Classic English-Style Pale Ale

Scottish-Style Export Ale Classic English-Style Pale Ales are gold to copper Scottish-Style Export Ales are medium amber to dark colored. Chill haze may be evident only at very cold chestnut brown. Chill haze is allowable at low temperatures. Low to medium malt aroma and moderate to temperatures. Malty, caramel-like aroma dominates. Fruity- strong fruity-ester aroma are present. Hop aroma is ester aromas may be apparent. Hop aroma is not perceived. medium to medium-high. Low to medium malt flavor is The overriding character of Scottish Export is sweet, present, and low caramel character is allowable. Hop flavor caramel-like, and malty. Hop flavor is not perceived. Hop is medium to medium-high. Earthy and herbal English- bitterness is low to medium. Fruity-ester character may be variety hop character is the perceived end, but may be a apparent. Yeast characters such as diacetyl and sulfuriness result of the skillful use of hops of other national origins. are acceptable at very low levels. Bottled versions may Hop bitterness is medium to medium-high. Fruity-ester contain higher amounts of carbon dioxide than is typical flavors are moderate to strong. Diacetyl can be absent or for mildly carbonated draft versions. Body is medium. may be perceived at very low levels. Body is medium. Though there is little evidence suggesting that traditionally