Brewed by Traquair House
Style: Scotch Ale
Innerleithen, Peebleshire, Scotland
Serve in Thistle


on tap

Broad Distribution

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RATINGS: 1345   WEIGHTED AVG: 3.67/5   EST. CALORIES: 216   ABV: 7.2%
Mainly available filtered in bottles, though part of the production goes unfiltered into cask.
The traditional brewing process used in the production of Traquair House Ale consists of the following; 1. Traditional infusion mashing process. The wort is then drawn off and boiled during which process the hops are added. 2. The wort is now cooled and pitched with top fermenting yeast under controlled temperature. It is then fermented in oak over a period of seven days. The beer is then transferred into cold storage tanks or barrels and matured over a period of weeks. After maturation the beer is filtered prior to packing.

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KnutAlbert (6796) - Oslo, NORWAY - JAN 22, 2006
Melasses, spices, fruit, all packed into a brew with no added ingredients but hops, yeast, malt and water. Must be the water!

JK (6330) - St. Louis Park, Minnesota, USA - JAN 22, 2006
The Jacobite Ale is one of my favorite beers, so I was expecting great things from the House ale as well. Sadly it didn’t live up. This is a simple beer that lacks the complexity of the Jacobite. The aroma has malt and light smoke. A dark brown beer and a fairly thick cream colored head, but no sediment at all. Flavor is simple: roasted malt and smoke. Of course the dominant quality of the beer is the malt, and in that it is good enough, but for a very expensive beer; and this surely is at $6 for an 11.2 oz bottle, it is a disappointment.

Sirjames (37) - Tucson, Arizona, USA - JAN 19, 2006
UPDATED: JAN 24, 2006 Prepare to quaff history! With its notes of slightly fruity chocolate, molasses and a bit of dry spice, this rich, palate filling ale is a superb example of the brewer’s art. Yet it is so much more! This is a libation of history, of tradition, a recipe steeped in ancestral pride. To sip it is to be transported in time. Bonnie Indeed!

erway (1004) - Albuquerque, New Mexico, USA - JAN 18, 2006
Pours a deep amber with a small sustained off-white head. Don’t know that I have ever smelled a more caramelized nose in my life, some dried fruits, but mostly caramel. Body is not as thick as I expected but it’s fine. Flavors are just as caramelly. Very fine complexity of malt with little to no hops. Like the crust of creme brulee. Finishes sweet and warming with no sense of dryness or bitterness.

Cable (286) - SE, Oklahoma, USA - JAN 17, 2006
Sampled from bottle. This scottish ale pours clear, dark brown with a thin tan head and remarkable lacing. Aroma is wonderfly complex, but not overpowering with ripe plum, berries, molasses and spice. On the sweet side of balanced with smoke, chocolate, apples and toasted malts. Quite malty. Medium-full body, moderately carbonated and warming. Very well-made beer that I will certainly buy again.

21iceman40 (1735) - Grafton, Wisconsin, USA - JAN 15, 2006
another fine brew had on my birthday celebration. very dark brown color with a tanish medium head. tart licorice and rasberries in the aroma. very thin and tart in the body. i like it, its weird and has some tart to it, hell ya.

Lubiere (14182) - Ottawa, Ontario, CANADA - JAN 14, 2006
Red amber ale with cashew hues and a thin white head. Vinous port aroma with woody notes. Light sweet malt with alcohol warmth and subtil whiskey peat notes. Rich and warm in mouth. Tasted 28/01/05 at Institut Scotch Ale tasting. Dumdum would swim in traquair.

ezra456 (39) - Albuquerque, New Mexico, USA - JAN 14, 2006
poured a very nice mahogony color with a small sand colored head. nice lacing. nose consisted of saw dust, roasted barley, raisins, and a ripe fruits. flavors consisted of raisins, caramel, spices, brwon sugar, and mollasses. excellant warm for a cold night.

mabjork (693) - Vasa, FINLAND - JAN 8, 2006
Bottled. Dark brown with a minor beige head. It’s aroma is that of burnt rubber ans syrup. It tastes EXACTLY like a loaf of bread that they produce in Ostrobothnia in Finland "Malax limpan or Maalahden limppu". It ought to be interesting to combine the two of theese. I have to try it out! Syrup and malts are the main ingredients.

DrBayern (1140) - Morehead City, North Carolina, USA - JAN 2, 2006
Clear dark brown, medium fine beige head. Malty nose with some roasty aromas and an almost vinous character. Medium full body, very light carbonation for a wonderful feel. Earthy, roasted flavors with hints of raisin and prune. Background of spiciness transitions into a light peppery, and balanced dry finish.

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