Overall Impression: Rich, malty, dextrinous, and usually
caramel-sweet, these beers can give an impression that is
suggestive of a dessert. Complex secondary malt and alcohol
flavors prevent a one-dimensional quality. Strength and
maltiness can vary, but should not be cloying or syrupy.
Aroma: Deeply malty, with a strong caramel component.
Lightly smoky secondary aromas may also be present, adding
complexity; peat smoke is inappropriate. Diacetyl should be
low to none. Low to moderate esters and alcohol are often
present in stronger versions. Hops are very low to none, and
can be slightly earthy or floral.
Appearance: Light copper to dark brown color, often with
deep ruby highlights. Clear. Usually has a large tan head, which
may not persist. Legs may be evident in stronger versions.
Flavor: Richly malty with significant caramel (particularly in
stronger versions). Hints of roasted malt may be present
(sometimes perceived as a faint smoke character), as may some
nutty character, all of which may last into the finish. Peat
smoke is inappropriate. Hop flavors and bitterness are low to
medium-low, so the malt presence should dominate the
balance. Diacetyl should be low to none. Low to moderate
esters and alcohol are usually present. Esters may suggest
plums, raisins or dried fruit. The palate is usually full and
sweet, but the finish may be sweet to medium-dry, sometimes
with a light roasty-grainy note.
Mouthfeel: Medium-full to full-bodied, with some versions
(but not all) having a thick, chewy viscosity. A smooth,
alcoholic warmth is usually present and is quite welcome since
it balances the malty sweetness. Moderate carbonation.
Comments: Also known as “strong Scotch ale.” The term “wee
heavy” means “small strong” and traces to the beer that made
the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale.
Historically, the strongest beer from a Scottish ale parti-gyle.
History: More related to historical brews than modern lowerstrength
Scottish ales, these beers have their roots in the strong
ales of the 1700s and 1800s, although formulations and
methods have changed. A premium product, often produced
for export. Modern versions have lower starting and finishing
gravities than their historical ancestors.
Characteristic Ingredients: Well-modified pale malt, with
roasted barley for color. May use some crystal malt for color
adjustment. Slight smoke character may be present in some
versions, but derives from roasted grains or from the boil.
Peated malt is absolutely not traditional.
Style Comparison: Somewhat similar to an English
Joined: 13 Mar 2013 Posts: 133 Location: Southern Pines NC
Link Posted: Wed Nov 30, 2016 11:52 pm Post subject:
Had to share this...
After reading your post about this brew (20 minutes ago), my first thought was, "Man, gotta find this beer because it represents everything I love in a beer but haven't heard of it before." My wife was at the gym, so I figured I had about a half hour before I needed to help with supper, so I hopped down to our local brewery for a pint. I asked, "what's new on tap", and the bar keep said "we have this 'Wee Heavy', you wanna try it?"
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