Scotch Ale

Lore & Background

Scotch ale is the Edinburgh version of Burton Ale, characterized by its dark color and bittersweet, sometimes slightly metallic tang. The term was first used in the 18th century for strong ales exported from Edinburgh. In the United States, the name has become popular for strong ales that may be sold under a different name in Scotland, such as Caledonian's Edinburgh Strong Ale or Edinburgh Tattoo, which is marketed in America as Edinburgh Scotch Ale. These beers tend toward sweetness and a full body, similar to barley wine. Examples from the Caledonian brewery feature toffee notes from caramelizing malt in a direct-fired copper, a process that has influenced many American brewers to produce strong, toffee-sweet beers labeled as Scotch ale. The style is also recognized in Belgium, where Gordon's Highland Scotch Ale is a well-known example. A distinct style, also called Scotch Ale or Whisky Ale, is produced in France using peat-smoked malt, resulting in a translucent amber color and smoky taste, unlike the opaque brown and sweet profile of the traditional version. American craft brewers often add peat-smoked malt to their versions, despite research showing a lack of evidence for its historical use by Scottish breweries. The first Scottish Whisky Ale was made in 2006 by Douglas Ross of the Bridge of Allan brewery for the Tullibardine Distillery, using unpeated malt aged in whisky barrels that had not held peated whisky, yielding a vanilla and nutty profile. In Scotland, the classic names for beers of this type are Light, Heavy, and Export, corresponding to the shilling categories 60/-, 70/-, and 80/-. Scotch Ale is sometimes conflated with the term 'Wee Heavy,' which describes strong beers; American examples tend to be 7% ABV and higher, while Scottish-brewed examples like Belhaven's Wee Heavy range from 5.5% to 6.5% ABV. In North East England, 'Best Scotch' refers to a beer similar to Mild Ale but with a drier, more burnt palate.

Reader's Guide

Scotch ale holds a notable place in beer history as a style that evolved from Edinburgh's strong ale tradition and gained international recognition, particularly in the United States and Belgium. Its significance lies in the adaptation and reinterpretation of a regional Scottish style by brewers abroad, leading to a divergence between the traditional Scottish shilling categories (Light, Heavy, Export) and the sweeter, toffee-forward versions popularized in America. The style also demonstrates the influence of production methods, such as direct-fired copper kettles, on flavor. The French interpretation using peat-smoked malt further illustrates how a name can be applied to a distinctly different beer, creating a separate smoky sub-style. The legacy of Scotch ale includes its connection to the 'Wee Heavy' designation and its role in inspiring barrel-aged variations, such as those aged in whisky barrels. The style's history reflects broader trends in beer marketing and the global spread of brewing traditions, where a local Scottish product became a category with multiple, sometimes conflicting, definitions.

Did You Know?

• The Caledonian brewery's direct-fired copper kettle produces toffee notes from caramelizing malt.
• In France, Scotch Ale or Whisky Ale is a style made with peat-smoked malt, giving a smoky flavor.
• The shilling categories 60/-, 70/-, and 80/- correspond to Light, Heavy, and Export ales in Scotland.