Okay just bought the live tasting pack and the 2020 BA pack (2 of each in case they're really good). These had better be amazing or I will be writing a sternly worded letter! Cheers lads.
Out of all the beautiful breweries I've had beers from (and some not so pleasant!) Glen affrick is one I really don't know how I've not had one from these guys! The beer looks great! Keep up the great videos guys looking forward to the next one. I need to support on patreon too!!
They have flown under the radar for a while for myriad reasons but their beer is stellar and they have some proper room to grow! They have also been wpnderful supporters of us.
@@TheCraftBeerChannel it is a top drop, i missed out on the Kingsway which I am bugged by, but got three other barrel aged from them. Will keep an eye out for if a barrel aged version of this comes
Want to try the beer, you can buy it (RIGHT HERE www.glenaffricbrewery.com/store/cbc-digital-pub-club ) and drink it along with us next Saturday (11th July) in our upcoming live show!
Can't wait to crack into it next weekend. Great effort lads. Wise to keep the carbonation down, even if it made it a little thin. My least favourite stouts are too carbed up!
The beer looks indeed delicious, but what really blew me away was the number of taps at Glen Affric! Didn’t expect that at all, and it’s worth a trip (whenever trips go back to being what they used to be)
On the bitterness I've had the same thing with a stout I brewed. I think chocolate malt adds more bitterness than you'd expect, despite the name. Roasted barley can give more of that rich chocolatey goodness you are aiming for. I'll grab some of this if I can!
Yeah it absolutely can. I wonder if we just didn't quite account for it enough in the recipe. The cans were crazy fresh too, so that bitterness will mellow. We did purposefully hop it a little higher to make it safe in barrel and to ensure some bitterness lasted.
I've no idea why this came up on my feed, but I'm so glad it did. Russian Imperial Stout and Caramel Wafers, two of my favourite things. Note: It's ALWAYS Tunnock's CARAMEL Wafers, you NEVER miss out the caramel. Any chance of an Irn Bru Lambic?
Haha welcome to the channel! VERY intruigued by an irn bru lambic...some breweries have done Irn Bru sours (Vault City and Exale) but no one tried to add that bretty complexity to it.
Have you and your channel been to ammutson bar in Vienna? I recommend it one beer I had there (orange Stout called Clockwork Orange) was unforgettable!
I think magnum or another classic bittering hop. We didnt want too much flavour - only bittering and protection from infection. We definitely got both!
Awesome content yet again! Will you be trying this with the brownie recipe? I’ve done that about 5 times now and I’m Brewing an imperial stout just for it! Going for the Brewdog Old World RIS as I actually found that to make the best tasting brownies (and the recipe is available)
Great film lads. Put a nice little order in, had to get that stout you spoke about at the start in the batch. Can’t get my taste buds round sours though so had to give the CBC batch a miss, sorry.
Haha yeah true... we used adjunct in the modern sense of "non traditional additions" - sugar has been added to beer in belgian and british brewing for centuries
Lovely, but I must admit I was hoping for enough information to replicate it - no hop schedule, not even percentages of malts. Darn! Looked to be a lovely drop...no chance of sampling it in the states. Can't have everything. Cheers!
Hey! We will be posting the recipe in due course. With these kinds of collabs we wait until we see how the beer turns out so we can make tweaks before releasing it for homebrewers. Will announce when we have it!
My weird accent is an amalgamation of different things. I grew up in Hong Kong with Chinese, Americans, Australians, South Africans, Brits, etc. After moving back to the UK you can add a bit of Liverpool Scouse to the mix too. - Craig
Hahaha I've been found! Happy to see you find me in this content. Nice to be back on YT! For the record, I never did call myself "Mr Destructive Pixels", just the brand I created 😂 - Craig
You are right from a tech brewing perspective, but not the way that adjunct is used these days, which is to mean additional flavouring from non-traditional ingredients. Sugar has been used for centuries in brewing of Belgian and British styles.
They clearly don't know that much about whisky from the way they are describing it. Speyside is a region not a style. What they are talking about when they say peated is a style issue. You can have non peated from Islay (think bruichladdich) and peated from Speyside (such as Balvenie). More likely what they are talking about is an ex-sherry or ex-bourbon cask that was used to age an unpeated whisky in the Speyside region. Really need to think more about what kind of wood it is, what it was used to age and for how long. To add though I love Tunnocks wafers so will see if I can get some of this.
Gonna have to defer to you on that! My impression of speyside is that softer, toffee like whiskey and I guess they just mean most speyside whiskey is along those lines.
Great video as ever guys! I am partial to pastry stout but this has reminded me that you don't always need adjuncts.
Such an amazing project. Can't wait to get hold of this. Love that you avoided the pastry stout route.
Okay just bought the live tasting pack and the 2020 BA pack (2 of each in case they're really good). These had better be amazing or I will be writing a sternly worded letter! Cheers lads.
