Our head brewer Justin Burdt shares adventures and discoveries in the world of beer, and is the primary contributor to this blog. We will also feature periodic guest blogs. If you have a topic you would like to see discussed or desire consideration for a guest blog.
For our January release we brewed a rich, malty, amber-colored Scotch Ale, weighing in at 8.0% abv. This is another recipe from our assistant brewer, Justin Burdt, that I am very excited about. We brewed this beer with tradition in mind, using traditional English-style malts, utilizing a long boil to caramelize the wort sugars, and fermenting cold with an English yeast. We used this brew as an experiment to see what our house-yeast could do at lower temperatures, to see if we could get a cleaner fermentation. We fermented at 64 F for a long, slow fermentation that left the beer very clean and allowed the caramel malts to shine.
This is a beer we have all been working on for a long time here at Black Diamond. It has been over a year in the making and now that it is done, we are very happy with how it turned out. It is complex and balanced with flavors from Belgian candi syrups, dark fruits, roasted malts, Bourbon barrels, and alcohol warmth. We aged a Belgian style dark ale in 30 used Bourbon barrels for a year. We added 300 lbs. of fruit (black currants and figs) and 600 hand-cut vanilla beans. We brewed a total of 10 batches on our 15-Barrel brewhouse (some aged, some fresh) and blended it all together. I hope you enjoy it as much as we do.