Scottish Light

Our lightest tasting beer, brewed in the style of a Scottish 70 shilling ale. It is malty with an amber hue and short finish. At only 3.8 % alcohol by volume, it is extremely quaffable.

Though ancient brewing techniques and ingredients remained longer in Scotland than the rest of Britain, the general pattern of development was the same, with brewing mainly in the hands of “broustaris”, or alewives, and monasteries, just as it was throughout Europe; though, as with brewing ingredients, the trend was for developments to move more slowly. The use of bittering herbs to flavour and preserve beer continued longer in remote parts of Scotland than it did in the rest of the British Isles. Thomas Pennant wrote in A Tour in Scotland in 1769 that on the island of Islay “ale is frequently made of the young tops of heath, mixing two thirds of that plant with one of malt, sometimes adding hops”. Though, as in the rest of Britain, hops had replaced herbs in Scotland by the end of the 19th century, this Celtic tradition of using bittering herbs was revived in Brittany by Brasserie Lancelot in 1990, and in Scotland by the Williams Brothers two years later.

Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common. The Scottish style of ales break down into Light, Heavy and Export. In the 19th century Scotland, a nomenclature, based on the now obsolete shilling currency, was devised in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales.

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