14C Scottish Export

Question 1

14C Scottish Export - Overall Impression

Answer 1

A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

Question 2

14C Scottish Export - Aroma

Answer 2

Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.

Question 3

14C Scottish Export - Appearance

Answer 3

Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.

Question 4

14C Scottish Export - Flavor

Answer 4

Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.

Question 5

14C Scottish Export - Mouthfeel

Answer 5

Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

Question 6

14C Scottish Export - Characteristic Ingredients

Answer 6

Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peatsmoked malt is inauthentic and inappropriate.

Question 7

14C Scottish Export - Style Comparison

Answer 7

Similar character to a Wee Heavy, but much smaller.

Question 8

14C Scottish Export - Comments

Answer 8

Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.

Question 9

14C Scottish Export - History

Answer 9

N/A

Question 10

14C Scottish Export - Commerical Examples

Answer 10

Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale

Question 11

14C Scottish Export - OG

Answer 11

1.040-1.060

Question 12

14C Scottish Export - FG

Answer 12

1.010-1.016

Question 13

14C Scottish Export - ABV

Answer 13

3.9-6.0

Question 14

14C Scottish Export - IBU

Answer 14

15-30

Question 15

14C Scottish Export - SRM

Answer 15

13-22