BJCP · Category 14 · 3 styles
Scottish Ale
Scottish ales are malty, clean beers with very little hop character, fermented cooler than English ales. All three share the same profile and differ mainly in gravity and alcohol: Light, Heavy, and Export, known in Scotland as 60, 70, and 80 shilling.
The 3 Scottish Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Scottish Light | 2.5–3.3% | 10–20 IBU | 17–25 SRM |
| Scottish Heavy | 3.3–3.9% | 10–20 IBU | 12–20 SRM |
| Scottish Export | 3.9–6.0% | 15–30 IBU | 12–20 SRM |
How to tell the styles apart
Don't look for recipe differences here: the three are almost the same beer at different gravities. Scottish Light (14A) is the weakest, 2.5–3.3% with a gravity of 1.030–1.035, and, oddly enough, the darkest (17–25 SRM). Scottish Heavy (14B) steps up to 3.3–3.9%, and Scottish Export (14C) reaches 3.9–6%, with gravities of up to 1.060 and a bit more bitterness, up to 30 IBU.
In all three, caramel malt leads, with a dry finish and a light touch of roasted barley. Hops are minimal and there's no smoke: the peaty flavor some people associate with Scotland doesn't belong in the style. Export has the most body and the most toffee flavor.
Brew it yourself
Which one to brew first
Start with Scottish Export (14C). Its higher gravity gives you margin: it's easier to get body and malt flavor, while Scottish Light (14A), at barely 3%, can turn out watery if your mash is even slightly off. All three are fermented cool, at the low end of the ale range, which at home you can manage with a simple fridge or a cold room in winter.
Common mistakes
- Adding smoked or peated malt to make it taste Scottish. The style has no smoke, and that flavor pushes it out of its category.
- Overdoing crystal malts to get the caramel. It turns cloying; better a small amount plus a vigorous boil or boiling down the first runnings.
- Fermenting warm with a very fruity English yeast. Scottish ales aim for a clean profile, and esters compete with the malt.
- Using too much roasted barley. A few percent is enough for color and a dry finish; any more and you get stout-like roast.
How to serve them
Serve at 10–13 °C (50–55 °F), not too cold, so the malt comes through. Use a pint glass or a thistle glass, the thistle-flower-shaped glass typical of Scotland. They go with haggis, lamb, meat stews, smoked salmon, and aged cow's milk cheeses.
Frequently asked questions
Which styles make up the Scottish Ale category?
According to the BJCP 2021 guidelines, 3: Scottish Light, Scottish Heavy, Scottish Export.
Which is the strongest Scottish Ale style?
Scottish Export, which can reach 6.0% ABV.
Which is the most bitter?
Scottish Export, with up to 30 IBUs.
Which is the palest and which is the darkest?
The palest is Scottish Heavy and the darkest is Scottish Light.
Classification and statistics: BJCP category 14 (Scottish Ale), 2021 edition.