A Scottish craft brewery has launched its first new product of 2020, just in time for Scottish Food and Drink Fortnight (5-20 September).
‘Heaven Cent’ is a new session IPA and is the debut creation of Lisa Matthews, the newest Brewer at Harviestoun in Clackmannanshire, which has a growing reputation as a modern craft classic.
Heaven Cent takes its name and aroma from the ‘centennial’ hop. It’s a perfectly balanced IPA with beautiful fruity aromas and a citrus tang. As a session IPA, the maltiness and bitterness are perfectly balanced. There is an initial citrus tang on the palate followed by clean, crisp, floral notes and a hint of spiciness.
The new IPA (4.6% vol) is available on draught from selected bars and hotels around Scotland from Wednesday 16th September, including Bridge of Orchy Hotel in Argyll; Forth Inn at Aberfoyle near Stirling; Coopers Bar at Claremont Lodge in Alloa; Farquharsons Bar at Braemar; and The Kirklands Hotel in Kinross.
Heaven Cent is also be available to buy in a five-litre mini-keg format direct from Harviestoun’s online shop, so people can also enjoy it at home.
Harviestoun is one of Scotland’s most awarded independent breweries and is a pioneering producer of nine other high-quality craft beer and lagers. Its most famous award-winning beer, Schiehallion (pronounced she-hal-ion) pilsner, is named after a well-known mountain in Perthshire. Schiehallion is unique among British beers as being the only current brand to win the coveted ‘World’s Best Pilsner’ award.
Heaven Cent inventor, Lisa Matthews, launched her brewing career at Harviestoun in June 2018 after completing an MSc (Hons) Brewing and Distilling at Heriot Watt University. She has since been promoted to Junior Brewer.
Commenting on her debut craft ale creation, Lisa said: “After months of development with the whole team, I’m so excited that we’re able to launch Heaven Cent in time for Scottish Food and Drink Fortnight. I think it’s fantastic that there are more women taking leading roles in the brewing industry than ever before and I’m really proud to be part of that growing trend, along with my colleague Amy Cockburn, who is Head Brewer at Harviestoun.
“Heaven Cent is made using the centennial hop, which gives it a distinctive citrus tang, as well as clean crisp, floral notes and a hint of spiciness. The centennial hop is also what makes Heaven Cent so completely unique and different from any other product in our range.
“Harviestoun has been brewing in the shadow of the Ochil Hills in Clackmannanshire since 1983, so we were making craft beer in Scotland long before it became a popular trend.”
Harviestoun’s beers are made with the soft local water and the majority of its malt barley is grown within eight miles of the brewery in Alva. Harviestoun remains committed to using the same local ingredients, the same yeast as they always have. They insist on the very best ingredients in their imaginative recipes, which are crafted without compromise. All at Harviestoun respect and celebrate the provenance that they have inherited and are developing this special business with energy and imagination.
Heaven Cent is now available to buy in a five-litre mini-keg format from Harviestoun’s online shop, priced at £22 per keg. Visit https://harviestoun.com/product/heaven-cent-ipa and follow on social media, including Facebook https://www.facebook.com/HarviestounBrewery, Twitter https://twitter.com/HarviestounBrew and Instagram www.instagram.com/harviestounbrewery
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Jonathan Perkins, Communications Director, 07894 711 515, jon@tatsecommunications.co.uk
About Harviestoun Brewery
Based at Alva, near Stirling, Harviestoun is one of Scotland’s most awarded breweries
and is a pioneering producer of nine high-quality craft beer and lagers, including its most famous award-winning beer, Schiehallion (pronounced she-hal-ion) pilsner, which is named after a well-known mountain in Perthshire:
- 2 craft lagers – Forth (4%) & Schiehallion (4.8%)
- 1 golden ale – Bitter & Twisted (4.2%)
- 2 craft stouts – Old Engine Oil (6% or 4.5% on draught) and Engineers Reserve (9%)
- 2 pale ales – The Ridge (5%) & Whippet (table beer – 2.3%)
- 1 dark ale – Wheesht (0.0%). Scotland’s first alcohol-free dark ale
- 1 barrel-aged stout – Ola Dubh (8%). Finished in ex-Highland Park whisky barrels for a minimum of 6 months. There are various age statements from the barrels – 12, 14, 16 , 18, 30 and 40 years old.
Harviestoun has been brewing in the shadow of the Ochil Hills in Clackmannanshire since 1983, so they were making craft beer in Scotland long before it became a popular trend. Still under independent ownership, it is one of Scotland’s most-awarded breweries and they consider themselves a modern craft classic.
Harviestoun’s beers are made with the soft local water and the majority of its barley is grown within eight miles of the brewery. The brewery remains steadfastly committed to the using the same local ingredients, the same yeast as they always have. They insist on the very best ingredients in their imaginative recipes which are crafted without compromise. All at Harviestoun respect and celebrate the provenance that they have inherited and are developing this special business with energy and imagination.
The Brewery is now owned by Sandy Orr and Donald MacDonald who in partnership with the Sharp family acquired Caledonian Brewery in Edinburgh in 2008. Having already been bought by Caledonian Brewery in 2006, Harviestoun was at the leading edge of the cask beer revolution in Scotland. When Caledonian was subsequently sold to Scottish & Newcastle, Sandy and Donald were determined to keep Harviestoun out of the sale transaction believing that the quality and provenance of its beers in independent hands promised a fine future in the then growing market for premium flavoursome beers. And so it has proved.
Under the same Chairmen it has had since 2008, Harviestoun is now led by Stuart Cook and Kevin Giudici as Joint Managing Directors. The executive team in 2019 have led the business to re-brand, brought out new products that are already winning awards, as well as overhauling the sales and marketing division to establish a strong platform for growth in the future.
The independent brewery employs a close team of 22 people, including a female head brewer, which is quite unique for the brewing industry, as well as a Master Brewer with well over 20 years’ experience at the brewery. The Harviestoun Brewhouse rule is that no Harviestoun beer will leave the Brewery unless Stuart Cail (Master Brewer) or Amy Cockburn (Head Brewer) are delighted with its creation and consistency.