tag:blogger.com,1999:blog-5623537812609722663.post2206059170741430346..comments2024-03-28T17:11:52.333+00:00Comments on The Pub Curmudgeon: Touched by woodCurmudgeonhttp://www.blogger.com/profile/02558747878308766840noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5623537812609722663.post-69729116949734431982017-12-11T20:25:29.208+00:002017-12-11T20:25:29.208+00:00I think part of a degree of sniffiness was due to ...I think part of a degree of sniffiness was due to the fact that they did nor have their own brewery, and not only that, their cuckoo's nest was at Wellpark (Tennent Caledonian). Of course they now own a brewery, having bought Inveralmond, but as (from their own info) expansion works are still ongoing they may only have got as far as brewing more Inveralmond there. They also charged a bit more before so many others did, although there's no differential any more (especially as so many other breweries have cottoned on to the wizard wheeze of charging the same as before for a bottle under 2/3rds of the size). Interestingly I&G have for a while been available in Aldi and now have expanded the range there (and overall) and moved in strength into Lidl (the Inveralmond beers as well). The developments in Perth will include a barrel aging hall. I've never been particularly keen on I&G beers - the one I like best is the lager, made with oatmeal and as far as I know untroubled by any old bits of wood.<br /><br />Relatedly, I picked up a Caledonia Hop Scotch whisky oak beer last week. It took a third look to realise it was not from CALEDONIAN of Edinburgh, but had also sprung from Wellpark. "Aged with whisky oak", rather than in whisky oak. Unusually, it also had the calories on it (208 kCal per 500ml bottle).<br />The Maltese Penguinhttps://www.blogger.com/profile/13693275203620288419noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-23966635345343414902017-12-11T15:20:58.651+00:002017-12-11T15:20:58.651+00:00Don't Wadworth still use a few wood casks in p...Don't Wadworth still use a few wood casks in pubs closer to the brewery?electricpicshttps://www.blogger.com/profile/09144970068645280352noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-72980580983454808282017-12-10T14:19:33.393+00:002017-12-10T14:19:33.393+00:00As the technique is widely used I'm sure any p...As the technique is widely used I'm sure any potential hygiene issues have been addressed.Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-87147435038886713302017-12-10T12:33:26.511+00:002017-12-10T12:33:26.511+00:00And beer from the wood for me means Sam Smith'...And beer from the wood for me means Sam Smith's OBB in one of Humphrey's Proper Pubs. The other Mudgie !noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-5271054783426978572017-12-10T12:29:13.514+00:002017-12-10T12:29:13.514+00:00So what they are doing here is no different really...So what they are doing here is no different really from what happens with American Budweiser ;<br /> https://beerandbrewing.com/dictionary/2mEFk1wLW0/beechwood-chips/ The other Mudgie !noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-29584469740396146082017-12-09T17:49:35.792+00:002017-12-09T17:49:35.792+00:00You are correct Mudge, to describe Innis & Gun...You are correct Mudge, to describe Innis & Gun’s practice of chucking lumps of old barrel into the fermenters and then call the beer “barrel aged”. I would also question the hygiene and cleanliness of this process. <br /><br />It is one thing to age beer in old barrels, where the maturing beer will only come into contact with the wood on the inside of the barrel. Cutting the barrel up, to make it “go further”, means that the outside of the former cask will also be in contact with the maturing beer. <br /><br />As anyone who has been in a pub cellar, observed casks at beer festivals, or watched beer being delivered will know, barrels get very dirty on the outside; even wine and spirit barrels. I would therefore question the standards of hygiene behind this practice, and am surprised they don’t end up with infected batches of beer.<br />Paul Baileyhttps://www.blogger.com/profile/09678639237696546268noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-63765417193049741872017-12-09T12:33:38.335+00:002017-12-09T12:33:38.335+00:00theyd only get the smoky peatiness flavour if they...theyd only get the smoky peatiness flavour if theyd used barrels after the Scottish distilleries had finished with them, and since they keep them for 10 years at a time,they probably cost alot more to get and put through this barrel masher upper process, than the 4year old bourbon barrels, that Jack Daniels, who take new oak barrels and set them on fire to get the taste going, seems to supply to the entire drinks industry, hence the oak,slightly smoky and vanilla taste as thats basically the core of JD.<br /><br />but there you go, I never felt Innis & Gunn beers ever tasted that particularly barrel aged anyway, not compared to how you can get the flavour in some beers,albeit then obviously produced in smaller batches that you dont find on the shelves of Tesco, so Im happy to just leave Innis & Gunn on the shelf and try something else instead.Stonohttps://www.blogger.com/profile/02656315721111561414noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-71582291966487510912017-12-09T09:04:02.753+00:002017-12-09T09:04:02.753+00:00The Australian wine market has long used bags of s...The Australian wine market has long used bags of smashed oak barrels to 'age' cheaper wine but the difference is they can't call it barrel aged, but you'll often see 'oaked' on a label. Innis and Gunn presumably only care what impression the label gives to buyers and can put up with a few enthusiasts complaining. electricpicshttps://www.blogger.com/profile/09144970068645280352noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-66446609728310965462017-12-08T19:39:48.847+00:002017-12-08T19:39:48.847+00:00Probably why I get so few freebies - although ther...Probably why I get so few freebies - although there is another one coming soon :-)Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-51478619217408733842017-12-08T19:12:52.073+00:002017-12-08T19:12:52.073+00:00Good to see you can't be bought !Good to see you can't be bought !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-68006489269401733992017-12-08T18:53:41.165+00:002017-12-08T18:53:41.165+00:00I assume that it's just to make the same amoun...I assume that it's just to make the same amount of wood go further. There's nothing intrinsically wrong with what they're doing, just that they're being misleading about it.Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-15689745363000720792017-12-08T18:09:01.541+00:002017-12-08T18:09:01.541+00:00I guess my underlying question is why they made th...I guess my underlying question is why they made the change. By breaking up the barrel are they able to spread it, say, between 3 batches rather than the one. Therefore making purchase of barrels as an expenditure cheaper<br /><br />But all credit to them that they have been clear but I do think using time barrel aged is incorrect. More like oak soaked or filteredLiam Khttps://www.blogger.com/profile/15022574154892543459noreply@blogger.com