Talk:Scottish Beer

message: Scottish Ale and Scottish beer are the same.
I will merge the two into one article.
SilkTork 14:41, 24 January 2006 (UTC)

message: Sam Adams Scotch Ale
In my opinion, this is actually a mislabelled smoked ale. I will delete it unless someone objects.  --goethean ॐ 16:10, 8 August 2005 (UTC)
thread_title:  Sam Adams Scotch Ale 

message: Hey, this looks really awesome --Daniel11 03:15, 7 December 2005 (UTC)
thread_title:  Cool 

message: Edinburgh brewers had an excellent reputation for strongly hopped ales in the style of the Burton Ales (also known as India Pale Ale).
Scotland developed a reputation for a strong malty ale in the style of a Barley Wine which was known as Edinburgh Ale or Scotch Ale when exported. But this style of beer was not unique to Scotland.
The Caledonian Brewery is the last remaining brewery in Britain to use direct-fired open coppers which impart a caramel sweetness to some of their beers. But this is a single brewery. 
The Williams Brothers in Alloa use bittering plants other than hops in some of their beers. However, brewers throughout the Middle East and Europe used various herbs and bitter plants in beer until hops gradually took over. The use of such bittering plants was not unique to Scotland.
Other breweries in Scotland have no flavours or brewing processes which mark them out as distinct from the rest of Britain.
There has been much confusion and misinformation about Scottish beers over the years, mainly due to hugely inaccurate assumptions and lack of research by the writers of the BJCP style guide.
SilkTork 13:33, 24 January 2006 (UTC)
replies: text: The above is an important point of view that should be mentioned in the article, along with opposing points of view. — goethean ॐ 17:16, 24 January 2006 (UTC)
replies: text: "The above is an important point of view that should be mentioned in the article". If, of course, it can be sourced, re WP:CITE.--Mais oui! 22:42, 24 January 2006 (UTC)
replies: text: Um...nothing in the rest of the article is sourced. — goethean ॐ 00:19, 25 January 2006 (UTC)
thread_title: Scotland as a brewing region distinct to the rest of Britain

message: Scotch Ale (style) would seem to be redundant to this article, and it would appear it was written more specifically with 80/- in mind. I think we should merge what isn't already here and then moake the other a redirect to here. Thanks/wangi 12:09, 25 January 2006 (UTC)
replies: text: Agreed, although I object to the rename that went on over at that other article. Heavy is not a type of bitter. That is as daft as saying that bitter is a type of heavy. Both these articles are being edited from a very anglocentric view of the world. Let's have a little more respect shown for Scottish traditions, rather than always referring everthing back to a southern standard.--Mais oui! 12:28, 25 January 2006 (UTC)

text: Sorry, but you've lost me. As things stand Scottish ale and Scotch Ale (style) are largely duplicates of each other, and as such it makes sense to merge them (ie make Scotch Ale (style) a redirect to here). That does not prevent somebody at a later date making an article about the "style of ale known as Scottish" - but we should be concerned about the current articles, and not be looking into a crystal ball. Yeah? Thanks/wangi 17:11, 25 January 2006 (UTC)
thread_title:  Merge 

message: "(it is not necessary to constantly compare Scottish standards to English ones. The article has been written as though the readership is English: it is not) "
There is a common misunderstanding that the development and flavour profile of the English Bitters and the Scottish Schilling beers are significantly different. I have been trying to be helpful to people in pointing out that these beers share a common heritage and flavour profile. I would have thought it would have been helpful to let people know that a heavy is the equivalent of a session bitter, and an export the equivalent of a best bitter. The only difference being the name.
I have supplied sources and recipe evidence in the body of the article to show that these beers are related.
It doesn't appear helpful to me to attempt to conceal the similarities between these beers. That would be to continue to perpetrate the myth of the difference.
SilkTork 19:13, 25 January 2006 (UTC)
thread_title:  Edit  

message: When I was drinking beer in Scotland in the late eighties to early nineties (formative years from School to University to early career) I would drink a pint of 'Special' or 70/-, to satisfy the initial thirst, then a couple of pints of 'Heavy' or 80/-, sometimes slowing down with a pint of 90/- then rounding out the night with a few double measures of a good single malt from the western isles.  This memory seems to contradict the classifications stated in the article.  Can anyone explain?
:--AgentMole 12:15, 14 July 2007 (UTC)
thread_title:  Definition of a Heavy