Coastal Brew Day Blog

WEE HEAVY Scotland is a land of rolling hills and lush valleys. Industry and poetry. Warriors and folklore. Sea monsters run with fairies and kings in the tales created untold generations ago. These days the stories of yore are spread from one generation to the next over pints at pubs, or snorts of whiskey on the moors. Beer has been made in Scotland for 5000 years. Archaeological evidence from the barbarian era suggests that fermented grains, along with mead and herbal wine, were stored in clay vessels, and consumed from carved horns.  Now, we all want to drink from a horn like a Pict warrior, but most of us will settle for a clean glass and a dim tavern. Luckily for us, our brewing standards and technologies have far surpassed the wildest dreams of those early clans, and as people started becoming more agrarian and less nomadic, taverns, brew houses, and distilleries popped up across Scotland.  Early beers were made by Alewives, women brewers who controlled much of the non-Monastic b

Dubbel  There is a stigma surrounding Belgian beers that insinuates that they are of some high quality or brewed to a different standard than regular, plebeian American ales. That stigma is correct. Along with that stigma comes some mischaracterization of the beers themselves, especially how they are labelled. Belgian beers are known for their complex flavors, dense mouth feel, and aggressive alcohol content, but there is so much more to these ales than just the quality of the beer. There is a rich history of monastic brewing, traditions that have created legendary beers for centuries, as well as modern styles of Belgian beer that have evolved with the times.  When we think of Belgian beer, with imagine silent monks brewing closely guarded recipes that have been made for centuries. While the Trappist monks don't have to take a vow of silence, they do minimize conversation, talking only when necessary. They also brew centuries old recipes and aren't very forthcoming about the de

AMERICAN IPA Everybody thinks they know the origin of the IPA. The legend states that the East India Tea Company, England's famous colonizers and import/export firm in South Asia, wanted fresher beer, so brewers in Northern England dumped a bunch of extra hops in their pale ales because the oils and acids in the hop cones provided stabilization and preservative qualities to beer. The resulting hop forward beer was then called the India Pale Ale, or as we have shortened it to, the IPA. This is wrong.  The truth of the matter is slightly more hazy. The IPA began in London by a brewer named George Hodgson, owner of the Bow Brewery, in the 1780's. The Bow Brewery was located a couple miles upriver from the piers where ships exported beer to the British colonies in Asia. The supply ships would simply take beer, regardless of style, over the seas to their customers across the globe. Many porter brewers included their beers on these ships, along with the paler ales from Bow, who was a

Coffee Stout     In the beginning, there was black beer. Dock workers, laborers, and masons all desired a post work beverage that had more to it than the traditional pub ales that they had been enjoying for generations. Brewers across Europe developed a darker, more robust style of ale for these men, and named it after those who drank it most: Porters. Some people wanted something even stronger, so stout was invented.  Originally called “stout porter,” the stout was a heavier version of the porter and contained more alcohol, thus making it more stout than its cousin. The history of both black beers is intertwined in such a way that they seemed to grow up together throughout the 18 th and 19 th centuries. The most famous stout has always been brewed in Ireland, with Guinness leading the way. Founded in 1759, Guinness was originally a porter brewery but switched over to stouts in the 1770’s after seeing how popular they were with the Dublin working men. Guinness is now one of t

ESB There is no real explanation why the ESB isn't wildly popular in the United States. A balanced, full bodied pale ale, the ESB was practically created to induce conversation across barstools. Originally called Cask Ale, the ESB has evolved over generations of British brewers and tavern owners to become a distinctly English drink.  The ESB is a subgenre of the classic Bitter Ale. In the old days, when taxes were levied differently than they are today. Instead of the individual pour having taxes placed on it, the coal used to heat the brewing water and kiln the grains was taxed. Malts that were kilned were more expensive, therefore, than the roasted malts in darker beers. Consequently, darker beers, like porters and stouts became more popular, and lighter beers, being more expensive were sent out to export markets on continental Europe and a more sophisticated beer audience.  However, these policies had to change due to the Napoleonic Wars, and in the 1840's, the coal tax had