Style: Ÿber-Imperial Stout
ABV: 32%
Presentation: Single 375 ml green bottle, caged and corked
Brewery: BrewDog
Country: Scotland, U.K.

KANPAI! w/ Jeff Werstiuk

As Scotland’s largest independent brewery, and certainly no stranger to the international press, it’s quite astounding that BrewDog has only been operating since 2007. The founders are two friends, Martin Dickie and James Watt, who seem to have a personal mandate of pushing the ticket when it comes to making beer.

After only 2 years of being in business and already producing a fairly solid line up of craft beer, the BrewDog crew decided it was time to tip the apple cart while doing some serious experimenting. The result was claiming the record for making the world’s strongest beer.

It takes a fairly lengthy method in order to attain the final results for Tactical Nuclear Penguin, although most of the magic seems to happen after the initial brewing process. The TNP starts out as the already notable BrewDog house Imperial Stout which clocks in at 10% abv. It’s aged for 8 months in an Isle of Arran barrel to help increase the alcohol content. Following that it’s transferred to an Islay cask to rest for another 8 months, technically making this BrewDog’s first double barrel-aged beer, which would be impressive on its own if it wasn’t for what comes next.

The double barrel aged and augmented beer is then stored for 3 weeks or so at a local ice cream factory near the brewery at a temperature of -20 degrees C. This technique of ice distillation was first discovered by accident by German brewers in the late 1800’s. There are many stories and opinions over who and where and when it happened first, but it is generally conceded to have been someplace in northern Bavaria, and many pinpoint that to the city of Kulmbach. The short version goes some barrels of Doppelbock were accidently left outside overnight when the temperature dipped down well before freezing. The seams of the barrels burst, the water content of the beer froze, however the liquid that was left in the middle of the ice was a sweeter, stronger concentrated version of beer, and was labelled an Eisbock.

This same process is applied to BrewDog’s barrel-enhanced Imperial Stout (an EisImpStout?), as it is repeatedly decanted from the ice until the final alcohol content of 32% is obtained. As of Thursday November 26th in 2009, BrewDog had set the record for producing the strongest beer in the world at that point with Tactical Nuclear Penguin.

The release of this beer didn’t come without controversy either. There were some factions who protested against the point of making such a strong beer, claiming that it would lead to excessive consumption and irresponsible abuse (as opposed to producers of cheap strong malt liquor?), even though a 12 oz. bottle of TNP was retailing for around $70 Canadian at the time. Then some of the beer geek squad questioned the validity of TNP as still being labeled as a legitimate beer, rather than some beer-based offshoot, given all the post-production necessary after the brewing process, especially all the distillation necessary from the freezing process. There were others who also wrote this all off as a publicity stunt, and the beer itself a mere novelty. Of course I’ll leave it up to you to decide what you think about either issue.

As a tongue-in-cheek marketing decision BrewDog decided to release each bottle of Tactical Nuclear Penguin in a brown paper bag, on which is a felt drawing of a penguin and the alcohol content. Conveniently the folks at the brewery also provided a cork along with each bottle, for the sake of helping to moderate consumption one would imagine.

The title of world’s strongest beer that Tactical Nuclear Penguin held didn’t last very long however. By December 2009 that title had been passed along to the German brewery Schorschbräu for their 40% Schorschbock. BrewDog volleyed back in February 2010
and reclaimed that title with the cheeky 41% Sink The Bismarck. In May of the same year Schorschbräu one-upped the Scots once again with another Schorschbock, this time at 43%. The Dutch brewery ‘t Koelschip chimed in on this battle with their 45% Oblix. BrewDog responded with 12 bottles of The End Of History, which had an alcohol content of an eye-popping 55%. Also grabbing the eye was the taxidermied stoats and grey squirrels the bottles were mounted in. Schorschbräu thought they had things settled with a 57% version of their Schorschbock, but the Dutch ‘t Koelschip brewery seems to hold the current title at a whopping 60% with their response to BrewDog, a beer called Start The Future.

I’m not sure about you, but it seems to me this whole strong beer race got a bit out of hand rather fast. Sure it’s exciting to push the limits of a craft, however I personally start to question the drinkability of these extreme “high test” beers, let alone whether they are still beer, or just malt-based spirits. That aside, let’s now explore this beer from BrewDog that helped trigger this whole contest of brewing muscle.

