A homebrewer wanders through Scotland and returns with all the firsthand knowledge you’ll need to brew classic “shilling” ales and wee heavies at home. Plus: masterful tips from Scottish beer expert Greg Noonan, and extract and all-grain recipes for 60-shilling, 70-shilling, 80-shilling, wee heavy, heather ale and grozet.
A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish
OG = 1.040 to 1.060 FG = 1.010 to 1.017 IBU = 25 to 60 SRM = 15 to 22 American brown ale is a style that is modeled after English brown
“Kick Save, and a Beauty…” by Scott R. Russell I had a fairly athletic upbringing. All of my male relatives were sports fans, and I can’t remember ever not being one myself.
Scottish ale is a category that encompasses four main types of beers. They are light, heavy, export, and strong — often known as Scotch ale rather than Scottish. In older days these
Brown ales, sometimes known as nut brown because of their color, originated in England and exist as a very strong style today. Brown ale is broken into two categories, Northern brown
Brown ale originated in London and probably evolved from porter at a time when consumers demanded a less hoppy brew at a more affordable price. Today many view brown ale as the