Beer in Scotland

The Caledonian Brewery in Edinburgh

Beer has been produced in Scotland for approximately 5,000 years.^[1] The Celtic tradition of using bittering herbs remained in Scotland longer than the rest of Europe. Most breweries developed in the central Lowlands, which also contained the main centres of population. Edinburgh and Alloa in particular became noted centres for the export of beer around the world. By the end of the twentieth century, small breweries had sprung up all over Scotland.

Broughton Brewery in 1979

Despite a widespread belief that beers in Scotland used fewer hops than in England, all the available evidence shows that the Scots imported hops from around the world and used them extensively.^[2]

History

Brewing in Scotland goes back 5,000 years; it is suggested that ale could have been made from barley at Skara Brae and at other sites dated to the Neolithic. The ale would have been flavoured with meadowsweet in the manner of a kvass or gruit made by various North European tribes including the Celts and the Picts. The ancient Greek Pytheas remarked in 325 BC that the inhabitants of Caledonia were skilled in the art of brewing a potent beverage.^[3][4]

Edinburgh Ale, 1844, by Hill & Adamson. Perhaps the earliest photograph of men drinking beer

The use of bittering herbs such as heather, myrtle, and broom^[5] to flavour and preserve beer continued longer in remote parts of Scotland than occurred in the rest of the UK. Thomas Pennant wrote in A Tour in Scotland (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".^[6] 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, France during 1990 by Brasserie Lancelot,^[7] and in Scotland by the Williams Brothers two years later.^[8]

Even though ancient brewing techniques and ingredients remained in use later in Scotland than was the practice in the rest of the UK, 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 Leges Quatuor Burgorum, a code of burgh laws, showed that in 1509 Aberdeen had over 150 brewers – all women; and this compares with figures for London which shows that of 290 brewers, around 40% were men. After the Reformation in the 1560s commercial brewing started to become more organised, as shown by the formation in 1598 of the Edinburgh Society of Brewers – though London had formed its Brewers' Guild over 250 years earlier in 1342.^[9]

However, after the Acts of Union 1707, new commercial opportunities emerged that proved a substantial stimulus to Scottish brewers. Tax on beer was levied at a lower amount than in other parts of the United Kingdom, and there was no tax on malt in Scotland – this gave Scottish brewers a financial advantage. During the 18th century some of the best remembered names in Scottish brewing established themselves, such as William Younger in Edinburgh, Robert & Hugh Tennent in Glasgow, and George Younger in Alloa. In Dunbar in 1719, for example, Dudgeon & Company's Belhaven Brewery was founded. Scottish brewers, especially those in Edinburgh, were about to rival the biggest brewers in the world.

An Edinburgh brewer's IPA label

While it has long been assumed for various reasons that Scottish brewers made little use of hops, the available information from brewing and trade records show that brewers in Edinburgh used hops as much as English brewers,^[10] and that the strong, hoppy ale that Hodgeson was exporting to India and which became known as IPA, was copied and brewed in Edinburgh in 1821, a year before Allsopp is believed to have first brewed it in Burton. Robert Disher's brewery in the Canongate area of Edinburgh had such a success with his hoppy Edinburgh Pale Ale that the other Edinburgh brewers followed, exporting strong, hoppy Scottish beer throughout the British Empire, and into Russia and America. The beer historians Charles McMaster and Martyn Cornell have both shown that the sales figures of Edinburgh's breweries rivalled that of Dublin and Burton upon Trent.

Charles McMaster, the "leading historian of the Scottish brewing industry" according to Roger Protz,^[11] believes that the hard water of Edinburgh was particularly suitable for the brewing of pale ale – especially the water from the wells on the "charmed circle" of Holyrood through Canongate, Cowgate, Grassmarket and Fountainbridge; and that due to the quality of this water brewer Robert Disher was able to launch a hoppy Edinburgh Pale Ale in 1821. While Martyn Cornell in Beer: The Story of The Pint, shows that when the brewers of Burton in the late 19th century were exporting their hoppy Burton Ales in the form of India Pale Ale, so were the William McEwan and William Younger breweries. When the Burton brewers exported strong malty Burton Ales, so did the Edinburgh brewers, under the name Scotch Ale. The Edinburgh brewers had a very large and well respected export trade to the British colonies rivalling that of the Burton brewers. By the mid-nineteenth century Edinburgh had forty breweries and was "acknowledged as one of the foremost brewing centres in the world".

