|Dougal with samples of chips and beer|
Once the beer is on the barrel chips, “We apply different temperatures and pressures to get different flavours in, such as that Bourbon vanilla note. It’s like using a pressure cooker,” explained Dougal when we met at an Innis & Gunn beer matching evening in London last month.
Flavour targets“We know exactly where we want to be, the flavours we want,” he added. “We’re about warm, smooth characteristics, but not too many of them. The starting beer is something of a blank canvas – not too hoppy, and brewed with our own yeast, selected for the flavours we want.”
Along the way, they have learnt a lot about what works when it comes to barrel-ageing. “For example, barrel-aging goes better with some styles than others – it needs some ‘weight’ to carry it,” he said, adding though that you don’t want to overdo it. As a result, most Innis & Gunn beers have quite a short aging period: “We don’t need longer than 5-30 days, though we could go to months [for certain beers].
blend it down to a more saleable strength.)
The Innis & Gunn story combines serendipity with family history – Dougal’s father Russell was the head brewer who rescued Caledonian Brewery. Russell Sharp also had extensive experience in the distillery business, and he founded Innis & Gunn with his two sons – its name comes from their middle names – as a joint-venture with whisky producer William Grant, shortly before Scottish & Newcastle took control of Caledonian.
William Grant wanted ale to ‘season’ Bourbon casks before they were used to age whisky, the original plan being that the beer would then be disposed of. But workers who tried it liked it, and so a new business was born, one which is now run by Dougal after a management buyout a decade ago.
Looking back to when it all began , Dougal said that one thing the founders realised was that while a good product was essential, it wasn’t enough. “Beer at the time was unsophisticated compared to the wine industry,” he explained. “So we made it look different, and we got people to realise it wasn’t beer for just chucking down [your throat].” And it has to be said that they did a great job of getting the presentation right, from the name to the bottle designs.
Science for volume, age for speciality
|The second release of Vanishing Point|
The company currently contract-brews its volume brands at the Tennents brewery in Glasgow. However, for pilot brews, smaller runs and cask ales it has a 50hl brewkit at Perth-based Inveralmond Brewery, which it took over a few years ago. More ambitiously, it also has a £20 million project to build a new brewhouse in Edinburgh – part funded by private equity and part by crowdfunding – with the aim of bringing all production back in-house.
Whatever you think of the idea of using toasted barrel chips instead of real barrels, the resulting ales are both good quality and undeniably popular. They sell well not just in the UK but also in export markets, most notably Canada where it’s the number one imported craft beer*, but also in Sweden, the US, and elsewhere. Quite a success story both for beer and for barrel-ageing.
*In fact it’s so popular in Canada that the Innis & Gunn earlier this year announced plans to brew and keg several of its core beers at Brunswick Brewery in Toronto, using the same recipes, ingredients and processes as in Scotland. The two breweries have already worked together on a couple of collaboration brews, and plan to do more of those too.
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