7.5 %
Scotland long has been one of the important centers of beer brewing. The cold climate has favored cultivation of the hardy barley plant in Scotland, while the relative paucity of sunshine has proved problematic for the growth of hop plants. Accordingly, Scottish Ales tend to be richly malty rather than zestily hoppy. Moreover, relatively cool ale fermentation temperatures result in brews that are not highly attenuated -- i.e. they remain rich in residual sugars and thus round and full-bodied in flavor. Noted beer writer, Roger Protz, calls Scottish Ales, "a kind of liquid version of porridge." Baird Yabai-Yabai Strong Scotch Ale 2006 (ABV approximately 6.5%) is, in a word, rich! It is liquid opulence that verges on decadence. It's deep mahogany color and creamy tan head immediately conjure images of northern country fall foliage. The warming effect begins in the nose, with the wafting of soft fruit esters and warm fusel alcohols. As the aroma dovetails into the flavor, notes of molasses, caramel apples, rum cake and maple syrup perform a fall festival on the palate. Just as a chewy malt sweetness blankets the mouth, however, it is pealed back by the ethereal pull of a vinous character reminiscent of port or sherry. One fulsome pint is enough to take the bite out of the evening autumn chill. Two pints will leave you toastily, and blissfully, warm. Three pints and.... YABAI!
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Baird Brewing
