April 20, 2014

Scottish Ale

The Scottish style of ales break down into Light, Heavy and Export. In the 19th century Scotland, a nomenclature, based on the now obsolete shilling currency, was devised in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales.

Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.

Breckenridge 471 Extra ESB

A+ / 4.8
Breckenridge 471 Extra ESB

Extra, extra? You better believe it. We like to say it’s double extra special. The balance of malt and hops makes it truly one-of-a-kind. Warming malt notes at the onset with a hop kick in the back and opens up to a nice dry finish. Our small batch ESB is a big traditional ale with characteristics that break tradition and a complexity that constantly surprises.

Beer Style: Strong Scottish Ale
Flavor: Complex hopiness balanced with traditional English Ale maltiness
Yeast: Scottish Ale
Malts: English Pale, Amber, Crystal and Roasted Barley
Hops: Chinook, Centennial, Fuggle
Color: Copper
Availability: Year round, in limited quantities.