Pub on Edinburgh's Royal Mile

Some writers, such as Pete Brown in Man Walks into a Pub, believe that beer brewed in Scotland developed significantly different from beer brewed south of the border in England. The belief is that hops were used sparingly, and that the shilling designation was uniquely Scottish. However, Dr John Harrison in Old British Beers gave a recipe for the English brewery Brakspear's 1865 50/- Pale Ale in which 1.8 oz of hops are used per imperial gallon, along with the Scottish brewery W. Younger's 1896 Ale No 3 (Pale) which also uses 1.8 oz of hops per imperial gallon.^[12] These both indicate that there was no difference in use of hops, even for the everyday domestic beers, and that the shilling designation was used in other parts of the British Isles.

New developments

Since 2003, the Innis and Gunn brewery have been producing a range of oaked beers matured in Bourbon barrels. Inspired by US craft brewers, Fraserburgh's self-styled punk brewers Brewdog produce a varied range of bottled and keg beers. They have attracted considerable attention and controversy for rejecting the real ale format, and for the strength of their beers. After being criticised for brewing an 18.2% ABV beer, they responded with a 0.5% beer called "Nanny State", followed by a series of beers up to 55% ABV.^[13]

Scotch ales

Old Jock Ale by Broughton Ales

Although the market for strong ales started to decline toward the end of the nineteenth century, the Belgian importer John Martin in the 1920s encouraged both English and Scottish brewers to make strong beers for his Belgian customers. John Martin used the names Bulldog Ale, Christmas Ale and Scotch Ale. John Martin's Scotch Ales are now brewed in Belgium.^[14]

Scottish ales

Brewers in the United States tend to apply the term "Scottish ale" to pale ales with low hop levels and a malty sweetness.

Shilling categories

The shilling categories were based on price charged per hogshead (54 Imperial gallons) during the nineteenth century. The stronger or better quality beers cost more. The same shilling designation was used for beer of totally different types. Usher's, for example, in 1914 brewed both a 60/- Mild and a 60/- Pale Ale.^[15] In 1909 Maclay brewed a 54/- Pale Ale and a 54/- Stout.^[16] In 1954 Steel Coulson were still producing both a 60/- Edinburgh Ale and 60/- Brown Ale on draught, both with a gravity of 1030; the third draught beer was 70/- P.X.A. at 1034.^[17] Customers would ask for a strength of beer by names such as "heavy" and "export". The terms export and heavy are still widely used in Scotland. Even though the practice of classifying beers by the shilling price was not specific to Scotland, during the cask ale revival in the 1970s Scottish brewers resurrected the shilling names to differentiate between keg and cask versions of the same beers. This differentiation has now been lost.

An Edinburgh 90 shilling label

While the shilling names were never pinned down to exact strength ranges, and Scottish brewers today produce beers under the shilling names in a variety of strengths, it was largely understood that:

Light

(60/-) was under 3.5% abv

Heavy

(70/-) was between 3.5% and 4.0% abv

Export

(80/-) was between 4.0% and 5.5% abv

Wee heavy

(90/-) was over 6.0% abv

(/- is read as "shilling" or "bob" as in "a pint of eighty-bob, please". The "/-" was the symbol used for "shillings exactly", that is, shillings and zero pence, in the pre-decimal £sd British currency, so the names are read as "60 (or 70 or 80) shilling (or bob) ale". Although it was more normal to express values over £1 in terms of pounds, shillings and pence, which would give, in this example, £3, £3-10-0 (spoken as "three pound ten") or £4, the use of values in shillings and pence only was somewhat more common than saying 300p, 350p and 400p in decimal £p currency. See also solidus.)

The wee heavy has become the standard Scottish-style brew in the United States, and many brewers are now using peated malts in the recipes. This, however, is ahistorical.^[5]

Breweries in Scotland

See also

• Tall fount

References

Notes

Bibliography

• Martyn Cornell Beer: The Story of The Pint
• Merryn Dineley 2004 'Barley, Malt and Ale in the Neolithic' BAR S1213 John & Erica Hedges, Oxbow Books
• Michael Jackson The World Guide to Beer

External links

• John Martin
• Dr. John Harrison Old British Beers
  1. ^ Charles McMaster: Edinburgh Brewing capital of the Northern Hemisphere? in Beer Glorious Beer Edited by Barrie Pepper and Roger Protz, ISSN 1 899163 46 8
• The History of Beer in Scotland & the True Origins of Scottish Ale

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