Scottish Ale (12 × 473ml Cans)

$39.00 
(includes shipping, tax, and bottle deposit)

* ONTARIO DELIVERY ONLY

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Pipe in your next celebration

with Highlander Scottish Ale

This Old-World pale ale was HIghlander’s first beer, and remains one of our most-enjoyed brews. A classic pale ale taste with undertones of caramel, nuts and anise. Highlander Scottish Ale is made in the style of older Scottish brews. Its Edinburgh Ale yeast strain was imported from the United Kingdom. Four different varieties of malts and hops are used to create this UK-style beer with crystal clear Canadian water.

LCBO#: 334375
ABV: 5.4%
 IBU: 34
  • Awards
  • Pairings
  • Reviews
  • Awards

    Winner of the Bronze Award at the 2014 Ontario Craft Brew Awards in the British Pale/Bitter category.

  • Food Pairings

    Scottish Ale pairs well with any food with a high spice or acidity. Drink with your favourite chili, grilled steak, or an old-age cheddar soup. Replace water in batter with Scottish Ale for a fluffy, true English-style battered fish.

  • What people are saying about Scottish Ale

    “This Scottish Ale... pours a fiery amber-ruby colour with a frothy light beige head that leaves a collar that sticks to your pint glass on its way down, giving off a cocoon-like lace effect. Highlander Scottish Ale smells mostly of caramel malts and mineral water, with bread crust and freshly cut grains as accents.

    “Highlander Scottish Ale tastes like tart, sour grains that have been toasted and sweetened with caramel or honey. Wood, light chocolate, cherry and cigar smoke can also be detected. The ale has a toasty, creamy and bready mouth feel with a low amount of carbonation. It is syrupy and oily on the tongue in the finish, with a muffin-like aftertaste that has a hint of flowers.

    “... Highlander Scottish Ale is a rich and complex beer that is also smooth and inviting. It pairs well with roasted and grilled meats, earthy vegetables like potatoes, turnips, carrots and mushrooms, as well as lighter fare like deli meats and mild cheeses.”

    (Brian Papineau, bryehn.net)

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