All Scotch ales share the same basic description, but they’re subdivided into three categories—light, heavy and export—according to gravity and alcohol strength. These traditional Scottish session beers are deep amber in color, and their creamy khaki heads emit a malty aroma that’s sometimes caramelly, smoky or earthy. The flavor leans toward malt with a caramel note, though English hops aren’t far behind. Occasionally, peat-smoked malt makes an appearance with smoke or earth touches; fruit esters show up sometimes, too. The heavy or 70-shilling style groups versions with 3.2% to 3.9% ABVs, and their flavor intensity falls between those of the light and export styles.
Pair: Roast beef sandwiches and English-style beef stew make excellent complements to Scottish heavy ales; the beer’s caramel qualities and malt notes draw out the meat’s sweetness and unite seamlessly with stew liquid and au jus.