Skip to content

Tag: Scottish

FyneFest Trip – Day 4 till 6

Finally FyneFest!

After a lot of anticipation, on Friday morning, FyneFest finally started for real!

Friday

After a pancake with bacon and maple syrup from Hector & Harriet for breakfast, and securing some T-shirts from the merch tent, it was time to get properly started. The ‘doors’ of the main tent opened at 11.00, and I managed to order the very first beer of the first official festival day there! The line of keg pumps and beer engines was impressive, as were the beers listed behind the bar, but as it would be a long weekend, and the servings relatively large for a beer festival—1/3 pint (19cl) or 1/2 pint (28cl)—I decided to take it slow, alternating and combining beer tastings with concerts and food… Speaking about the music: one of the first acts was a proper ceilidh band!

Saturday

The second festival day had plenty of variation as well. Pellicle’s Matt Curtis was hosting a couple of interesting talks with brewers, and in between I walked up to the Walkers Bar, five kilometre upstream, where they served some gravity poured cask beers.

In the evening the highlight without a doubt was the Massaoke show, which got the whole crowd singing their lungs out.

Sunday

The last day of the festival started with an awesome bacon roll with egg from Prime Street Food. The beer boards were a bit more sparse, since it was basically leftover day. Still enough beers I hadn’t tried yet to keep me occupied for a while though!

I also booked a Fyne Ales brewery tour this day, so I could see where our host’s beers come from.

After having gone through most of the festival beers, I spent some time in the brewery courtyard to enjoy some of their Origins beers.

After six, the Brewers Lounge tent was the only place still open, but there still was beer—just to drink and enjoy, done with rating—live music, loads of happy and nice people, and a gorgeous sunset!

FyneFest Trip – Day 2

Glasgow

My second day in Glasgow started with a hearty breakfast—including haggis—at Euro Hostel, followed by a long overdue visit to the Gallery of Modern Art. But yes, de duke of Wellington in front of it is still wearing his traffic cone, in case you were wondering.

After a coffee and biscoff brownie at Gordon Street Coffee, and a long walk, it was time to discover a new place: the Clydeside distillery. New, but just old enough to already have their own whisky, which—as you probably know—has to be matured in oak in Scotland for at least three years, to earn that name.

A quick stop at the Riverside Museum, and a short ride on the Glasgow Subway, and is was time for a bit more CRM: the Mackintosh House in the Hunterian Art Gallery. There I learned that coincidentally, it was a MacLaren—professor of art history Andrew McLaren Young—who saved the interiors when Mackintosh’s house was demolished.

By then it was well past beer o’clock, so a couple of cups (sic) at Inn Deep soon followed. After a nice walk along the Kelvin, I inevitably ended up at my home away from home, BrewDog Kelvingrove, which since the closure of BrewDog Rome, must be the BrewDog bar with the best view again!

10 Years in a Kilt

On the 10th of March 2012, I picked up my very first kilt, somewhere in Limburg, at the inconspicuous garage shop of the sadly no longer existing company Great Scotland. The very same night I put on my new eight yard kilt, in a MacLaren Modern tartan woven by House of Edgar to take it for a spin, and a first pint.

Since then, this kilt has served me well, as I walked many miles, drank many beers, and had a lot of fun in it!

I marked this ten year anniversary—or kiltaversary, if you will—with a little pub crawl, which of course also included the very first place I went in my kilt, Celtica. There I tried to recreate the first photo of me wearing my kilt in public…
Can you spot the differences?

Burns’ Run & Burns Night

The attentive reader will know that, about two years ago, I’ve started running to offsett my beer calories. I’ve kept it up so far, but still tend to find it rather boring, especially the longer runs. At least it was, until I was introduced to the Brussels Manneke Piss Hash House Harriers last December. I could write a lot about the phenomenon of ‘hashing’, but suffice to say: if you’re into running, beer, and fun, find out if there’s a Hash House Harriers kennel in your city!