It’s entirely up to you whether you choose to refrigerate your bottle of Tactical Nuclear Penguin or not. Just be forewarned that earlier batches have had an intermittent issue of popping their caps or exploding when not kept chilled. This is the result of the beer being bottled at -10 C, so when it gets to warm there’s a chance of excessive carbon dioxide development. I would certainly allow it to warm up an hour or so before sampling if you do refrigerate it.

This is also a good one to consider sharing with some interested friends—plus a group of people chipping in can also help offset the price of a bottle. Since it’s in your best interest to consider a sample size of one or two ounces (although if you want to chug the whole bottle in one sitting that’s your prerogative), some different glassware selections are in order. A snifter or Whiskey tumbler are decent options, as are port or sherry glasses—the smaller the vessel the more self-control you can effortlessly enforce.

The formidable Tactical Nuclear Penguin appears in a glass as a dark brown hue, with translucent chestnut highlights when held to direct light. There is no head, and due to the alcohol content you shouldn’t expect one. The aroma is sharp, boozy and somewhat vinous at first. Behind it sits some roasted malt and coffee notes, while every inhale is supplemented with intense warm alcohol. When you’re ready to take the plunge take relief in the fact that the flavour is far more refined than the Wild West show taking place on the nose. You’re greeted with a sharp spike of raisins and alcohol up front in the flavour, then softening up with coffee, dark roasted malts and some peat on the finish. The aftertaste dries out considerably, while the alcohol heat increases. Some char, licorice root and molasses can be detected now and then as it sits and breathes. As for the mouthfeel it is on the thin side, the carbonation is absent, although the texture is slick, slippery and a bit silky.

There’s no question that you should probably consume some food before or after consuming some Tactical Nuclear Penguin to possibly prevent some potential calamity, especially if you’re tackling the whole bottle in one go (which personally I didn’t, and nor do I recommend). As for munching on something compatible while sipping you TNP the picking get pretty slim. BrewDog recommends serving it with some vanilla bean ice cream or some dark 80%+ cocoa chocolates. Adding to that I would also suggest some roasted nuts or smoked meats to help take the edge off. As for pairing with an entree I will leave that up to your own personal discretion and exploration if you’re up for the challenge.

The next steps in the cooler:

From This Brewery:
5am Saint
77 Lager
Alice Porter
Tokyo
Trashy Blonde

Lateral Steps:
Ha, ha….none.

For The Adventurous:
BrewDog Sink The Bismarck (coming soon…)

Style: English Strong Ale
ABV: 8.3%
Presentation: Single 330 ml clear bottle, in a special edition box
Brewery: Innis & Gunn
Country: Scotland, UK

KANPAI! w/ Jeff Werstiuk

The good folks at the Scottish brewery of Innis & Gunn have spoiled us Canadians over the past few years, however in the proper context it’s been well deserved. Canada is the largest global export market for their fine products, and in our own way Canadian beer drinkers have helped to make Innis & Gunn what it is today.

2009 saw the first release of a Canadian Cask edition, which saw the addition of some rye malt, and was aged in Canadian Rye Whiskey barrels. The following Canada Day celebrations in 2010 saw a second release of this ale. While I enjoyed them, I admit that they personally didn’t wow me like the original Innis & Gunn Oak Aged Beer, or their Rum Cask Edition. My theory is that Rye Whiskey just doesn’t have the fullness and complexity of character that other varieties of Whiskies exhibit. As a result there wasn’t as much character from the barrels to be passed along to the beer maturing inside them.

However this new edition for 2011 is a brand new incarnation. Gone is the plain red cardboard box the former 2 editions came in, and the replacement exhibits artwork by Canadian artist Deborah Colvin. Over 50 different entries were juried by the brewery, which were submitted by members of the Society of Canadian Artists to earn this place of honour.

It seems to me that the recipe itself has also received a bit of an overhaul. A very successful and delicious overhaul. The addition of Munich malt provides it a pronounced toffee-like flavour, while the presence of earthy Fuggles hops is apparent on the finish, and offers a wonderful balance to the overall profile. Marrying this all together is maturation back into Bourbon oak barrels, rather than the Rye Whiskey of the previous two editions.

The final result is easily my favourite of the Innis & Gunn special editions—well, save for their exceptional Highland Cask special edition, but that’s a whole other story.

A snifter will help highlight more of the nuances found in this patriotic special edition, yet you’re still okay with your trusty pint glass. I would suggest letting this sit out perhaps 10 minutes at least to help remove some of the chill.

