Oh, and I'd like to refer to the "whisky & beer-thread" too - do you know if there are/have been a peated ale around?
I'm sure I've had a peated beer somewhere or other. I'm not sure it's a good idea, though. The only specific beer I can think of is Raftman, made by Unibroue in Quebec from whisky malt, but not peated, I don't think. Unibroue make some fantastic beers, but I didn't think this was one of them. Then again, they brew in the Belgian tradition, and I am not the best judge of that sort of thing.
the German "Keeper of the Quaich" Prof. Walter Schobert, a well known whisky writer, expert and lecturer in Germany has a hand in the enterprise. How come? He bought a house on Islay, next to Bruichladdich and lives there part-time. I ask him next time he comes to my favourite whisky shop to do a tasting in December, if they use distillery malt and if they plan to use peated malt.
I tried their beer. I found the Nerabus to be the best. The Ardnave was too bitter for me but the Dun Hogs Head was a fine pint.
Too bitter? Impossible! I've never had a pint that was too bitter, or a dram that was too peaty. That's the good stuff! Traditional Scottish beers like Caledonian 80/ are malty with little bitterness, as hops aren't generally grown in Scotland. But for my money, there's nothing better than a Yorkshire bitter, such as Timothy Taylor's Landlord. There are good Scottish versions, like Deuchar's IPA and Orkney Red MacGregor.
Professor Schobert didn't buy the Abbotsford, did he?
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