old faithful wrote:I think you'll like it, it's got big punchy flavours, much more so than UK imports that are not bottle-conditioned (a small category, unfortunately). I did not find it any sweeter than many Belgians at that strength level. (By the way I've had the Grant's Ale Cask Reserve whisky and it's not bad). Unlike most whisky cask beers though, this one sems to be aged in plain (new) American oak. But maybe in fact reused bourbon barrelsare used. I can't believe anyone would pay 8 or 10 times what a sound seasoned ex-bourbon or Jack Daniel cask costs, but maybe they did. But where then does the smoky taste of the beer come from? It's not really a charred wood taste but rather a peat-like taste. I think they used peat-smoked malt. But then why not (since they have access evidently to malt whisky casks) use an ex-Glenfiddich cask? Because (I speculate) Glenfiddich and its sister distillery Balvenie are not especially peaty whiskies. This gets complicated.
old faithful wrote:Just blend it with a light ale, say, Arkell Bitter. The combo 50/50 would be great.
tupalev wrote:Gary, I'm glad blending works for you and that you enjoy it. I have the opinion that if a brewer wants to blend his beer, he'll do it himself and then present me with the final product. Beers are blended all the time as you mention, just like wines and spirits, but I prefer not to play mad scientist myself (except when making homebrew of course), and judge the final product on what it is. But obviously this sort of thing can appeal to people, examples being your enjoyment of it and the success of the Beer Cocktails at Beer Bistro.
Gary, normally I consider your blanding suggestions to be... well, odd.
...but I find the idea of buying one that you know in advance you will bland...
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