This Canada Day 2011 Edition pours out a clear rich rustic amber hue, with a tall creamy off-white head that slowly settles. On the nose are rich caramel and oak notes, joined by some spicy, earthy hops. Now the flavour is quite an experience. I was able to pick out rich caramel and toffee up front, some brown sugar, a rum and raisin character in the middle, while vanilla starts to rise near the finish. The finish itself exhibits some dates and leafy herbal hops. Vanilla coats the lips after a while. The mouthfeel is medium-light with a slick silky texture, and low carbonation.

Your options are quite varied when choosing food to pair with this ale. Be it pork, beef, chicken or lamb, a succulent roast is a primo option. Some grilled red meat is by no means a far second place choice either. Nutty and soft cheese will offer you an excellent pairing if you’re looking more for a finger food option. Or if you plan on serving this on Canada Day itself, you can’t get more patriotic than grilled salmon with a maple glaze.

The next steps in the cooler:

From This Brewery:
Innis & Gunn Oak Aged Beer
Blonde Lightly Oaked Beer
Rum Cask Oak Aged Beer

In-Style:
Ola Dubh Special Reserve 12
Ola Dubh Special Reserve 16
Ola Dubh Special Reserve 30

Lateral Steps:
Lagunitas Brown Shugga’
Wellington Iron Duke
Yukon Lead Dog Ale

For The Adventurous:
Fuller’s Vintage
Chimay Blue
DDC Péché Mortel
BrewDog Paradox

First of all let’s explain the name ‘Innis & Gunn’.  They are the middle names of the producers Neil and Dougal Sharp from Scotland.  It has a neat kind of ring to it, don’t you think?  It is quite often shortened to ‘I&G’, but we stick with ‘Innis & Gunn’

The whole story of how this beer came to be is interesting and it often brings a chuckle to me because I can almost see it happening.You’ll see what we mean as you read a little further.  It all began with Scotch.  William Grant and Sons Scotch.Grants wanted to make an ale cask Scotch Whisky so they contacted some breweries to come up with some beer that they could use to lay in the oak casks for about a month prior to them pouring in the Scotch.  Nothing quite worked with the breweries they had contacted.  That is until they toodled up the road to what is now called Innis & Gunn.  They came up with the perfect ale for this project.Dougal has said that Sherry casks have always been good match for finishing Scotch, so they decided to make their brew a little sweet and full flavoured (like Sherry is) and it worked like a charm.

This was the process… they would put the ale in oak barrels for 30 days so that the ale would work its way into the oak.  Then they would dump the beer (ceremoniously, of course) and replace it with their blended Scotch Whisky and age the Scotch in the barrels for a while so that the wonderful new flavours of the ale seasoned oak would blend with the wee drop of Scottish pride.

Grants purchased thousands of barrels of ale from Dougal and originally the ale was made only for the finishing of the Scotch.  Remember we said that the workers would dump the beer after it had seasoned the barrels?  Well, maybe I should have said that they dumped ‘most of the beer’.  That would be a little more accurate.  It seems that a few of daby’s (Newfoundland translation for ‘the boys)decided to have a wee nip and see what the beer was like after it had been aged in the oak.  As you can well imagine, it was a hit.  The brewery manager contacted Dougal and told him that this oak aged ale was “absolutely delicious”.  Dougal believed in this new type of beer so much, that he left his job and started Innis& Gunn.  The rest, as they say, is history.

They refined the process of making and aging the ale and in 2003 they had their first drops for sale.  When the beer went into competitions or when it was reviewed by various different people in the industry, ‘success’ became its middle name.  When it came to Alberta it sold out in a matter of two or three weeks and we had to wait a number of months before it came back into stock.  I can tell you that those were a long few months.  The first time Richard and I tried it, we both were floored at how good this beer was.  We were hooked.  Despite its popularity over the years, Innis & Gunn is still able to brew in small batches.

They have come out with a few special editions and limited editions to complement the original including:  India Pale Ale, Rum Cask (delish), Triple Matured, Blonde, Highland Cask and Canadian Cask (now called ‘Canada Day 2011′).  The blonde and Rum Cask are regulars on the shelf now.  The others are made in limited quantities and once they are gone, they are gone.  You know, some of the greatest inventions we have in our world happened by accident.  In our humble opinion, Innis & Gunn is one of those great happenings.

