A traditional Highland recipe, popular in Northern Scotland until the end of the 19th Century. This "triple" style ale is spiced with sprigs of spruce and pine, harvested in the spring and brewed with only a small token handful of hops . Break out the goblets and pour with abandon.
Scottish Gruit / Ancient Herbed Ale
A style reminiscent of the way beers were (probably) brewed during the Middle Ages, a gruit is a mixture of three herbs; sweet gale, yallow, and rosemary. Other herbs may be used in different beers, and ABV and bitterness can vary widely between specific recipes.
Best served at cellar temperature, 55-57 degrees, and in a beer tumbler, pint glass, and beer mug.