remote beers, we had a few minutes to enjoy one at The Tea Garden by the pier. It’s not an outstanding place, but to its credit, it offers Hebridean Gold from the Isle of Skye Brewery.
Billed as a “porridge oat and malt ale”, it is sharp and clean, with a slight candy note and hints of bramble, all backed by strong bitterness in the finish.
“This would make a great breakfast beer”, said Fiona.
It was a comment that might have suggested a bit of jet lag after our long travel to get there.
Except we’d taken the train.
Then again, the enchanting five-hour trip up from Glasgow is one of the greatest rail journeys in the world, so some disorientation could be expected. Or maybe she was distracted by all the childhood memories rushing back to her, having spent many family holidays there in and around Mallaig, her father's home town.
“Is that the porridge talking?”, I asked.
“OK, breakfast might be a bit early. Let’s call it a brunch beer.”
Brunch beer it is then.