Scottish Export Ale

Medium amber to dark chestnut brown
Chill haze is acceptable at low temperatures.
Perceived Malt Aroma and Flavor:
Sweet malt and caramel aromas and flavors define the character of a Scottish Export.
Perceived Hop Aroma and Flavor:
Should not be present
Fermentation Characteristics:
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.
Additional Notes:
These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. While there are conflicting theories as to whether traditional Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.
Alcohol by Volume:
4.10% – 5.30%
SRM Color: