# 38: INNIS & GUNN OAK AGED BEER
Innis & Gunn Brewing Co. - Scotland (Est.2003)
6.6% ABV - Speciality Ale
IBU's - 18
IBU's - 18
Ingredients:
Malts: Innis & Gunn Ale Malt, Crystal, Raw Wheat
Hops: Super Styrian
Other: Bourbon Casks
Tasting Notes
Malts: Innis & Gunn Ale Malt, Crystal, Raw Wheat
Hops: Super Styrian
Other: Bourbon Casks
Tasting Notes
E: Golden, honey colour with a head that dissipates quickly.
N: On the nose plenty of caramel and roasted malts, slight woody aroma from the Oak.
P: Lots of vanilla sweetness enhanced by a firm amount of toffee and butterscotch, a hint of fruity hop spice.
M: Creamy, smooth with a sweet vanilla oaky warming finish.
Other comments:
A beer that was discovered by accident. Brewed as an experiment to assist a whisky distiller, it was a custom made recipe created to be stored in oak barrels to season the whisky casks with the sweet, malty flavour of beer. Thirty days later the beer was replaced by the whisky and seemingly forgotten. It wasn't until months later when someone at the distillery tried the beer and the basis of Innis & Gunn Original was born. Today it is matured for 77 days in Bourbon casks and over Bourbon-infused heartwood in the breweries "Oakerators" (much like a percolator) creating the intense and satisfying aromas in the beer.
A beer that was discovered by accident. Brewed as an experiment to assist a whisky distiller, it was a custom made recipe created to be stored in oak barrels to season the whisky casks with the sweet, malty flavour of beer. Thirty days later the beer was replaced by the whisky and seemingly forgotten. It wasn't until months later when someone at the distillery tried the beer and the basis of Innis & Gunn Original was born. Today it is matured for 77 days in Bourbon casks and over Bourbon-infused heartwood in the breweries "Oakerators" (much like a percolator) creating the intense and satisfying aromas in the beer.
Food Pairings:
Lots of flavours to work with here when pairing with food. Grilled seafood would be a good pairing, where you can match sweetness with sweetness. The woody aromas of the beer need something to contrast against, so look no further than a juicy steak with its caramelised fats to help cut through the Oaky flavours, whilst complementing the caramel, biscuity malts. Aged cheese would be a great suggestion, something with a washed-rind that has a slight sourness and mild caramel sweetness to contrast and compare against the butterscotch finish.
Lots of flavours to work with here when pairing with food. Grilled seafood would be a good pairing, where you can match sweetness with sweetness. The woody aromas of the beer need something to contrast against, so look no further than a juicy steak with its caramelised fats to help cut through the Oaky flavours, whilst complementing the caramel, biscuity malts. Aged cheese would be a great suggestion, something with a washed-rind that has a slight sourness and mild caramel sweetness to contrast and compare against the butterscotch finish.
SCORE: 3.0/5
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