The Ballast Point Brewing Company Bag Pipe Band was the inspiration behind this Scottish Ale. BPB&S owner Jack White wanted a moderate alcohol, low hopped and malty ale to be enjoyed by the band. Using UK Maris Otter malt, roasted raw barley (no peated malt), UK Fuggle hops and a three hour boil to add flavors of milk chocolate, toffee and a mild roast. Piper Down pours a clear dark mahogany with candy cane red hues when held up to the light. Look for malt derived aromas of candied sugar, molasses, plum and a little herbal spice from the hops. Yeast influence is kept to a minimum with the ale fermentation taking place at 62 degrees which really lets the malts shine. Occasionally a Piper likes a drink or two. Too many drinks and the Pipes make the Piper a little top heavy. When the oxygen starved and pickled Piper eventually keel's over, the call goes out loud, "Piper Down"!