Anyway, last Sunday’s run with the BMPH³ was Burns themed. In addition to the usual beer stop, the trail even included a whisky stop along, and there was a haggis ceremony afterwards. That was sufficient reason for me to quickly change into more appropriate attire after the run, and toast to the Scottish bard in style.

Today, on the actual date of Burn’s Night, I will of course don the kilt again, and have some more haggis for dinner. No neeps and tatties this time, I’ll be making a haggis lasagne instead.

However you celebrate it, have a great Burns Night everyone! On-On!

Powered by Wikiloc

St. Andrew’s Day 2021

Happy St. Andrew’s Day!
Slàinte Mhath!

Unfortunately I have to work tonight, so I can’t properly celebrate, but I made myself a haggis shepherd’s pie to enjoy at work. That way, I’ll at least have a dinner appropriate for this festive occasion.

Happy Burns Night!

Another evening behind a screen again, but nevertheless, dressed up for the occasion, and a plate of haggis, neeps, and tatties in front of me.

Slainte Mhath!

Edible portrait of Robert Burns using Scottish breakfast items

Artist creates edible portrait of Robert Burns using Scottish breakfast items – Scotsman Food & Drink

Vertical Limit

stormyskiesahead:

Vertical Limit

Back in 2012 Scottish craft beer dudes BrewDog were gettin’ ready to celebrate their 5th anniversary with all the usual party type things, y’know, cake, streamers, apple bobbing, a Livestreamed hot sauce circle jerk, but they just felt a certain summat was missin’. “Crikey fried fuck gizzards” they cried in unison, “We should probs make some beer or some shit, eh?”. And so they did. Based on the by now legendary AB:04, a teensy weensy batch of a chocolate, coffee, and chilli imperial stout for their boutique Abstrakt brand, the resulting Dog A was a chuffing great horny beast of a beer, and so were its 6th and 7th anniversary siblings, the entirely appropriately alphabetically named Dog B, and Doc C. I’d been meaning to do a vertical tasting of these wonders (minus this year’s Dog D, ‘cause barrel aged innit)

for a while but ‘twasn’t ‘til Christmas gone that I got ‘round to it. Aww yus!

‘Kay so I’ve said it before and I’ll continue to say it ‘til everyone’s sick of me then I’ll say it again. BrewDog, though better known for their hoppy pales, really shine with their stouts. Every damn one they make is magnificent and their best are a match for any I’ve ever had. This expression joins the original Black Eyed King Imp as my favourite of all their stouts. A 15%+ abv brew loaded with pure cacao and coffee and with naga chilli’s in a killer cameo role. So, Dog A then, and just the sight of that glorious sump oil-like liquid tumbling languidly into my glass caused goosebumps. ‘Tis a sublime brew erupting with mouth coating, rich, sweet, and complex flavours of dark chocolate, fine coffee, vanilla beans, stewed prunes, dates, figs, joy and magic. Add half a hedgerow’s worth of earthy, spicy, hops for added flavourama awesomness and a building bitterness towards the long, medium dry, and nicely warming finish, the cause of which can be shared by the smooth alcohol warmth and the perfectly judged naga chilli’s, and you’ve got it. *deep breath*

The other two are as you’d expect, just as deliriously flavoursome but with a slightly increasing intensity from their more mature and chilled out big brother. I think. I was in no fit state to make accurate notes or well, stand up, after these three. But whadda way to get wonky. P’r’aps my most favouritist of the like seventeen or so (loose estimate) beers I’ve tried to date, and revisiting them confirms that for me, barrel ageing 2015′s Dog D was entirely unnecessary, especially when BrewDog already have their exceptional Paradox series of barrel aged imperial stouts and the (hopefully!) now annual Black Eyed King Imp. Anyhoo, I’m off to see if I can get any more of these before they finally disappear for good, see y’all soon.