Innis and Gunn beer and its distinctive depth and flavour came about due to a stroke of good luck. In 2002 a famous whisky distiller wishing to season their oak casks with the sweet, malty character of a full-flavoured beer, asked for the brewerys help. Eager to assist, Innis and Gunn created a custom-made recipe and the resulting brew was put to bed in their barrels. Thirty days on, the beer was thrown out and the whisky went in. The Scotch acquired extra qualities from the beer-infused wood, resulting in a greatly admired dram and many repeats of the successful experiment. However, inquisitive souls at the distillery having sampled the beer after its time in casks found that the taste was remarkable and ever since they have been dedicated to sharing the unique flavours of oak aged beers with the world, proving that a little luck can go a long way.
Pale golden straw in colour with a stunning head. Aromas of fresh cut grass, clean grapefruit, bready and a butterscotch mixed with pine tree sap. The palate is rich in vanilla from the oak and has lots of zestness and a little banana. The light bitterness from the large quantities of hops that are added at three separate points during brewing making the finish crisp and refreshing with delicate floral notes that linger. I first tried this beer way back at the beginning of last year when I was working and living in Edinburgh. I managed to get a load of free bottles from the brewery guys and Toasted Oak was a limited edition that I snapped up! I had kept this little review and it fell to the background in many ways! It is nice to add a beer I drank from the beginning of my 32 New Beers onto the list of 32 Things near the end.