A traditional Scottish session beer with less hops than it's English counterparts, malt is the predominant flavor in this old-world beer. Long, cool, fermentations are used in Scottish brewing to create a clean malty beer. The malt-hop balance is tilted towards the malt side with enjoyable caramel / toffee notes which come from kettle caramelization, induced by a lengthy boil, and not the commonly used caramel malts.