a) Scottish Light Ale
Light bodied.
Little bitterness is perceived, and hop flavor or aroma should not be perceived.
Despite its lightness, Scottish light ale will still have a low degree of malty, caramel-like, soft and chewy character.
Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels.
The color will range from golden-amber to deep brown in color and may possess a faint, smoky character.
Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.
Chill haze is acceptable at low temperatures.
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b) Scottish Heavy Ale
Scottish heavy ale is moderate in strength and dominated by a smooth, sweet maltiness balanced with low, but perceptible, hop bitterness.
Hop flavor or aroma should not be perceived.
Medium degree of malty, caramel-like, soft and chewy character in flavor and mouthfeel.
It has medium body, and fruity esters are very low, if evident.
Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels.
The color will range from golden amber to deep brown in
color and may possess a faint smoky character.
Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.
Chill haze is acceptable at low temperatures.
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c) Scottish Export Ale
Overriding characters of Scottish export ale are sweet, caramel-like and malty.
Its bitterness is perceived as low to medium.
Hop flavor or aroma may be perceived at low levels.
Medium body.
Fruity-ester character may be apparent.
Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels.
The color will range from golden-amber to deep brown in color and may possess a faint smoky character.
Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.
Chill haze is acceptable at low temperatures.
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