Just ordered a can of Metric Tunnox, Paradise Reef, Misty Munro and Loch & Load. Cheers Glen Affric and cheers CBC
Good little selection there 😀 thanks for your order!
My order arrived yesterday. Can't wait to try it 😍
Out of all the beautiful breweries I've had beers from (and some not so pleasant!) Glen affrick is one I really don't know how I've not had one from these guys! The beer looks great! Keep up the great videos guys looking forward to the next one. I need to support on patreon too!!
They have flown under the radar for a while for myriad reasons but their beer is stellar and they have some proper room to grow! They have also been wpnderful supporters of us.
Cracked into one tonight. A little thin in texture, but man what a punch flavour-wise. So easy to drink, really well put together, love it.
Hey! Thanks for the feedback! I agree we could have done with more body and maybe a little more sweetness/less bitterness but we are proud of it!
@@TheCraftBeerChannel it is a top drop, i missed out on the Kingsway which I am bugged by, but got three other barrel aged from them. Will keep an eye out for if a barrel aged version of this comes
That's amazing 👏
11:50 "a little bit too thin"
Oh sir, it's only wa-fer thin.
STRONG!
You guys remind me of the guys from "The IT Crowd". Only y'all drink much more beer. Thanks for great videos!
Want to try the beer, you can buy it (RIGHT HERE www.glenaffricbrewery.com/store/cbc-digital-pub-club ) and drink it along with us next Saturday (11th July) in our upcoming live show!
Can't wait to crack into it next weekend. Great effort lads. Wise to keep the carbonation down, even if it made it a little thin. My least favourite stouts are too carbed up!
Thanks for buying the case! we'll see ya in just over a week to try it together!
The beer looks indeed delicious, but what really blew me away was the number of taps at Glen Affric! Didn’t expect that at all, and it’s worth a trip (whenever trips go back to being what they used to be)
It's a great taproom, and so much great beer across those 30 taps!
We do have a lot of taps 😂
I assume it's not possible to get that in the states, but I really want to try it...
On the bitterness I've had the same thing with a stout I brewed. I think chocolate malt adds more bitterness than you'd expect, despite the name. Roasted barley can give more of that rich chocolatey goodness you are aiming for. I'll grab some of this if I can!
Yeah it absolutely can. I wonder if we just didn't quite account for it enough in the recipe. The cans were crazy fresh too, so that bitterness will mellow. We did purposefully hop it a little higher to make it safe in barrel and to ensure some bitterness lasted.
Order in... and a mixed pass of barrel aged.. thanks 😀
Aaand delivered
My order is in, looking forward to it.
Thanks so much! Can't wait to hear what people think
Yay! Thanks for your order 🍺
Just arrived, will have to crack one a bit later on!
Gotta try this, see you for the drinkalong!
This Yankee now is going to try some Tunnocks bars - I just discovered they are available in DC.
One of Scotland's great contributions to society!
This looks incredible! Tunnocks are my weakness so I ordered the pack straight away!
I've no idea why this came up on my feed, but I'm so glad it did. Russian Imperial Stout and Caramel Wafers, two of my favourite things. Note: It's ALWAYS Tunnock's CARAMEL Wafers, you NEVER miss out the caramel.
Any chance of an Irn Bru Lambic?
Haha welcome to the channel! VERY intruigued by an irn bru lambic...some breweries have done Irn Bru sours (Vault City and Exale) but no one tried to add that bretty complexity to it.
@@TheCraftBeerChannel Cheers.
Have you and your channel been to ammutson bar in Vienna? I recommend it one beer I had there (orange Stout called Clockwork Orange) was unforgettable!
Annoyingly we didn't make it to that bar while in Vienna, but we have heard so many good things.
@@TheCraftBeerChannel Its as if serious scientific research had gone into making it just the right texture. Truly recommend.
What did you hop with?.just asking as I usually use brambling x for my stouts and they come out perfect..
I think magnum or another classic bittering hop. We didnt want too much flavour - only bittering and protection from infection. We definitely got both!
Awesome content yet again! Will you be trying this with the brownie recipe? I’ve done that about 5 times now and I’m Brewing an imperial stout just for it! Going for the Brewdog Old World RIS as I actually found that to make the best tasting brownies (and the recipe is available)
That looks genuinely incredible, can you purchase the cans outside of the pack?
Great film lads. Put a nice little order in, had to get that stout you spoke about at the start in the batch. Can’t get my taste buds round sours though so had to give the CBC batch a miss, sorry.
No problem! Make sure you join us for the taste along anyway!
Thanks for your order! Hope you enjoy the beers 🍺
Any help on percentages of malts? I want to attempt this across the pond in California
Hey - we are about to start work on a homebrew video and recipe for this. Hold tight!
