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Old 10-01-2010, 09:00 PM   #1
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Default McEwans R.I.P.


Every time i pull one of these empties out of the bottling bin I shed a tear, I wish I would have been able to sample more of their beers before they were completely doused. Also wish I would have saved the last case I had a couple years ago.

For now it's old chub I guess, just not the same, not as smooth.

Guess I'll have to brew some heavy and hide it from the kids.

Edit: Someone still has it though, I saw a review done on 9-20-10, who's hoarding it all?


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Old 10-02-2010, 02:24 AM   #2
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I haven't had any of the commercial McEwan's (wish I would have), but I have made a homebrewed version and it was within the top 10 of my best, if not higher. Very good.


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Old 10-02-2010, 02:59 AM   #3
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It was the best. I always got a butterscotch note from it. Then it disappeared, shame.
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Old 10-02-2010, 03:03 AM   #4
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WHAT?! ITS GONE?!?!

I loved McEwans! I've never cloned it, but it was one of the first "craft" beers I really got into. Can someone post a recipe for it?
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Old 10-02-2010, 03:06 AM   #5
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Quote:
Originally Posted by avidhomebrewer View Post
I haven't had any of the commercial McEwan's (wish I would have), but I have made a homebrewed version and it was within the top 10 of my best, if not higher. Very good.
I think you almost have to post the recipe after giving a review like that !
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Old 10-02-2010, 03:44 AM   #6
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Quote:
Originally Posted by ghpeel View Post
WHAT?! ITS GONE?!?!

I loved McEwans! I've never cloned it, but it was one of the first "craft" beers I really got into. Can someone post a recipe for it?
Yea, I believe heinekin owns the rights now, for some reason, I doubt they will ever do anything about it. It was passed around quite a bit after the selling, Scottish courage, scottish and newcastle, heinekin, it will never be the same.

I was amazed to read somewhere that a commercial yeast was isolated from one of the 20 strains found in a bottle of mcewans after world war two. don't remember what book it was right now, but anyway, it really is a shame.
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Old 10-02-2010, 03:46 AM   #7
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Quote:
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I think you almost have to post the recipe after giving a review like that !
Here you go...

10 oz torrified wheat
8 oz 55 crystal
2 oz roasted
1 oz peated malt
8 oz invert sugar
13# 2 row

1.25 oz east kent golding (bittering)
1/4 oz styrian goldings (flavor)
1/4 oz German hallertau hersbrucker (flavor)
Wyeast 1084

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Old 10-02-2010, 04:01 AM   #8
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Quote:
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Here you go...

10 oz torrified wheat
8 oz 55 crystal
2 oz roasted
1 oz peated malt
8 oz invert sugar
13# 2 row

1.25 oz east kent golding (bittering)
1/4 oz styrian goldings (flavor)
1/4 oz German hallertau hersbrucker (flavor)
Wyeast 1084

Wow that looks good, what was your source for that recipe? It appears to be really close to me for a 5 gallon batch.
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Old 10-02-2010, 09:48 AM   #9
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Ya, McEwan's was a victim to the Dutch beer nazis (heiniken), so was Old Peculiar; apparently they're "not economically viable" in the USA. You know, heiniken is just the BMC of Europe. Regards, GF.
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Old 10-02-2010, 01:53 PM   #10
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Quote:
Originally Posted by COLObrewer View Post
I was amazed to read somewhere that a commercial yeast was isolated from one of the 20 strains found in a bottle of mcewans after world war two. don't remember what book it was right now, but anyway, it really is a shame.
Yeast from a McEwan's scotch ale was used to create Duvel just after World War 1. It was cultured by the Galileo of brewing science, Jean de Clerck, at Moortgat brewery in Belgium. Duvel at the time was a darker strong beer, and would remain that way until the 70's when it was redesigned to be the very light golden strong we get today.

Stan Hieronymus details this a bit in his Brew Like a Monk (look up Duvel in index). Also, see Michael Jackson's beerhunter website.


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