The Belgian-Scotch brewing connection dates to WWI, when thousands of Scotsmen spent war years in Belgium. To satisfy new customers, Belgian brewers learned to brew lighter “Scotch”-style ales: beers not quite as full-bodied or spicy as the traditional Belgian ales. The style became a new and significant part of the Belgian brewing tradition. We thought it interesting to revisit the tradition and have a wee bit of fun playing with history. The beer is lightly malty, gently hopped, with notes of herbal, flowery heather, and a subtle bit of peaty smoke. It‘s brewed with Pilsner malt, Munich malt, caramel malt, a touch of smoked malt, and roasted barley. Gently flavored with heather tips (flowers) and moderately hopped. Distinctive Ommegang yeast offers fruity flavors, high carbonation, and overall it’s well-balanced and quaffable ale. with a nod to Robert Burns and “Ald Lang Syn,” Cup O
Kyndnes is a lovely session beer and a fine ale to pair with pub foods, smoked meats, and, of course shepherds’ pie and haggis.