All About Beer Magazine

Beer Talk

Dirty Bastard Scotch Style Ale

Published January 2005, Volume 25, Number 6

• Fred Eckhardt

  A wonderfully thick head emits a soul satisfying click and buzz as the beer readies itself in the glass. The color is an amazingly beautiful deep mahogany. Despite its strange name, this beer is gentle and almost thick with wonder. It is indescribably inviting with an insidious, almost smoky flavor mix. The smoky backdrop would fit a nicely aged Gouda, or even better, a smoked aged Gouda.

• Garrett Oliver

  Having gotten past the name and the insults on the label, I arrive at the beer itself. It’s deep russet-brown and quite hazy; the head is rocky and tan. The nose is nice—pure malt, with chocolate, nuts and a hint of coffee. The hops strike first, but step back and reveal some round malt sweetness and obvious strength in the center. The hops lead it out to a dry finish. Scotch ale is rarely brewed well in the States; this one is too hoppy, but leans in the right direction. Pair it with Stilton or venison.

• Michael Jackson

  I’m not crazy about offensive-sounding names, and this one is sillier than most. Nor does it seem to have any relevance to Scotch ale. Having said that, this was the most distinctive beer of this flight. The beer pours with a creamy head, has a dark chestnut color and the aroma of Dundee marmalade on toast. When I tasted the ale, its flavors became less protestant and more catholic; croissants filled with almond paste and garnished with sliced almond, espresso to follow with a dollop of cream. Very sustained flavors, and a long finish.