WEE ELEPHANT

Origins

Scotland has a long brewing history. Archeological evidence includes what is believed to be ale residue on pottery discovered in Fife, Scotland, these fragments are thought to be 4,000 to 6,000 years old.

 

Scottish ales typically have a big malt backbone awash with caramel. Hop aromas will be low if there at all and should be of a light floral or deeper earth character. Color will range from rosy copper to dark brown. Clarity should be good and a thick off-white head should form, but may not last long due to the higher alcohol content.

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As legend has it, in the late 1800s an elephant got loose in our swamps while a traveling circus passed through our area by railroad. Our Scottish Ale, Wee Elephant (or WE for short) pays homage to this lost “little” guy. Scottish Ale, such as our WE, is often referred to as wee heavy. The ABV of Scottish ales tend to be a “wee” bit higher; ours tips the scales at nearly 11%

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Food Pairings

Scotch Ales should be saved for dessert or richer, fatter, more flavorful meals, with hints of sweetness. A leg of lamb with a sweet reduction sauce would work well with the rich deep maltiness of Wee Elephant. 

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Suggested Foods: Lamb, Steak, or gamey meats such as Venison

Cheese: Asiago, Gruyère or smoked cheese

Dessert: crème brülèe, or any sort of caramelized apple dish

 

Glassware & Serving Temperature

Tulip or Thistle—The bulb-like bowl allows you to generously swirl around your WE, releasing the full aromas. Designed to trap and maintain the foam head, the tulip glass helps enhance the flavor and aromatics of our malty brew. Much like a snifter, tulip glasses are commonly used for stronger brews.

 

Best served at 40-45°F

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