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From: "JudgeNet - the beer judge digest" <judge at synchro.com>
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Re: Same Beer & Scottish Ale (Reegleyj at aol.com)
Re:Smokey Scotch Ales (Tyler Yarbrough)
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I definitely believe that Scottish ale yeasts produce a "smoky" character, 
although it is distinct from that derived from peat smoked malt. The judges 
in this case weren't necessarily convincing themselves that they tasted 
something that wasn't there.

Brad Reeg


In a message dated 4/14/01 12:04:06 AM, judge at synchro.com writes:

<< This may be true, judges finding what they believe to be there.  However
with smoky character this doesn't come from just the malt.  "Smokey" is a
phenol character and can be the result of the yeast or some infections.  Now
it might have been interpreted to be "smokey" because of the expectation in
judging a Scottish Ale; in some other style, this same phenol may be
interpreted to be some other characteristics.

Dave Houseman >>

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Date: Mon, 16 Apr 2001 08:08:58 -0700
From: Tyler Yarbrough <TJYarbro at pacbell.net>
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Our local pub carries Belhaven, which I was surprised to find, features
a prominent smokiness.  I've corresponded with a Maltster from Scottish
and Newcastle (retired afer 35 years) who claims that "no self
respecting brewer would use smoked malt in their beer".  He claimed it
was a legend.  He was trying to set up a way to import authentic
Scottish ingredients (bog myrtle?) and techniques to the US for
homebrewers.
cheers,
Tyler Yarbrough

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Re: Same Beer & Scottish Ale (Reegleyj at aol.com)
Re:Smokey Scotch Ales (Tyler Yarbrough)
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I definitely believe that Scottish ale yeasts produce a "smoky" character, 
although it is distinct from that derived from peat smoked malt. The judges 
in this case weren't necessarily convincing themselves that they tasted 
something that wasn't there.

Brad Reeg


In a message dated 4/14/01 12:04:06 AM, judge at synchro.com writes:

<< This may be true, judges finding what they believe to be there.  However
with smoky character this doesn't come from just the malt.  "Smokey" is a
phenol character and can be the result of the yeast or some infections.  Now
it might have been interpreted to be "smokey" because of the expectation in
judging a Scottish Ale; in some other style, this same phenol may be
interpreted to be some other characteristics.

Dave Houseman >>

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Date: Mon, 16 Apr 2001 08:08:58 -0700
From: Tyler Yarbrough <TJYarbro at pacbell.net>
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Our local pub carries Belhaven, which I was surprised to find, features
a prominent smokiness.  I've corresponded with a Maltster from Scottish
and Newcastle (retired afer 35 years) who claims that "no self
respecting brewer would use smoked malt in their beer".  He claimed it
was a legend.  He was trying to set up a way to import authentic
Scottish ingredients (bog myrtle?) and techniques to the US for
homebrewers.
cheers,
Tyler Yarbrough

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