Innis & Gunn Canada Day 2011
Tasting: Wednesday, June 29, 2011 - 4:00 - 7:00 p.m.

Yeah for Canada Day!  (We wear our Canadian pride on our sleeves.  Can’t you tell?) It is Winesday at the end of June so it must be Innis & Gunn Canada Day 2011.  This is the 3^rd annual ale that Innis & Gunn has made specifically for Canada’s Birthday.  Over the three years the recipe has changed a little. As a result, each year Richard and I enjoy it even more. They tweaked the recipe a little last year and this year they tweaked it a whole lot.  Instead of using Canadian Whiskey barrels, Bourbon barrels have taken their place.  The alcohol has jumped to 8.3%.  All the while, flavour has been the most important thing to retain.  They did that in spades. You have to have a ton of confidence in your product to change the recipe and hope to get your customers to like the new recipe.  It is working, because every year this special edition beer becomes more popular.

The box is different this year, as well.  They have gone from the blazing red box with the Innis & Gunn logo in the initial two years, to literally a work of art for the 2011 brew.  There is a fabulous print on the box featuring a pond hockey player.  Now what is more Canadian than that?!   The designer, Deborah Colvin, was selected from a group of 50 members of the Society of Canadian Artists. Deborah is a graduate of the Bachelor of Fine Arts program at Mount Allison University in New Brunswick.  Love it!  What a great way to have your work go into thousands of peoples’ hands!

Tasting notes from the Brewery:

“Nose:  Rich resinous Fuggles hop with a delicate oak character.  Palate:  Creamy with toffee and oak complemented by a vibrant, spicy Fuggles hop bitterness.  Warms and mellows on the palate revealing a delicious malty character with hints of vanilla.  Finish:  Biscuit malt and vanilla mellowing with time, balanced by an earthy hop bitterness.”

CSPC:     743619
Price:

$5.75 (Minus Winesday 10% discount.)

*Price correct at time of printing.  Price subject to change without notice

Innis & Gunn Rum Cask
Tasting: Wednesday, June 29, 2011 - 4:00 - 7:00 p.m.

Yum for Rum… Yes I know that I am showing my Newfoundland roots when I say how much I enjoy this Innis & Gunn.  It is no secret to many of you who know me that I really appreciate my rum.  Notice how I say ‘my rum’?  Almost like it is some inherent  right or something.  Well it kind of is.  I tell people that ‘I have a rum gene and a tea gene’.  “I” “I” “I”… where the heck is Richard when I am talking about this?  Richard is also a big fan of this beer.  Love ya to bits, honey, but you know that when it comes to anything rum my genes run deep.

The Limited Edition Rum Cask Innis & Gunn came out in 2008, I believe.  It was tough to decide whether we liked the original or the Rum Cask better.  It was touch and go.  When the Rum Cask was sold out in Alberta, it was a sad day.  When people visited from Innis & Gunn we would ask if there was any chance that the Rum Cask would come back.  Well, I guess we weren’t the only ones asking because it did come back.  Yeah!  At 7.4% it sound a bit higher in alcohol, but you don’t notice it on your palate. Now this new recipe is a little different than the first.  It is a wee bit lighter, and aged a shorter period of time, but the flavour of the bourbon barrels and navy rum barrels make it stand out from the crowd.

The chaps at the brewery have this to say:

“Nose:  Fruits and spice with hints of toffee and oak.  Palate:  Surprisingly light in texture, soft fruits and malt fill the palate, balanced by a lively spiciness.A mellow oak background emerges with time.  Finish:  Malt to the fore with the spicy notes softening leaving a pleasant lingering sweetness.”

Don’t miss this special… ummm… ‘Beersday’ this week.

CSPC:     733500
Price:

$3.75 (Minus Winesday 10% discount.)

*Price correct at time of printing.  Price subject to change without notice

We are visiting Oregon in the Pacific Northwest next week.

Style: Old Ale
ABV: 8%
Presentation: Single 330 ml brown bottle
Brewery: Harviestoun Brewery Ltd.
Country: Alva, Scotland, U.K.

KANPAI! w/ Jeff Werstiuk

When most people think about Scotland the usual things that first come to mind tend to be along the lines of whisky, claymores and kilts. Perhaps craggy green pastures and challenging indigenous cuisine if you press them. Many people are unaware that Scotland is capable of producing some pretty remarkable beers in their own right, many of which that sadly don’t reach our shores and shelves.

