The Scottish style of ales break down into Light, Heavy and Export. Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars, which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common. Closely related to the Scotch Ale, which typically has a higher ABV, this beer is an outstanding staple in our brewery.