Islay Off?

Let's hope not, but I haven't opened a bottle yet either. Might have to this weekend.

 

Opened a bottle last weekend at my buddy's bachelor party. Opinions varied, but I didn't get any off flavors from it. Tasted very similar to how it was on draught at Avery IMO.

 

Haven't tried it, but that beer seems to be divisive. Not in an "it's off" way, but some people just don't like that flavor profile at all.
Heard similar opinions of scotch barrel beers at Blue Moon and the B&B, too. People either love 'em or detest 'em.

 

I have tried Islay and the Blue Moon scotch barrel aged beer...I like scotch, but I would not drink either beer again. No "off" or "infected" flavors, but both were way too heavy on the bandaid/iodine flavor (trying for that smokey peat note, I assume).

I just did not like the flavor imparted by the BA process.

 

I haven't had Islay, but I would agree. I also get a phenolic band-aid thing that seems to be coming from the barrel or the former contents. Not a fan of any Scotch BA beer (peaty or otherwise) I've had. I respect that some folks love 'em, but they're just not for me.

 

I recall the scotch barrel J. Marie from River North had a more subtle touch than the Blue Moon or Avery beers. Might be because J. Marie is lighter and they didn't feel the need to overcome a stout base beer but I dunno for sure.

 

Thing to keep in mind about Scotch Whisky barrels that were first used for single Malt aging is that there are 4 distinct regions of Scotland and the flavor profiles of malt whiskies can vary a lot depending on the region. One of those unique regions is the island of Islay. The whiskies that come from the 8 distilleries on the island are basically the strongest flavored of all malt whiskies and are generally characterized by their dryness and their strong peaty smokiness (the barley may be malted using burning peat as the source of heat and the water itself comes through peat beds). Some folks describe the flavor of many of those whiskies as being medicinal, idodine like, smoky, having a touch of seaweed etc.. (A few of the distilleries have their barrel aging houses near the ocean and the island is small. The whisky is typically aged for 12 years and so that seems to affect their flavors.) Generally people tend to either really like or really dislike those Islay whiskies because of the strength and in-your-face character of the flavors. So I know some malt whisky lovers who won't go near an Islay whisky.

Aging a beer in Islay whisky barrels will definitely get some of those strong peaty flavors into the beer and if you don't care for Islay whiskies you won't like a beer aged in those barrels. While I've not see the Avery yet to try, the only J.W. Lees barrel aged Harvest Ale I've never been willing to try a second time is the one aged in Islay barrels from Lagavulin. So I'm not surpised folks would be polarized by any beer aged in Islay whisky barrels.

In contrast, the Ola Dubh Reserve series from Harvieston brewery

https://www.beeradvocate.com/beer/profile/323/41037/

were aged in Highland Park barrels that had been in use aging whisky for different lengths of time and the flavors of the whisky showed there too, but that profile is much more subtle with only maybe a hint of smoke.

So I too doubt that the Avery flavors were off and would guess they were probably unexpected.

 

Just had one and it tasted the same as on tap on release day. It's definitely peaty, and that can definitely hit some the wrong way. Luckily I don't get band-aid, which I am generally sensitive to. But it wouldn't be surprising if others do.