This revelation shouldn’t come as too much of a surprise when you find out that the Scots have been brewing beer for thousands of years, some variations that can be quite unique within their borders. In relation to this, the palate for and production of whisky on the same soil only stems back a couple of hundred years in comparison.

However the Ola Dubh series from the Harviestoun brewery goes and combines some of the best craftsmanship of these two grain-based beverages. Pronounced “Olah-Doov”, this is a name that means “black oil” in Scots Gaelic. Fitting since the base used for all of the Ola Dubh editions is Harviestoun’s own notable Old Engine Oil Porter, which is an impeccable specimen in its own right.

This fine Porter then goes on to be aged in Scotch whisky casks that are from the Highland Park Distillery of Orkney. While I’m specifically focusing on the 18 year old cask edition, the others that have also been released so far are a 12, 16, 30 and 40 year old cask version. They’re all fine specimens in their own right, yet the Special Reserve 18 stood out for me the most of the lot on its own unique merits.

Perhaps the American beverage guru F. Paul Pacult can back this assessment up even more in his own way. According to his list of the top 110 best spirits in the world, the Highland Park 18 Year Old Scotch Whisky soundly rounds out the number one spot. So basically when you take an excellent beer and age it in a barrel that housed an excellent whisky, the results are amazing, and the remainder is delicious. That is some math that I can definitely get behind!

The overall impression it gives me personally is that of something you’d be sipping out of a snifter while sitting in a large winged leather chair at the foot of a roaring fire in the hunting lodge of Allan Quatermain. For those who have fallen behind in their book clubs, he was a character in many novels written by H. Rider Haggard over a century ago, and one of the many inspirations that formed the mosaic of the Indiana Jones persona. The things that a well crafted beer conjures up….

Maintaining the above sentiment I would highly recommend serving this Special Reserve 18 version of Ola Dubh in a large brandy snifter, and the same would go for any of the other editions. If you wish to be very fancy and have one handy then feel free to use a tulip glass. 20 minutes to half an hour would be sufficient time to allow it warm up if pulled from the fridge, in a sense to allow it to wake up. The reverse is equally true if you manage to purchase a room temperature bottle: let it sit in the fridge for 20 minutes to half an hour to put a slight chill on it.

The body of this ale seems more of a dense opaque brown than black (although it could be a trick of the eyes), while a tight spongy beige head maintains itself with stoic retention. Raisins, wood and whisky are most prominent on the nose, however in a wonderfully weaved pattern. Sweet raisin up front in the flavour, it rolls into a rich dark malt that unveils a plush carpet of rounded chocolate, then wood, then bittersweet alcohol from the whisky. Rounded alcohol warmth on the finish and aftertaste. This all delivered by a medium-light mouthfeel of smooth texture and minimal carbonation.
I’m not a smoker, and nor do I condone it, but for those who do partake, this barrel-aged ale would be an ideal mate to a quality cigar or a well-packed pipe. The blended aromas alone could be satiating. While I would be content enough to sip this on its own, or as a digestif, I know there are some people out there who prefer to enjoy their beer with complimentary cuisine. If this is the case then consider a well-prepared dish of game, lamb, or smoked meats. Or perhaps a risotto of earthy mushrooms, okra and nuts garnished with a drizzle of truffle oil. A platter of aged and smoked Gouda will also provide an agreeable pairing.

The next steps in the cooler:

From This Brewery:
Ola Dubh Special Reserve 12
Ola Dubh Special Reserve 16
Ola Dubh Special Reserve 30
Ola Dubh Special Reserve 40
Bitter & Twisted IPA
Old Engine Oil Porter

Scotch Ales:
Traquair House Ale
Traquair Jacobite
McEwan’s Scotch Ale
DDC Équinoxe Du Printemps

Old/Strong Ales:
Fuller’s Vintage Ale
Paddock Wood Double Double
Glenn Sherbrooke Barrel #1

Lateral Steps:
Ayinger Celebrator Doppelbock
Chimay Red
Gulden Draak
Pannepot Old Fisherman’s Ale

Style: Wee Heavy
ABV: 8%
Presentation: Single 330 ml brown bottle
Brewery: Traquair House Brewery
Country: Scotland, UK

KANPAI! w/ Jeff Werstiuk

Whenever I’m talking to someone new about beer, the question of what my own favourite beer is tends to arise more often than not. This is something of an ambivalent question when you view it in context, as there is so much more beer out there than most people realize; also because there is so much beer available to us these days here in the province alone, and so many different styles with their own distinct characteristics that any semblance of narrowing it down tends to become a daunting task.

