Missing Links' Caveman Porter

Porters and stouts were one and the same in their early history, but in the mid 1800s the two styles each became their own.  Porters are dark, hoppy beers that helped revolutionize the English brewing industry.  Porters are brewed with brown malt, which is the same pale malt used in IPA but kilned to a…

Missing Links' Scottish Ale

Scottish Ales (not to be confused with Scotch Ales) can trace their heritage back to the Neolithic Era 50 centuries ago.  Modern Scottish Ales usually have a longer boil which caramelizes the wort, followed by an incomplete fermentation.  These result in a beautiful caramel color, an ABV of 3-6% and a sweet, malty flavor.  Scottish…

Missing Links' Lake Arthur IPA

The “pale” in “pale ale” refers the use of pale malt in brewing, not the color of the ale.  Pale malts are dried at lower temperatures (around 200F), which preserves the full complement of brewing enzymes and imparts a light color to the malt.  At the height of the British Empire, Britons were found all over…

Missing Links' Stroke of Midnight Pumpkin Ale

Ales are beers which are fermented around room temperature, usually in the low 70F range.  The yeasts which are most active at these temperatures produce secondary flavors which impart fruity notes to the finished beer.  Specialty ales are created by adding additional ingredients during brewing. Our Stroke of Midnight is made with 55 pounds of…

Missing Links' Oatmeal Stout

“Stout” wasn’t applied to beer until the late 17th century, and at the time it referred to the alcohol content of the beer, not the color.  Over the next 50 years, any type of beer could have a stout variety, but soon became synonymous with porters.  The stout as we know it today evolved in…