter (1 qt.) of White Labs Edinburgh yeast.
Long, slow, and cool fermentation is a crucial element for this beer, which otherwise gets too fruity and bitter; the smoked malt can develop fusel and/or sulfury notes if overdone or if fermented too warm. Hop levels are deliberately low; this beer is all about malt.