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Subject: JudgeNet Digest #772 (May 30, 1994)
Date: 30 May 94 05:23:14 EDT (Mon)


JudgeNet Digest #772				   Mon 30 May 1994


			 THE BEER JUDGE DIGEST

	       Chuck Cox <chuck at synchro.com>, publisher
	  Michael Hall <hall at lanl.gov>, archive administrator

	       digest submissions to judge at synchro.com
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    Published by SynchroSystems and the Riverside Garage & Brewery


Contents:
  brown ale vs. scottish export            (MIKE LELIVELT)

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Date: Sun, 29 May 1994 11:43:14 -0400 (EDT)
From: MIKE LELIVELT <MJL at UNCVX1.OIT.UNC.EDU>
Subject: brown ale vs. scottish export

I'm having a problem trying to nail down two styles which, IMHO< are reading
very similar in description.  

English Brown - Med to dark brown.  Sweet and malty.  Low bitterness. Hop
flavor and aroma low.  Some fruitness and esters.  Med body.

Scottish Export - (same gravity range as Eng Brown) - Gold to amber to dark
brown.  Low carbonation.  Low to medium bitterness.  May or may not have hop
flavor and aroma.  High maltiness.  Medium to full body.  Low to medium
diacetyl OK.  Fruitness/esters OK.  Faint smoky character OK.


So what is the difference?  Scottish Export can have a wider range of colors. 
The possibility of a smoky character is the scottish is allowed but not listed
as the defining characteristic.  English brown says "sweet and malty", but
"high maltiness" in the scottish export definately implies a certain degree of
sweetness.  

I'd hate to have to differentiate these styles on the exam.  Mike Lelivelt

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