Beer Descriptions for Tap Takeover Event at Pony Bar HK
Ten Penny Ale – 5.6% ABV 30 IBU (Scottish Ale)
A traditional Scottish Ale, malty with hints of caramel and toffee
Dirty Penny – 5.0% ABV 30 IBU (Black and Tan)
Our take on a black and tan. A 60/40 blend of our Ten Penny Scottish Ale and a
proprietary California Style stout. Dark and smooth with coffee and chocolate notes.
Penny Weiz – 5.2% ABV 25 IBU (Belgian Wit)
A Belgian wit with a twist. Brewed with heather tips and finished with orange oil.
Wonderful citrus notes on the nose and a unique floral, tea like finish.
Hop’ Scot – 6.2% ABV 70 IBU (IPA)
A combination of English and American hops make up this IPA. Target, EKG, Cascade,
and Amarillo hops combine to provide a dank, earthy hoppiness in the beer with a piney,
Ten Penny Reserve – 9.2% ABV 25 IBU (Wee Heavy)
Caramel and toffee notes are present in this big beer. The alcohol is well hidden making
it very drinkable.
Father Xmas Highland Ale – 9.2% ABV 25 IBU (Wee Heavy)
Our Christmas beer is the Ten Penny Reserve with some cherry added to it. The fruit
lends a festive note to a delightful beer.
Burns the Wiser – 7.2% ABV 70 IBU (Old Ale)
Three different kinds of smoked malt (cherry, beechwood, and peat) all contribute to the
flavor of this beer. And just for fun we aged it on oak for 6 months.
Mons Meg – 8.8% ABV 110 IBU (Double IPA)
Columbus and Citra hops are used in this monster. The pungent characteristics of the
Columbus blends well with the tropical fruit notes of the Citra.
780 Saison – 6.5% ABV 32 IBU (Saison)
A light bodied Belgian Saison brewed with Galaxy and Motueka hops. Subtle notes of
lemon and fruit come through from the Belgian yeast and are complemented by more
pungent earthy citrus notes from the hops.
Chilli Piper Porter – 6.3% ABV 47 IBU (Chipotle Smoked Porter)
A robust smoked porter with notes of chocolate and mild roasted coffee. To make it
unique we used cherry wood smoked malt to give it a sweet BBQ like nose and flavor.
On top of that we added chipotle peppers that give this porter some heat in the back end
of the palate; not to much but enough to keep you trying to cool the fire!