Tags
session-strength amber-color top-fermented british-isles traditional-style amber-ale-family malty
Aroma
Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.
Appearance
Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.
Flavor
Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.
Mouthfeel
Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
Overall
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Traditionally the darkest of the Scottish ales, sometimes nearly black but lacking any burnt, overtly roasted character.