7.2% ABV
Product of Scotland
In the 1970’s the ales gradually gained recognition as “real ales” became rediscovered by organisations such as CAMRA and Traquair was recognised a as a pioneer of micro-brewing. Production slowly increased and enquiries came from all over the world leading to our first export to the USA in the mid 1980’s. In 1990, following Peter’s death, his daughter, Catherine, took over the running of the brewery and it was expanded in 1994. Traquair employs 2 full time brewers and its rich dark ales are now exported all over the world although production remains tiny at only 1,000 hectalites a year.
HOW THE BEER IS BREWED
Malted barley is mixed or “sparged” with boiling water in the mash tun. In the old brewery at Traquair water was originally drawn up from the well. The brewery continues to use water drawn from a natural spring. The wort is drawn off into the Underback below.
The wort is pumped up to the copper (purchased in 1738) and heated from below. Originally by means of a wood fire, now gas flame is employed. At this point the leaf hops is added and the boil lasts approximately 2 hours.
The liquor is now transferred to the open coolers and cooled to the required temperature.
The next stage is for the liquor to be transferred from the coolers into the old oak tuns in the Tun Room next door. Some of these tuns are original and over 200 years old. Traquair is the only UK brewery left fermenting its beer in unlined oak vessels.
The yeast is now added and the ale is left to ferment for 3-5 days.
In the 1970’s the ales gradually gained recognition as “real ales” became rediscovered by organisations such as CAMRA and Traquair was recognised a as a pioneer of micro-brewing. Production slowly increased and enquiries came from all over the world leading to our first export to the USA in the mid 1980’s. In 1990, following Peter’s death, his daughter, Catherine, took over the running of the brewery and it was expanded in 1994. Traquair employs 2 full time brewers and its rich dark ales are now exported all over the world although production remains tiny at only 1,000 hectalites a year.
HOW THE BEER IS BREWED
Malted barley is mixed or “sparged” with boiling water in the mash tun. In the old brewery at Traquair water was originally drawn up from the well. The brewery continues to use water drawn from a natural spring. The wort is drawn off into the Underback below.
The wort is pumped up to the copper (purchased in 1738) and heated from below. Originally by means of a wood fire, now gas flame is employed. At this point the leaf hops is added and the boil lasts approximately 2 hours.
The liquor is now transferred to the open coolers and cooled to the required temperature.
The next stage is for the liquor to be transferred from the coolers into the old oak tuns in the Tun Room next door. Some of these tuns are original and over 200 years old. Traquair is the only UK brewery left fermenting its beer in unlined oak vessels.
The yeast is now added and the ale is left to ferment for 3-5 days.
Rated 99/100 RateBeer
From Scotland
Traquair House Jacobite Ale...$5.99 / 11.2oz bottle
"Traquair Jacobite Ale, first brewed in 1995, commemorates the 250th anniversary of the Jacobite Rebellion. A strong ale based on an ancient recipe, Jacobite Ale is spiced with hops as well as another traditional and ancient seasoning: coriander. Deep brown color; rich aroma of spice, chocolate and leather; full, creamy body. Exotic, engaging finish with notes of warmth and oak. ABV: 8.0%" -- importer
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