I love Bruichladdich and I love Yeastie Boys.
By extension, it seems only reasonable that one of the only beers I buy every time I see it should pair rather nicely against a whisky I have long lusted after, but only recently plucked up the courage to buy.
So I give you Yeastie Boys xeRRex - a 100% peated malt 10% Imperial IPA, and Bruichladdich Octomore 6.3 Islay Barley, bottled at 64% with a phenol count of 258ppm (to put this into context, Laphroaig 10 is about 40ppm). Both barley grists were malted by the malt magicians Bairds in Inverness.
And so to the booze...
Yeastie Boys - xeRRex 10%, 30-50ppm, 50 IBU
Initially the nose is predominantly peat, as to be expected, with a subtle grassy hop aroma, not a hint of the 10% alcohol with a residual maltiness.
On the palate, there's a slight malt sweetness carried by a bold and decisive bitterness from NZ Willamette that really backs up the malt character. The sweetness is almost reminiscent of a sherry cask but the overwhelming character is unmistakably peat, with a light phenolic character. It reminds me of the wash you can taste pre-distillation on whisky distillery tours (more specifically Laphroaig), albeit more refined.
I'm well aware this is an opinion-divider of a beer, but for me it drinks delightfully, easily carrying whopping flavours that continue to grow and develop, with a light carbonation, that allows the bold peated character to grow. Somehow there is a subtle saltiness, perhaps the addition of calcium sulphite used to highlight the hop crispness has left a slight minerality - either way it suits the beer amazingly. As the beer warms up there is a little bit more to the alcohol mouthfeel that just adds to the already warming glow. There is no restraint with this beer, obnoxiously peated with a well matched bitterness that reigns in the big smoky flavours. Yum.
Bruichladdich - Octomore 6.3 Islay Barley, 64%, 258ppm
Colour - Light copper
Aroma - Wonderfully bold peat emanates from the glass instantly. A light sweetness follows, with a touch of vanilla and punch of alcohol. Allowing the whisky to open up releases an accompanying layer of oak.
Palate - Sweet initially on the tip of the tongue, then not half a second later tidal waves of peat smoke encompass and fill the mouth. This is then softened by a touch of slight roasted apple and soft vanilla sweetness from the American Bourbon casks. Slowly the peat creeps back for a long finish.
Conclusion - A great tide of peat smoke swells in and out and around the head like the tidal movements of Loch Indaal. The layers of peat character at every stage of drinking this beautiful dram are exquisite. Not only does it hold all the levels of smoke you could possibly want but it's contained beautifully in a well rounded and surprisingly balanced whisky.
In reality this is not a versus write up and not really a comparison between the two. Just a little muse on my love affair with overly correctly peated alcohol, showcasing the most highly peated versions of each producer's craft. Bruichladdich have the ability and technique to push the boundaries on whisky, and can be considered as one of the pioneers in barrel finishing. Yeastie Boys, led by Stu McKinlay, have a similar ability to push the boundaries for beer, and have produced one of the most divisive brews in modern beer but stand by it with pride.
Slainte,
Jim
Slainte,
Jim
