Watercolor portray styles are unique and personal. Fermentation Traits: High alcohol content material is obvious. Moderate to intense, yet balanced, fruity-estery ﬂavors must be evident. Excessive to very high fruity-estery aromas are present. Though there may be little evidence suggesting that historically made Scottish Export Ale exhibited peat smoke character, the present marketplace offers many examples with peat or smoke character current at low to medium ranges.
Fruity-estery ﬂavors can be low. Fermentation Traits: Low to medium fruity-estery aromas balanced with light malty and spicy aromas could also be current. Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled variations, a slight improve in carbon dioxide content is acceptable. Further notes: A brewery-contemporary experience is meant with these beers.
Sturdy Scotch Ales with medium or larger smoke character are thought of smoke ﬂavored beers and ought to be categorized elsewhere. Fermentation Traits: Fruity-estery aroma, if present, is low. These beers are sometimes roused during pouring, and since yeast is current, they will have a yeasty ﬂavor and a characteristically fuller mouthfeel. Perceived Malt Aroma & Taste: Malty, caramel aroma is current.
Fermentation Characteristics: Fruity-estery ﬂavors are reasonable to very excessive. Coriander and light orange peel aroma could also be perceived, sometimes as an unidentiﬁed spiciness. Perceived Malt Aroma & Taste: Medium malty sweetness needs to be present. Fermentation Characteristics: A cool ale fermentation is usually used. Fermentation Characteristics: Brettanomyces-produced aromas and flavors needs to be absent or very low.
Fermentation Traits: Fruity-estery ﬂavors can contribute to the character of this ale. Fermentation Characteristics: Low to med-low. Additional notes: This style is brewed with a minimum of 50% wheat malt. Fermentation Characteristics: Low to medium fruity-estery aromas needs to be evident. Extra notes: Wood-aged attributes corresponding to vanilla are acceptable. Perceived Malt Aroma & Flavor: Low, however offering basis for the overall balance.