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Boilermakers: whisky and beer

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@Hewie
Hewie started a discussion

Although a boilermaker may be known as a shot of whisk(e)y in a glass of beer, my prefered version is simply a beer and a whisky enjoyed side-by-side. It is believed the drink takes its name from the workers who built and maintained steam locomotives in the 1800s. These workers were known to head to the bar at the end of the shift, and a shot of whisk(e)y with a beer became a staple for quickly easing the pain that came from a hard day of back-breaking labor. There are no hard and fast rules when selecting a pairing but there are some useful guidelines. Generally, I either try to compliment or contrast the flavours of the beer and whisky. Here is a great into article if you want to read more about that thewhiskylist.com.au/guide/… So, lets see and hear about your boilermaker adventures!

16 days ago

25 replies

@Hewie
Hewie replied

To kick things off here is a homebrew dark ale (some bitter roasted malty notes) with a Deanston 12 (vanilla dominant and quite creamy). I'm so impressed with Deanston 12 as an excellent example of a 100% ex-bourbon cask, unpeated single malt. This was a good pairing with the dark bitterness of the beer being cut nicely with the vanilla maltiness of the whisky

16 days ago 7Who liked this?

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@Hewie
Hewie replied

I picked up a mixed 6 box of beers from one of my favourite NZ craft breweries. This means I had some beers that I wouldn't normally choose. This was a Hazy IPA but at only 4% it was quite fruity and not overly bitter. This went well with this ex-bourbon Kilkerran 8 at cask strength. Enjoyed while watching some youtube content about production at Highland Park. Maybe I shoul dhave been drinking HP instead?

16 days ago 7Who liked this?

@Hewie
Hewie replied

Another boilermaker: NZ craft beer Garage Project Hapi Daze - a lovely Pacific Pale Ale with tropical fruit notes on the nose - paierd with Ardnamurchan 01.21:01. I'm really impressed with what Ardnamurchan are doing - I could drink this all day long! This is a 50/50 split of peated and unpeated spirit, matured in 65% ex-bourbon and 35% sherry casks, and bottled at 46.8% ABV. I guess this sits right in the middle of the Malt Map.

16 days ago 8Who liked this?

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@Hewie
Hewie replied

Last nights boilermaker: NZ craft beer Garage Project Aro Noir stout and Springbank 12 CS batch 10 53.2%. This beer is 7.5% and has lots of coffee, chocolate and liquorice notes. It starts off sweet but has plenty of dark bitterness for balance. The Springbank holds it's own against it and the peat compliments it beautifully. A lovely match.

16 days ago 8Who liked this?

@casualtorture

I once made a traditional boilermaker with Stagg Jr. and an Oskar Blues wee-heavy. Was delicious and potent!

16 days ago 5Who liked this?

@paddockjudge
paddockjudge replied

My favourite boilermaker is the John Lee Hooker; one bourbon, one scotch, one beer.

16 days ago 6Who liked this?

@Victor
Victor replied

@Hewie that is quite a kick-off for your discussion. Bravo!

16 days ago 3Who liked this?

@RianC
RianC replied

Gotta say I do like a John Lee Hooker when the mood takes me but generally pair an ale with a whisky of some description. My only experiences of a traditional boiler maker (whisky in beer) is baCk in my youth - most likely a shot of Bells in a pint of Fosters. I do recall quite liking doing Jager bombs though, which is basically a shot of Jagermeister at the bottom of a pint.

I find bourbon (or blends) works best with lighter beers and light, fruity malts pair better with darker ales. No hard and fast rules though and I like to try out new pairings. Porters or stout with sherried or port finished whisky also works well.

My favourite so far is a Benglar Lancer IPA (but in the traditional, not overly hoppy style) with Talisker 10. Heaven!

16 days ago 6Who liked this?

@OdysseusUnbound

@paddockjudge my ideal trio along that line would be Maker’s Mark CS, Laphroaig 10 CS, an Innis & Gunn Laphroaig Cask Finished. Sort of a boozy Inception, if you will.

16 days ago 7Who liked this?

