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MacEwan's Scotch Ale

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old faithful
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MacEwan's Scotch Ale

Post by old faithful »

This 8% ABV classic strong Scotch ale is tasting better than ever. In the past, while never a bad beer, I thought I could detect use of brewing sugars or other adjunct.

The current version seems all-malt or close. It has a rounded malty and sweet palate edged with good metallic-like hopping.

It has too that smoky-like taste characteristic of the old Scots ales (Caledonian's St. Andrew's that we used to get has it, Belhaven's 80 shilling too). A good rich ale that satisfies and suits the season.

This has been available for as long as I have drinking beer (over 30 years) and by its familiarity tends to be "delaissee" I think amongst the beer buff group, but the current version earns the respect of the cervisophile.

Gary

matt7215
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Post by matt7215 »

Ive always enjoyed McEwans, its a perfect winter warmer and the price point is reasonable. Now if we could get Oscar Blues Old Chub then we'd be laughin. Come to think of it I havent picked up a sixer of McEwans in awhile so thanks for reminding me with this review!

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Bobsy
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Post by Bobsy »

This is a beer I still haven't tried. I think Scottish Courage's production of the awful John Smith and Kestrel Super have helped to keep me away, but I think I'll roll the dice on this one now.

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Torontoblue
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Post by Torontoblue »

Bobsy wrote: Kestrel Super
WOW, you admit on a public forum that you have tried Kestrel Super :P You weren't living on the street at the time were you? :evil:

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Bobsy
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Post by Bobsy »

Torontoblue wrote:
Bobsy wrote: Kestrel Super
WOW, you admit on a public forum that you have tried Kestrel Super :P You weren't living on the street at the time were you? :evil:
Give me some credit! It was the drink of choice for the fellow we used to call 'Any Spare Change Man', so I put two and two together to figure out that this could be every bit as bad as Morrison's 'Morrinov' vodka.

Faxe Extra Strong, on the other hand... :wink:

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Torontoblue
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Post by Torontoblue »

Bobsy wrote:
Torontoblue wrote:
Bobsy wrote: Kestrel Super
WOW, you admit on a public forum that you have tried Kestrel Super :P You weren't living on the street at the time were you? :evil:
Give me some credit! It was the drink of choice for the fellow we used to call 'Any Spare Change Man', so I put two and two together to figure out that this could be every bit as bad as Morrison's 'Morrinov' vodka.

Faxe Extra Strong, on the other hand... :wink:
Hee-hee, didn't think you'd stop that low. Faxe was good for running the car in winter time!!!!! I never did try a stores own 'alcohol', never that brave :o

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markaberrant
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Post by markaberrant »

It's respectable, but Traquair and Belhaven are far superior.

old faithful
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Post by old faithful »

I agree re Traquair but I find Belhaven's Scotch Ale a mite dry for the style - or for my taste, rather. I agree with the comment re John Smith's but the current MacEwan's is really a cut much above.

I wonder how they get the smoky taste (all the Scotch ales mentioned have it). I don't think the malts are kilned on peat but somehow they acquire a characteristic, cured or smoky-like note.

Gary

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Belgian
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Post by Belgian »

The McEwan's Scotch is frequently in the singles basket at LCBO. One may be enough for some of us. :roll:
In Beerum Veritas

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SteelbackGuy
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Post by SteelbackGuy »

Belgian wrote:The McEwan's Scotch is frequently in the singles basket at LCBO. One may be enough for some of us. :roll:

It does end up in the singles bin quite often. Tis a strange thing indeed.

I think there is only one store in London that sells it, and the sales are pretty strong, but I think that alkl the people who drink this stuff happen to be shoppers at that store anyway.
If you`re reading this, there`s a 15% chance you`ve got a significant drinking problem. Get it fixed, get recovered!

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markaberrant
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Post by markaberrant »

old faithful wrote:I wonder how they get the smoky taste (all the Scotch ales mentioned have it). I don't think the malts are kilned on peat but somehow they acquire a characteristic, cured or smoky-like note.

Gary
It's the phenolics from the ale yeast they use when fermented at cool temps (55F).

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