Scotch-like beer?

Yeah but the smoked malts in beer don't mimic a scotch or come close. The best I have seen in a beer is when beers are simply aged with scotch.

 

THIS.....http://beeradvocate.com/beer/profile/178/25061
Tastes like a mouth full of old camp fire, and peat. I love a good Single malt, but I was not particularly happy with this brew

 

I just had some of this over the weekend (from a Lagavulin cask). I had '06 and '09, and I must say the '06 was worlds better. I can imagine that the older the better for this one, the '09 was SUPER oaky. Like sucking on oak.

The '06 was very scotch-like, though.

 

Just noticed I have one of these among the usual suspects. Its going down tonight.

 

I say sip a good scotch and complimentary beer alternately - I've done this with bourbon and really enjoyed - seemed to exaggerate the malt in a Great Lakes Dortmunder Gold.

 

You won't be able to find it in MA, but I would recommend giving Three Feet Deep from Futhermore a try. It reminded me of Laphroiag. http://beeradvocate.com/beer/profile/14154/34044

 

I've heard the same thing about this beer from alot of people. But I still buy/try the odd interesting looking malt whisky (Scotch) cask aged beer but my experience has not been alll that good. I suspect that with a few exceptions this will continue to be par for the course.
Better to have them separate like the 21 year old Highland Park followed by Cairngorm Black Gold I had last August. What a sublime experience that was.

 

agree. speaking to those insistent on getting it all out of a single vessel.

but while on the subject, what would you say are "good" beers you've switched up with "good" single malts or whiskeys period? for the most part, especially if i'm going with Scotch, i typically find something lighter in the beer arsenal. not flavorless "light" but not a huge stout bomb or something i know will likely be challenging or might defeat important subtleties in either beverage on hand.

 

Hello. But then again wouldn't that be the case with all 'flavored' beer? If you want an espresso stout, just get an espresso at Starbucks and then a stout. Where would it end? Why have 'flavors' in beer? I agree that maybe a banana cream pie beer may not work, but then again, if done right it actually may work.

 

I love scotch, but this beer was terrible when I had it. There must be better scotch barrel aged beers out there.

 

I'm really surprised no one has mentioned Hair of the Dog Adam or Yazoo Sue. Two of my favorite beers.

 

I go for a good lager - not too hoppy and no crazy flavors. The Dortmunder Gold worked real well. Also I think Elliot Ness, Sierra Nevada Summerfest (the Glissade would have been nice), or even Old Scratch by flying dog. I don't go with Light Lagers because I don't like them. Certain Octoberfests I think would work well though I haven't tried them in this application.

 

Seconded! These beers have the smokey backbone that you're looking for!

 

yeah i probably muffed that up but i tried to clarify when i said lighter as opposed to just "Lite" / light. as you said i meant something along the lines of a quality lager / something pale(r).

that said & while on the subject, sorta, i recently drizzled a few tear drops of bourbon into my second pour of an Abyss 11. not sure if it was the combo of it idling at room temp longer with the slight bourbon influence -- or if the bourbon itself picked it up, but i felt it was noticeably better this way. i much prefer the 10 over the 11 release.

 

It could also depend on vintage or personal preference. The ones I have had have been nearly perfect, with the Lagavulin Isaly Peat character coming through crystal clear.

 

Id give some Innis & Gunn brews a try, some have some pretty good peaty notes.

 

Not for the sake of an argument, but what are the other smoked beers, especially peat smoked, that were available back then?
I assume "back then" is when Michael Jackson made that reference to Schlenkerla. Btw, what's the direct source of the Schlenkerla quotes?

 

Adelscott, a Belgian named McGregor, and a couple of others.

Source is his Pocket Guide to Beer. Too lazy to go pull the book from the shelf and find the edition #.

 

Not much though, I guess. So it that sense Schlenkerla does stand out. And quality-wise, of course.

So now I have to go and check? Thanks, maybe I'll try to find it when I have more time.

 

I had an Old Engine Oil reserve aged in malt whiskey casks the other night, that would fit the bill pretty nicely.

Also have to agree, the German Rauchbiers aren't very scotch-like at all; more like smoked sausage brews, in the best of ways.