Burnside use a yeast strain that limits alcohol production during fermentation itself, so Right to Roam is never stripped of alcohol after the fact. That approach tends to produce beer with more integrity than vacuum distillation, and this one bears it out. The malt is Scottish, the water comes from the Aberdeenshire hills, and both show up in the glass. It pours a clear amber with a modest off-white head. The nose is orange marmalade and dried herbs with some caramel malt underneath. On the palate you get earthy pine resin and citrus peel, with bitterness taking the lead throughout. There is toffee malt in the background but this is not a sweet beer. The finish dries out slowly, with the pine hanging around longer than the malt. It is a proper IPA character rather than a hazy approximation of one, and it comes from a brewery small enough that each batch still counts.