An unconventional bitter with a powerful malty aroma, but the profile should be clean, without pronounced burnt or peaty notes. Initially, the style was brewed on the basis of Scottish pale malt and corn (a little caramel was added to the composition for color), now the recipe also includes different types of malt, dark sugar, fruit yeast.
Ale can have a peaty flavor, but it does not acquire it during the smoking process, but from Scottish water. The bouquet has notes of caramel, toffee, grain, toast. The hops are faint, only to tint the malt. Light fruity nuances are acceptable.
This ale is also relatively light, but most often it is the darkest of the entire line, almost black. The drink is transparent, slightly foaming in the glass. The hop-malt balance is strongly biased towards malt, which is expressed in all possible accents, hops appear with traditional English shades: earthy, spicy, citrus. The finish can be either grain or dry. A slight aroma of toffee is possible in the aftertaste.
Feels creamy on the tongue, sometimes dry, depending on the manufacturer. Carbonization is not strong. El turns out to be drinkable, interesting. The main requirement for style is the complete absence of burnt notes. A slight roasted tinge is acceptable.
In fact, it is a type of Scottish strong ale, only with different degrees and density characteristics.
Strength: 3.9-6.0%.
Density: initial 1.040-1.060, final 1.010-1.016.
Bitterness Index: 15-30 IBU.
Color: 13-22 SRM.