Wednesday, April 13, 2011

Hot Damn of the Week: Phillips Double Barrel Scotch Ale

'Twas with slavering visage and drooly appearance that I bounded into the Quadra location of @CascadiaLiq yesterday afternoon. Why so? Well, lads and lassies, I'd just been informed through the interwebby application known as "twitter" that a new Phillips seasonal firearm had just been released: t' double barrel.

Something I really love about Phillips is how often they put out their seasonals. Don't love the current crop of bombers? Just wait five minutes. It's exactly like Victoria's fast-forward bi-polar weather systems.

This brew was one I was eagerly a-waitin' to cycle through again. It's a Scotch Ale that's been barrelled twice, first in bourbon barrels out of the Jack Daniels distillery and then in red wine barrels (merlot and cab-sav). The result is delicious oaky overtones added to the sweet malt-bomb.

Take this as a compliment Phillips brewers, but if I were blind taste-testing this, I'd instantly know it was a Phillips product. It tastes the way the air outside their Government Street brewery smells. Which is a good thing.

The interesting thing here is how little oak there is in the nose: it's all a big wallop that smacks you in the palate on first sip. Big, cream-soda and caramel malts blend nicely with the woodiness and hide the slightly higher alcohol content.
Worth tracking down and sharing with a friend. Or you could poison it and give it to your mortal enemy. Ian.

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