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BJCP 2021 / 14C

Scottish Export

A round, malty amber ale with caramel and toast and quiet hops.

  • Drink fresh
  • standard strength
  • amber color
  • top fermented
  • british isles

Serve: 50 to 55F, Pint or thistle glass

OG1.120
1.040 to 1.060
FG1.030
1.010 to 1.016
IBU120
15 to 30
SRM40
12 to 20
ABV14%
3.9 to 6.0%

Taste it in order

Aroma

12 pts
  • Toasty caramel and biscuit
  • A touch of fruit
  • Faint peat or smoke is possible, never strong
Vague
Malty
Better
Caramel malt with a hint of fruit
Best
Low to moderate caramel and toasted biscuit aroma, light fruity ester, no hop

Appearance

3 pts
  • Amber to copper-brown
  • Clear
  • Off-white to tan head
Vague
Copper
Better
Copper-brown and clear
Best
Amber to copper-brown, clear, off-white to tan head of moderate retention

Flavor

20 pts
  • Caramel, toast and biscuit
  • A little dark fruit
  • Low bitterness, rounded finish
Vague
Malty
Better
Caramel and toasted biscuit
Best
Moderate caramel, toast and biscuit malt with faint dark fruit, low bitterness, round medium-dry finish

Mouthfeel

5 pts
  • Medium body
  • Low to medium carbonation
  • Smooth
Vague
Smooth
Better
Medium body, rounded
Best
Medium body, smooth and rounded, low to medium carbonation

Overall Impression

10 pts

Lifts it

  • Depth and smoothness

Drops it

  • Sweet cloying
  • Peaty smoke

Writing tip

Describe malt in layers. Example: 'Caramel and toasted biscuit with light fruit and a smooth finish. Very easy to drink.'

Pour these

  • Scottish AleBelhaven BrewerySoft malt with light fruit
  • 80/-Caledonian BreweryRich caramel, a dry finish

Often confused with

Fine here

  • Diacetyl: A faint trace is traditional
  • Estery: Light fruit adds depth

Ruinous here

  • Phenolic: Peaty smoke that tastes like medicine
  • Oxidized: Stale

Style names, numbers and vital statistics follow the BJCP 2021 beer guidelines. Descriptions and example choices are our own. Check a beer is still made before you hunt for it.