Innis & Gunn occupy a rather odd position in the British beer firmament. They are an independent company, founded in 2003, who make a distinctive product that is different from pretty much anything else on the market. Yet, despite describing themselves on their website as “Scottish craft brewers”, they don’t seem to gain acceptance as “proper craft”. Maybe it’s a case of “not invented here syndrome”.
Their USP is ageing their beers in whisk(e)y barrels. You might imagine that this would imbue them with a peaty smokiness, but in fact what they gain from the oak is more of a soft, vanilla and toffee character. They have recently gone through a rebranding exercise and kindly sent me a couple of bottles to sample. I have actually had these for a few weeks but have only just got round to tasting them. I have drunk both of these beers in the past so they’re not entirely new to me.
First up was their signature beer, Innis & Gunn Original (6.6% ABV), which states on the bottle “Our unique bourbon barrel ageing process unlocks flavours like vanilla and toffee, which combine with the malty character of our Scotch Ale to create an incredible taste experience.”
This poured a mid-brown, copper colour, with a decent head but little aroma. The flavour is malty, but fairly dry, with a hint of vanilla but little hop character. It’s quite drinkable for its strength. A woody and faintly musty note comes through in the aftertaste.
This was followed by Blood Red Sky (Rum Finish) (6.8% ABV), which says “Jamaican rum barrels meet Scottish red beer in an explosion of cool spicy rum notes, vanilla and rich fruit.”
This was much darker, mahogany in colour without any noticeable hint of red. It had slightly less head, and again little aroma. It tastes stronger than the 0.2% differential would suggest. There’s a burnt roasty coffee flavour, rather like a stout, with less of a hint of spirit than I remember from previous examples.
My conclusion is that the Original is an interesting, complex beer that may not be to everyone’s taste, but provides a contrast with many of the aggressive flavours found under the craft banner. The Blood Red Sky, on the other hand, was disappointing, lacking the spirit notes of the previous version and not really offering anything particularly distinctive.
However, Innis & Gunn cannot be discussed without mentioning the controversy around their switch from actual barrel ageing, to breaking down used barrels to place in the fermenting vessels to give the beer a touch of wood character, which is discussed here by the Morning Advertiser. To my mind, using the term “barrel-aged” implies that the beer is allowed to mature while stored within actual physical barrels. What they are doing now could be described as “wood ageing”, but to call it “barrel ageing” is distinctly disingenuous.