Scotland’s Ales

Scottish Ale

Mainly produced in Scotland (no surprise there). The style evolved separate from British Pale Ales in the 20th century and the differences are due to the different malts available, cooler fermentation and aging, and also in large part to the softer water.

Barley is grown throughout Scotland and native malt is used almost exclusively by those brewers. Interestingly, northern barley is most used for Scotch Whisky and southern barley for beer. The Treaty of Union that married Scotland and England in 1707 was negotiated to eliminate the English malt tax on Scottish barley.

Scottish ales use less hops, seemingly because hops don’t grow well in Scotland. They are also sweeter and richer due to more dark malts and a higher finishing gravity which leaves more unfermented sugars in the final beer, giving it a thicker mouthfeel.

Historic styles of Scotland include unhopped varieties such as Heather Ale. Heather, ginger, pepper, spruce, bog myrtle, and herbs have also been used i

…