Babybelle

First, there's a drawn distinction between Scotch ales (the near-black, syrupy malty low-hopped high-gravity beers of Scottish origin) and Scottish ales, the session ales also of Scottish origin. Scottish ales are brewed in the same vein of thought: low fermentation temperatures and low attenuating yeast for full bodied maltiness; low hopping rates due to high historical taxation on imported hops; and long periods of cold conditioning for a clean, yeast-neutral palate. The major difference, however, is that while Scotch ales reign among the strongest of beer styles alcohol-wise (usually above 8% all the way to 13% and higher), Scottish ales are among the weakest, designated by their respective taxation: there are 60-/, 70-/, and 80-/ versions (-/ meaning "shilling"). 60-/ are never stronger than 3.2% alcohol by volume, which is at about the level of a very flavorful Bud Light.

Babybelle (named after its big sister Annabelle, my Scotch rye ale), is my newest recipe, a Scottish 80 Shilling, which should fall in the very sessionable 4.0% ABV range. The intention is for this beer to be just barely finished fermenting and aging by the beer pairing event, as it would go impeccably well with the roasted wild mushroom soup: all those earthy, savory flavors would pair amazingly with the small bit of smoked malt in the beer along with the cutting power of its gentle malt sweetness. There's a chance it won't be finished in time, in which case something will have to be substituted, but I'm hoping for the best.

But anyway, I'm brewing as I type, and it's time to drain the mash and get boiling...