Malt aroma & flavor
Sweet malt and caramel aromas and flavors define the character of a Scottish Export
British Origin Ale Styles
Scottish-Style Export Ale
Ale · Medium amber to dark chestnut brown
What to expect
Sweet malt and caramel aromas and flavors define the character of a Scottish Export
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
9–19
Pale / strawBlack
Medium amber to dark chestnut brown · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.1–6.0%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
15–25
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 2 · PDF page 11. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Should not be present
Perceived bitterness
Low to medium
Body & mouthfeel
Medium
Clarity
Chill haze is acceptable at low temperatures
Color
Medium amber to dark chestnut brown
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 guideline notes & competition context
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. When using these guidelines as the basis for evaluating entries at competitions, competition organizers may create subcategories which reflect groups of entries based on presence or absence of peat smoke-derived attributes.
Technical specifications, including gravity
Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010- 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.2%-4.7% (4.1%-6.0%) • Hop Bitterness (IBU) 15-25 • Color SRM (EBC) 9-19 (18-38 EBC)