Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.
This stuff had some crazy fermentation action in the first 24 hours, thus the blow off tube. I think it will be a beer that Blackbeard himself would indulge in.
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