Perceived Bitterness: Perceptible but low.

The overall impression is smooth and balanced. The style exhibits a medium degree of sweet malt and caramel.

Perceived Malt Aroma & Flavor: Malty, caramel aroma is present.

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. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer. Peat smoke attributes may be absent or present at low to medium-low levels. While there are conflicting theories as to whether traditional Scottish Light Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels.

These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions. Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels.Perceived Hop Aroma & Flavor: Should not be present.A low to medium-low, soft and chewy caramel malt ﬂavor should be present. Perceived Malt Aroma & Flavor: Malty, caramel aroma may be present.When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character. Diacetyl is usually absent in these beers but may be present at low levels.Įntries in this subcategory exhibit hop aroma and flavor attributes typical of traditional English hop varieties. The overall impression is refreshing and thirst quenching. Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable.Perceived Bitterness: Medium to medium-high.Perceived Hop Aroma & Flavor: Medium to medium-high.Perceived Malt Aroma & Flavor: Medium to medium-high.Diacetyl is usually absent in these beers but may be present at low levels. Perceived Bitterness: Medium and not harsh.Perceived Hop Aroma & Flavor: Very low to medium at the brewer’s discretion.Perceived Malt Aroma & Flavor: Medium residual malt sweetness should be present.Clarity: Chill haze is acceptable at low temperatures.Additional notes: When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character.Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable.Perceived Hop Aroma & Flavor: Very low to medium-low.Perceived Malt Aroma & Flavor: Low to medium residual malt sweetness should be present.Clarity: Chill haze is allowable at cold temperatures.Australasian, Latin American or Tropical-Style Light Lager.Contemporary American-Style Light Lager.Contemporary Belgian-Style Spontaneous Fermented Ale.Belgian-Style Flanders Oud Bruin or Oud Red Ale.South German-Style Bernsteinfarbenes Weizen.Juicy or Hazy Imperial or Double India Pale Ale.

American-Style Imperial or Double India Pale Ale.

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