Description

The Scotch ale is overwhelmingly malty, with a rich and dominant sweet malt flavor and aroma. A caramel character is often part of the profile. Some examples feature a light smoked peat flavor. This style could be considered the Scottish version of an Englishstyle barley wine. Overly smoked versions would be considered specialty examples.

Quantitative
  • SRM Color Scale
    15 - 30
  • International Bitterness Units (IBUs)
    25 - 35
  • Alcohol by Volume (ABV)
    6.6% - 8.5%
Flavor
  • Alcohol
    Noticeable to Hot
  • Hop Aroma/Flavor
    Hop aroma and flavor are not perceived. Hop bitterness is low but perceptible
  • Malt Aroma/Flavor
    Dominated by a smooth, balanced sweet maltiness. Will also have a medium degree of malty, caramel-like aroma and flavor
  • Yeast Esters
    Plums, Raisin, Dried Fruit. A peaty/smoky character may be evident at low levels
  • Yeast Phenols
    Not common to style
Palate
  • Body
    Mouth-Coating
  • Carbonation
    Medium
  • Finish Length
    Medium
  • Attenuation
    67 - 78
Ingredients
  • Hops
    Kent Goldings
  • Malt
    British Pale Ale, Crystal, Honey, Pale Chocolate, Munich and even Roasted Barley
  • Water
    Soft Water (occasionally)
  • Yeast
    Ale
Food Pairings
  • Cheese
    Pungent Cheeses, Robust Cheeses, Salty Blues and Nutty Farmhouse-style Cheeses
  • Entrée
    Variety of Meats and Game, Roasted or Grilled Meat and Vegetable dishes
  • Dessert
    Creamy Desserts with Fruit
Appearance
  • Carbonation
    Medium Rising Bubbles
  • Clarity
    Clear
  • Color
    Light Reddish Brown to Very Dark
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