- Scottish Beers
is the general term given to most fermented drinks made from any
botanical resource. Fermented drinks have been made in Scotland
since the Dark ages. At an archaeological site on the Isle of Rhum,
Neolithic remains dating from before 2000BC have been identified
as the earliest heather ale. The first ales were produced by the
spontaneous fermentation of natural fruit, honey and cereals. Over
the centuries these flavours were refined using local indigenous
herbs, fruits and flowers. The range of flavours is infinite: indeed
probably every botanical ingredient was tried at some stage to flavour
were not grown commercially in Britain until the 18th Century during
which "BEER" (hopped ales) represented less than one tenth
of the consumption of ale. As Taverns and commercial breweries developed,
Acts of Parliament began to standardise ale to beer; brewers were
required to use only malt, hops, water and yeast. It was said that
this was to eliminate the use of narcotic, stimulant and toxic plants
but it also raised taxes from malt and generated income for the
House of Lords who owned the hop farms.
variety of ancient flavours has been forgotten - it's hardly surprising
that most of today's beers taste the same, they are made with the
same four ingredients. Rather than drinking a globally homogenised
beer, we are trying to encourage you to try the flavour of the country
from which it is made. Reflect on why people used local flavours,
biodiversity is a practical solution, enjoy the taste of Scotland.
the Gaelic "Groseid". Since at least the 16th century
Scots monks and alewives brewed indigenous drinks from cereals,
wild herbs and ripe fruits. Tibbie Sheils green Grozet was immortalised
by such Scots literati as Sir Walter Scott, James Hogg, The Ettrick
shepherd and Robert Burns who considered it a most convivial drink.
Brewed with lager malt, wheat, bog myrtle, hops and meadowsweet
then secondary fermented with ripe Scottish gooseberries. A pale
golden beer with a refreshing fruit aroma, clean palate, fruity
wheat flavour and crisp finish. Recommended with light foods,
pastas and salads.
Black Ale: Introduced to Scotland by Welsh druids in
the 9th Century, elderberry black ale was part of the Celtic Autumn
festivals when the elders would make this strong ale and pass the
drink round the people of the village. This recipe was taken from
a 16th Century record of domestic drinking in the Scottish Highlands.
Elderberries were used for natural remedies, to cure sciatica, other
forms of neuralgia, influenza and rheumatism, as they contain tannins
and fruit-oils. 5%abv Ebulum is made from roasted oats, barley and
wheat boiled with herbs then fermented with ripe elderberries. A
RICII black ale with fruit aroma, silky soft texture soft Roasted
flavour and gentle finish. Recommended with stewed and baked foods.
name is Gaelic for Scotland. Introduced by the Vikings, spruce and
pine ales were very popular in the Scottish Highlands until the
end of the 19th Century. Many early explorers, including Captain
Cook, used spruce ale during long sea voyages since it prevented
scurvy and ill health. Shetland spruce ale was said to "stimulate
animal instincts" and give you twins. Alba is brewed to a traditional
Highland recipe from Scots pine and spruce shoots picked during
early spring. Pure malted barley is boiled with the young sprigs
of pine for several hours then the fresh shoots of the spruce are
added for a short infusion before fermentation. Tawny brown strong
ale with spruce aroma, rich Malt texture, complex wood flavour and
lingering finish. Described by the Scottish press as "Light
pale ale with champagne"
fru-och- Gaelic for heather" Brewed in Scotland since 2000
BC heather ale is probably the oldest style of ale still produced
in the world. Brewed from an ancient Gaelic recipe for "leann
fraoich" (heather ale). Into the boiling bree of malted barley,
sweet gale and flowering heather are added, then after cooling slightly
the hot ale is poured into a vat of fresh heather flowers where
it infuses for an hour before being fermented in copper tuns. A
light amber ale with floral peaty aroma, full Malt character, a
spicy herbal flavour and' dry wine-like finish. Recommended With:
Rich and spicy foods. Winner of two World Gold Medals 96/97, one
of CAMRA beers of the year 97 and Supreme award at the Royal Highland
Isle of Skye Brewing Company (Leann an Eilein) Limited
Red Cuillin 4.2% ABV
Named after the mountain range on Skye; reddish-hued
ale, slightly malty and nutty in character, smooth to taste. Made
from pale ale malt, roast barley, crystal malt, Challenger and Fuggles
hops and Skye spring water. The cask version of Red Cuillin has
received many awards and accolades including being short-listed
for Champion Beer of Great Britain 1997 and third place in Champion
Beer of Scotland 1998. Only available on draught
Black Cuillin 4.5% ABV
smooth, dark ale made from pale ale malt, roast barley, Challenger
hops and Skye spring water. The addition of rolled roast Scottish
oatmeal gives an almost stout-like bitterness, which is smoothed
out through the addition of a touch of pure Scottish heather honey
to give a rich, full-bodied ale with a hint of chocolate. It is
believed that this is the only ale, as distinct from stout, that
uses rolled roast oatmeal as an ingredient. The bottled version
of Black Cuillin is even smoother than the cask.
