Malt-forward and lightly smoky. Where English bitter is dry, Scottish ale is sweet. Strong versions (Wee Heavy) cellar like barleywines.
Scottish ales split into two camps: standard Scottish (60/-, 70/-, 80/- shillings) under 5% ABV, and Wee Heavy / Strong Scotch Ale at 7-10% ABV. The standard versions ride the English-ale curve (4-6 month freshness). Wee Heavy ages like a barleywine — caramel and toffee character deepens, slight oxidation produces sherry-like notes that complement the style. The traditional small smoke-malt addition (~1% peated malt) gives subtle character that holds up well.
Standard Scottish: cool storage, drink within 6 months. Wee Heavy: cellar at 55°F for years. Some Wee Heavies (Founders Backwoods Bastard, Oskar Blues Old Chub) come bourbon-barrel-aged and can age 3-5 years gracefully.
Standard Scottish: within 4-6 months. Wee Heavy: within 1-2 years for fresh malt character; 3-5 years for evolved sherry/oxidation notes. Some drinkers prefer the older versions.
These breweries either specialize in Scottish Ale or produce notable examples: