BeerGuessrPlay →Beer style
Scottish ale
Also called Scotch ale, Wee heavy, Scottish export, Shilling ale, 80 shilling
Scottish ale is a malt-focused, lightly hopped amber to dark brown ale, ranging from light 60 shilling ales of about 3% ABV to strong wee heavies of 6.5 to 10% ABV, with caramel, toffee and bread-crust flavors and a clean finish.
| Origin | Scotland, 19th century (Edinburgh ales) |
|---|---|
| Alcohol (ABV) | 2.5–10% |
| Bitterness (IBU) | 10–35 |
| Color | Pale copper to dark brown |
| Glass | Thistle glass or nonic pint |
| Serving temperature | 10–14 °C |
| Classic examples | Belhaven Scottish Ale, McEwan's Scotch Ale, Traquair House Ale, Orkney Skull Splitter, Founders Dirty Bastard, Belhaven Wee Heavy |
History
Scottish brewers, centered on Edinburgh and Alloa, historically used less hops than English brewers, since hops did not grow in Scotland, and produced malt-forward ales in a range of strengths. In the 19th century, beers were named by the invoice price per hogshead in shillings, so 60/-, 70/-, 80/- and 90/- indicated rising strength; the modern styles took shape after the Second World War. The strongest, descended from Edinburgh ales, became known as wee heavy or Scotch ale, a term often used for export to Belgium, France and the United States.
Appearance, aroma and taste
Scottish light, heavy and export ales are pale copper to dark brown, clear, with a low cream head. They are malty and lightly sweet, with toasted bread, caramel and toffee, very low hop aroma and a dry, sometimes slightly roasty finish. Wee heavy is darker and much richer, with intense caramel, toffee and dried fruit, a full, chewy body and warming alcohol. Despite popular belief, traditional Scottish ales do not taste of peat smoke; any smoky note is minor and comes from specialty malts in a few modern examples.
How it is brewed
Brewers use Scottish or British pale ale malt with crystal malt and a small amount of roasted barley for color. Hops, typically English varieties, are used mainly for bitterness at low levels. Fermentation with a clean Scottish ale yeast at relatively cool temperatures, around 13 to 18 °C, limits fruity esters. For wee heavy, some brewers boil a portion of the first runnings for hours to caramelize the wort and build toffee flavor. Long conditioning smooths strong versions.
Food pairing
Scottish ales suit hearty Scottish dishes: haggis with neeps and tatties, Scotch pie, venison, roast lamb, beef stew and smoked salmon. Their malt sweetness balances salty foods such as cured meats. Wee heavy pairs with game, roasted root vegetables, aged cheddar, Dunlop cheese and blue cheese, and with desserts like sticky toffee pudding, cranachan (cream, oats and raspberries) and shortbread.
Scottish ale beers on the map (3)
BeerGuessr lists 3 brands whose flagship is a scottish ale, all from the United Kingdom.
Scottish ale: questions and answers
What is the difference between Scottish ale and Scotch ale?
In the BJCP system, Scottish ale covers the lighter 60/-, 70/- and 80/- ales of 2.5 to 6% ABV, while Scotch ale, or wee heavy, refers to the strong, rich version of 6.5 to 10% ABV. Both are malt-forward and lightly hopped.
What does 80 shilling mean?
In 19th-century Scotland, beers were named after the invoice price per hogshead (a 54-gallon cask) in shillings. A higher number meant a stronger, more expensive beer. Today 60/-, 70/- and 80/- denote strength categories.
Do Scottish ales taste smoky?
Traditional Scottish ales are not smoky. The idea of peat-smoked Scotch ale is a modern misconception, partly borrowed from whisky. The BJCP treats strong peat smoke as inappropriate; the character comes from caramel and toasted malt.
Related styles: amber, brown and strong ales
All beer styles →Sources: styles.bjcp.org, styles.bjcp.org, en.wikipedia.org
Last reviewed October 2026.