The traditional brewing process used in the production of Traquair House Ale consists of the following; 1. Traditional infusion mashing process. The wort is then drawn off and boiled during which process the hops are added. 2. The wort is now cooled and pitched with top fermenting yeast under controlled temperature. It is then fermented in oak over a period of seven days. The beer is then transferred into cold storage tanks or barrels and matured over a period of weeks. After maturation the beer is filtered prior to packing.
I found a case of this brew but passed on it because I had not had a chance to sample. I finally had a bottle at Monk's. If I can relocate the case I will purchase it, if the price is right.
The ABV is 7.2 and the IBU rating is ??
Style -Scotch Ale/Wee Heavy
Glass to use- Pint Glass, Snifter or TulipDelivery - 330ml Bottle
Can be cellared for long periods, under the proper conditions.
The Pour - Pours a dark brown color with a small tan head. Some lacing.
Aroma - Malty, dark fruit, maybe bourbon and a hint of oak
Taste - I get caramel, some chocolate, toffee, hint of raisins and vanilla, a trace of sherry.
Mouth Feel - Low carbonation. Full body.
Drinkable - Pretty good, needs to be aged a bit longer. Not sure the age on this one but the bottle looked new, my guess was 2010.
This beer may pair well with cheese and meats.
This beer gets a Duper rating of A.
BeerAdvocate Rating =A-
Ratebeer Rating = 97
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