Explore Beers By Style

Burning Skye Scottish Style Ale

Jun 222013

Alcohol by Volume (ABV): 5.3%
Brewed By Empyrean Brewing Company
729 Q St
Lincoln (NE)
Nebraska
USA
North America
(402) 434-5959
www.empyreanbrewingco.com

Have you tried this beer? Share your thoughts on Burning Skye Scottish Style Ale by filling out your review below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
please wait... Rating: 0.0/5 (0 votes cast) Submit Your Review

Have some thoughts on this beer? Enter your comments belowCancel reply

Scotch Ale Traits

Click the below buttons for a more detailed description of Scotch Ale style traits

Beer Style Description

Scotch ales are overwhelmingly malty and full-bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very low or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma. A caramel character is often a part of the profile. Dark roasted malt flavors and aroma may be evident at low levels. If present, fruity esters are generally at low aromatic and flavor levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures. Though there is little evidence suggesting that traditionally made strong Scotch ales exhibited peat smoke character, the current marketplace offers many Scotch Ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels

Alcohol By Volume Range

2.5-5

IBU's Range

10-30

Aroma

Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.

Appearance

Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.

Flavor

Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.

Mouthfeel

Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.