This thread has me confused. I am loving the taste of Ardbeg, which I believe is a pretty "peaty" scotch. However, I have never enjoyed a smoke beer. In fact, Rogue's "Old Smoky" beer tasted like a complete ashtray to me - yuck. This Ardbeg doesn't taste smokey, it tastes peaty... isn't there a difference? Then david_42 up there says his peated beer (8oz) was like an ashtray. I was all excited to make a peat beer and now I'm conflicted, confused, and confounded!
Maybe there is just less to hide the peat in scotch? The peat flavor in Scotch IS smoke. Most of the Islay distilleries at least floor malt their own grain, then smoke it over peat fires. Peat is obviously a compact mass of decaying plant matter used in the area as fuel for centuries. Peat smoke has a different taste than say Beechwood. Some of the more peat heavy Scotchs are often described as "medicinal". Its almost a harsh smoky phenol.
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I agree with Ed. Peat is way different than other smoked flavors. Having lived in Ireland a bit, there's nothing like the smell of a peat fire. It's hard to describe, but it seems to impart more of the flavor of the peat and less of the actual smokiness. I wouldn't describe Lagavulin as particularly smokey, but it's very peaty. And the peat flavor comes from smoking the malt over a peat fire. Ugh. I know it doesn't make sense, but that's my best explanation. I hope my beer tastes peaty and not just burnt!
I agree with Ed. Peat is way different than other smoked flavors. Having lived in Ireland a bit, there's nothing like the smell of a peat fire. It's hard to describe, but it seems to impart more of the flavor of the peat and less of the actual smokiness. I wouldn't describe Lagavulin as particularly smokey, but it's very peaty. And the peat flavor comes from smoking the malt over a peat fire. Ugh. I know it doesn't make sense, but that's my best explanation. I hope my beer tastes peaty and not just burnt!
Yes that is what I meant too! I love the taste of "peat smoked" beers and scotches, but to me it has never ever tasted like wood smoke or ashtray. It is quite different, and to me doesn't even evoke the word "smoke".
Get about 50 lbs of MO and .5 lb of peated malt to make about 25 gallons and mash in the high 150's and make ...add turbo yeast and let her rip, then repurpose that nice copper "immersion chiller" as you heat the "beer" up and run what is collected into a nice used barrel. Given you live next to the Pacific there in Oregon go stash that barrel by the ocean for 10 years and see what you got ...
Oh you meant Lagavulinesque man I love that stuff, but I can't argue with being afronted by Laphroaig too.
Ben- sounds like a great idea! I may or may not have experimented with such things in the past. Gotta watch out for the darn revenuers!
Funny thing is that I love (LOVE) Lagavulin but I'm not really a fan of Laphroaig. TheFrog is just too iodiney or something. A friend described it as tasting the way naugahyde smells. Man, I remember when I could pick up a bottle of Lagavulin for $30.
Quote:
Originally Posted by Bensiff
Get about 50 lbs of MO and .5 lb of peated malt to make about 25 gallons and mash in the high 150's and make ...add turbo yeast and let her rip, then repurpose that nice copper "immersion chiller" as you heat the "beer" up and run what is collected into a nice used barrel. Given you live next to the Pacific there in Oregon go stash that barrel by the ocean for 10 years and see what you got ...
Oh you meant Lagavulinesque man I love that stuff, but I can't argue with being afronted by Laphroaig too.
Lets not forget fellows that most of the water used in brewing scotch whiskey is influenced by the peat bogs as well, that's my story and I'm sticking to it.
I also don't prescribe to the theory that absolutely no scottish ales used/use peat smoked malts in them. Did/do the scotts import all their barley malt from england? Or do they use the same malt from the same malt houses in scotland that are used by the whiskey brewers? Or is it just the water.
Just thought I'd throw some more in there to think about/investigate.
Last edited by COLObrewer; 02-10-2010 at 10:19 PM.
The water profile must have a fair bit to do with it, but I'm not sure how much peat flavor it would add. I've lived in peat producing areas (N. Tipperary) and our water didn't remind me of good scotch. But I'm sure it's a factor.
As for the Scottish Ales, you're probably right, some of it may be sourced locally, especially for the smaller breweries. I've never had an Islay Scottish ale, though. Most Scottish whiskys are lacking in the peat department, the Islay ones being the exception to the rule. So if your Highland breweries and distilleries are sharing malt, it wouldn't have a noticeable peatiness. This is one of the things that makes Highland whiskys pretty boring IMHO.
It's an interesting point though. I wonder if they do use the same maltsters or if it's in-house? I can't imagine the malt being drastically different. And when distilling, you make a "beer" first that is then distilled. I wonder what some lagavulin "beer" left to age undistilled would taste like.
Now I'm getting really thirsty for some good whisky or whiskey, either one. And not a drop in the house!
Quote:
Originally Posted by COLObrewer
Lets not forget fellows that most of the water used in brewing scotch whiskey is influenced by the peat bogs as well, that's my story and I'm sticking to it.
I also don't prescribe to the theory that absolutely no scottish ales used/use peat smoked malts in them. Did/do the scotts import all their barley malt from england? Or do they use the same malt from the same malt houses in scotland that are used by the whiskey brewers? Or is it just the water.
Just thought I'd throw some more in there to think about/investigate.
Clarno - The peat, seaweed, and iodine that is so offensive upfront, but still does not have a harsh alcohol burn is why I love Laphroaig so much. Gotta say I give it to Lagavulin hands down, but I rarely touch my bottle because its getting way thanks to the Washington liquor cartel. I wouldn't mind trying it side by side with the Laphroaig 15, but alas, all I got of Laphroaig in the stable is the quarter cask and the 10 year.
It's an interesting point though. I wonder if they do use the same maltsters or if it's in-house? I can't imagine the malt being drastically different. And when distilling, you make a "beer" first that is then distilled. I wonder what some lagavulin "beer" left to age undistilled would taste like.
From what I have read in Designing Great Beers, the malt in the north is better suited to scotch, while the malt in the south is better suited to beer.
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