Well, lads and lassies, this was not a “normal” Scottish Ale. I’m used to Scottish ales being more assertive and malty. Generally, there is also a higher alcohol in a lot of beer that we get here in the U.S of A. My main goal for a Scottish ale is for it to get me hiking up my kilt after two or three of ‘em. Okay! time to be serious.
Although the beer is only 4% ABV, don’t let that fool you. It is far fuller than many a beer (especially of the commercial variety). When I poured my beer into the glass, I noted its deep reddish-brown color. It smacked of a lovely lassie’s hair. Gorgeous in the glass. There was a light brown and creamy, long-lasting head on the brew. It was fairly spritzy and active as I looked at it in the glass. The aesthetics of the ale were very nice.
When I sniffed this concoction, I noted a hoppy aroma. It was flowery in its hoppy aspects. The hops were not overpowering in that I also noted a dry malty and metallic odor in the beer. Also noticeable in the beer was the yeast aroma and a hint of fruits (maybe cherries, which was touched upon in the flavors). I even noted a toffee and woodsy hint on the nose.
In terms of the taste, there was a slight roastiness/toastiness. The biscuit malt was noticeable. When I tasted this beer there was a dry bitterness to it. Near the middle to the end of the tasting I noted a pronounced grassy and earthy taste to the beer.
I drank this beer and tried to pair it with various flavors and textures. The gambit of food ranged from dried chili-seasoned chickpeas to cranberries. In the end, I really enjoyed this beer with some fried rice I had made the night before. I just felt like it pair beautifully with this Asian style dish. Let us know what you thought!