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Rivertown Infinite Shilling

Rivertown Infinite Shilling
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RATINGS: 6   MEAN: 3.5/5.0   WEIGHTED AVG: 3.12   SEASONAL: Special   EST. CALORIES: 324   ABV: 10.8%
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The Brewmasters reserve series this year is gonna be the Big Ass Beer series, everything is going to be over 10%. Starting with a Scotch Ale, the second will be a Belgian quad, after that will be an Imperial American pre-prohibition pilsner, then the fourth one will be an imperial oatmeal stout. If I do my job right it will basically be a just under 12% oatmeal raisin cookie. For the first one we did the Scotch ale mostly because at home I brew low alcohol content beers. When I brew something strong itís a wee heavy scotch ale, thatís because my sister lived in Glasgow so Iím very influenced by Scottish brewing. With this beer I wanted to take a different track then most American brewers do. Scotch ale is more an american term then a Scottish one, the Scottish call it a wee heavy thatís why we say we heavy on our tap handle. The American approach is to mimic the flavors of a traditional scotch ale by using a variety of specialty grains, but 9 times out of 10 will give it a residual sugary sweetness. The Scots donít use specialty grains in their beer, theyíre primarily single malt beers. They donít use a lot of smoked malt because their maltsters fuel their kilns partially with peat because itís a cheap fuel source. So the tiny bit of smokiness in a Scottish beer is because peat was a fuel source. A big problem I have with American scotch ales it theyíre frequently overly peaty, so we used a combination of peat smoked malt and cherry wood and only a small amount of peat smoked malt. Beyond that itís nothing but base malt, thereís no specialty grain except for those two very small additions. The flavor is achieved by taking your first runnings, with the most concentrated sugar, then you start boiling the hell out of it. So on our setup I had to do two mashes for 1 batch to get that nice concentrated wort to start the boil. Then we remashed and sparged after weíd been boiling for about 2 1/2 Ė 3 hours on those first runnings. Boiling that wort creates melanoids, similar to the Mylar reaction in cooking almost like caramelization but not quite, even if you beer finishes out with a dry gravity itíll still have a nice significant body to it without being sweet. Itíll be incredibly malty, full bodied, but not cloying sweet at the same time. Another misconception is a lot of


3.2
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
Daytonbeer (582) - Ohio, USA - APR 24, 2013
Pours cooper with little head and no lacing. Aroma of sweet malts, scotch, and banana. Taste is the same with a strong bitter cough syrup after taste. Might benefit from less alcohol.

3.7
   AROMA 6/10   APPEARANCE 5/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
BearcatBrewer (13) - Ohio, USA - MAR 29, 2013
Growler fill from Country Fresh Market on Beechmont. Crystal clear, moderately low carbonation. Very complex considering old school original type recipe and brewing method (guess I have gotten used to specialty grain recipes) - sweet, yet not cloying with just a hint of wood type dryness plus a bit of earthiness. Drink this at 55 to 60F to get the right experience from it - this was very plain and lifeless at 40 degrees and came to life as it warmed so if you drink straight from the tap without letting it warm, you are missing out.

3.6
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
Tmoney99 (10073) - Cincinnati, Ohio, USA - MAR 21, 2013
Draft. Poured dark cloudy ruby brown color with an average frothy light brown head that mostly lasted with good lacing. Moderate to heavy toasted malt and alcohol aroma. Medium to full body with a smooth texture and soft carbonation. Medium to heavy toasted sweet flavor with a medium to heavy sweet finish of moderate duration. Good complex brew.

3.5
   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
alexsdad06 (4522) - Ohio, USA - MAR 16, 2013
Draft sample. Pours a clear deep amber with a small off white head. The aroma has caramel with moderate sweetness, wood, light smoked notes and a hint of fruit. The flavor has toasted caramel, wood, light smoke with hints of peat and fruit. Not bad and the alcohol is pretty well hidden.

3.6
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
DrSilverworm (5022) - Cincinnati, Ohio, USA - MAR 9, 2013
On tap. Clear red color. Little khaki head, fades to minimal. Nice big smokey flavor. Some earthy hop. Light bitter taste, nice sweetness. Little alcohol warmth. Good bit of tropical fruit. Bigger body. Light, crisp carbonation. Dry texture overall. I dig this

3.4
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
b3shine (4410) - Cincinnati, Ohio, USA - MAR 9, 2013
Draft to taster at Dutchís. Looks solid; a transparent brownish-orange with thin off-white lacing. Smells and tastes sweet and slightly boozy. Average on the palate. Solid.


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