the Gaelic "Groseid", Since at least the 16th century
Scots monks and alewives brewed indigenous drinks from cereals,
wild herbs and ripe fruits. Tibbie Shiels green Grozet was immortalised
by such Scots literati as Sir Walter Scott, Jas Hogg. (The Ettrick
shepherd) and Robert Burns whoconsidered it a most convivial drink.
with lager malt, wheat, bog myrtle, hops and meadowsweet then
secondary fermented with ripe Scottish gooseberries.
pale golden beer, with a refreshing fruit aroma, clean palete,
fruity wheat flavour and crisp finish. Recommended with, light
foods, pastas and salads.
well chilled in a tall glass.
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 a triple style ale brewed to a traditional
Highland recipe from Scots pine and spruce shoots pickled 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.
drunk at room temperature from a wine goblet as an after dinner
in Scotland since 2000 B.C. heather ale is probably the oldest
style of ale still produced in the world. From an ancient Gaelic
recipe for "leann fraoich" (heather ale) it has been
revived and reintroduced to the Scottish culture.
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
light amber ale with floral peaty aroma, full malt charachter,
a spicy herbal flavour and dry wine like finish.
with : Rich and Spicy foods
slightly chilled from a fluted glass.
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. The recipe was taken from a 16th Century record
of domestic drinking in the Scottish Highlands. Elderberries were
used for many natural remedies to cure sciatica, other forms of
neuralgia, influenza and rhumatism as they contain tannins and
is made from roasted oats, barley and wheat boiled with herbs
then fermented with ripe elderberries.
rich black ale with fruit aroma, silky soft texture,soft roasted
flavour andgentle finish.
with stewed and baked foods.
lightly chilled from a straight glass.
least four hundred years ago, the coastal & Island farmers
of Scotland used seaweed beds to grow their cereal crops. This
barley produced very interesting flavours in the ale and whiskey
they produced. Including bladderwrack seaweed in the mash tun
along with organic barley gives this wholesome dark ale a distinctive
chocolate ale with an aroma of sea breeze, a distinctive roast
flavour and a crisp salty finish. Perfect with seafood and breads.
lightly chilled in a wine glass.
below for cask conditionad ales