Bass Best Scotch

Brewed by AB InBev UK
Luton, England
9% Scotch Ale | 1 Rating |
Keg.

Note: This beer is exclusively available in Italy. It has no connection with, or similarity to, the 3.4% keg beer called Bass Best Scotch that was once available in the UK.
The brewing location is unknown - unfortunately, AB InBev doesn’t seem to consider it important to provide consumers with full information on all their brands, or their provenance.

PROVENIENZA
Inghilterra

INGREDIENTI
Acqua, malto d’orzo, luppolo

COLORE
Ambrato

AROMA
Deciso

GUSTO
Distintivo, piacevolmente amaro GRADO PLATO 18,9% GRADO ALCOLICO 9%

Aroma
1
2
3
4
5
6
7
8
9
10
Appearance  
1
2
3
4
5
Taste
1
2
3
4
5
6
7
8
9
10
Palate
1
2
3
4
5
Overall
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

Click the descriptors above to add them to your comments.