To make amazing beer, you’re going to need to boil and ferment your ingredients with some basic equipment. If you’re just starting out, and aren’t sure if you’re ready to commit to this hobby, I have good news for you: you don’t need an extensive collection of gear to get started.
You’re going to want to make this a Christmas tradition. Ginger, cloves, cinnamon, the spicy notes of Belgian yeast—what’s not to love about this recipe? Treat this as a starting point. Make it your own family recipe. You could toss in some orange peel or some nutmeg to mix things up a bit. Egg nog is soooooo 1765.
This recipe has so many hops, I have no room to write a description! It’s the perfect beer to serve your hop-head drinking pals. Seriously, look at the IBU count on this bad boy and see if they can handle it.
It probably comes as no surprise that the Scots have their own distinct flavour and beer style. Scotland, the land of scotch whiskey, grows a lot of barley. It’s a crop that has been readily available to brewers in the land of lovat tweed, so it comes as no surprise that Scotland has a unique brewing culture. While barley may have been an easy crop to grow in Scotland, hops were a bit more challenging. Hence the sweet malt-forward flavour profile of this classic style.