The story
Scottish ales are famously labeled with shillings: 60/-, 70/- and 80/-, pronounced “sixty shilling,” and so on. The system dates to the 19th century and refers to the price per hogshead cask charged to publicans, with stronger beers costing more. Today the terms roughly map to strength: Light (60/-), Heavy (70/-) and Export (80/-).
Scotland’s brewers developed their own traditions partly because hops didn’t grow there and had to be imported, and partly because of the country’s cool climate. It’s often said that Scottish brewers used far fewer hops than the English, but historical records show many 19th-century Scottish beers were quite well hopped — the malt-forward style we know today evolved more in the 20th century.
What it tastes like
Malt is king. Expect caramel, toffee, toast and light nuttiness, finishing with a gentle dryness from a touch of roasted barley. Hop bitterness is low and hop aroma minimal. The fermentation character is clean, with fewer fruity esters than an English ale. Despite their dark amber to copper-brown color, the lower-strength versions are remarkably light-bodied and easy to drink.
How it’s made
The grist is mostly pale malt, with crystal malts and a small amount of roasted barley for color and dryness. Hops are used sparingly, mainly for balance. Brewers ferment with a clean Scottish ale yeast, often at cooler temperatures than English breweries use, which keeps esters in check. Some modern craft versions use a long, vigorous boil to develop extra caramel flavor in the kettle.
Fun fact
Many people assume Scottish ales are smoky, thanks to Scotland’s peated whisky. Traditional Scottish ales generally aren’t — Scottish maltsters didn’t typically peat-smoke brewing malt, and the style guidelines treat heavy smoke as out of place. The smoky “Scotch ale” idea is largely an American homebrewing invention.