Robert Burns Scottish Export Ale
Style Guidelines: Scottish Ale
Rotation Schedule: Annually, tapped at our Robert Burns Dinner in January
Food Pairings: Haggis, Scotch eggs, lamb stew, pot roast, preferrably with single malt Scotch
Body: medium
Color: deep amber
Grain: British Victory, crystal and peated; German smoked
Bittering Hops: Sterling
Finishing Hops: Challenger
Original Gravity: 1.095
IBUs (estimate): 23
Alcohol By Volume: 9.7%
First Tapped: January 25, 2000