![]() ![]() If you visit Scuttlebutt, take a look around the taproom brewhouse and you might find the giant log that was used for the kuurna, waiting to be used once again. The beer was released last week at Scuttlebutt and Farmstrong’s taprooms, so hurry: Both breweries only ended up with a couple of barrels, and it could go fast. Tasting it off the brite tank recently, there wasn’t a lot of juniper flavor, but some of the woody characteristics shone through on the finish. Instead, the beer is slightly dry and very drinkable. It has the fruit flavors from the Belgian saison yeast without the big spicy finish you get with many saisons. The beer finished at 6 percent ABV and pours an amber color. The Scuttlebutt-Farmstrong sahti used a Belgian saison yeast and Chinook hops for bittering and Tettanger hops for finishing. ![]() Skagit Valley Malting’s Scott Pelton, who looked on during the brewing process at Scuttlebutt a few weeks ago, said caramelized triticale tastes like Raisin Bran and was excited to partner with the breweries on the sahti project. Skagit Valley Malting, located in Burlington, has quickly become a name in the craft beer world for their boutique malt variations.įor the sahti, SVM provided 40 percent triticale malt, a wheat-rye hybrid, and the rest caramelized triticale. Like the honey we will declare the ingredient for all to know so people can enjoy it within their chosen lifestyle.The beer was also a chance for Nord to brew a beer with 100 percent Skagit Valley Malting malts, something Farmstrong has already been doing regularly. We don't have a tangible recipe now but that may happen downstream in something like a Milkstout. ![]() We have discussed using milk sugar in a beer at some point. That being said there may be a day when we do employ honey as flavor component but I doubt that will happen anytime soon and we will declare it as an ingredient for all to know. It is also a difficult product to maintain consistency with and very expensive. I personally don't care for the flavor it provides and it can be a difficult ingredient to use. We also don't use any honey in our current recipes. We don't use isinglass anywhere in our processes but a cask keg in an outside account might be handled this way. It is traditional to add some isinglass to the keg several hours to a day before serving to ensure the beer is bright and clear. You may want to exercise caution when drinking a cask beer however. ![]() We do not use any fining agents in our products, instead we use Perlite as a filter media with the products we want to be clear/bright. We do offer some other products from time to time infused with a flavoring agent but I can't think of a time when we've used an animal product to do so. The Jalapeno 777 uses Jalapeno and Serrano peppers in the infusion and the 10 Below is spiced with molasses during the boil. The only beers that we have anything more than traditional ingredients are the Jalapeno 777 and the 10 Below. "At this time all of our fermented products are free from using any animal products and have been for nearly 15 years. Scuttlebutt Amber Ale (bottle) is Vegan Friendly by Scuttlebutt Brewing Company ![]()
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