Corne de Brume

Corne de Brume ... "Foghorn."  For those interested in history, the first automated, steam-powered foghorn was developed by Robert Foulis, a Scot who emigrated to St. John, New Brunswick, Canada.  According to Wikipedia, Foulis was listening to his daughter play the piano one night, when he realized that the lower notes were more clearly audible than the higher notes.  Foulis' invention was first installed in a lighthouse in 1859.

About 150 years later, there was the first beer named Foghorn or Corne de Brume.  The beer is named more for the murky environments in which vessels found themselves as they transported the dark beers, having long aged in oak barrels, during the long voyage on the cold and foggy waters of the North Atlantic.  It was not so much the low notes of the foghorn, blasting through the dark, foggy night.  It was more about that night itself. 

The Corne de Brume is brewed in the style of a Scotch Ale and it very much resembles the style.  The beer pours a very dark brown, almost as dark as the night. As the beer is poured, there is a thin, wavy foam, something similar to the clouds that sit high in the sky and pass occasionally by the sliver of the moon overhead.  

As for the aroma and taste, the brewers suggest that there are dark fruits and heady malts. There are some dark fruits in the aroma, such as raisins, plums and/or prunes.  The malts are also present in the aroma, as they have little competition from any hops.  The only challenge to the bready nature of the malts comes in the taste, when those raisins and plums make themselves more noticeable than the toasty, somewhat cereal elements provided by the malts. The taste also has a sweetness, reminiscent of caramel or molasses, but it stands behind the dark fruit in the beer.  Overall, the Corne de Brume provides an interesting and enjoyable example of a Scotch Ale. 

This beer could be paired with some cheeses, such as brie, gouda or Swiss.  However, I think it is best enjoyed on its own.

I bought this beer at a local beer store.  I do not remember what it cost, but I think that a 12 ounce bottle is about $4.99 to $6.99 a bottle.

ENJOY!

The Stonecutter

One of the things about the craft beer movement is its ability to thrive in areas that are more known for their wine than their beer.  Italy is a prime example, with craft brewers like Birrificio del Ducato and Birra Baladin producing great beers in a country known for its Chianti, Barolo and Brunello di Montalcino wines.  Italy is not the only example of this phenomenon.  On the other side of the planet, New Zealand is known for its wines, especially the Sauvignon Blanc wines produced in and around Marlborough.  However, Marlborough is also home to Renaissance Brewing Company.

I first encountered Renaissance's beers at the National Geographic Live's beer tasting hosted by Garrett Oliver back in 2011.  Garrett was introducing the audience to "Mini-Micros," small craft brewers who were producing some great beers, but at 1,000 barrels or less.  One of the beers at that tasting was Renaissance's  Marlborough Pale Ale or "MPA."  The beer was produced in the style of an India Pale Ale and, more interestingly, it was brewed with native Rakau hops.  Ever since that beer tasting, I have kept an eye out for any beers from Renaissance.

Fortunately, a local beer store carried a couple of those beers.  I bought a bottle of the Stonecutter, Renaissance's nod to a "wee heavy" or scotch ale. The brewers use a whopping nine malts to produce this beer.  While the brewers do not identify the malts, their descriptions of the aromas and flavors provide some guidance as to their choices. Words like "caramel," "toffee," "chocolate" and "coffee" all suggest the use of dark and/or roasted malts.

The beer definitely looks like it has been brewed with those malts.  The beer pours a solid brown color, with a milky foam that covers the entire surface of the beer.  There is a caramel or toffee element to the aroma, which is clearly the result of the malts.  There is no hop presence at all, a clear contrast to the MPA that I tried at the National Geographic Live beer tasting.

As for the taste, this beer has an interesting range of flavors.  I can definitely sense the caramel and chocolate flavors, and even a little coffee.  However, this beer also had a hint of smokiness.  I was not expecting any smoked flavor.  It was not as strong as the smoked flavors in the Nøgne-Ø Sunturnbrew or the L'Abri de la Tempete Corps Mort.  It is subtle, wrapped within the more conventional flavors that the brewers describe.  After trying this beer, I looked at other reviews.  Some of those reviewers also found that hint of smoke in the beer, so I do not feel that I am really out in left field with regard to this beer.   Finally, the brewers said that the earthier flavors of caramel, chocolate, coffee and smoke, would be balanced by a tart, raisiny finish that gives way to a dry finish.  I had a little difficulty finding the raisins or tartness.  Instead, there was a little sweetness in the beer, which definitely gave way to a dry finish.

