Classic Beer Style Series #08 - Scotch Ale; by Greg Noonan (1993).pdf

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Scotch Ale
By Gregory J. Noonan
Classic Beer Style Series
Edited by Phil Rice
Copyright 1993 by Gregory J. Noonan
ISBN-13: 978-0-937381–35–9
ISBN-10: 0–937381–35–7
Printed in the United States of America
10 9 8 7 6 5
Published by Brewers Publications,
a division of the Brewers Association
PO Box 1679, Boulder, Colorado 80306–1679 USA
Tel. (303) 447-0816
•
FAX (303) 447-2825
•
BrewersAssociation.org
Direct all inquiries/orders to the above address.
All rights reserved. Except for use in a review, no
portion of this book may be reproduced in any form
without the express written permission of the publisher.
Neither the author, editor nor the publisher
assumes any responsibility for the use or misuse of
the information contained in this book.
Cover design by Robert L. Schram
Cover photography by Michael Lichter, Michael Lichter Photography
Cover art direction by Susie Marcus
TABLE OF CONTENTS
Acknowledgements ......................................................................................... v
Dedication........................................................................................................... vii
About the Author............................................................................................ ix
Scotch and Scottish Ales ............................................................................. xi
Introduction .......................................................................................................... 1
Chapter 1: History of Brewing in Scotland ........................................ 7
6500 B.C.
–
1820
1820
–
1991
The Breweries of Edinburgh
Alloa,
“
The Burton of Scotland
”
7
17
28
37
Chapter 2: Scotch Ale .................................................................................... 41
Chapter 3: Water ..............................................................................................47
Chapter 4: Malt ................................................................................................. 55
Chapter 5: Hops and Bittering ................................................................ 69

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