Macs Malt Mac

Formerly brewed at Macs Brewery
Style: Scotch Ale
Wellington, New Zealand

Been sitting in my cellar since 2003. Smoky caramel aroma. Pours dark copper with little head. A little woodsy flavor with some coffee notes. Light carbonation. Sweet malt finish.

Oxidized nose with a bit of diacetyl. ever so slight smoke and salt nose with a touch of caramel malt. Seems grainy and overattenuated on the palate. Astingent finish.

This beer is a Scottish Ale by style, as it is brewed with a variety of malts, included peat smoked whiskey malt. It comes in at a modest 6% abv, but is just packed with rich, robust, malty aromas and flavors. I was really impressed with this beer, from its really distinctive, stubby brown bottle, to the beautiful chestnut color liquid inside. This is an outstanding beer with great character, and makes for a perfect cool weather brew. Malt Mac pours to a beautiful, bright, deep ruby red color with a tight, white head, and a moderate amount of carbonation. The nose is fragrant with the aroma of peat smoke, and sweet caramel malt. There is some slight flowery hop aroma, but the malt aroma is the star here. The plate is lean, but with lots of great malt flavor on the tongue. Flavors of sweet malt, dark toast, and hints of sooty, peat smoke flavor glide over the tongue. Malt Mac finishes with more toasty/peat smoky malt flavors up front, then with a slightly dry and sweet malt finish that lingers on the tongue. This beer is awesome. It is just so drinkable, and has such great depth as well. I love the sweet/toasty/peat smoky character of this beer. All I can say is, this is one hell of a good beer, and one I wish I could get a hell of a lot more of.

Bottle via Milwaukee YeHa! white elephant. Transparent and magnifying deep copper with an oily thumbprint making the most out of the head. Aroma? Frightening. Blue cheese, leather, original flavored bubble gum, pigs feet and burlap sacks. Weak, watery and lucid flavor. Caramel and mildly smoked peat are the most apparent. Stiff stable hay used to stir maple syrup, and use it as feed for the chickens while you’re at it. Streamlined and one dimensional, finishing like burnt bran flakes. Such is the nature of the white elephant.

Bottle, thanks to Blake for sharing!. Clear brown body with a touch of red. Very nice aroma - light chocolate / medium-roasted malt with sweet peat smoke. Dry peat flavor with a light pale malt backing. Bit of coffee roast in the finish. Nicely smoked flavor but that’s all there is to it!

Pours to a whitish head atop a dark brown/garnet color. So-so lacing. The aroma is peaty, smoky, oaky, unfortunately, it’s not very strong. I love Scotch, but don’t get the alcohol in the aroma that I love so much with Scotch. The flavor is Scotch-esque. Not enough oak or alcohol in the flavor. I get tons of peat. It "sorta" reminds me of Laphroiag 10, but it’s too weak. The palate is mildly Scotchy, but needs more alcohol.

Dark garnet. Neglectable head. Smoky malt aroma, very peaty. Approachable woody alcohol and minty tones try to add some depth. Light palate, light to medium carbonation. A mild sweetness doesn’t develop much beyond medicinal toasted bread and honey flavors. Slightly roasty in the finish. Interesting to say the least, this, while light, has some of the strongest scotch component I ever encountered, lots of lagavulin like iodine and medicinal strong peatiness. Gracias CaptainCougar!

Deep clear rich colors of orange and brown. Tall bone colored head that dissipates to half size and leaves a cobweb of lace. Toast caramel and wood alcohol aromas. My first sip I though, "wow there is a lot of peat in this one". I then read the commercial description, that explains a lot. Sweet toasty caramel throughout the quaff. Dry earthy finish. Not a lot of depth to this one. Some interesting characters, just not enough of a supporting cast.