English, Irish, and Scottish Ales

English, Irish, and Scottish ales hail from the isles. They are typically slightly more malt- and ester-forward than their American counterparts. These ales are some of the hallmarks of classic styles: Enlgish IPAs, Scottish 70-Schillings, and Irish stouts just to name a few.

• Bitter

  Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.

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• British Strong Ale

  An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.

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• Brown Porter

  A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.

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• English Barleywine

  A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.

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• English IPA

  A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile.

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• English Mild

  A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.

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• Extra Special Bitter

  An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.

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• Irish Red Ale

  An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.

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• Old Ale

  An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.

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• Pale Ale

  A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

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• Scottish Ale

  A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Traditionally the darkest of the Scottish ales, sometimes nearly black but lacking any burnt, overtly roasted character.

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• Stout, Foreign Extra

  A very dark, moderately strong, fairly dry, stout with prominent roast flavors.

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• Stout, Irish Dry

  A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty.

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• Stout, Oatmeal

  A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.

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• Stout, Sweet

  A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.

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• Stout, Tropical

  A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.

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• Wee Heavy

  Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.

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