Hebridean Gold 4.3% ABV
This unique ale is brewed with porridge oats, which provides
a beer of exceptional smoothness, with a deep and creamy head. Challenger
hops provide it with a light aroma and a good "bite" of
Ale 3.9% ABV
flagship ale of the Company, first brewed in 1980 by one of Scotland's
most distinguished brewers - Stirling Gardner - after the Company
was founded in 1979. It was greeted with great acclaim in Scotland.
It is high quality country ale, with a pleasing bittersweet
balance and a refreshing fruity palate. Hops used: Fuggles, Golding,
and Target. Malt used - Maris Otter Pale Ale Malt.
Ale 4.2% ABV
after one of two historical bards or muses made famous through the
Arthurian legends of medieval scribes. It is a high quality, well hopped golden ale with a fine malt flavour, giving
a mystical and attractive aftertaste. Hops used: Fuggles, Golding,
Target, and Styrian Golding. Malt used: Mans Otter Pale Ale Malt.
Oatmeal Stout 4.2% ABV
Stout has been an old traditional drink in Scotland for many generations
enjoyed both in Castles and Cotter houses, for its rich smooth flavour.
Traditional country stout with a delicious roast palate it is nourishing,
refreshing and satisfying. Hops used: Fuggles, Golding, and Target.
Malts used: Mans Otter pale Ale Malt and Black Malt.
Ghillie 4.5% ABV
Ghillie is a true countryman, with a keen understanding of the wild
life about him, and with an expert knowledge of the rivers and lochs
in his charge. The Ghillie is a very appropriate and respected name
for a high quality country ale, brewed from the water of the Border
Hill bums feeding the famous River Tweed. The Ale drawn from old
recipes, is copper coloured with a full malty flavour, and a distinctive
spicy hop flower aroma. Hops used: Fuggles, Golding, Target, Hallertau.
Malts used: Mans Otter Pale Ale Malt, Crystal Malt.
Black Douglas 5.2% ABV
James Douglas - later Lord James Douglas - who became known as "The
good Lord James" was a tall, strong, well made man, with a
swarthy complexion and dark hair - hence he was known as "The
Black Douglas". He was a loyal adherent of Robert the Bruce.
One of Scotland's bravest men, who helped guard our Scottish Borders
merits Broughton Brewery commemorating him with one of its distinguished
Ales. The Black Douglas Ale is typical of one that could have been
brewed in a 14th century Douglas stronghold. A dark ruby ale, with
a deep full and satisfying, yet refreshing flavour. Hops
used: Target and Golding. Malts used: Mans Otter Pale Ale Malt,
Crystal Malt, Black Malt.
Old Jock 6.7% ABV
traditional Scottish soldier of the late 19th Century
is depicted on the label wearing a Glengarry bonnet, with a highland
plaid over his shoulder, held by a silver clasp set with a Cairngorm
This robust ale seeks to represent the strength, fame
and tradition of Scottish fighting men down the ages. A dark powerful
ale of country origin, it is brewed from an old recipe to give a
well rounded fruity flavour with a very satisfying finish. Hops
used: Fuggles, Golding and Target. Malts used: Maris Otter Pale
Gold Organic Ale 6% ABV
pure material beer approved by The Soil Association. Produced from
organically grown Scottish barley, organically grown hops from New
Zealand and pure water from the Scottish Border hills. A
light golden coloured beer, full of flavour and aroma, with a refreshing,
clean pleasing palate and an excellent hop aroma and aftertaste.
Premium ale for those who know and care about what they drink and
Island 4.6% ABV
ruby port wine colour which begs a small taste but beware, you will
be quickly hooked! A classic Scottish beer of impeccable pedigree
and a rich depth of character with a fruity nose with roasted malt
notes and a 'mince pie filling' richness. An exceptionally smooth
palate, with distinct chocolate malt to the fore followed by a crystal
malt nuttiness, the finish if long, dry and nutty has a hint of
Skullsplitter 8.5% ABV
impeccably balanced higher gravity beer; the smoothness of which
belies its strength. Guaranteed to raise fire and passion in all
who drink it. An intense 'velvet' malt nose with hints of apple
and alcohol esters. The palate has hops to the fore, followed by
a satiny smooth mid tongue malt experience, leading onto a superbly
rewarding long, dry finish with a hint of nut. Once swallowed gives
a satisfying warmth, the flavours combine and linger, making for
the utmost in drinking pleasure.
The Red MacGregor 5%ABV
reddish tint in the colour is reminiscent of Rob Roy's hair. Very
smooth with fresh, spicy hop notes and a full malt character. A
first class mid-gravity beer for the discerning drinker. Very distinct hop flower nose with mellow malt undertones. The palate has rich
satiny smooth malt, nutty crystal notes married to a full hop character
with a rewarding hop finish. If the beer is young, the finish is
mellow and smooth; if older, somewhat drier.