Liam, at "Bottles", talks about Innis & Gunn.

Innis & Gunn is a beer that was first created in 2002, and by accident, when two whisky producers William Grant & Sons decided to make an ale-finished whisky, but the beer that was meant to flavor the oak barrels for 30 days, had transformed into something that looked very unique, so it was tasted and determined as excellent beer, and in fact it was tasted by industry experts and scored an unheard of 9 out of 9 points.

This beer goes well with many different foods. The oak barrels in which it is made gives it a taste similar to a good wine.
This means it matches with a wide range of foods, for both beer and wine. It has notes of fruit, spice, toffee and oak.

It has a high alcohol content which makes it more robust but with low bitterness, so it does not overpower delicate flavors in food either. Barbequed or seared steaks or sausages: the caramelized, charred skin complements the caramel and malt tones in the beer. Roast loin, pork belly, or suckling pig.
The sweet, juicy texture of this meat goes well with the beer's citrus character, while its mild bitterness also offsets the salty/sweetness of the dish.

Heston Blumenthal, the owner of the restaurant voted, best in the world, several times, tried this recently at The
Fat Duck at Bray as part of a food and beer matching
competition; it triumphed over all other beer & food
combinations.

Roasted rack of Scottish Lamb: Lamb has a very
definite grassy, fresh, delicious taste; the maltiness
and oakiness of Innis & Gunn complements this
perfectly.

Stews like Boeuf bourguignon, hearty dishes like moussaka and spaghetti carbonara.
Seared scallops and salty, smoky pancetta contrasts well with the slight sweetness in the beer.

Haddock or Lemon Sole in beer batter: these both have a certain characterful which complements citrus and oak character of the beer, very well.

Innis & Gunn goes very well with tomato based curries like a Bhuna or Rogan Josh, as well as creamy ones like korma.

Like Reisling, this beer brings out the flavors of herbs and spices in the curry.

Crème brulee, rice pudding, crème caramel, bread and butter pudding, chocolate bread and butter pudding, banana custard, panacotta, honey and yogurt, treacle tart, creme anglaise, Bakewell tart, tarte tatin, poire tatin, and dark chocolate with orange peel.

Category:

Howto & Style

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