Style-wise I’ve become an openly converted Hophead; while I used to cringe at the prospect before I now relish in the thought of a citrusy hop bomb that only a well crafted Double India Pale Ale can deliver. However after much deliberation, put into the context of what we actually have available here on the shelves, my default answer heads in a much different direction.

In the end it comes down to a beer that took me by surprise the first time I tried it, and ever since has never failed to reveal many unique layers from within it every time I go back and sample it again. As a savvy reader you’ve probably already pieced things together that this particular beer is the Jacobite Ale, from the somewhat enigmatic Traquair House Brewery of Scotland.

The bricks and mortar of Traquair House alone possesses quite a history. It was originally a hunting lodge for Scottish royalty dating back to 1107 near Innerleithen, and remains the oldest continuously inhabited building within the current borders of Scotland. In fact Traquair House celebrated its 900th year back in 2007.

The current brewery evolved from an 18th century domestic estate brewery that was added onto the main building almost 300 years ago for that very purpose. This facility fell into forgotten disrepair until the 20th Laird of Traquair, Peter Maxwell Stuart, rediscovered it in this forgotten wing of the estate and established the current Traquair Brewery in 1965 after some renovations

Upon Stuart’s death his daughter Catherine took over operations of the brewery in 1990, and in 1997 formed it into a limited company. This obviously has had no affect whatsoever on the finished product produced, as Traquair House continues to release some of the highest quality and unique Scottish ales available, especially for export.

Hearkening back to their rustic roots all the beers produced within Traquair House spend their primary fermentation in the original rare Memel oak barrels. In the case of the Jacobite Ale itself this beer was based on an 18th century recipe that includes the curious extra ingredient of coriander, and brewed in 1995 to commemorate the 250th anniversary of the Jacobite rebellion back in 1745.

To help jog your memory, the Jacobite rebellion of 1745 was the 2nd and final attempt to install the exiled House of Stuarts from Scotland back onto the Throne of England. The Stuart in question behind this particular uprising was Charles Edward Stuart, affectionately known as Bonnie Prince Charlie on his home soil. Those who sided with the House of Stuarts and fought for Bonnie Prince Charlie were referred to as Jacobites (as they were when they fought for his father John Francis Edward Stuart in the 1715 rebellion). On the label of this Jacobite Ale you’ll find a woodcut reproduction of this Bonnie Prince Charlie in question.

So what makes this particular beer so special? Even after such a long-winded history behind it? For me it’s a wonderful rendition of the Scottish Wee Heavy style on its own, harbouring a great deal of character from the dark malts used to produce a very rich and comforting sipping beverage. However juxtaposed with that is the use of coriander, which is a flavourful and quenching herb when used to make lighter versions of ale, but seems to undergo an alchemical transformation when fermented with darker malts, or particularly this Scottish style. The coriander offers its own variations of flavour when wedded to this style, presenting characteristics of orchard fruit, with a creamy dairy-like sweetness akin to yogurt, and in a surprising turn some mild spiciness, playing up both sweet and savoury roles.

As a result every time I take a sip of this remarkable ale it seems to present a fluctuating flavour profile that is always pleasing, and I’ve yet to have a bottle where I haven’t discovered something completely new in the mix that I hadn’t noticed before, this is certainly an ale that chooses when to reveal it’s true nature, and does so in incremental segments.

To fully appreciate the full complexity of this ale, I highly recommend serving it in a large brandy snifter. Or a Tulip glass if you own one. A thinner lipped mug will suffice if you don’t own any stemware. Cellar temperature is also most desirable and even recommended by the brewery itself. Let it sit out of the fridge for 15-20 minutes before opening and serving.

In the glass you will discover a deep mahogany coloured ale with a translucent garnet hue when held to direct light. A creamy mocha head will sit regally on top. Now comes the tricky part. At any given time within the aroma can be present qualities of chocolate, licorice, raisin, treacle, toffee, plum, Concord grape, peach, orange peel and even vanilla. Chances are not all at once, but that is my running list from past experience so far. Now the flavour is just as multi-faceted, offering toffee, milk chocolate, dry carob nut, molasses, licorice, sweet orange, creamy peach, faint black pepper and clove, along with a more nondescript presence of dry spice on the finish. Whew! Once again, you probably won’t encounter that across your palate all at once, but in time it’s possible to experience that all, and most likely even more I’ve yet to discover. All this transmitted by a smooth medium-full mouthfeel, silky at first then sticky and full once it crosses the palate.

