Christmas comes already!

Went for a wee bevvy last night in Perth and to my delight in the Old Ship in Skinnergate, were these 3 Kings of Beer. Pundie, a warming dark amber wintery ale, Santa's Swallie with its seasonal hints of nutmeg and cinnamon and Lia Fail, the Stone of Destiny in all its dark mystery. The Old Ship, one of my regular haunts, is reputed to be Perth's oldest pub, named for the sailing ships that used to ply up and down the Tay River in days gone by. Perth had a busy trade with Scandinavia and the Hanseatic ports of the Baltic and ships would come right up the river to the bottom of the High Street, off which stands the Old Ship. The bar has a fabulous nautical painting well worth a look - although it's a Turner-style 100-gun Man o' War rather than a trading vessel. The river is still used by trading ships from the Baltic but the harbour is now downstream about a mile.
Happy Christmas to you all and enjoy your Swallie, wherever you may be.
Slainte, Ken

Danish Whisky Blog meets Mash Tun Musings

Anybody know what the white stuff on the top of everything is? Answers on a postcard marked 'Come back, Summer!'

Well, in the last fortnight, we've had tons of it - and it's freezing also. Makes walking, running, cycling and even just trundling down to the pub difficult. However, pubs have been visited and beer has been enjoyed by your correspondent and our good friend Steffen from Danish Whisky Blog. Here we are below at the Bon Accord in Glasgow, a top notch boozer and purveyor of ales of distinction. I was at the bar with the Lady Arlene, supping away, when this young gentleman in a rather fine tweed bunnet comes over and proclaims to me, 'Inveralmond!' He knows the secret password to a long life and happiness, I think to myself, but it turned out that he recognised me from a visit to our brewery SEVEN years ago. He is the Danish Whisky Blogger and wanted to tell me what a great time he and his friends from Denmark had experienced on our tour. Thank you, Steffen. See you next time in our bigger brewery with bar and tasting lounge.

For all of you out in Blogland who are short of Xmas pressies for your nearest and dearest, we will be opening up our shop on Saturday 18 December (last Saturday before Xmas) from 11 - 4 for the sale of our lovely beers, t-shirts, gift packs, minikegs, glasses etc etc together with Free Tastings. Hope to meet some of you all then.
Slainte, Ken

Planet Yeast

In the words of a very wise man, ''That's no moon, that's a yeast sample under the microscope''... It does look a bit moonish, but the craters aren't craters, they are yeast cells. I took this photo with my ordinary camera, just using the Macro/close up feature, and holding the lens right over one of our microscope eyepieces. To the eye, what one sees is more like the picture below, but the joys of photography gives this interesting view of Planet Yeast. Each cell is between 5 -10 micrometres across (1 micrometre is a thousandth of a millimetre), so teensy-weensy is the correct technical size.

We always have a look at our yeast before we add it to the wort in the fermenting vessel to make sure it's in good condition before it does its fermenting, eating up the wort sugars to create alcohol, CO2 and the flavour.
You can see the cells are mainly in little clumps, or flocs, because at the end of a fermentation when the young beer is nearly ready and we start to cool the tank down to 6 degrees C, the cells tend to clump together or flocculate. This is just a Latin-based word meaning to clump together like sheep in a flock. When they flocculate, the yeast cells sink down to the bottom of the FV, where we can draw off the yeast after 36 hours. We brew ale and we do use an ale yeast, but it is a bottom-cropping, top-fermenting strain. We select some of the yeast from one of the brews each week to brew with the following week, so that we are continually repitching from week to week. This week is the 523rd generation of our current yeast stock.

We are very grateful to our yeast because it does the hard work to create the complex fermentation flavours in our beers and we would have any beer without it!

Thank you, our wee yeastie beasties!

Slainte, Ken

International Organoleptic Evaluation in Inveralmond Brewery Tasting Suite

Had a few brewing friends staying over from Czech Republic at the end of October and to celebrate Czech National Day on 28 October we had a wee tasting, or organoleptic evaluation as we brewers like to call it, in the brewery bar and tasting suite. Above left is Ales Dvorak, technical brewer at Budvar Budweiser, pulling a pint of Ossian for Oudak, former Chief Test Pilot for Czech Air Force. It was also my birthday, so we tasted everything from Santa's Swallie to Pundie...

We did manage to get out and about to other places of refreshment - here is the gang in the Ericht Alehouse, a fine estaminet in the heart of Blairgowrie. Landlord Kenny Fraser gave us a grand tour of his cellar with quite a technical discussion following on the topic of the Scottish style of vertical extraction from an upright cask, as opposed to the English fashion from a tap in a cask on its belly. Beside the inglenook we were entertained by the most excellent Laurence Blair Oliphant (in kilt) who had showed us around his fine sixteenth century home with its wonderful Jacobite relics. In the middle is our good friend Honza Suran, from Pivovarsky Dum in Prague, trying our Sunburst Pilsner, fermented with his yeast!

Later on back at HQ, after the sampling and evaluations had continued for a wee while, MD Fergus took a video of the 'Massed Pipes and Drums of the Inveralmond Brewery' playing at the party - ok, yes it was more than a mere tasting, it was a hoolie and a half! Here's the video .

