Scotch Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew. Compared to Scottish Ales, they’ll be sweeter and fuller-bodied, and of course higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. This is a big brew dominated by malt flavors and aromas, rich and full bodied with a slight sweetness. Its layered malt complexity lingers to a smooth and silky finish. A low tea-like bitterness can be found in many examples. Best served in a “thistle” glass.