2015 ▸ 9A. Scottish Light 60/- → 14A. Scottish Light ▸ 9B. Scottish Heavy 70/- → 14B. Scottish Heavy ▸ 9C. Scottish Export 80/- → 14C. Scottish Export ▸ 9D. Irish Red Ale Moved to 15A: Irish Beer ▸ 9E. Strong Scotch Ale Moved to 17C: Strong British Ale/Wee Heavy Moved to new categories!
All descriptions of peat or smoke stricken from record. Majority of character from specialty malts, not process. (e.g. Burning wort sugars via ‘kettle caramelization’) Butterscotch character no more than a whisper. No roasty character.
DEBUNKED! ▸ Long Boil Brewing records indicate Scottish brewers preferred short boils to preserve hop aroma and pale color. ▸ Low Hopping The weakest ales had few hops (similar to English mild), but stronger ales hopped similar to London stock ales. ▸ Cool Fermentation Brewing records indicate fermentation temps between 60ºF and 70ºF, roughly the same as England.
Tradition inﬂuenced by late 19th century English Pale Ales (e.g. Burton ales, IPA), parti-gyled to different strengths. ▸ By late 1870’s hop usage had fallen to ~60% and original gravity had fallen to 80% those of Burton breweries. ▸ By the early 1900’s Scottish ales mapped a trajectory similar to what would happen to English pale ales, going lower in gravity and hop usage. (This is likely the point at which Scottish brewers got a reputation for low hopping)
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. Overall Impression BJCP 101 - 14. SCOTTISH ALES
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. Aroma BJCP 101 - 14. SCOTTISH ALES
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.). Flavor, pt 1 BJCP 101 - 14. SCOTTISH ALES
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. Peat smoked malt is inauthentic and inappropriate. Characteristic Ingredients BJCP 101 - 14. SCOTTISH ALES