Beer #174 - Urbanaut / Bogota
Beer #174 - W/C 25 June 2018
BREWERY // Urbanaut are Bruce, Simon and Thomas who became friends during their days at Rangitikei College. Brewer Bruce honed his craft working with legendary breweries Fullers and Meantime in London before working as a brewery consultant upon his return to New Zealand. Simon and Thomas previously ran a property development company and their combined skills came in handy when converting an old warehouse building into a sparkling Kingsland brewery. The brewery opened a little over a year ago and quickly became a hub for Kingsland beer fans who can sample beer fresh from the source and take away flagons. Be sure to say 'hello' to the guys if you're at GABS this weekend.
BEER // After contract brewing back to back batches of 100% peat-smoked Rex Attitude and xeRRex for Yeastie Boys, the Urbanaut guys didn't want to brew a light pilsner. They were concerned the residual smokiness could effect the next beer so they created a recipe that could handle a smoky taint. A Scotch Ale was a natural choice and also provided a perfect opportunity for them to work with their mates at Coffee Supreme. The Scotch Ale (aka Wee Heavy) originated as a Scottish take on the English strong pale ale which became a distinct style in Edinburgh during the 19th Century. The style was defined by more pronounced rich, malty, roasty, toffee characteristics with less hoppiness than the Southern counterparts (due to the expense of importing hops from England). You may detect a touch of peat smoke but you're more likely to get a whack of espresso as there's the equivalent of a single shot in each can.
BREWERY // Urbanaut
BEER // Bogota
STYLE // Espresso Scotch Ale
ORIGIN // Kingsland, Auckland
ABV // 6.5%
TEMPERATURE // Cellar Temp - around 13C
FOOD MATCH // Roast Pheasant. Sticky Pork Ribs. Smoked Cheese. Banana Bread.
GLASS // Thistle