So then, THAT’S why I tend claim that Traquair Jacobite if my favourite beer that is presently available locally, for the sake of argument. The cost of one 330 ml bottle may seem a bit high at first, but you certainly get your money’s worth for buying the ticket and taking the trip.

With so much occurring in the flavour you will also have many options to choose from if you wish to sip this Scottish ale along with some food. It is certainly bold enough to be sided with a grilled steak or game meat, and equally accentuate their intrinsic flavours. If red meat isn’t your thing then consider a teriyaki chicken dish, or one based around black bean sauce. You would think that a salad would get steam-rolled by such a robust drink, however the acidity from greens tossed in a healthy vinaigrette will hold up quite nicely, while the fruit characteristics from this ale will help highlight something beyond a basic salad combination. Curries and spicy chilli-based meals will experience a double whammy of culinary delight, finding gentle resistance from the formidable dark malts, and a quenching follow-up from the sweet fruit notes provided by the coriander. However if you simply feel like some casual finger food that you can enjoy sitting back in your favourite easy chair, try pairing your favourite full-flavoured strong cheeses for a seemingly endless amount of flavour combinations when washed down with this intricate Scottish ale.

The next steps in the cooler:

From This Brewery:
Traquair House Ale

In-Style:
McEwan’s Scotch Ale
DDC Équinoxe Du Printemps
Innis and Gun Rum Cask Oak Aged Beer
Pump House Scotch Ale
Pike Kilt Lifter

Lateral Steps:
Samuel Smith Oatmeal Stout
Jamaica Stout
Trappistes Rochefort 8
Chimay Blue
Gulden Draak
Ayinger Celebrator Doppelbock

For The Adventurous:
Sherbrooke Heartstopper Stout
Alley Kat Olde Deuteronomy
Brooklyn Black Chocolate Stout
Samichlaus

Style:  English Strong Ale
ABV:  7%
Presentation:  330 ml green bottle
Brewery:  Bridge of Allan Brewery for Tullibardine
Country:  Scotland, UK

KANPAI! w/ Jeff Werstiuk

Proclaimed the first genuine whiskey ale brewed, it is matured in oak whiskey casks from the Tullibardine distillery in the village of Blackford, Scotland. The distillery itself has a curious brewing history, located on the site of Scotland’s first brewery dating back to the 12th century. In fact the date 1488 in the name celebrates the year in which the Scottish King James IV purchased beer from that former brewery following his coronation at nearby Scone Palace.

The back label on the bottle advises to drink this whiskey ale cold, however if you allow it to warm up a bit more of its subtle flavours are more discernible. Serve it in a tall 12-16 oz. glass, pint glass, or maybe a mug. A tulip-shaped stemmed glass will help accentuate the aroma of this particular style. Once poured you’ll find a transparent ale that is a coppery, whiskey-like amber in appearance. A quick fizzy off-white head will dissipate at a rapid rate. The aroma possesses characteristics of sweet cereal grains, wood and vanilla, with a distinct whiskey malt. While some carbonation is present, the texture of it is predominantly thin and light across the palate. Similar to what is revealed in the aroma, the flavour reveals sweet malt first, mild oak and vanilla notes from the whiskey casks, and faint hop finish. Whiskey characteristics are left unhampered in the aftertaste.

A unique style in its own right, a food pairing goes a little beyond the usual fair as well. This would sit well next to game fowl for you hunters out there 9and the people who love them), and would compliment tangy, earthy cheeses. A maple glazed salmon would also pair well with this 1488.

The next steps in the cooler:

From This Brewery:
1488 Strong Ale
1488 Blonde Ale

In-Style Recommendations:
Innis And Gunn Oak Aged Beer
Innis And Gunn Canadian Cask
Innis And Gunn Blonde Lightly Oaked Beer

Lateral Steps:
Innis And Gunn Rum Cask Oak Aged Beer
O’Hanlons Original Port Stout
Brewdog Paradox Islay

For The Adventurous:
Fraoch Heather Ale
Unibroue 17
Old Crustacean - Rogue