I’m Back with 3 Floyds Robert The Bruce!

Greetings! I am back. Now, I haven’t blogged in quite some time. This is mainly due to laziness and lack of motivation. Alas, I recently came across some hard-to-get-in-Philly gems that have turned my attitude around. 

Before I begin the review, I have to give a huge shout-out to my good friend Greg. About a month ago now Greg took a roadtrip out to the midwest and just happened to stop in Chicago where he loaded up (and I mean LOADED up) on craft beer that we can’t get our hands on here in Philadelphia (Three Floyds, Goose Island, New Holland etc…) Being the good friend that he is, he also picked me up some. Okay, let’s start the review:

Today we are taking a look at 3 Floyds Robert the Bruce.

So this is my first Three Floyds out of the bottle. Robert The Bruce is what’s called a Scottish Ale. Scottish Ales basically go through an extra long boil to carmelize the wort and grants it it’s typical deep brown hue.

It pours a deep mahogany with about a finger of head that dissipates quickly into a delicate ring around the glass. Immediately the nose is of caramelized malt, not quite intoxicatingly sweet because it does have a nice hop balance to the nose. The taste is biscuity with an excellent malt sweetness. Really solid earthiness that just brings you to the Scottish Moors. The finish coats your mouth with a sweet maltiness and resides on the palet until you change beers. 

Now while this beer may not be mind-blowing or extreme, I think styles like the Scottish Ale really create the backbone for the more extreme beers. My goal is to not focus so much on the “rarest” or the “most extreme” beer I can get my hands on but rather build myself a backbone on the English, Scottish, and German styles. I think this will benefit my palet much more than drinking every extreme beer there is.