# 73: SCHIEHALLION
Harviestoun Brewery - Scotland (Est.1986 )
First Brewed - 1994
4.8% ABV - Blond Beer
IBU's - 34
IBU's - 34
Ingredients:
E: Pale straw in colour with a bright glow and a thin white head, nice lacing
Malts: Lager Malt, Wheat Malt
Hops: Hersbrucker, Celeia, Perle, Bobek
Tasting Notes:
Hops: Hersbrucker, Celeia, Perle, Bobek
Tasting Notes:
E: Pale straw in colour with a bright glow and a thin white head, nice lacing
N: Plenty of grapefruit and tropical fruits on the nose with an underlying bready yeasty nose. Hints of honey sweetness and a touch of floral hop on the finish.
P: On the palate lots of biscuity malt flavours partnered with that honey sweetness, balanced by a gentle hop bitterness
M: The beer is crisp with a refreshing finish and a gentle bitter aftertaste.
Other comments:
Harviestoun brewery was founded in 1984 by Ken Brookes on his farm just outside Dollar in Scotland, and the brewery has grown both in size and reputation. Starting out brewing just the one beer Harviestoun Real Ale, Ken had managed to get his hands on a mash tun previously used to make Jam and a boiler that was once a dye tun. It wasn't until 1989 that the brewery purchased some proper kit and the production was stepped up a gear or two and more brews were being produced.
Schiehallion pronounced (She-ha-lee-on) is a mountain in Perthshire that comes second to Ben Nevis in Scottish affections. The mountain was also once used to carry out a scientific experiment in the 18th century. This experiment was carried out in an attempt to determine the mean density of the Earth. It was this mountain that sprung to mind when master brewer Stuart Call first brewed Schiehallion in 1994. The beer is cask conditioned, light and hoppy a radical move away from darker beers that were popular in Scotland in the mid 1990's. The lager is produced using both lager malt and wheat malt with a lovely blend of four hops that gives Schiehallion a crisp biting finish and a prominent hop bitterness.
The popularity of the beer has led it to win numerous awards including a several times gold winner at the Great British Beer Festival, giving the endorsement that this beer deserves the credit of being a superb lager.
Harviestoun brewery was founded in 1984 by Ken Brookes on his farm just outside Dollar in Scotland, and the brewery has grown both in size and reputation. Starting out brewing just the one beer Harviestoun Real Ale, Ken had managed to get his hands on a mash tun previously used to make Jam and a boiler that was once a dye tun. It wasn't until 1989 that the brewery purchased some proper kit and the production was stepped up a gear or two and more brews were being produced.
Schiehallion pronounced (She-ha-lee-on) is a mountain in Perthshire that comes second to Ben Nevis in Scottish affections. The mountain was also once used to carry out a scientific experiment in the 18th century. This experiment was carried out in an attempt to determine the mean density of the Earth. It was this mountain that sprung to mind when master brewer Stuart Call first brewed Schiehallion in 1994. The beer is cask conditioned, light and hoppy a radical move away from darker beers that were popular in Scotland in the mid 1990's. The lager is produced using both lager malt and wheat malt with a lovely blend of four hops that gives Schiehallion a crisp biting finish and a prominent hop bitterness.
The popularity of the beer has led it to win numerous awards including a several times gold winner at the Great British Beer Festival, giving the endorsement that this beer deserves the credit of being a superb lager.
Food Pairings:
Light hoppy with a fruity aroma and a subtle honey sweetness, Schiehallion has a fantastic diverse characteristic that allows it to work well with a number of dishes. Initial thoughts turn to pasta dishes, especially ones that contain fish and a subtle blend of sweetness and citrus flavours. A beautiful plate of crab linguine with fresh chilli and lemon zest will complement the beer perfectly. The sweetness of the crab meat complements the honey malty sweetness in Schiehallion, whilst the hop bitterness will cut through the acidity of the lemon and the heat of the chilli, allowing the floral hop flavours and gentle crisp bite to prevail, cleansing the palate and setting the mouth up for the next bite.
Other dishes that would work well would be risotto or try pork sliders with a creamy coleslaw.
My recipe choice though is the crab linguine which can be found below.
Linguine with crab, fresh chilli and lemon zest.
http://www.bigoven.com/recipe/262741/linguine-with-crab-lemon-and-fresh-chilli
Light hoppy with a fruity aroma and a subtle honey sweetness, Schiehallion has a fantastic diverse characteristic that allows it to work well with a number of dishes. Initial thoughts turn to pasta dishes, especially ones that contain fish and a subtle blend of sweetness and citrus flavours. A beautiful plate of crab linguine with fresh chilli and lemon zest will complement the beer perfectly. The sweetness of the crab meat complements the honey malty sweetness in Schiehallion, whilst the hop bitterness will cut through the acidity of the lemon and the heat of the chilli, allowing the floral hop flavours and gentle crisp bite to prevail, cleansing the palate and setting the mouth up for the next bite.
Other dishes that would work well would be risotto or try pork sliders with a creamy coleslaw.
My recipe choice though is the crab linguine which can be found below.
Linguine with crab, fresh chilli and lemon zest.
http://www.bigoven.com/recipe/262741/linguine-with-crab-lemon-and-fresh-chilli
SCORE: 3.35/5
Page: 485
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