Available on tap and in cans (to-go) in our taproom at noon!
We start by boiling 30–40 gallons of wort to condense it and create caramelized sugars that will survive the fermentation process. Our brewers then added in the remaining volume of wort and “put the spurs to it” by using maximum steam pressure to create a boil wilder than even the tallest of Loch Ness Monster tales. Adding English East Kent Golding hops balances the sweetness. Cool fermenting with Scottish ale yeast completes the transformation of Nessie from a terrifyingly boiling monster into a beloved and friendly Scottish ale.