Scottish Ale is a lighter version of Scotch Ale, brewed for centuries in Scotland.

Our base Scottish Ale is a little differentthan many other examples of this style. We turn up the brew kettle to scorching hot first, then we send the wort in to carmelize the initial run.

On page 108 of Michael Jackson’s Beer Companion, he writes, “In 1994, I tasted the orangey, toffeeish Scottish Ale, made by an interesting proess of carmelization.

The kettle was turned on while still empty, then the wort was added. This is a potentially dangerous procedure; don’t try this at home.”

If it’s good enough for Michael Jackson,
it’s good enough for us.

All these years later, we add a twist to our recipe. We dry hop it! This adds to aromatics in our classic ale that’s been
around for a quarter century.

Cheers!