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I like this whole beer-on-booze thing that Boulevard has going on. Rye-on-Rye is amazing. Rye-on-Rye-on-Rye even more so. And along comes Scotch-on-Scotch to play too. Happy Burns Night, Kansas City. pic.twitter.com/4SHU6jm7X4 — KC Beer Scouts (@KCBeerScouts) January 26, 2017 It helps that I like both alcoholic references to scotch. Scotch in the beer sense, more routinely labelled as a wee heavy, is an underrated style of malty depths. Not playing around with any semblance of hop flavor or aroma, a great scotch ale is a malt bomb of caramel and toast. Dark, highly alcoholic, and delicious. As for the distilled product, I dish out a couple of fingers of the cask-strength Laphroaig once a Burns Night. But a dram of single malt is not a rare occurrence late evenings around Beer Scout HQ. It’s earthy, sometimes smokey, and delicious. Combining the two seems natural. The scotch whisky barrels have added a mellow oakiness and very faint plume of peaty smoke to the rock-solid sugary … |
Source: KC Beer Scouts
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