What’s in a name?
We are proud to have brewed this in the memory of the mother of one of Schoolhouse’s close friends, Toby. “Melanie was eccentric and radical. She loved bagpipes, step dancing, and Scotch. But most of all, she loved being a mother.” We raise our classes in her honor. Slàinte mhath
Schoolhouse’s Take on this Style
Scottish-style ales vary depending on strength and flavor, but in general, retain a malt-forward character with some degree of caramel-like malt flavors and a soft and chewy mouthfeel. Here at Schoolhouse we decided to take this style up a notch with the use of chocolate malts. The flavors get rounded out with nice hints of dark cocoa nib and a touch of smoke. This is definitely a beer you want if you love classic styles
or Purchase at you Local Homebrew Store
Scottish Ale Tasting Notes (BJCP 2015)
Appearance
Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.
Aroma
Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.
Flavor
Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.
Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.
