I recently tried a Scotch Ale at a local pub that prides itself in providing quality beer, and before my first taste of that retched thing I would agree. Does anyone like this without forcing it down a few times?
What did you dislike about it?
I'd like to plug Great Divide's Claymore Scotch Ale as another fine commercial example. Rohrbach Brewery in Rochester, NY has a Scotch Ale as one of their flagship beers, and I personally love it, but it's difficult to find outside of Western NY.
But to answer your original question, you personally might find them an acquired taste, but I'd bet that it was more a reaction to the particular beer you drank than the style itself. Or you could just hate the style. Now you have an excuse to try more beer for 'research' purposes.
I think smoke and oak are WAY overdone in many commercial Scotch ales. The best ones I've tasted rely on subtle, if any, use of those flavor components. Good examples exist; you just have to keep trying until you find one you like. Unless you just don't care for the style...
According to Jamil, the very slight smokey or peat character in Scotch Ales should never come from peat-smoked malt. He's not sure where it comes from, but he doesn't use smoked malt of any kind.
As I was reading thru this I was thinking the same thing. Boys/Girls there shouldn't be any smoked malt in ANY Scottish style, if there is its not to style. Mind you if you follow style the base malt is increased and the specialty malts are always the same. That is unless you caramelize in the kettle.
http://www.bjcp.org/2008styles/style09.php
Some are smoked, which I HATE. Others are not. The non-smoked Scottish ales are rich, malty, flavorful and quite sweet. Those I really like.
Taquair House Ale. That is all.
weirdboy said:Well, except for the missing "r".
Simple symantecs. We'll chalk that up to me doing my civil duty on National Drink Beer day.
weirdboy said:Tell me about it! I'm covering the quota for both myself and my wife.
I have a leftover bottle of my first place winning wee heavy in the fridge, but I've been sort of saving it and drinking other stuff instead.
With all due respect, as I am sure Jamil is an EXCELLENT brewer, I would disagree with his assessment that smoked malt is inappropriate in a Scotch Ale.
First of all, the BJCP guidelines specifically mention smoked malt and while the BJCP is certainly not the be-all-end all of brewing "rules," it DOES seem to be the most cited reference when you are dealing with styles concerning homebrew. For this reason, I do not understand how he can say the ingredient is inappropriate.
In addition to this, the character of "smoke" or "peat" in the beer must have originated somewhere. How do we know this character did not start in Scotland? Absence of evidence does not prove a negative. If ANYthing, one could look at historical references from Scotland and probably make a pretty strong case for using heather in the beer more than anything.
With that said, do I feel smoked malt (or even smoke character) is necessary in a Scotch Ale? ...absolutely not... but do I feel we should have one brewer's OPINION of a beer determine what builds a beer style? ...again, no way.
Oh, I just had a couple of Founder's Dirty Bastards last night and LOVED it! I think I'll drink the rest of the 6-pack tonight :cross:
With all due respect, as I am sure Jamil is an EXCELLENT brewer, I would disagree with his assessment that smoked malt is inappropriate in a Scotch Ale.
First of all, the BJCP guidelines specifically mention smoked malt and while the BJCP is certainly not the be-all-end all of brewing "rules," it DOES seem to be the most cited reference when you are dealing with styles concerning homebrew. For this reason, I do not understand how he can say the ingredient is inappropriate.
In addition to this, the character of "smoke" or "peat" in the beer must have originated somewhere. How do we know this character did not start in Scotland? Absence of evidence does not prove a negative. If ANYthing, one could look at historical references from Scotland and probably make a pretty strong case for using heather in the beer more than anything.
With that said, do I feel smoked malt (or even smoke character) is necessary in a Scotch Ale? ...absolutely not... but do I feel we should have one brewer's OPINION of a beer determine what builds a beer style? ...again, no way.
Oh, I just had a couple of Founder's Dirty Bastards last night and LOVED it! I think I'll drink the rest of the 6-pack tonight :cross:
Was the scotch ale you tried that oak aged Innis and Gunn? I love Scotch ales but I bought a bottle of that stuff to try because it sounded interesting and had a very hard time finishing it.
The oak added a harsh almost medicinal bitterness to the beer. Try some others that other posters suggested before you write off the style.
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