First thought upon opening = Peat. It smells better than it tastes, but peat really isn’t the most drinkable of tastes so neither is going to get me to come back too soon. The description reads “peated whisky malt” so at least the brewer knows what they’re putting out there. This beer is not great. Peat and smoked notes seem to get a bit stronger towards the end. I’m sleepy. Overall Happiness: 4 out of 7, the end.
| Brewer | Ridgeway Brewing |
| Beer Name | Querkus Smoked Oaked Porter |
| Brewer’s Description | To get a subtle smokiness we brew with Scottish peated whisky malt, English pale and roasted malts and boil only whole leaf goldings hops. Querkus is then patiently cold matured over pieces of old French oak barrels. The flavours from the toasted wood slowly seep into the beer; bottling only when we think it is right. |
| Food Pairings | Bangers and mash |
| Brewer Location | England |
| Alcohol content by volume | 5.8% |
| IBU (International Bitterness Units) | maybe like 10 |
| Beer opacity rate 1 – 7 (light – dark) | 4 |
| Smell smoke? 1 – 7 (No – George Burns) | 2 |
| Sausage detection? Y or N | N |
| Smokepower taste: 1 – 7 Smokestacks | 3 |
| Overall Happiness Rating: 1-7 (low – high) | 4 |
This link goes across the pond:
SmokeBeerMinistry 