Big Rock Brewery - Scottish Style Heavy Ale

Brewmaster's Notes

Style:

Scottish Style Heavy Ale

ABV:

7%

IBU:

18

Malt/Hops:

 

Key Ingredients:

  • Hops: Northern Brewer
  • Malt: Pale, Caramel, Munich and Peated Malt

Appearance:

Bronze with toffee tones

Aroma:

Caramel, toffee, and subtle notes of peat and oak

Mouthfeel:

Full-bodied

Character:

A beautiful malt flavour warms the palate with a complex mix of toffee, caramel, vanilla and a hint of peat

Food Pairing:

Make a hearty meal that can stand up to the ale – this is not a snacking beer. Think of game, roast beef, ham, smoked poultry, strong cheese or a stout haggis (and that’s just for breakfast).

A Great Big Hug From Scotland

A style born in the rugged highlands of Scotland, strong and full bodied with a complex mix of toffee, caramel, vanilla and a hint of peat.

“Of all the recipes I’ve developed, Scottish Heavy is the one I’m most proud of. I put all my knowledge into this beer. If I was making a beer just for me - this would be my pick for its flavour and complexity.” ~Brewmaster, Paul Gautreau

Availability:

Alberta
British Columbia
Manitoba

Music Pairing

Artist: The Jesus and Mary Chain
Artist: Belle and Sebastian
Artist: Frightened Rabbit

Scottish Heavy Charcoal-Grilled Leg of Lamb

Ingredients

  • 5-6 lb leg of lamb, boned, butterflied, well trimmed
  • Salt & freshly ground pepper
  • 1/4 cup olive oil
  • 3 tbsp. lemon juice
  • 1/2 cup Scottish Style Heavy Ale
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 tbsp. spicy brown or Dijon mustard
  • 2 tsp. brown sugar
  • 1 tsp. dried marjoram
  • Dash red pepper flakes, or 1 jalapeño chile, seeded & minced

Instructions

Ask your butcher to bone and butterfly the lamb for optimal grilling.

With a sharp knife, make a few cuts through the thickest part of lamb so that it lies as flat as possible and has a uniform thickness. Rub lamb on both sides with salt and pepper and place in a nonreactive 9x13 inch pan. Combine remaining ingredients in a small bowl, mix well, and pour over lamb, coating both sides. Cover tightly and refrigerate for at least four hours or overnight. Turn lamb once or twice while it is marinating.

Remove lamb from refrigerator an hour and a half before grilling. Prepare a hot barbecue fire or heat grill to high. Drain liquid from lamb and grill for about 12 to 15 minutes on each side for medium rare.

Cut into thin slices to serve.

Movie Pairing

Braveheart

Braveheart Trailer HQ (1995)

More Info: Braveheart