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Adnams x Toast, Turning Tide Raspberry Scotch Ale
Adnams x Toast, Turning Tide Raspberry Scotch Ale
  • Please continue to check back as more stock is added.

  • Free delivery on orders over £100

  • Standard delivery just £6.99

  • Delivery updates on your order

Adnams x Toast, Turning Tide Raspberry Scotch Ale

£22.99
- +
Any two Adnams collaboration brew packs for £40

Turning Tide is Adnams fourth and final collaboration beer of 2021. Each beer we have released this year has focussed on our journey towards a sustainable future. In a slight change to the others, Turning Tide will be released as part of The Companion Series, by our friends at Toast.

Turning Tide uses surplus bread to highlight the issue of food waste and is part of Toast’s Companion Series. The surplus bread, malted barley and oats give Turning Tide caramelised, sweet, bready characteristics. This is balanced by the contrasting acidity of the raspberries and hints of hedgerow fruit and citrus flavours from the addition of Endeavour and Bramling Cross hops. 

Match Turning Tide with seasonal fayre, like rich fruit breads, turkey with all the trimmings and Vegetable Wellington.

Discover more here.

Allergens: Barley, Oats, Wheat, Rye

  • Adnams x Toast, Turning Tide Raspberry Scotch Ale
    ABV 4.1
  • Please continue to check back as more stock is added.

  • Free delivery on orders over £100

  • Standard delivery just £6.99

  • Delivery updates on your order

Adnams x Toast, Turning Tide Raspberry Scotch Ale

Turning Tide uses surplus bread to highlight the issue of food waste and is part of Toast’s Companion Series. It sends a message to world governments at the COP26 summit that by working collaboratively we can effect change. Transferring the ocean’s ebb and flow to human affairs, a turning tide suggests a shift, even a reversal, with the arrival of reinforcements. Together, we can address issues bigger than all of us.

We decided to brew a Scotch Ale as the COP26 summit is being held in Glasgow, and the style has malty characteristics, which we thought would work with the surplus bread. We then added raspberry to switch things up.

Traditionally, Scotch ales of differing strengths were brewed by the parti-gyle method, whereby the stronger beers were collected from the first runnings of the mash and boiled and fermented separately. Often, the first runnings from consecutive batches were used to achieve the required volume for fermentation. A separate, weaker beer would be made from the second runnings. Scotch ales are top-fermented, but in the cool climates of Scotland, fermentation at ambient temperature tended to be cool, and as a result, the levels of fruity esters attained tended to be low. For the same reason, stronger Scotch ales have traditionally had more residual sugar, making them sweeter. Bitterness levels of Scotch ales vary, but hops have never been their focal point. Their aromatics tend towards rich maltiness, which works perfectly in Turning Tide and its use of surplus bread. The lower-level fruit esters from fermentation have been bolstered by the addition of raspberry juice, which also provides some contrasting acidity to the malty characteristics.

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