Just to show that organoleptic evaluation is truly international and full of cultural exchange, here's a few shots from the Budvar Budweiser brewery:

Slàinte and Na Zdràvi! Ken

Brewery Bar Open!

Great News - the bar at the brewery was officially opened last week. The happy crew pictured are toasting the first evening of tasting, sampling and supping. Pundie was the beer of choice, as it's our special brew for October and November. A fine malty dark amber ale of 1049 OG and 5 % abv. Pleasing to the eye, sensational on the palate, it went down exceedingly well in the bar.

Slàinte, Ken

Ossian up the hill!

Looking through some photos last night I came across this picture taken in August '03. Your humble correspondent is clutching his bottle of Ossian (old label) with glee having walked, scrambled and generally puffed up Meall nan Tarmachan (hill of the ptarmigans) by Loch Tay. The beer was enjoyed with gusto before tramping down to Glen Lyon where the tent was erected much to the midgies delight!

Slàinte,

Young(er) Ken

ps The kilt for those interested is of the Hodden Grey, worn by my old London Scottish Regiment.

The Malts of Islay

Following from last month's malt tutorial, I thought we'd move on to other kinds of malt, namely, Single Malt Whiskies from Islay. The big difference with malted barley for whisky is that the malt tends to be dried or kilned with peat smoke, giving these island malts their phenolic or smoky character.

Getting the ferry over was straightforward from Kennacraig on the Kintyre peninisula. With only three cars and our two bikes on the big ferry, having plenty of room in the forrard Coffee Cabin was nice. This was formerly The Bar, but it was reassuring to hear the announcement that 'in the Coffee Cabin were being served teas, coffees, soft drinks and REFRESHMENTS...'

So a bottle of Islay Finlaggan Ale was ordered along with a large Bunnahabhainn.

At Port Askaig looking over the Sound of Islay towards the Paps of Jura thankful we'd made it thither in time to enjoy a wee refreshment under the sun. Caol Ila (The Sound of Islay) and Bunnahabhainn (rivermouth) are about 1 mile and 5 miles respectively north of Port Askaig.

The Mash Tun at Bruaichladdich with its 6 and a quarter tonne malt charge. The mixing gear rotates once every hour to let the wort or distillery wash flow out through the sieved bottom before it gets cooled and fermented in the washbacks. After a 3 day fermentation where all the malt sugars get turned to alcohol (at about 6%, very warm at 35C and quite sour), the whole contents of the washback are distilled twice in the big stills below.

The spirit safe with its big shiny padlock (but for why, you ask) showing the raw spirit flowing out of the condensers. Slàinte Mhòr! Crystal clear as you can see for the golden colour of whisky comes from the wooden barrels used for aging the spirit. Scotch Whisky demands aging for at least 3 years and a day, but only since 1914, before which it could be sold direct from the still. Fiery, sharp and pungent, unlike the mellow, aromatic and warming liquor we know and adore.

A wee collage of our distillery adventures which include a detour to beautiful Jura

A Special Mention in Dispatches to Vicky Stephens, Laphroaig's visitor centre manager, whom we discovered is a Beer Enthusiast and looking forward to tasting some Swedish beers at the Stockholm Whisky & Beer Festival, where she's exhibiting some of Laphroaig's finest. Tapadh leatsa, Vicky, airson tiodhlac snog blasda (Thanks very much for your tasty wee gift).

Keeping up with the beer theme, we popped in to see Paul, below, beside his mash tun at Islay Ales by Bridgend and had a wee discussion on brewing whilst Arlene, herself a veteran of plenty of brewery technical discussions, visited the Chocolate Shop, the Batik Shop and Islay Quilters next door. Islay Ales were on draught at the excellent Port Charlotte Hotel.

But of course being on a cycle/camping trip we were travelling extra light, so I had taken over a mere 6 bottles of Ossian in my saddle bags and the only way to lighten the load further was to give them away to interested parties (ie brewers or distillers!) or drink them toasting the fabulous scenery and people of Islay. Here's me tucking into a fine malt by Lagavulin Bay.

We'd recommend Islay to anyone. Lovely place, great rain, wind, sun and scenery. Malt Whisky galore. And Arlene met some very courteous Ileach kye too! A h-Ile boidheach àlainn brìagha!
O Islay - lovely,bonnie and braw!

Slàinte, Ken

Malt for Beginners

Here is some Pale Ale Malt which is the base for all our ales. Malt is barley that has been germinated (or grown) for a few days to allow enzymes in the grain to turn the hard concrete-like starch into a crumbly soft form easily dissolved into water. Then the malt is dried and cured or kilned in a huge oven. The drying and kilning processes take many forms which give us many different kinds of malt. Pale Ale Malt is the one which is merely dried then very lightly kilned. Pale Ale Malt will account for at least 85% of the grist (or the grain bill) of any of our ales. Other malts can be Caramel, Crystal, Dark Crystal or Chocolate Malts to name but a few of those that we use. Below there's a shot of 4 kinds of malt that we use every week.

