Scottish Ale, Oak, and Rum

Scottish Ale, Oak, Rum

This past weekend was my birthday. I had 25 of my closes friends and family over to celebrate and served one of my all time favourite home brews. If anyone has had Innis&Gunn before, the flavour profile is similar but with more prevalent rum flavour. It's probably because I soak oak wood chips in rum while they use, from my understanding anyway, old oak rum barrels to age their beer in, thus dispersing the flavour more evenly. Anyways here's a picture of it, I'm very happy with how it turned out in colour, taste, and carbonation. 

Scottish Ale, Oak Aged, Rum

One of the things I've started to do with the "waste" of the brewing process is experimenting with reusing them in different food recipes. This one is particularly fun to experiment with because not only am I able to reuse the grains but also the yeast, and oak chips. During my party I served a pizza that I used all three of those to create with. As one of my friends described it as a"french onion soup pizza!" Meaning that they liked it, or at least, thats what I'm going to tell myself. There will be a recipe for that pizza in the next couple of days, but for now I will leave you frothing at the mouth with this gloriously smooth, vanilla-rum-oak Scottish ale. It was delicious, and in the meantime until you can try it go to an LCBO and pick up an Original Innis & Gunn and enjoy, you won't regret it.