Beer with flavours, but not flavoured

La Soccarada beer.

There’s been plenty of thinking recently about whether adding ‘non-beery’ ingredients to beer is a good idea. (Here’s Jeff Alworth on that subject.) Broadly speaking, we tend to agree that throwing in things like cocoa nibs, doughnuts, maple syrup, wasabi and Tunnock’s Teacakes fails more often than it succeeds. This weekend, however, we were reminded that ‘wacky’ ingredients can work, if they’re used well, and we’re willing to broaden our minds a little.

First, on Friday night, we drank a Spanish beer, La Socarrada, imported by a Welsh delicatessen and restaurant chain, Ultracomida. We have pretty low expectations of Spanish ‘artisanal’ beer (based on past experience), and especially when it’s pitched as being ‘for food’ (maximum pretension, minimum flavour). La Soccarada, in a plain bottle with a glossy card tied around its neck, didn’t look promising, and the talk of rosemary and rosemary honey as key ingredients were immediately off-putting.

Things got worse when, on opening, it almost gushed, disturbing the yeast as it surged into the neck, which left us with a glass of cloudy, rather soupy, dark orange liquid. Our first reactions: “Oh, no! Eugh!” But then we thought about that reaction: were we being like those people who rejected Cascade hops for tasting ‘weird’ back in the seventies? We persevered. We find rosemary rather intense and a little nausea-inducing in great amounts; and, of course, we associate it with savouriness, which made it a challenge. (And being ‘challenged’ is overrated.) But we kept sipping, just like we can’t stop eating Twiglets once we start.

By the end, we’d decided that, actually, it was a pretty decent if rather unusual beer. The flavours certainly weren’t ‘dumbed down’ and were actually rather intriguing. In particular, we were interested to note how strongly the honey came through with that throat-catching, medicinal note that sets it apart from simple syrup. They didn’t sit superficially ‘on top’ of the beer, either, at least not any more than a big dry-hop aroma can be said to do so. It might benefit from more obvious hop bitterness, and a spicier yeast, but, in conclusion, we’d be pleased to drink this instead of Estrella Damm in a Spanish restaurant.

On Saturday, hammering the point home, we tasted Harbour Brewing Chocolate & Vanilla Imperial Stout alongside Rebel Brewing Co’s similarly conceived Mexi-Cocoa, and were impressed at the integration of the ‘flavourings’ into the body of both beers. Both were smooth and clean, with those ‘novelty’ ingredients bedded deep down, overlapping seamlessly with the bitterness of dark malts. Harbour’s milkier, sweeter beer was slightly more to our taste, beating Young’s Double Chocolate Stout and probably also Meantime’s take on the same idea.

We didn’t pay for any of these beers: La Soccarada was sent to us by Ultracomida’s PR firm, and Darren ‘Beer Today’ Norbury supplied samples of the stouts at a ‘sample sharing’ session in the back room of a local pub.

5 thoughts on “Beer with flavours, but not flavoured”

  1. Extra ingredients in beer can be great fun, but I don’t get why some brewers add ingredients that introduce characteristics already present in some varieties of malt or hops.

    1. That’s a pet hate of mine. I really like Dubbels and similar strong dark beers, so when I see words like “raisins” and “cinnamon” on a label I perk up immediately. These days, nine times out of ten what the brewer’s done is add actual raisins and cinnamon to the brew, resulting in something that tastes like a cheap imitation of a Dubbel (if you’re lucky) or like a beer that’s had raisins and cinnamon added (more usually).

      That said, I have had some terrific ‘flavoured’ beers. What most of the good ones have had in common is that you get the added flavour quite separately from the flavour of the beer, as an aftertaste or just sort of floating over the top – hard to describe, but that’s what it feels like. If you take a mouthful of a quince beer and immediately taste quince, it’s probably not going to be very good.

  2. I wish there was another word for the drinks other than beer. Mead works that way. Our Canadian law requires they be labelled “flavoured beer” but some historic single word, like mead with malt being braggott, would be so helpful. What is Welsh for naturally adulterated?

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