@Hewie
Hewie replied

@RianC I remember being horified the first time I tried Jagermeister (straight). I thought it must taste good considering everyone smashing back Jager bombs. How does something like that become so popular? I imagine Talisker 10 would go well with that IPA. And that little trio sounds fantastic @OdysseusUnbound

15 days ago 5Who liked this?

@RianC
RianC replied

@Hewie - It definitely has a unique flavour! Sambuca was another one that was very popular for downing shots - must be something about that anise/fennel taste? They always seemed a popular choice for ladies too, which surprised me, certainly compared to whisky, tequila etc.

15 days ago 1Who liked this?

@paddockjudge
paddockjudge replied

@RianC, Sambuca is 40% abv. or higher. Most liqueurs are 17% - 35% abv. The sweetness and ‘higher’ alcohol content makes Sambuca appealing to those who do not enjoy ‘the burn’, yet desire the buzz. Anisette is a milder form of this sweet-anise liqueur, usually clocking in at 17 - 24% abv. There is a huge potential for a big head the next day as a result of the high sugar content.

Equal parts white/clear Sambuca & Coffee, predates Red Bull….and it’s a much better buzz wink

15 days ago 3Who liked this?

@RianC
RianC replied

@paddockjudge - In my student days there was a club in Manchester that did double vodka Red bulls for £1.50! Man, I could get lit of a tenner and still be buzzing for the next twenty four hours smile (this was when RB first came out so God on!y knows how much caffeine(?) was in it)

I'll have to try more anise based liqueurs. Must be an age thing (ha!) but they do seem to help digestion and are a lovely way to finish off a meal. Those Mediterranean folk know what they're doing stuck_out_tongue_winking_eye

15 days ago 3Who liked this?

@Victor
Victor replied

@RianC ...and Ouzo.

15 days ago 5Who liked this?

@OdysseusUnbound

@RianC Pernod is another one that’s a nice digestif.

14 days ago 3Who liked this?

@RianC
RianC replied

@Victor - Ouzo would be my favourite but Raki is very similar (better be careful there, I bet wars have been started in that part of the world for less stuck_out_tongue_winking_eye ). Never had Perno, I don't think.

Sorry @Hewie to go off-piste, but if anyone is a fan of fish pie I recommend adding a few splashes of ouzo/raki etc to the sauce before baking. Mmm!

14 days ago 6Who liked this?

@Victor
Victor replied

@RianC is that a Freudian slip, "to go off-piste"? smile

14 days ago 3Who liked this?

@RianC
RianC replied

@Victor - dang auto correct. smile I think I meant to say point.

14 days ago 3Who liked this?

@BlueNote
BlueNote replied

@RianC A wee bit of smoked haddock or smoked mackerel makes a nice addition to a fish pie.

Speaking of smoked mackerel, the Old Kiln Cafe at Ardbeg used to have a delicious smoked mackerel soup. With a dram of Corryvreckan on the side? Pure heaven.

Cheers

10 days ago 4Who liked this?

@Hewie
Hewie replied

Relaxing on this Saturday afternoon with a Red IPA. The description mentioned tropical flavour and hints of red berries which made me think the Springbank 10 would be a good match. I was right - the tropical funk of SB10 is a good complement to the tropical fruits and bitterness of this ale. Anyone else read Denzil Meyrick? Police detective stories set on the Kintyre peninsula aka Campbeltown (where he was brought up).

10 days ago 5Who liked this?

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@RianC
RianC replied

@BlueNote - Oh it has to include some smoked fish, usually haddock or cod, along with salmon, prawns and boiled eggs. That and cottage pie have to be the best comfort foods on earth!

10 days ago 3Who liked this?

@BlueNote
BlueNote replied

@Hewie I did a marathon read on all the Denzel Meyerick D.C.I Daley books. Every malthead should read them.

8 days ago 2Who liked this?

@BlueNote
BlueNote replied

This combination worked pretty well with about 20 ml dumped into the beer and the rest of the Talisker on the side.

8 days ago 5Who liked this?

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@OdysseusUnbound@Victor@paddockjudge

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