Pictavia (the former name of Scotland) has sweet honey and caramel notes balanced by oak and a light tart bitterness. It’s brewed with Special B, Munich, pale, and Caramel malt in addition to roasted barley and our two row blend. It’s then hopped exclusively with Northern Brewer. After fermenting on an abbey-style yeast, we age it in scotch barrels—that first held port, before scotch—for around four months.
Grains: Allagash Base Malt, Mapleton Pale Malt, Munich Malt, Caramel 20, Special B, Roasted Barley
Hops: Northern Brewer
Spices/Other: Aged in Scotch Barrels
Serving Temp: 40-50°F
Ideal Within: 12 months