Great vid. Are you willing to share the recipe? Would be cool to brew this.
100% we will. Going to tweak the recipe based on feedback then release it.
Where is that recipe?
@@marklpaulick check the Maltmiller.
Was that a brick of Nottingham ale yeast you put into the wort?
Many bricks
OK i had to try some of their other beers too. Purely in the spirit of "research" ;)
Gotta put the work in
Hello , is there a recipe for that great brew? Or is it secret ;)?
We are hoping to do a homebrew version of it for the channel next year - the recipe actually needs some tweaks as we didn't nail it.
@@TheCraftBeerChannel Any update on this receipe?
What was the bar you guys were in at the start of the vid in Lpool? :)
Turncoat I think!
What hops did you guys use?
Good lord I can't remember! Mighta been magnum?
The Craft Beer Channel. That’s what I would use. Going by Johnny’s taste note maybe a little to much.
We def hopped at a higher rate to ensure bitterness, balance and no chance of infection in the barrel but yes maybe went a shade too far
The Craft Beer Channel At end of the day. Just keep working on it.
If you added sugar in the boil, this technically isn't adjunct free then. But i get the inspiration for having (mostly) adjunct free pastey stout
Haha yeah true... we used adjunct in the modern sense of "non traditional additions" - sugar has been added to beer in belgian and british brewing for centuries
Lovely, but I must admit I was hoping for enough information to replicate it - no hop schedule, not even percentages of malts. Darn! Looked to be a lovely drop...no chance of sampling it in the states. Can't have everything. Cheers!
Hey! We will be posting the recipe in due course. With these kinds of collabs we wait until we see how the beer turns out so we can make tweaks before releasing it for homebrewers. Will announce when we have it!
@@TheCraftBeerChannel Bless You and Keep You. Totally understand that commerce must have SOME benefit first. Looks like a lovely beer. Can't wait!
Throw a couple into the mail to Canada! Hint, hint.
If this is a success will a Tunnocks Tea Cake beer be on the cards, not sure how you could replicate the marshmallows without adjuncts though!
Haha that would be a tricky one...not sure any malts taste like that!
Will you guys be posting the recipe??
We will! Give us a moment to consider the recioe and tweak as needed then it will be made public
@@TheCraftBeerChannel 😍😍😍
@@TheCraftBeerChannel any updates on that? Would love to brew that!
No sherry barrels?
Oh I think there were! But we were allll about the whisky that day
Ayoooo 🍺🍺🍺
Would you add this to your #beerstash?
Since we didn't use adjuncts i will definitely age well - hence why it went in barrel too!
Did Craig grow up in the US?
No i think his accent is just a mix of Scottish and Scouse
The Craft Beer Channel Thank you for the reply. Had never heard of Scouse before.
Really enjoy the channel
My weird accent is an amalgamation of different things. I grew up in Hong Kong with Chinese, Americans, Australians, South Africans, Brits, etc. After moving back to the UK you can add a bit of Liverpool Scouse to the mix too. - Craig
Mr Distructive Pixels 😲?
Hahaha I've been found! Happy to see you find me in this content. Nice to be back on YT! For the record, I never did call myself "Mr Destructive Pixels", just the brand I created 😂 - Craig
Diesel oil
Delicious diesel oil.
brown sugar is an adjunct
You are right from a tech brewing perspective, but not the way that adjunct is used these days, which is to mean additional flavouring from non-traditional ingredients. Sugar has been used for centuries in brewing of Belgian and British styles.
The Craft Beer Channel exactly what we were going to say... But less eloquently.
Challenge, who can drink 8 the fastest....
They clearly don't know that much about whisky from the way they are describing it. Speyside is a region not a style. What they are talking about when they say peated is a style issue. You can have non peated from Islay (think bruichladdich) and peated from Speyside (such as Balvenie). More likely what they are talking about is an ex-sherry or ex-bourbon cask that was used to age an unpeated whisky in the Speyside region. Really need to think more about what kind of wood it is, what it was used to age and for how long. To add though I love Tunnocks wafers so will see if I can get some of this.
Gonna have to defer to you on that! My impression of speyside is that softer, toffee like whiskey and I guess they just mean most speyside whiskey is along those lines.
If the wort was so delish, why hop it? A hopped wafer or hopped toffee for that matter does not sound good! 🤔
haha because (a) you need balance in a beer and (b) not hopping means you run the risk of infection as hops protect beer from bacteria
9.5% Beer made from Tunnocks Wafer. SHIT UP AND TAKE MY MONEY
WHY YOU OUT AND ABOUT MEETING PEOPLE IN THIS CURRENT CLIMATE ?
This was filmed at the start of March. The only bit under lockdown was our review of the beer, which we did over a Zoom call.
I do enjoy this channel and it is interesting. But they do talk a load of old bollocks.
I would love to argue with that but it is true.