Spring Break
Dirty Bastard delivers balanced and delicious ale
Mike Partel
Issue date: 5/1/09 Section: Arts & Entertainment
Beer - delicious, wonderful, refreshing. The Czechs gave us the Pilsner. The Germans gave us the Bock. The Brits gave us the IPA. The Scotts? They gifted unto us the Scottish and Scotch ale styles. These range from the low alcohol 60 Schilling to the rich Wee Heavy. Technically, they are merely strong pale ales, similar in sweetness to the English variety, but retain a character all their own.
Today, I bring you Founders flagship ale, Dirty Bastard.
Originating in 1997 when Mike Stevens and Dave Engbers were mere home brewers looking to go full scale, their passion soon became their profession, churning out 4,000 barrels of fermented malty goodness a year. Their dedication to bringing quality and original craft beer to their "friends," the consumers, has kept them at the forefront of the American craft beer movement.
As I mentioned a few short sentences ago, this week's review is of Dirty Bastard Scotch Ale. Now, Scotch ale is a pretty basic recipe, or at least it used to be.
In the past, beers labeled as Scottish or Scotch ale were pretty similar to the pale ales of England or any other country with a mildly hopped, malty beer. These are considered Strong Pale Ales and, in the past, were named after their price. Since this was in Scotland, they were priced in Schillings. As the price increased, so did the grain bill as well as the alcohol content. Fifty- or 60-schilling ale was a pleasant session level beer, whereas the Scotch ales at 90 or even 120 schillings were more for the devoted drinker or occasional treat. The Wee Heavy was the alternate name for the high priced versions. They range anywhere from a modest 5.5 percent to 8.5 percent or more.
Many times, these include peat-smoked malt for a more "Scottish" feel, even though this is not traditional.
Dirty Bastard is one of these high-alcohol wee heavy styles. Ten malts are used in the brewing, including the mentioned peat-smoked malt, which introduces a little bit of complexity to the sweetness typical of the style.
Today, I bring you Founders flagship ale, Dirty Bastard.
Originating in 1997 when Mike Stevens and Dave Engbers were mere home brewers looking to go full scale, their passion soon became their profession, churning out 4,000 barrels of fermented malty goodness a year. Their dedication to bringing quality and original craft beer to their "friends," the consumers, has kept them at the forefront of the American craft beer movement.
As I mentioned a few short sentences ago, this week's review is of Dirty Bastard Scotch Ale. Now, Scotch ale is a pretty basic recipe, or at least it used to be.
In the past, beers labeled as Scottish or Scotch ale were pretty similar to the pale ales of England or any other country with a mildly hopped, malty beer. These are considered Strong Pale Ales and, in the past, were named after their price. Since this was in Scotland, they were priced in Schillings. As the price increased, so did the grain bill as well as the alcohol content. Fifty- or 60-schilling ale was a pleasant session level beer, whereas the Scotch ales at 90 or even 120 schillings were more for the devoted drinker or occasional treat. The Wee Heavy was the alternate name for the high priced versions. They range anywhere from a modest 5.5 percent to 8.5 percent or more.
Many times, these include peat-smoked malt for a more "Scottish" feel, even though this is not traditional.
Dirty Bastard is one of these high-alcohol wee heavy styles. Ten malts are used in the brewing, including the mentioned peat-smoked malt, which introduces a little bit of complexity to the sweetness typical of the style.
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