Up Yer Kilt

Up Yer Kilt Scottish Ale

Scottish Export Ale

Scottish ales include three different subcategories, generally distinguished by gravity and called Scottish-style light 60/, heavy 70/, and export 80/. Because the climate is cooler, Scottish beers are usually fermented at cooler temperatures than English ales, displaying less of the fruit and spice of English ales  and pushing the malt character more into the foreground. 

It is believed that Medieval Scottish ales must have reeked of peat smoke used to dry the malt. During the 1700s this all changed when coal- or coke-fired indirect kilns where used to dry the malt, producing a “cleaner” tasting beer. This process was used for nearly 300 years. 

As craft brewers, we add a small percentage of peat smoked whiskey malt to our 80/ Scottish Ale to pay tribute to this historical beer. We use 7 different malts to impart a toasty and bready character followed by some caramel flavours. A subtle hop character helps to balance this tasty offering. 

Pair this beer with lighter food; moderately intense cheeses, lighter preparations of salmon and pork.

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