These are fabulous moments that you feel splendid about Beer and Whisky accompanying each other. But there's more to this famous relationship.
1. It all starts with the same ingredients
In the first couple of days, during both Whisky and Beer production, identical things happen. First barley is wetted, laid for germination, kilned and then ground at the mills. Later, the ground malt, which is now called ‘grist’, mixes with hot water in mash tuns. It releases sugar and becomes what we call ‘wort’.
After this step in Whisky production, yeast is added to wort for fermentation, while in Beer production, hops are added first, and then the yeast.
Actually, a Californian craft distillery called Seven Stills has already done it (and Flaviaristas loved it). Imagine a chocolate oatmeal stout with peat smoked barley!! Your palate is probably wet with desire already.
But they all start with the first step: pour a glass of Beer and a shot of Whisky. Then:
- Drop the Whisky in the Beer glass, let it fuzz for a second and finish it without letting your lip leave the glass. This is also known as a “depth charge.”
- Mix the Whisky into the Beer and stir. Drink slowly.
Likewise, giant firms like Pernod Ricard and William Grant & Sons, created Whiskies that are finished in ale casks. Glenfiddich just released Glenfiddich IPA Experimental Single Malt, which is a Whisky finished in IPA Beer casks. And of course there's Jameson, that created ‘Caskmates’ which has been finished in stout-seasoned Whiskey casks.
The blended Scotch Whisky brand Grant’s also introduced the Cask Edition Series, which started with the No.1 ale Cask Finish. This Whisky has been matured for four months in Edinburgh ale seasoned casks.
Such Beers are popular in France, Belgium and America and are often named Whiskey Ale or Scotch Ale by the brewers.