Yabai Yabai Strong Scotch Ale

• Alcohol Content (by volume): 8.0%
• Starting Gravity (degree plato): 18.8
• Finishing Gravity (degree plato): 4.7
• Bitterness Units (IBU): 30
• Color (SRM): 30

• Water: Soft, Cleanly Flavorful, Local
• Malted Grain: Floor-malted Maris Otter, Amber, Caramel, Chocolate
• Un-malted Grain: Roast Barley
• Sugar: Japanese Korizato (Rock Candy)
• Hops: Whole Flower Cones (no pellets or extracts) – Various Varieties
• Yeast: House Scottish Ale Strain

Tradition is a sacred thing to us. Nothing is more traditional in brewing than old-fashioned floor-malted barley. Very few maltsters floor-malt anymore because of its tedious labor-intensity. At Baird, we exclusively use floor-malted barley as our base malts (Maris Otter & Pilsner). Our friends as Crisp Malting do a great job, and with real tender loving care. This label depicts a maltster laboriously raking his germinating floor-malting barley. The Japanese kanji for ‘tradition’ (伝統) is depicted on the name facing.

Scotland, a historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to highlight the rich and robust flavor of malted barley as opposed to the bitter and piquant flavor of hops. Relatively cool Ale fermentation temperatures contribute to brews that are not that highly attenuated – i.e. they remain rich in residual sugars and thus round and full-bodied. Strong type Scottish Ales often have been considered “a kind of liquid porridge.”

"One pint and the bite will be taken out of the evening autumn chill. Two pints and you will experience a blissfully warming sensation throughout your body. Three pints and…YABAI!"