Scottish Ale
Country of Origin	Scotland
Original Gravity	1030-1090
Final Gravity	1010-1025
Bitterness IBU	12-32
Color (SRM)	10-22 Amber - Dark Brown
Attenuation	55-70
Yeast type	Ale
Malt percentage	90-100
ABV	3.5 - 4.5%
Serving Temperature	56-62°F
BJCP style #	5A-D
This article forms part of a series on beers and breweries of the world.

Scottish ale is a designation for beer produced in Scotland. Historically, Scotland was unable to grow hops very well; the need to import hops and the colder weather in Scotland produced a beer that is more malt dominated, with yeast fermenting cleaner than British beer given the colder temperatures.

Originally, beers of the Scottish style were brewed with light brown malt, and bog myrtle rather than hops for bitterness. Later brewers used more roasted malt and roasted unmalted barley for color. A modern Scotch ale has low bitterness, and a sweetness or even fruitiness from the heavy use of malt. Some may have a toasted or slightly smoked flavor.

The subcategories are designated based on the old 19th century price charged per barrel (/- is read as "shilling"):

• light 60/-
• heavy 70/-
• export 80/-
• wee heavy 90/-

• McEwan's Scotch Ale
• MacAndrew's Scotch Ale
• Traquir House Ale
• Auld Tartan Wee Heavy
• Sam Adams Scotch Ale