From the Gaelic "Groseid", Since at least the 16th century Scots monks and alewives brewed indigenous drinks from cereals, wild herbs and ripe fruits. Tibbie Shiels green Grozet was immortalised by such Scots literati as Sir Walter Scott, Jas Hogg. (The Ettrick shepherd) and Robert Burns whoconsidered it a most convivial drink.

Brewed with lager malt, wheat, bog myrtle, hops and meadowsweet then secondary fermented with ripe Scottish gooseberries.

A pale golden beer, with a refreshing fruit aroma, clean palete, fruity wheat flavour and crisp finish. Recommended with, light foods, pastas and salads.

Drink well chilled in a tall glass. 5% abv

Introduced by the Vikings, spruce and pine ales were very popular in the Scottish Highlands until the end of the 19th century. Many early explorers, including Captain Cook, used spruce ale during long sea voyages since it prevented scurvy and ill health. Shetland spruce ale was said to "stimulate animal instincts" and give you twins. Alba is a triple style ale brewed to a traditional Highland recipe from Scots pine and spruce shoots pickled during early spring.Pure malted barley, is boiled with the young sprigs of pine for several hours then the fresh shoots of the spruce are added for a short infusion before fermentation.

A tawny brown strong ale with spruce aroma, rich malt texture, complex wood flavour and lingering finish.

Best drunk at room temperature from a wine goblet as an after dinner digestive. 7.5% abv

Brewed in Scotland since 2000 B.C. heather ale is probably the oldest style of ale still produced in the world. From an ancient Gaelic recipe for "leann fraoich" (heather ale) it has been revived and reintroduced to the Scottish culture.

Into the boiling bree of malted barley, sweet gale and flowering heather are added, then after cooling slightly the hot ale is poured into a vat of fresh heather flowers where it infuses for an hour before being fermented.

A light amber ale with floral peaty aroma, full malt charachter, a spicy herbal flavour and dry wine like finish.

Recommended with : Rich and Spicy foods

Drink slightly chilled from a fluted glass. 5% abv

Introduced to Scotland by Welsh druids in the 9th Century, elderberry black ale was part of the Celtic Autumn festivals when the "elders" would make this strong ale and pass the drink round the people of the village. The recipe was taken from a 16th Century record of domestic drinking in the Scottish Highlands. Elderberries were used for many natural remedies to cure sciatica, other forms of neuralgia, influenza and rhumatism as they contain tannins and fruit oils.

Ebulum is made from roasted oats, barley and wheat boiled with herbs then fermented with ripe elderberries.

A rich black ale with fruit aroma, silky soft texture,soft roasted flavour andgentle finish.

Recommended with stewed and baked foods.

Drink lightly chilled from a straight glass. 6.5% abv

At least four hundred years ago, the coastal & Island farmers of Scotland used seaweed beds to grow their cereal crops. This barley produced very interesting flavours in the ale and whiskey they produced. Including bladderwrack seaweed in the mash tun along with organic barley gives this wholesome dark ale a distinctive flavour.

Rich chocolate ale with an aroma of sea breeze, a distinctive roast flavour and a crisp salty finish. Perfect with seafood and breads.

Drink lightly chilled in a wine glass. 4.4% abv

Cask conditioned ales also available