Our Piper Down Scottish Ale hits all the right notes for the Ballast Point Bagpipe Corps that inspired it. We created this very low hopped, malty ale for the band to enjoy using UK Maris Otter malt, roasted barley, UK hops and low fermentation temperatures. Then we let the brew’s sweet complexity build over a three-hour boil. Full of roasted caramel flavor, it’s a pub classic with Ballast Point personality.
Grilled Cinnamon Lamb Chops
The Ballast Point Brewing Company Bag Pipe Band was the inspiration behind this Scottish Ale. BPB&S owner Jack White wanted a moderate alcohol, low hopped and malty ale to be enjoyed by the band. Using UK Maris Otter malt, roasted raw barley (no peated malt), UK Fuggle hops and a three hour boil to add flavors of milk chocolate, toffee and a mild roast. Piper Down pours a clear dark mahogany with candy cane red hues when held up to the light. Look for malt derived aromas of candied sugar, molasses, plum and a little herbal spice from the hops. Yeast influence is kept to a minimum with the ale fermentation taking place at 62 degrees which really lets the malts shine. Occasionally a Piper likes a drink or two. Too many drinks and the Pipes make the Piper a little top heavy. When the oxygen starved and pickled Piper eventually keel’s over, the call goes out loud, “Piper Down”!
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