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