RATINGS: 264   WEIGHTED AVG: 3.41/5   SEASONAL: Special   EST. CALORIES: 174   ABV: 5.8%
COMMERCIAL DESCRIPTION
A Scottish ale with San Diego spirit. Our Piper Down Scottish Ale hits all the right notes for the Ballast Point Bagpipe Corps that inspired it. We created this very low hopped, malty ale for the band to enjoy using UK Maris Otter malt, roasted barley, UK hops and low fermentation temperatures. Then we let the brew’s sweet complexity build over a three-hour boil. Full of roasted caramel flavor, it’s a pub classic with Ballast Point personality.

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3.2
Mister_Li (1376) - GERMANY - JUN 30, 2017
Klares, dunkles Rot mit durchschnittlicher Schaumkrone. Malzig, reichlich Karamell, leicht fruchtig, Beeren, würzig, leicht herb.

2.9
Idiosynkrasie (7516) - Bielefeld, GERMANY - JUN 28, 2017
650ml bottle. Clear, dark amber-ish brown colour with ruby glimmer and average, frothy, moderately lasting, minimally lacing, off-white to beige head. Ephemeral, fruity hoppy aroma, hints of red berries, minimally toasty, nutty malty basis, a touch of cococnut. Taste is toasty malty, hints of coconut, slightly bitter hoppy overtones. Boring, rather expressionless.

3.3
LinusStick (3461) - Moon Twp, suburb of Pittsburgh, Pennsylvania, USA - JUN 4, 2017
Nice Scottish ale. It’s nice to see one of this style that isn’t 7-9% ABV. Aroma was good. Roasted malt, caramel and a little toffee. Pour was a beautiful dark burnt red with a one finger light tan head. Taste was full and malty. All the flavors of the aroma were big and mouth filling. This beer tastes like it’s 8%- not alcohol wise but because it’s so full flavored. Not a hop in site. Big chewy malty finish. Nice beer

3.7
hayduke (5205) - Eureka, California, USA - MAY 12, 2017
At a beer/food pairing dinner at the Ingomar Club in Eureka, CA. Served with a Hot Roast Beef Sandwich. Poured a red amber with a white hesd. Nose of rich caramel malts. Medium body, Flavor is malty with caramel malts, light fruit, and some nuts to body, Finishes almost sweet. Overall rich and tasty.

3.8
bdleedahl (436) - , Saskatchewan, CANADA - APR 28, 2017
Nice and full and smokey with the low bitterness required for the style. Nice to see on the west coast a good scottish beer is made. Ballast pt pub in SD. ---Rated via Beer Buddy for iPhone

3.5
Gerbeer (3753) - Vancouver, British Columbia, CANADA - APR 13, 2017
650 ml bottle. Pours a reddish mahogany with light head. Aromas of copper sweet malts and dry brown sugar. Flavors of dry caramel, bread crust, nuts, and lots of toasted malts. Right on style but lacking character.

3.5
BlackHaddock (7333) - Shropshire, ENGLAND - FEB 25, 2017
On a flight at the Ballast Point place in Temecula, California on 9th Feb 2017. Deep amber body, white topping. Malty and semi-sweet from start to finish, my sweet tooth liking it from the beginning. Those malty molasses go to work on your nose and taste buds with caramel and toffee flavours coming to the fore: lightly hopped, but there is enough of them to stop the malts becoming too powerful or too sweet.

3.6
edgallow (4211) - nashville, Tennessee, USA - FEB 14, 2017
12 oz bottle pours deep amber with a white head. Aroma of caramel, toffee and some fruit. Taste is very malty and delicious

3.6
Derek881 (1272) - Denver, Colorado, USA - FEB 6, 2017
Poured from a bomber bottle into a pint glass to drink. The beer had a pretty cloudy and hazy dark amber-copper color that was almost brown with a ruby hue and a good-sized foamy white head with shorter retention, good cling and lacing. its aroma featured roasty caramel and barley malt along with some light toffee and bits of pine and grainy hops. The taste was mostly a sweet caramel-toffee blend with a slightly roasty burnt taste and a mild and subtle grainy bitterness. It had a fairly full and thick mouthfeel with a somewhat creamy body and average to low carbonation.

3.7
Weevo (175) - Indiana, USA - FEB 5, 2017
22oz bottle from beer club. Pours amber with thin tan head. Sweet malt aroma with a taste of carmel. Smooth on the pallet. Liked this one. ---Rated via Beer Buddy for iPhone


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