Scottish ales break down into Light, Heavy and Export. In the 19th century Scotland, they were named based on the now obsolete shilling currency, in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales.

Scottish Ales traditionally go through a long boil for a caramelization. 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.

Ali Ali Ale was created for the wedding of Alex Francis, our former brewwmaster's first son. Alex had a large influence on this beer, and was a part of the brewing process.

Lighter in color than a traditional Scottish Export, but up there in ABV, this is a highly drinkable Scottish. Malty, with a bit of alchohol warmth and floral hop notes with no bitterness.

Kind of like the opening act of marraige, wouldn't you say?

Cheers to Alex and his bride Ali.