Scottish Light, or Scottish 60 Shilling as it was originally known as, originated in a land where brewing has existed for a really long time.
There is evidence that brewing was taking place in Scotland back in the 3rd millennium BC.
There is proof that a 30-gallon vessel used for fermentation and residue from barley lipids pointing to brewing existed during the Neolithic Age.
Instead of Hops
There has been further evidence of brewing that points to the Island of Rum, on the west coast of Scotland. Heather, meadowsweet, and royal fern was being used for brewing by the Scots.
Meadowsweet has shown through experimentations to actually extend the shelf life of beer for several weeks. Heather has been used in brewing instead of hops.
After hops became commonly used throughout Europe in the 11th century, the British held out to using them for another 400 years.
The Mystery
Scotland’s desire to brew low hopped and malt forward beers has always been a bit of a mystery. The water quality in Edinburgh matches that of Burton upon Trent and is well suited for hoppy ales.
At one point in time, Scotland produced stouts, porters, and pales. The cool temperature in Scotland caused many of the brewers to import their hops since the climate was not right for growing their own. This could be one reason for the Scot’s desire to focus more on malty beers.
The other reason for the malt forward beers is the climate being perfect for cooler fermentation. The Scottish ales are yeast neutral, which is imparted by cooler, longer temperatures.
Also, cooler weather also calls for malt forward beers. Scotland also yields a good amount of barley, oats, and wheat. They may as well focus on what they have easy access to.</