Família
Ale Britânica Forte
Tipo
Ale
Status
ConsolidadoGuias
2017–2026 · 13 edições
Ale · Ale Britânica Forte
Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.
6.5–8.4%
ABV
25–35
IBU
15.0–30.0
SRM
1.072–1.085
OG
Pleasant, low-level oxidation is acceptable in Scotch Ales. Examples exhibiting more prevalent oxidation are categorized as Aged Beer. While there are conflicting theories as to whether traditional Scotch Ales exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium levels. Peat smoke attributes may be absent or present at low to medium levels. Versions exhibiting higher levels of smoke character are at 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.
Not present to very low
Light reddish-brown to very dark
Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and flavor. A caramel character is often part of the profile. Dark roasted malt flavors may be present at low levels.
Full
6.5–10.0%
ABV
17–35
IBU
14.0–25.0
SRM
1.070–1.130
OG
Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.
Strong bready-toasty malt, with a high caramel and toffee aspect. A wide range of supportive caramelized sugar and toasty bread type aromas are possible (toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, nougat, butterscotch, etc.). Faint hint of roast is sometimes noted. Low to moderate dark or dried fruit esters and alcohol. Very low earthy, floral, orange-citrus, or spicy hops optional.
Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.
Rich, bready-toasty malt that is often full and sweet on the palate with caramel and toffee flavors, but balanced by alcohol and a hint of grainy roast in the finish. The malt often has caramelized sugar and toasty flavors of the same type as described in the aroma. Medium to low alcohol and esters (plums, raisins, dried fruit, etc.). Bitterness low in the balance, giving a sweet to medium-dry finish. Medium-low hop flavor optional, with similar descriptors as the aroma.
Medium-full to full-bodied, sometimes with a thick, chewy, sometimes creamy, viscosity. A smooth alcohol warmth is usually present and is desirable since it balances the malty sweetness. Moderate carbonation.
Exemplos comerciais
