Archaeologists claim that beer has been produced in Scotland for about 5000 years, although initially it was not hops that were added to it, but bitter herbs. Most of the breweries were opened in the flat regions of the country, where the main population was concentrated, and Edinburgh and Alloa became the main “beer centers”. By the end of the XNUMXth century, craft microbreweries began to appear in the country.
History
It is assumed that the first Scottish beer was brewed in the Neolithic from barley (traces of it have been found at Skara Brae and other settlements of that era). It was a weak, top-fermented ale flavored with meadowsweet. The first official references are found in Greek literature in 325 BC.
Herbal beer, popular in Europe before the spread of hops, is called gruit. The Celtic tradition of brewing bitter herb ale was revived in French Brittany and parts of Scotland in the 1990s.
Heather, myrtle, and gorse were used to give the beer a bitter taste and prevent it from turning sour. Judging by the historical records, in some regions of Scotland this tradition continued until the end of the XNUMXth century, and aromatic herbs were often used not instead of hops, but along with them.
Despite the fact that Scotland has been more traditional than other countries of Great Britain and Europe, by and large the development of brewing has gone through the same stages. At first, the intoxicating drink was brewed in households, mostly by women, then production moved to monasteries. For example, in 1509 there were 150 breweries in Aberdeen. Commercial brewing began to develop from the 1560s.
In the XNUMXth century, after the unification of Scotland with England into a single state, it turned out that in Scotland taxes on the production of beer are much lower and there is no tax on malt, so this time became the golden era of Scottish brewing. It was then that the famous Belhaven Brewery appeared.
A few years later, Edinburgh brewers began heavily hopping their beers and exporting them to India, a style later known as IPA (Indian Pale Ale). Scottish beer was also popular in the colonies of the British Empire, in the USA and Russia.
Some researchers believe that Scottish hard water is the best choice for pale ale production, which explains the popularity of brands such as Burton Ales, McEwan’s, William Younger’s, Innis & Gunn. In the XNUMXth century, the term “Scotch Ale” appeared and took hold, denoting a strong export ale from Edinburgh.
Today, there are craft brewers in Scotland, the most famous of which is Brewdog. Producer Innis and Gunn brings to the market a beer aged in ex-bourbon oak barrels, and other unusual styles are available.
Scottish beer brands
Scotland supplies dozens and hundreds of brands to the international market. Beer sommeliers recommend trying the following:
- Caledonia Best, 3.2%, classic barley beer.
- Tennent’s Lager, 4%, brewed since 1885.
- Pilot Beer Iced Tea Ale, 5%, summer beer with hints of bergamot.
- Fraoch, Heather Ale, 5%. The manufacturer claims that the ale is made according to a 4000-year-old recipe.
- Fyne Ales, Jarl, 3.8%, light ale with hints of citrus.
Unlike Ireland with its Guinness and England with its “real ale”, Scotland is not famous for any particular type of beer. Rather, its strength lies in diversity: there are several hundred breweries on the Scottish market today, producing the most unusual styles.
How do Scots drink beer?
Scottish beer culture is no different from British: locals like to walk around cozy pubs, rather than sip beer straight from a bottle at home.
In addition, if a Scot goes to a pub with friends, he will certainly take drinks at once for everyone, and his companions treat him in turn. This tradition is called the “circle of drinks” (Round of drinks).
shilling system
The shilling system is based on the price set for a 250-liter barrel of beer in the XNUMXth century. The tastier and stronger the beer was, the more expensive it was – and the more taxes from it went to the treasury. Some brewers use this classification to refer to the strength of the drink to this day:
- light – less than 3.5% of the fortress, 60 shillings;
- strong – 3.5-4.0%, 70 shillings;
- export – 4.0-5.5%, 80 shillings;
- very strong (wee heavy) – more than 6% of the fortress, 90 shillings.