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Drink a Wee Bit of History

© Richard T Curtin

"This is the best beer I've ever tasted in my life". That's a quote from my friend Victor after every new beer he tastes. I love his enthusiasm but I doubt his sincerity. You see, he says it a lot, we have the wonderful opportunity to hang out with the proprietor of a beer store that’s boasts over 500 beers from around the world. That's a bunch of "best beers". I try to be more selective in my 15 or 20 favorite beers, but my preferred beer of the moment is Fraoch Heather Ale .

Pronounced (fray-uhk) this Scottish ale is as unusual as it is delicious. Heather is a wild, flowering shrub. Scotland has ten million acres of wild heather which flowers from July to September. It was used in the brewing of ales long before hops hit the scene. Heather Ale from an ancient Gaelic recipe for "leann fraoich" (heather ale) it has been revived and reintroduced to the Scottish culture. Heather ale has been brewed in Scotland since 325 BC by the Picts, a Celtic tribal race who defended their land from Roman, Saxon, Briton and Viking invasions. However, traces of a fermented beverage made with heather flowers have been found by archaeologists dating back to 2,000 BC on the Isle of Rhum. Archaeologists there discovered a Neolithic shard containing traces of a fermented beverage made with heather flowers.

Heather ale is part of Scottish folklore: Celtic fairytales, poetry, ceilidh stories and legend surround the historic brew, including the mystery of how the first whisky was accidentally distilled by warming heather ale over a fire. The Highland clans drank heather ale from cattle horns. If you don't own a cattle horn I recommend drinking the beer slightly chilled from a fluted glass or wine goblet.

Weighing in at 5% ABV., Fraoch Heather Ale, has a light amber color with a light to medium body. The beer has a floral, peaty aroma. It has a full malt character, a spicy herbal flavor and ends with a nice dry wine like finish. The maltiness of this brew complements rich and spicy foods. Let's pair it with:

Grilled Teriyaki Salmon

Marinade

1/4 cup of honey

1/3 cup of soy sauce

2 tablespoons of vegetable oil

1 tablespoon brown sugar

1 table spoon sesame oil

2 cloves crushed garlic

1/2 teaspoon finely chopped fresh ginger

1/4 teaspoon Tabasco

4 pounds fresh salmon fillets

In a blender or food processor mix the marinade ingredients and let stand for at least one hour to blend in the flavors.

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