Theakston Old Peculier
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Tasting Notes
Old Peculier opens with a rich, malty aroma carrying notes of dark fruit — think prune, raisin, and a hint of treacle — alongside a faint earthiness from the house yeast. On the palate it's full-bodied for its ABV, delivering toffee, dried fruit, and a gentle roasted undertone without tipping into stout territory. The bitterness is modest, kept well in the background, letting the malt complexity drive. The finish is long and slightly sweet, with a warming, almost port-like quality that lingers.
About the Brewery
Theakston is a North Yorkshire brewery based in Masham, with roots going back to 1827, making it one of England's older surviving family breweries. The operation has had a complicated ownership history — absorbed by Scottish & Newcastle in the 1980s before the Theakston family reacquired it in 2004. The brewery is closely associated with Masham's strong ale-brewing identity, a town it shares with Black Sheep, which was itself founded by a breakaway Theakston family member.
Food Pairings
Old Peculier's dark fruit sweetness and roasted malt depth make it a natural match with a proper beef and ale pie, where the beer mirrors the braising notes in the filling. A sharp, aged cheddar works well because the cheese's acidity cuts through the beer's sweetness and draws out the malt. Roasted game — pheasant or venison — pairs well because the beer's earthy, dried-fruit character complements the meat's intensity rather than overwhelming it. A dark chocolate dessert, particularly something bitter like a chocolate tart, finds a useful counterpart in the beer's toffee and treacle notes.
Style Guide
Old Ale is a traditional English style defined by its emphasis on rich malt character — toffee, dark fruit, molasses — with relatively restrained hopping and a full, sometimes chewy body. The style has medieval origins in Britain and was historically brewed as a stronger keeping ale meant to age, though modern examples like this one sit at a moderate ABV rather than the high-gravity versions of centuries past. It sits distinct from porter and stout in that roast grain is not the defining element; the sweetness and fermentation-derived fruit character lead instead. Old Ale occupies similar territory to barleywine but is generally less aggressively hopped and lower in alcohol.