BJCP 101 - Scottish Ales

A guide to the new 2015 BJCP Category 14 - Scottish Ales.

Transcript

1. SCOTTISH ALES BJCP 101 - 28 JANUARY 2016 DEREK SPRINGER
2. BJCP 101 - 14. SCOTTISH ALES BJCP 2008 → BJCP 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!
3. BJCP 101 - 14. SCOTTISH ALES BJCP 2015 - CATEGORY 14 ▸ A. Scottish Light
 
 ▸ B. Scottish Heavy
 
 ▸ C. Scottish Export
 
 This is likely the only
 commercial style you’ll
 ever find in SoCal!
4. BJCP 101 - 14. SCOTTISH ALES WHAT’S CHANGED? ▸ Generally 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.
5. BJCP 101 - 14. SCOTTISH ALES WHAT’S CHANGED? ▸ Specifically Scottish Light
 Much darker! SRM 17-22 Scottish Heavy
 A bit darker. SRM 13-22
 Lower IBU. 10-20 Scottish Export
 A bit darker. SRM 13-22
 Higher OG/ABV. 1.040-1.060 / 3.9-6.0%
6. HISTORY
7. BJCP 101 - 14. SCOTTISH ALES THREE TRADITIONAL METHODS ▸ Long Boil ▸ Low Hopping ▸ Cool Fermentation
8. BJCP 101 - 14. SCOTTISH ALES THREE TRADITIONAL METHODS ▸ Long Boil ▸ Low Hopping ▸ Cool Fermentation Throw those ideas
 right in the garbage!
9. BJCP 101 - 14. SCOTTISH ALES THREE TRADITIONAL METHODS - 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.
11. BJCP 101 - 14. SCOTTISH ALES MODERN SCOTTISH ALES ▸ 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)
12. 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. Overall Impression BJCP 101 - 14. SCOTTISH ALES
13. 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. Aroma BJCP 101 - 14. SCOTTISH ALES
14. Pale copper to very dark brown. Clear. Low to moderate, creamy off-white. Appearance BJCP 101 - 14. SCOTTISH ALES
15. 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.). Flavor, pt 1 BJCP 101 - 14. SCOTTISH ALES
16. 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. Flavor, pt 2 BJCP 101 - 14. SCOTTISH ALES
17. Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. Mouthfeel BJCP 101 - 14. SCOTTISH ALES
18. 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. Peat smoked malt is inauthentic and inappropriate. Characteristic Ingredients BJCP 101 - 14. SCOTTISH ALES
19. BJCP 101 - 14. SCOTTISH ALES NO PEAT!
20. BJCP 101 - 14. SCOTTISH ALES NEVER PEAT!
21. BJCP 101 - 14. SCOTTISH ALES SCOTTISH ALES ARE SMOKE FREE!
22. BJCP 101 - 14. SCOTTISH ALES EXAMPLE RECIPE (5 GAL)
23. BJCP 101 - 14. SCOTTISH ALES SCOTTISH LIGHT - BELLHAVEN LITE ▸ Fill your glass 50/50 w/ Bellhaven & water.
24. BJCP 101 - 14. SCOTTISH ALES SCOTTISH HEAVY - ORKNEY SKULL TAPPER ▸ Fill your glass 60/40 w/ Skull Splitter & water.
25. BJCP 101 - 14. SCOTTISH ALES SCOTTISH EXPORT - BELLHAVEN DRAUGHT - JUDGING TIME!
26. BJCP 101 - 14. SCOTTISH ALES SCOTTISH EXPORT - CAT 33 WOOD BEER - TENNENT’S
27. QUIZ
28. BJCP 101 - 14. SCOTTISH ALES WHICH CHARACTERISTICS ARE TRUE ABOUT SCOTTISH ALES? ▸ A) Malt-focused ▸ B) Caramelly ▸ C) Roasty ▸ D) Smokey ▸ E) Butterscotch
29. BJCP 101 - 14. SCOTTISH ALES TRUE/FALSE: CATEGORY 14 CONSISTS OF 5 STYLES
30. BJCP 101 - 14. SCOTTISH ALES IS PEAT EVER ACCEPTABLE IN SCOTTISH ALES? ▸ A) No ▸ B) Never ▸ C) Not even once ▸ D) All of the above
31. BJCP 101 - 14. SCOTTISH ALES WHICH IS HISTORICALLY ACCURATE ABOUT SCOTTISH ALES? ▸ A) Long Boil ▸ B) Low Hopping ▸ C) Cool Fermentation ▸ D) Similar to English Pale Ales
32. BJCP 101 - 14. SCOTTISH ALES TRUE/FALSE: YOU COULD SCALE THE SAME RECIPE ALL THE WAY FROM SCOTTISH LIGHT TO WEE HEAVY AND GET AWAY WITH IT
33. BJCP 101 - 14. SCOTTISH ALES WHAT IS THE MAJOR DIFFERENCE BETWEEN THE STYLES? ▸ A) Color ▸ B) Original Gravity/ABV ▸ C) IBU ▸ D) They are all the same