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beer of the month

Well, where did that month go? One minute we were enjoying a bit of an Indian Summer, polishing off Hoegaarden and seriously thinking that we might pull off a review of Fullers Summer Ale. Then what happens? Flip the calendar, Cheddar appears and it starts to rain. Trails round here have turned to drinking chocolate and you come back from a ride looking like a black and white minstrel (ask your mother...)

So break out the waterproofs and the waterwings (except our Antipodean readers of course who are just getting ready for Spring), plan epic rides which will always end half an hour after daylight has faded, and look forward to long winter nights getting well and truly ratted.

We'd like to express our thanks to Dr Jon for this review. The things he does in the name of research.

Fraoch Heather Ale

style: Ancient ale, found in 500ml bottles. Nut brown in colour. Strong peaty/floral aroma.

history: Very old recipe - the oldest ale in the world (apparently). The picts brewed it until the 9th century. Indeed, the current recipe is a relatively young version dating from the 16th century. To make, take the malted barley ‘bree’ and sweet gale, and whilst hot infuse with heather flowers (excellent for snagging rear mechs).

strength: Piddlin’ 5%.

taste: Peaty, plumy, full malt bodied (this not an IPA), strong but smooth. Hmmm, sounds like a certain bike rider I know. Although different from your average ale, comparisons to old peculiar would not be far off, much drier finish though. Lovely- best chilled, but whatever.

the morning after: Not too bad at all. Problems arise when people start drinking and the clan/ancestry thing comes up. Whisky usually follow, especially an Islay malt, due to its inherent peatiness, and things can get messy. By itself, no worries, and a low fart quotient.

links: http://www.heatherale.co.uk

previous choices...

october 2000: hoegaarden