Scottish Export (80/-)

A malt-driven ale with caramel, toffee, and bread notes, minimal hop presence, and clean fermentation. Smooth and rounded. Compared with stronger Scottish styles, it is lighter in alcohol and less intensely caramelized.

Defined by higher gravity and deeper caramelised malt richness with minimal hop bitterness.

Also known as: Scottish Export Ale; 80 Shilling; Scottish Ale
Family: Malty Amber Beers - Smooth amber ales and lagers with gentle sweetness
Variant of Scottish Ale - Within the Balanced Ales, defined by structural balance between malt, hop, and alcohol without dominant fermentation character.
Variant influence: Stronger Scottish ale with increased malt richness and body, while retaining low hop bitterness and clean malt focus.
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ABV, IBU and colour

This section summarises the typical alcohol strength, bitterness level and colour range of Scottish Export (80/-) within the GBI model.

ABV: 5,2%
IBU: 17
Colour: 19,0 SRM / 37,4 EBC

Taste profile

The sensory profile below shows the typical intensity range of the 15 core flavour dimensions.

Colour:
Amber Brown
Clarity:
Clear
Aroma – Malt:
Medium High
Aroma – Hop:
Low Medium
Aroma – Yeast:
Low
Aroma – Special:
None Low
Sweetness:
Low Medium
Sourness:
None Low
Bitterness:
Low Medium
Body:
Medium
Astringency:
Low Medium
Carbonation:
Low Medium
Alcohol Strength:
Low Medium
Finish Length:
Short Medium
Oxidation:
None Low

Caramel-led, clean, and smooth with subtle sweetness and rich malt character.

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What gives Scottish Export (80/-) its character

These structural drivers help shape its characteristic sensory profile.

  • Finings remove suspended yeast and protein, improving clarity.
  • Low crystal usage slightly increases colour, body, sweetness, finish length and caramel-like malt aroma.
  • Low roast level adds a touch of colour and gentle coffee/chocolate notes with slight roast bitterness.
  • A chloride-forward balance supports a fuller, slightly sweeter palate while softening perceived bitterness.
  • Moderate grist intensity provides more extract, supporting somewhat higher gravity, body and alcohol strength.

History

Evolved from traditional Scottish brewing emphasizing cool fermentation and malt depth.

How Scottish Export (80/-) compares to other beer styles

This comparison shows meaningful differences in sensory ranges and style character based on the GBI data.

Scottish Export (80/-) vs Scottish Ale

Compared with Scottish Ale, Scottish Export (80/-) has:

  • a darker color

Other differences:

  • The malt aroma range of Scottish Export (80/-) extends to higher intensities.
  • Scottish Export (80/-) can be more bitter.
  • Scottish Ale can have a lighter body.
  • Scottish Export (80/-) can have a shorter finish.
  • Scottish Export (80/-) can have floral, earthy hop notes. Scottish Ale has earthy hop notes.
  • Scottish Export (80/-) has bready malt notes; both styles have caramel, toffee and melanoidin malt notes.

Scottish Export (80/-) vs English Bitter

Compared with English Bitter, Scottish Export (80/-) has:

  • a darker color
  • more intense malt aroma
  • less bitter

Other differences:

  • The yeast aroma range of English Bitter extends to higher intensities.
  • English Bitter can have a lighter body.
  • Scottish Export (80/-) can have floral and earthy hop notes. English Bitter has spicy, floral and earthy hop notes.
  • Scottish Export (80/-) has toffee and melanoidin malt notes, while English Bitter has biscuity malt notes; both styles have bready and caramel malt notes.
  • Scottish Export (80/-) has neutral yeast notes, while English Bitter has fruity and estery yeast notes.
  • English Bitter can use invert Sugar.
  • English Bitter is cask-conditioned.

Compare Scottish Export (80/-) with another beer style

Choose any GBI beer style to compare sensory ranges and style character.

Want to explore the underlying data in more detail? Compare styles in the GBI Explorer →

Related styles

Other variants within the same style group as Scottish Export (80/-).

Best food pairings for Scottish Export (80/-)

These food pairings complement the dominant sensory traits of Scottish Export (80/-).

  • Meaty dishes
  • Caramel desserts

Service & Aging

Practical guidance for serving and handling Scottish Export (80/-).

Serving notes
Serve at cellar temp
Pouring technique
Calm pour
Aging potential
Ages 6+ months
Common faults
Syrupy sweetness · Oxidation
Style details
  • Origin: Scotland — Originating from Scotland.
  • Glassware: Nonic Pint — British-style pint with outward bulge for grip and foam retention; common for ales and stouts.
    Tumbler — Simple straight-sided tumbler commonly used for lambic, farmhouse ales, and rustic or sour styles.
  • Serving: Draft — Served on draft.
  • Aging vessel: Stainless — Aged or matured in stainless steel.
  • Packaging: Keg — Packaged in keg.

Commercial examples of Scottish Export (80/-)

The following commercial examples illustrate widely recognised expressions of Scottish Export (80/-) in the market.

  • Broughton Scottish Ale
  • Belhaven Export
  • McEwan’s Export
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