From L to R we have Pale Ale, Caramel, Dark Crystal and Chocolate Malt. You can see that the colours are getting darker with each type. Caramel and the Crystal Malts are caramelised, by stewing the wet grain at 65C so that the enzymes in the malt go one stage further by turning the starch into sugars, then the heat is raised and the moisture is allowed to evaporate so that the sugars inside the grain crystallise (hence crystal in the name) and caramelise giving rich luscious toffee flavours. The more the malt is caramelised, the darker the colour. The Chocolate Malt (named for its resemblance, not taste, to the bean!) on the right is very dark and roasted much like a coffee bean, more like espresso coffee and even has the aroma of coffee. In brewing terms all the malts have a colour number - Pale Ale is around 4 - 6, Caramel Malt 25 -35, Crystal 125 -150, Dark Crystal 400 and Chocolate about 1100.

Beer gets its malty characters and colour from the malt types used in the mash tun. As I said before, Pale Ale Malt or Pale Malt as we tend to call it, makes up the majority of a brew, but we'll add some of the darker malts depending on the flavour we want. Ossian, a golden ale, has less than 4% of its grist as the very lightly coloured Caramel Malt, whereas Lia Fail, quite a dark, strong and more robust flavoured brew, has just less than 2% of the Dark Crystal and just over 1% of the Chocolate Malt. The darker the malt, the less is needed to make a substantial difference to the colour and flavour. A normal stout, which you cannot see through in a pint glass, for example, usually has no more than 8% of the highly roasted Chocolate Malt to give it that coffee-like, almost burnt-biscuity character with the rest of the grist being Pale Malt.

If, however, we only use a small proportion, about 2% say, of highly-coloured malt, such as Dark Crystal, we can get a coppery, amber hue with just enough of the luscious caramel richness of that special malt as in Santa's Swallie, which we brewed for export to the USA and Scandinavia last month.

Merry Christmas, when it comes and may it be malty!
Slàinte, Ken

Thrappledouser on Tour!

Went down to Hertfordshire this weekend for the wedding of an old pal and managed to find our Thrappledouser on tap in a few places in St. Albans. Also had a scrumptious Sunday Roast at the Crystal Palace, a lovely canalside pub in Berkhamsted after perusing Berkhamsted Castle (above). Thanks to Tina and Pete (below right) for a great afternoon.

Off to St. Albans now and the selection at the Boot - a lovely ancient pub with a well-kent beer in the middle!

I think the expression is '' Dingly-Dell''

Went for a wee touristy jaunt around the town and saw a pub sign for the White Lion up a side street. Intrigued, we headed up and inside and through into the beer garden where there was a beerfest! Yippee!
And Thrappledouser was on the bar inside as well. Huzzah!

To top the whole thing there was also a second beerfest at the White Hart one street away...Oh my goodness...

Slàinte, Ken

The kettle's coming to the boil...

More Live Brewing Action with a wee film of the Ossian wort last week coming to the boil in the kettle, or copper, as it's sometimes called. The reason the wort is spinning around slowly is from tangential pumping or whirlpooling to mix the wort thoroughly before the boil begins, so that we can get the correct specific gravity for that particular brew before the boil starts. Each beer has its own specific gravity or Original Gravity, in Ossian's case 1.0420 or as we always say, 1042 OG as in 'Ten Forty Two'.

This is what the actual boil looks like - the steam created causes a bit of havoc for most amateur cameras (like mine!) but this gives an idea of the ferocious nature of a boil. We're not looking for a simmer or a gentle boil but a good rolling boil which helps the malt proteins stick to the hop tannins thus creating the Hot Break, or clumps of protein and tannins, which helps to clarify the finished beer.

One thing to remember about brewing is that boiling, or brewing, is at the heart of what it's all about - that's why we are called brewers and not fermenters or barrellers, even though boiling is only part of the operation to make beer.

Anyway time to put the kettle on...

Slàinte, Ken

Stylish Premium Quaffing in Rome

SPQR - Senatus PopulusQue Romae- 'the Senate and People of Rome' - found on many a Roman inscription and upon the eagle standards of the legions on their march northwards into Scotland in 79AD under Agricola, who set up camp along the River Tay in Perth - Bertha in Latin - now has a new meaning.

Ossian, our champion award-winning supremely golden ale, is now on sale in the Eternal City at the Coliseum in Rome courtesy of our importer Johnny's Off-Licence (http://www.offlicense.it/). Two years past, Arlene and I had a wee break in Rome, our 'Roman Holiday', even including Vespa rides around the Forum and the Coliseum, before a very pleasant afternoon spent in Johnny's Off-Licence sampling the glorious Ossian.

Fresh supplies arriving at Johnny's Off-Licence

Therefore SPQR also stands for Stylish Premium Quaffing in Rome!

Salute!
Ken

Great British Ossian Fest

Off down to London for the Great British BeerFest on Tuesday for the afternoon session. Looking forward to it as there's 4 kilderkins of Ossian and 4 kilderkins of Sunburst up for drinking. Hope to catch up with some customers there too...
Slàinte
Ken