Beer

What we’ve been drinking

German Revival

Posted by on Mar 5, 2014

Following Oktoberfest I kind of went off German beer. And not just in a ‘I had a lot of Festbiers recently so I’m going to try something new for a change’ but in a ‘Day in and day out I’d honestly prefer to have anything other than a Pils or Hefe’ way. More than anything, I blame it on the weather. These beers were all too light and drinkable for those cold winter months which demand high-gravity Belgians and Bourbon barrel aged stouts. But when I went to the pub a few weeks back and decided to indulge in a Weinstephan Hefeweizen I was reminded of one thing: spring is coming. And spring- and summertime drinking demands sessionability,...

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Dog Beers

Posted by on Feb 28, 2014

Like most people, the start of the week is a tough time for me. On a typical Monday I’m out of the door by 8:15 and I’m not back home until 10:30. That being said, I do look forward to Mondays, or at least Monday evenings, because I get very excited about our beer tastings. This was particularly the case on the 24th when Jonny Reid, the Scottish Sales Manager for BrewDog, kindly came to the Dalry shop to give us the lowdown on some stars from BrewDog and Mikkeller. And by stars I mean ‘Yes, that beer is, in fact, worth the £15 a bottle price tag’. So, at eight o’clock, with a shop filled to the brim with beer geeks, Ash and I poured the...

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Beyond the Pale

Posted by on Feb 19, 2014

I’ve never been averse to Pale Ales. Indeed, I’ve maintained for a while that Sierra Nevada Pale is one of my favourite beers out there. But I’d never go out of my way to pick up an ordinary Pale primarily because I generally want more hops, more alcohol, more bitterness, more something. That’s why I’m usually drawn a bit more towards the higher gravity beers: they’ve almost always got a heck of a lot going on in them. But at some point in early January I got a craving for a beer that was, in a word, drinkable. The great thing about Pale Ales is you can drink them in quantity, and I certainly have been this past month.Even more...

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Still Waiting

Posted by on Feb 16, 2014

Having almost exclusively covered the more abstract, emotive side of whisky it’s probably about time to get into the nitty-gritty bits of it. More specifically, this post will cover some technical aspects of its production — or at least Scotch malt whisky production. I’ll do my best to keep the discussion moderately entertaining at least. Malt whisky is made up of three ingredients: malted barley, yeast, and water. It really is a paltry plain makeup, and when you compare it to a simple cake recipe it really makes you wonder why three ingredients can warrant a product that’s a heck of a lot more expensive than a tasty pudding or well-made...

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Exes and Ohs

Posted by on Feb 12, 2014

And so we come up on one of the silliest holidays of the year: Valentine’s Day. The overwhelming vibe I tend to get from people — single or not — is apathy; perhaps even straight up dislike. But whether or not you consider it to be romantic and exciting or commercialized and pathetic, one thing most of us can celebrate together is the fact that chocolate tends to go on sale in the shops. And not just chocolate; Valentine’s is a day marked by all manner of decadent desserts: mousse, cheesecake, creme brulee. Yum! Of course, we have a fair few beers to match such indulgences, but for fear of drowning Monday’s tasting group in a pool of rich...

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