Wee Heavy

This extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.

Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.

This recipe from Kelly Montgomery, Brink Brewing’s cofounder and head brewer, and his friend Mike Rodocker won a gold medal at the 2018 U.S. Open Beer Championships.

From his Make Your Best style series, try this recipe for Josh Weikert's "Headsplitter"—a richly malted strong Scotch ale, a.k.a. wee heavy (hold the peat).

On the last days of winter, what could be better than spicy soup, a roast with smoky character, and a winter-warmer-spiked bread?

When you want malt to take center stage, turn to a Scottish wee heavy, which offers the perfect example of malt writ large.

Historically accurate or not, I just can’t resist adding a touch of smoked malt to my wee-heavy grist from time to time. Here's a recipe you can try if you feel the same way.