It is darker, stronger beer whose origins go back to Scotland where it was fermented and aged in lower temperatures to enrich its malty profile. The beer is filled with cereal, bread, roasted chocolate tones. Its basic version has been often called boring but this is certainly not the case of our collaborative brew! We have spiced up the aroma with an abundance of Mexican vanilla sticks and cocoa beans. The Mexican vanilla is a bit smaller than its Madagascar counterpart but its flavor is more intense, which goes well with cocoa beans. The taste has been spiced up with fresh locally produced Habanero peppers. It is a real treat for chili chocolate lovers. This aromatic and sweet beer warms you up instantly and boosts endorphin levels.

	ART+15 Vanilla and Chocolate Hot Scotch Ale It is darker, stronger beer whose origins go back to Scotland where it was fermented and aged in lower temperatures to enrich its malty profile. The beer is filled with cereal, bread, roasted chocolate tones.

Style

As the name suggests the origins of Strong Scotch Ale, known also as Wee Heavy, go back to Scotland, where it was fermented in typical Scottish conditions i.e. much lower temperatures in comparison with the classic Ale. This is the reason why the beer has a lower ester profile. It is not a strongly hopped style, as hop varieties didn’t use to be grown in Scotland but they were imported, thus costly. In effect, the beer is of malty nature, caramel color and aroma, and with subtle dark malts tones. It used to be consumed in the fall and winter seasons.

Malt/extract/grist:

A mix of light and dark caramel malts, melanoid and coloring malts, which produce deep color and distinct aromas of toasted bread, slightly roasted caramel and subtle chocolate. The beer is stronger, 18% extract gives a solid malty foundation.

Hops:

We have used continental hop variety – Styrian Goldings, which produces a pleasant herbal and tobacco aroma which goes well with caramel beers. The bitterness feel is slightly higher than in its classical version, which gives the beer a well-balanced flavor.

Extra ingredients:

In order to spice up and refresh this style, we have added really aromatic spices such as the Mexican vanilla which is a bit smaller than its Madagascar counterpart but its flavor is more intense, which goes well with cocoa beans. The taste has been spiced up with hot Habanero peppers. The final outcome is the feeling of drinking slightly spicy chocolate.

• Styl: Spice Strong Scotch Ale
• Parameters
  • Extract: 18,0%
  • Alcohol: 6,7% obj.
  • IBU: 40
• Ingredients:
  • malts: barley malts (Pilsner, Caramel 300 EBC, melanoid, Caramel 30 EBC, coloring malt)
  • Hops:
    • Bitter: Magnum
    • Aromatic: Styrian Goldings
  • Yeasts: S-04
  • Extra ingredients: cocoa, habanero peppers, vanilla sticks
• Look: dark caramel, light brown
• Aromas:  cocoa, vanilla, cereal and bread, caramel, hot peppers, dry fruit
• Mouthfeel:
  • sweet, caramel
  • slightly acid, cocoa
  • slightly bitter, medium-spicy
• Serving temperature: 8-10⁰C
• Glass: Shaker, Nonic
• Foodpairing:-
  • Dishes: chicken wings with herbal peanut butter sauce; chevon with smoked cream and candied leeks
  • Cheeses: interior-ripened cheese e.g. Limburski –type cheese,
  • Desserts:  toffee and nut cake