OLD WORTHY CORE RANGE

Description coming soon…

Bottle: On Sale
Cask: On sale

Recipe coming soon…

OLD WORTHY CORE RANGE

Glen Garioch was a distillery that Nick used to work with back in his whisky days at Morrison Bowmore, so when the fine crew at Master of Malt said yes to working with us and that they had a single cask of the Garioch to play with… well we jumped at the chance. Nick and I are always talking about how we can put twists on things that will make the whisky and beer pairing really special… we liked the idea of a marmalade pale… and it wasn’t long before we were thinking a whisky infused marmalade pale. Once we got that idea into our heads the beer just had to be brewed.

Bottle: On sale
Cask: On sale

MALT
Pils  →  85%
Distillery Malt  →  2.9%
Crystal  →  6.1%
Torrified Wheat  →  6.1%

HOPS & LATE ADDITIONS
First Gold  →  20%
Admiral  →  20%
Perle  →  20%
Marmalade  →  20%
Orange Peel  →  20%

YEAST
American Ale Yeast US05

OLD WORTHY CORE RANGE

Description coming soon…

Bottle: On Sale
Cask: On sale

Recipe coming soon…

OLD WORTHY CORE RANGE

Description coming soon…

Bottle: On Sale
Cask: On sale

Recipe coming soon…

OLD WORTHY CORE RANGE

This beer is for my Dad.

Since I’ve been brewing, Dad has always been on my case to brew a dark beer, however in the early days of Old Worthy we were mostly putting pales through the brew house. I had been playing around with this recipe for a long time yet it wasn’t until Edradour agreed to work with us that I thought this is the time to get it out. For this beer my focus was to make it light and tasty, not heavy. I really wanted to allow the interplay between malt, hops and the dram to bring the big flavours of each forward. That is why I used spicy hops to break up the sweetness of the Edradour 10 and dark malts and chocolate cocoa to round out the fruity notes in the finish of the whisky.

Bottle: On Sale
Cask: On sale

MALT
Pils  →  70.5%
Distillery Malt  →  3%
Dark Crystal  →  2.5%
Black  →  4%
Pinhead Oats  →  4.5%
Chocolate  →  7.5%
Vienna  →  7.5%
Chocolate Powder  →  0.38%

HOPS & LATE ADDITIONS
Challenger Hops  →  25%
Cluster  →  25%
Northern Brewer  →  25%
Herkules  →  25%

YEAST
Broughton Ales House Ale Yeast

OLD WORTHY CORE RANGE

Description coming soon…

Can: On Sale

Recipe coming soon…

SMALL BATCH BREW

A Midnight Caper is named and epic night on Skye with our pal Big Scott from Tomatin Distillery. When you lift a dram with Scott don’t ever think there won’t be an early night and don’t think there won’t be shenanigans! We brewed this beer to pair with a whisky that he shared with us on that fateful Burn’s evening… Tomatin Legacy, a non aged statement whisky from Tomatin Distillery which is located just outside of Inverness in the Highlands.

It’s a sprightly tropical fruit driven dram that we looked to counter balance with the subtle smokiness of this amber ale.

Bottle: Sold out
Cask: Sold out

MALT
Pils  →  68%
Distillery Malt  →  1%
Dark Crystal  →  14%
Peat Smoked Malt  →  11%
Torrified Wheat  →  6%

HOPS & LATE ADDITIONS
Wakatu  →  12%
Challenger Hops  →  33%
Cluster  →  11%
Nugget  →  11%
Northern Brewer  →  33%

YEAST
American Ale Yeast US05

SMALL BATCH BREW

Description coming soon…

Recipe coming soon…

SMALL BATCH BREW

A good mate of ours Robert Ransom managed to export some of our brews to Taiwan of all places. So it was only natural that when he set up his own whisky company and blended a dram called The Angels’ Nectar that we would brew an ale to pair with his whisky.

Rob was also part of the Burns night shenanigans on Skye early in 2015 so we named his beer after a famous Burns poem The De’ils Awa’ wi’ the Exciseman. What better partner for his Angel than a punchy roasty red bearded Devil???

Bottle: Sold out
Cask: Sold out
Keg: Sold out

MALT
Pils  →  66%
Distillery Malt  →  3%
Dark Crystal  →  4%
Munich  →  24%
Black  →  3%

HOPS & LATE ADDITIONS
Phoenix  →  50%
Wakatu  →  37.5%
Herkules  →  12.5%

YEAST
American Ale Yeast US05

SMALL BATCH BREW

Cambeltown used to have the highest concentration of whisky distilleries in the world, that is until some corner cutting on quality destroyed the local industry. One of the few remaining distilleries left producing in this town is the iconic Springbank. An oily, malty, punchy dram… Springbank is a whisky that both Nick and I adore.

When I put together the Texan Brown Ale the focus for me was to go head to head with the oily, buttery notes of the Springbank with some balanced rounded maltiness… and provide a clean pleasing finish to the pairing with just a lick of hop.

Cask: Sold out

SEASONAL BREW

One of our mates (and friendly CAMRA liaison officer) Lee does some great work raising cash for kids with cancer through a charity called CLIC Sargent… so when he asked this summer if we wanted to do a charity brew we were of course all in.

In creating this summer ale we wanted to work with a summer dram… something bright and fresh, so we were really pleased when Louisa from Isle of Arran Distillery also committed to this project. Brewed with malt from Arran we put a twist on this summer brew with fresh Spruce tips as a late addition, these give a piney freshness that plays well with the Arran 10.

Cask: Sold out

MALT
Pils  →  80%
Distillery Malt  →  2%
Crystal  →  6%
Vienna  →  6%
Torrified Wheat  →  6%

HOPS & LATE ADDITIONS
Wakatau  →  14%
Challenger Hops  →  14%
Northern Brewer  →  28%
Herkules  →  14%
Spruce Tips  →  14%

YEAST
American Ale Yeast US05

SEASONAL BREW

In our last brew of 2014 we ran off a lot more Pale Ale than what we had the possibility to sell! One of the beautiful things with real ale is that the beer is fresh and alive however this means you really do have a limited time to get your ales out to trade.

At OWBC we don’t have the drinking capacity to get rid of the excess beer ourselves so we reached out to Big Scott at Tomatin and he sorted us some nice new whisky casks to age the beer in. Lost in the Dark is the aforementioned Scottish Pale Ale, brewed with pale malt and peated malt from Kilchoman distillery and a hop bill of Challenger & Amarillo and a late addition of Scottish honey. Then rested on a combination of American Barrels and Refill Hogsheads from Tomatin Distillery.

Bottle: Sold out
Cask: Sold out

MALT
Pils  →  58%
Crystal →  25%
Peat Smoked Malt →  12%
Torrified Wheat  →  5%

HOPS & LATE ADDITIONS
Challenger Hops  →  8%
Belma →  48.5%
Amarillo  →  43.5%

YEAST
American Ale Yeast US05