The brewers suggest that the Stonecutter Scotch Ale pairs with venison, roast beef or lamb, creme brulee, and Scottish shortbread.  I think roasted or grilled meats -- like beef or lamb -- and stews would work well with this beer.

I found this beer at a local beer and wine store.  However, I cannot remember how much I spent for a bottle.  Still, it is definitely worth a try, especially as an introduction into the craft beer movement of New Zealand.

ENJOY!

Robert the Bruce

Roibert a Briuis -- or, as we would call him, Robert the Bruce -- is an important figure in Scottish history. Although he pledged himself to the English monarch, King Edward I, Robert broke his pledge to align himself with those who fought for Scottish independence, including William Wallace.  After the English captured and killed Wallace, Robert the Bruce continued the fight.  He was crowned King Robert I in 1305, during the Scottish war for independence.  After a couple of early defeats, Robert the Bruce led the Scots to independence after the Battle of Bannockburn. 

Half a world away and several centuries later, in Munster, Indiana, the craft brewers at Three Floyds Brewing drew upon the inspiration of Robert the Bruce with their Scottish-style ale.  The brewers describe their beer as "[a] bold Scottish ale with a complex malty body derived from roasted and crystal malts balanced with just the right combination of hops," adding that it "pours a deep ruby color, has a sweet malty nose with layered caramel and roasted notes and a full body. Robust yet smooth, Robert The Bruce is a malt lover’s delight."

I have to say that, when I poured the beer, it was more of a lighter reddish-brown color than a deep ruby red.  The beer has a thin foam, which quickly recedes to the edges of the glass, leaving only wisps of bubbles on the surface.  The cirrus-like wisps seem to evoke some abstract image.  As I look down on the beer, the aromas of the roasted malts greet my nose. The roasted malts evoke some chocolate and coffee bean. 

As for the taste, the roasted malts foreshadow the flavors of this beer.  There is a roasted component to the beer, which provides a slight bitterness, but all of that is rounded or softened by the taste of the alcohol (the beer has an ABV of 7% and 30 IBUs) and the smooth body of the beer.  For me, the alcohol eventually became more prominent, somewhat eclipsing the roasted flavors, relegating them to the finish of the beer.  

When it comes to pairing a scotch ale like Robert the Bruce, the pairings tend to lean toward roasted and smoked meats.  Roasted pork dishes, as well as smoked salmon, are two suggestions. Smoked cheeses may also work well with this beer. 

My father gave me a bottle of the Robert the Bruce.  I have not seen it for sale anywhere near where I live . If you should see it, it is worth a try.  

 ENJOY!

Shaggin in the Wood

A Scottish proverb says that "double drinks are good for drouth (or thirst)."  The brewers at Tyranena channeled that proverb with their Shaggin in the Wood, which combines Scotch Ale with Bourbon barrels (although, without the bourbon). This beer is another of Tyranena's "Brewers Gone Wild! series.  I have previously reviewed the Bitter Woman IPA, another of the series; and, while both beers are from the same series, the Shaggin in the Woods was much more interesting.  

The Shaggin in the Woods originated as another, uniquely-named beer, "Sheep Shagger."  The Sheep Shagger is a Scotch Ale, brewed with 2-Row, Pale, Amber, Brown, Promise and Smoked Malts, as well as Northern Brewer and Golding hops.  The brewer took the Sheep Shagger and aged seventy percent of it in bourbon barrels.  The aged beer was then blended with the remaining thirty percent to, as the brewer describes it, "harness the same big caramel malt notes and smokiness that made the Sheep Shagger delectable, with added elements of bourbon and wood."

Shaggin in the Wood pours a bronze, almost rust color.  As the beer warmed in the glass, I could sense aromas of oak and bourbon, with tones of caramel and malts wrapped around those two elements.  The oak predominated over the bourbon, but the reason may be that the bourbon was merely waiting for its time to shine.  

With each sip of the beer, the bourbon begins to emerge.  Although it was present in the first sip, it became more pronounced with each taste.  Other flavors that also emerged, such as caramel and toffee.  As I tried to identify each individual flavor, I was impressed with how each one melded together to provide an enjoyable taste.  Normally, I have some reservations about bourbon aged beers (primarily due to the fact that I do not drink bourbon).  However, this beer was very drinkable, even for people like myself who ordinarily steer clear from hard liquor.  

This beer is available at stores in Wisconsin and Illinois.  This beer came from a Binny's located in suburban Chicago.  

ENJOY!