Dark caramelized fruit, bready malt, and treacle fill out the flavors of this beer. The finish dries out just enough to highlight the deep malt character. A unique take on the Scottish 80/- style that may even be better with a touch of smoky Scotch whiskey added to it.
This is the beer that put Montana craft beer on the map shortly after Big Sky opened in 1995. Moose Drool has taken home many medals for its drinkability, with subtle coffee and cocoa notes balanced with a pleasant bitterness.
According to recipe author Gordon Strong, “This is a brown IPA, which is my normal IPA recipe with the addition of some darker malts and using brown sugar instead of honey. It uses late hopping for bitterness and adds the darker malts during the sparge, both of which should cut down on the clash of malt/hops that can happen in hoppy darker beers.”
The nuts and bolts of brewing a nutty, biscuity Northern English brown ale, a balanced British beer.
One of the first things you learn about most styles is whether it’s an ale or a lager. This month’s featured style — Irish red ale — can be either.
“This Scottish beer is named after the Clermont Sportsmen Club, of which I am a member. The club is located in the mountains of Clermont, Pennsylvania.”
– Robert R. Heinlein
Big and malty (and not so hoppy), Scottish ale isn’t your typical
ale. In this issue, three US brewers offer some advice for brewing the
best Scottish ale possible.
Back in the day, every ale was a brown ale. It wasn’t until fairly recently, however, that anybody labelled their beer “brown ale.” Learn the differences between, and how to brew, both English sub-styles of this beer.
We got the scoop on five classic British ales and serve them up like bangers and mash. Try our clone recipes for Bass & Co.’ Pale Ale, Young’s Double Chocolate Stout, Newcastle Brown Ale, Young’s Special London and Fuller’s London Porter.