Categorization of Scottish Beer

Differing from its southern neighbor, England, in both climate and population, Scotland has also developed a unique brewing tradition over the centuries strong enough to rival that of other notorious beer-producing nations, such as Germany and Ireland. For nearly 5,000 years in the northern reaches of Great Britain, the Scottish people have brewed tasteful barley-based ales, often replacing the primary bittering ingredient of beer, hops, with traditional Celtic herbs that flourished in Scotland's typically wet climate. Scottish beer is often categorized by a simplified, yet often misunderstood system that identifies both cost and alcoholic strength. Quite traditional in use, it has not been resurrected for use by all Scottish breweries, and so not all beer brewed in Scotland is classified according to this system.

The first of these categories, "Light" beer, implies a beverage which cost sixty shillings, and had an alcohol content of up to 3.5 percent. Often considered the lowest taste grade as well, light Scottish ales are rarely produced and even more rarely exported to the United States. Scots Light is one of the most widely available examples of the style produced today, though it is still mostly available only in select Scottish pubs. Do not let the name be misleading, however; the "light" aspect of the beer is mostly in alcohol content, not in body or taste; comparing it to popular American light beers such as those produced by Anheuser-Busch would simply not be correct.

Secondly, traditionally sold for seventy shillings, "Heavy" Scottish beer contains between 3.5 and 4.0 percent alcohol by volume. Slightly more common than "light" ale, which was most popular during the Industrial Revolution, perhaps the greatest "Heavy" Scottish brew is a seasonally-released winter specialty known as Santa's Little Helper Ale, produced by the Caledonian Brewery. Biscuit-like malt flavors are accompanied by the taste of nuts, spices, and a subtle red-wine-like fruitiness. Santa's Little Helper Ale is sometimes available throughout western and northern Europe, and in a limited number of North American United-Kingdom-style pubs and taverns.

Next, "Export beer," for a cost of eighty shillings, contained between 4.0 and 5.5 percent alcohol; perhaps the best example of the style is Three Sisters Scottish Ale, produced by The Atlas Brewery. Ruby in color, dark in flavor, and smelling characteristically of a watered-down whiskey, Three Sisters is available commercially in 500-mL bottles. Perhaps the most distinguishing feature of this brew is its higher-than-usual bitterness, often considered atypical of Scottish beer.

Finally, "Heavy" Scottish beers were traditionally the best in taste, and higher in both price and alcohol content than those brews placed into the previous categories. Typically heavy in body and malt flavor, "Heavy" beer is often quite dark in color and tastes somewhat similar to watered-down Scotch or Irish whiskey. Fine examples of "Heavy" Scottish beer include Red Rocket Ale and Traquair House Ale, which contain an average of 7.0 percent alcohol; those wishing for something slightly stronger may want to check out the aptly-named Skull-Splitter Ale, topping out at 8.50 percent alcohol by volume.

When searching for a taste of Scotland, the brews above are an excellent place to start, covering each of four distinct traditional styles. Whether in preference of a dark and expensive ninety shilling ale, or opting to budget and instead enjoying light Scottish beer, England's northern neighbor has a strong brewing tradition that recall one's taste buds to Scotland again and again.