 | The four different sub-categories of Scottish ales are light, heavy, export, and strong. These sub-categories also go by their archaic designations of 60, 70, 80, and 90 shilling respectively. The first three are roughly the counterparts to the English bitter, but with more of a malt accent. Serve in a pint glass or thistle at 55 degrees F. |
The Scottish Ales of today carry on these traditions, although they are more lightly handed with malt, balanced by low hop aromas. They may vary by alcoholic strength, but their basic characteristics are similar. Hues range from sparkling amber to shining copper, with a creamy white or tawny head of moderate appearance. They are cleanly malty, with a bit of that earthy foundation that follows the traditions of the style. A hint of light smoke is common, but is not an outstanding characteristic. Any caramel undertones are derived from the brewing cycle, and not from select malts. |
Pick Up Order
Beer Style Guide 
