Scotch Ale / Wee Heavy
Also called Wee Heavy—derived from the late 1800s when Scottish brewers commonly sold their strong ale in small 6oz bottles called “nips” or “wee” bottles, Scotch Ale is heavy and stronger than Scottish Ale in alcohol and also very malty in character and is generally fairly full-bodied, with color ranging from copper to dark brown with a tan head. Very rich malt aromas and flavors evoke a caramel, nutty character along with characteristic flavors from kettle caramelization. Some examples may have suggestions of roasty flavors and hints of smoke. Brewers may purposely add a peaty quality in modern examples, but there is no historical precedent for doing so. Hops are mild in this style, and a clean, smooth alcohol quality provides balance to the big sweet malts and adds a dimension of warmth and complexity. Some call this style the barley wine of Scotland.Recommended Glassware:
Color Range: 
| Characteristic | Details |
|---|---|
| Taste/Smell | Malty, Caramel, Dark Fruit, Earthy, Full-bodied |
| Alcohol-by-Volume (ABV) Range | 6.5 – 10% |
| Bitterness (IBU) | 20-35 |
| Popular Examples | Orkney Skullsplitter, Belhaven Wee Heavy, Traquair House Ale, Oskar Blues Old Chub Scotch Ale, Pike Brewing Kilt Lifter Scotch Ale, Founders Dirty Bastard Ale, Moylan’s Kilt Lifter Scotch Ale, Samuel Adams Wee Heavy, Great Divide Claymore Scotch Ale, AleSmith Wee Heavy, The Duck-Rabbit Wee Heavy |
| Serving Temperature | Cellar, 55-57° |
| Glassware | Beer snifter, stemmed tulip, large wine glass, pint or nonic |
| Cheese Pairing Ideas | aged and smoked cheeses, Asiago, Gruyère |
| Food Pairing Ideas | Roasted or grilled beef, roast lamb, game and pork, grilled smoked salmon, French onion soup and deli sandwiches |
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