The Hot Scotchy

I was introduced to the Hot Scotchy tradition a few years back by pro brewer Jim Strelau of Oak Creek Brewing. I've taken the tradition to other homebrewers that I know through my local club ASH . I can't say for certain, but I may have the earliest mention of Hot Scotchy on this board. (If you can find an earlier reference than glibbidy's please let me know.)

The Hot Scotchy is explained here (and this is the earliest print reference I could find) :

Inspired by the writing of Jeff Alworth and The New School, I wrote something for a local publication.

Our club has found that the Hot Scotchy is a vehicle to take beer to places that it has not normally been. As a club, we're able to work with establishments with liquor licenses and work with their kitchens to make a mash. This allow our homebrewers to assist in making a product that we can use to explain how beer is made and its relation to distilling. Since we obviously can't pour hombrewed beer at a bar, this is the next best thing. We have also made wort for events where liquor samples are served. If you're enterprising, your club might be able to work out a deal where proceeds go to your club.

As such we've got these events going for our beer week, ArizonaBeerWeek.com.
http://arizonabeerweek.com/event/?id=76
http://arizonabeerweek.com/event/?id=77

I didn't see any other place where the Hot Scotchy was mentioned in this way, so I thought I'd start this thread. I also started this Facebook page http://www.facebook.com/pages/Hot-Scotchy/319251714792712?sk=wall.

Feel free to contribute in any way that you can with information on the history and pictures!

Salud!

 

Brother, I can't comment on who said what and when, but I know I've enjoyed a few of these in my brewing past and they are wonderful. If only it would get cold this year, I might just have to say "Whiskey Tango Foxtrot!" and just enjoy one next brew day.

 

I've always wanted to try this, and I planned to for my previous batch. However, I brewed a milk stout, and I thought the wort wouldn't mix well with the liquor.

Is there a basic rule, or maybe you could explain, what characteristics of wort makes for a great Hot Scotchy?

I'm brewing a "sessionable" wheat beer soon, will that work? Also, what about extract brewing? I'm guessing if you can get a sample of the wort after extract goes in, but before hop additions, it would be OK?

 

Yea, you want unhopped wort in my experience, but I'm sure someone has done one and loved it.

I've never had a bad Scotchy. In fact my first was with a 51% wheat bill. That said, I think you need to be judicious with the Scotch, especially for weaker wort.

 

Interesting, this is the first I've heard of such a thing. I usually think that wort tastes pretty bad, especially hoppy wort. Has anyone tried this with a hoppy wort?

EDIT: Never mind, question answered!

 

My buddy introduced this to me a year ago. I already tried a sample at every stage but this was a great pick me up. Now when I show anyone how to brew, this is mandatory.

Great post!

 

There's another Hot Scotchy thread here. I tried one with my Dubbel wort and was fairly impressed, even with my really bottom shelf scotch.

http://www.homebrewtalk.com/f85/todays-hot-scotchy-280847/

 

due to the recent addition to my family, I'm trying to find the most convenient time to brew. Turned out that 6am sunday morning worked pretty well this weekend, but being an outdoor brewer, it was pretty cold.. going to remember this for next time

 

Anyone try this with Whiskey or another Spirit? I'd think since many brewers add whiskey to their finished beer, Maker's Mark or Jim Beam might be an interesting test.

Can we call it Whiskey Business? I would.

 

Just posted at the othe Scotchie thread:

Old thread revive!

I just finished a cold scotchie.

I brewed an ESB today and saved a pint or two of first runnings.

1/2 cup of sweet wort
1 shot Glenfiddich

Serve over ice.

Very nice!