Watneys Scotch Ale

[davedove]

When I was in Belgium, the beer flowed quite freely. We watched how much we drank (we did have responsibilities while we were there!), but our fridges were always well stocked. I usually kept myself to two or three beers a day, one at dinner, one during artifact cleaning, maybe another.

I found many favorites, most Belgian, some not. Chimay, Leffe, Morte Subite Frambuois (sp), Gordon's, Strongbow, along with some others. There was one on the beer list of the restaurant we had most of our dinners at listed as "Scotch Watneys", though doing a google search it seems like it's actually "Watney's Scotch Ale." I liked it, it had an unusual sweet flavor, not at all like other ales I've had. I wish I could find it here, but so far no luck.

I'm curious if anyone else has tried it, and what they think of it.

I was in Brussels last year. Coming back into the city while on a bus tour, the guide suggested we try some of their over 300 types of beer. I think I might have tried 4 when I was there!

A set of beers I found interesting were those at the Cantillon Brewery, right in Brussels. They still make them in the historical way using the wild yeasts in the air. In fact, because of this historical method, they are exempted from the standards of plant cleanliness so that the yeasts can survive. The beer was very interesting, with a very sour taste. It's not something that I would just sit and drink, but it was definitely something to experience. I recommend anyone going to Brussels to stop by there and try it. They make lambics and gueuze beers.

[wgority]

You couldn't pay me to touch Watney's *anything*. I think of any brew from Watney's as being like unto low-grade Budweiser Lite.

I'll stick with Belhaven and McEwan's Scotch Ales, thank you very much.

[Andrew Breecher]

A set of beers I found interesting were those at the Cantillon Brewery, right in Brussels. They still make them in the historical way using the wild yeasts in the air. In fact, because of this historical method, they are exempted from the standards of plant cleanliness so that the yeasts can survive. The beer was very interesting, with a very sour taste. It's not something that I would just sit and drink, but it was definitely something to experience. I recommend anyone going to Brussels to stop by there and try it. They make lambics and gueuze beers.

My bar had, until recently, Cantillon Iris on tap, a blended and dry-hopped lambic (no fruit). It was amazing! I loved watching people try it, because they'd sip and get this revolted look on their face. Some people just aren't ready for real sour Belgian beers!

Andrew.

[Nick]

More for the rest of us, then!