Travel Reference
In-Depth Information
Many Scottish beers use old-fashioned shilling categories to
indicate strength (the number of shillings was originally the
price per barrel; the stronger the beer, the higher the price).
The usual range is from 60 to 80 shillings (written 80/-).
You'll also see IPA, which stands for India Pale Ale, a strong,
hoppy beer first brewed in the early 19th century for export to
India (the extra alcohol meant that it kept better on the long
sea voyage).
Draught beer is served in pints (usually costing from £2.20
to £3.50) or half pints; alcoholic content generally ranges from
3% to 6%. What the English call bitter, Scots call heavy, or ex-
port. Caledonian 80/-, Maclays 80/- and Belhaven 80/- are all
worth trying, but Deuchar's IPA from Edinburgh's Caledonian
Brewery is our favourite.
Top 10 Seafood
Restaurants
»Ondine, Edinburgh
»Café Fish, Tobermory
»Waterfront Fishouse Restaur-
ant, Oban
»Silver Darling, Aberdeen
»Tolbooth Restaurant, Stone-
haven
»Lochleven Seafood Cafe,
Kinlochleven
»Seafood Restaurant, St
Andrews
»Mhor Fish, Callander
»Starfish, Tarbert
»Seafood Temple, Oban
SCOTTISH ALES
The increasing popularity of real ales and a backlash against
the bland conformity of globalised multinational brewing con-
glomerates has seen a huge rise in the number of specialist
brewers and microbreweries springing up all over Scotland.
They take pride in using only natural ingredients, and many try to revive ancient recipes,
such as heather- and seaweed-flavoured ales.
These beers are sold in pubs, off-licences and delicatessens. Here are a few of our fa-
vourites:
» Black Isle Brewery ( www.blackislebrewery.com ; Old Allangrance) Range of organic
beers.
» Cairngorm Brewery ( 01479-812222;
www.cairngormbrewery.com ; Dalfaber Indus-
trial Estate) Creator of multi-award-winning
Trade Winds ale.
» Colonsay Brewery
( www.colonsaybrewery.co.uk ) Produces lager,
80/- and IPA.
» Islay Ales ( Click here ) Refreshing and citrusy Saligo Ale.
A Caledonian Feast by Annette Hope is a fascinat-
ing and readable history of Scottish cuisine, provid-
ing a wealth of historical and sociological back-
ground.
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