Tasting Notes

The overriding character of Scottish export ale is sweet, caramel-like, and malty. Its bitterness is perceived as low to medium. Hop flavor or aroma should not be perceived. It has medium body. Fruity-ester character may be apparent. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures. Though there is little evidence suggesting that traditionally made Scottish-style export ales exhibited peat smoke character, the current marketplace offers many Scottish-style export ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low to medium levels (ales with medium-high or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style export ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).

  • SRM Color Scale
    9 - 19
  • International Bitterness Units (IBUs)
    15 - 25
  • Alcohol by Volume (ABV)
    3.2% - 4.2%
  • Hop Aroma/Flavor
    Should not be present
  • Malt Aroma/Flavor
    Sweet malt and caramel aromas and flavors define the character of a Scottish Export
  • Yeast Esters
    Fruity esters, if present, are low. Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions
Food Pairings
  • Cheese
    Smoked Cheeses
  • Entrée
    Grilled Pheasant, Quail, Roast Pork, Smoked Salmon, Lamb
  • Dessert
    Dark Chocolate, Toffee, Caramel
  • Clarity
  • Color
    Medium amber to dark chestnut brown
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