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!