A traditional Scottish malty beer, finely balanced with aroma hops (5% ABV, 23 IBU). This copper coloured beer achieves a fullness of flavour and body from the wide range of speciality malts used in the mash (6 different malts) and the high mash temperature, which results in some unfermentable sugars remaining in the finished beer. These beers are always fermented with a Scottish yeast.
A traditional dark beer, which uses 4 different malts to achieve the intense flavour with a hint of bitterness derived from roast barley and chocolate malt (5% ABV, 23 IBU). A London yeast is normally used for the relatively warm fermentation, which adds a slight fruitiness to the beer.
This amber coloured beer has a fine, lingering hop bitterness and a biscuit-like flavour (5% ABV, 27 IBU). I use aroma hops for both bittering and flavouring, which results in a subdued hoppiness. No dark malts are used in the mash, instead a large proportion of amber malt is used to achieve the intense flavour. An English ale yeast is used for the fermentation, which contributes to the character of the beer and leaves a large amount of unfermentable sugars in the beer.
This is a reincarnation of the 68/- (8.1% ABV, 48 IBU) brewed by Ushers of Edinburgh in 1885. This is a beer to sip slowly, not only because of its alcoholic warmth, but to appreciate the complex flavours and the long, hop finish. This is not a sweet beer, yet there are flavours of crystallized sugars and sweet dried fruits. (Tasting Notes Blogspot)
This is a copy of an Export Stout (6.7% ABV, 78 IBU) brewed by Youngers of Edinburgh in 1897. Strongly hopped, well-balanced with luscious chocolate and cocoa flavours. There is a maltiness to the beer, which is not due to residual sugars. It was heavily hopped as befits an export beer and matured for many months so that the hops could mellow and contribute to the complexity of the beer. (Tasting Notes Blogspot)
This is a reproduction of a beer brewed by the Victorian brewer George Stewart Amsinck (6.4% ABV, 180 IBU). He used vast quantities of aroma hops and pale malt to create an IPA, which would withstand the hot, rough ship's journey to the colonies. This beer is properly matured after 12 months and would benefit from a six months journey in a ship's hold - preferably through the tropics.