The main thing to remember with Scottish beer (Ale) is that Scottland, having a cool climate, is not and ideal place for growing hops, the bittering/preserving agent of choice for beer. As a result of this, hops are limited so Scottish Ale is usually very malty (the taste of the unfermented sugars is more pronounced) and having poor head retention (picture in your mind something with the consisency of syrup trying to foam up). Bittering agents have been used, however, one of them being heather,a local plant. Scottish beers are usually strong, usually in the neighborhood of 5% by volume.
Scotch Ale is different and I don't know enough about it to write about it, so look somewhere else and edit my post.
Scottish ales called 60 (light), 70 (heavy), or 80 (export) shilling are in the range of 2.5 percent to 5.0 percent ABV.
Historically, most beers produced in Great Britain up to the end of the 18th century would have exhibited a smoky character due to the wood, peat or, later, coke used in drying prior to the development of modern indirect-heated malt kilns.
Classic, distinct beer styles are just that because of their evolution, which can depend on things both serendipitous and intended.
In the Arran beer, the tartness imparted by wheat is beautifully combined with yeasty fruitiness (reminiscent in this instance of peaches) and flowery hop character (just a touch of the citric-tasting variety Cascade, grown in Washington State): a beer that is easily drinkable, yet refreshing in its flavors.
Wheat beers are summer quenchers, and that is why the competition is run at this time of year.
The questions of bright beer versus hazy, and cellar temperature versus ice-cold are theological issues among devotees of wheat beer.
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