|The term 60 shilling came about as each barrel was charged excise based upon alcohol content. This style being a light beer was charged the least at 60/-.|
Scottish ales were traditionally made using “last seasons” English hops as they were cheaper. This lead to a malt forward style with caramel notes and never smokey. Before hops, local herbs such as heather, meadowsweeet and other wildflowers were used for flavouring.
Our version also uses noble English hops with a late addition of local chinook for a touch of grapefruit and spice.
Drop in and try our 3.0% light ale, a Bronze Medal winner at this year’s Indies.