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Beer has been produced in Scotland for approximately 5,000 years.〔(【引用サイトリンク】title=Stone Pages Archaeo News: Prehistoric brewing: the true story )〕 The Celtic tradition of using bittering herbs remained in Scotland longer than the rest of Europe. Most breweries developed in the central Lowlands, which also contained the main centres of population. Edinburgh and Alloa in particular became noted centres for the export of beer around the world. By the end of the twentieth century, small breweries had sprung up all over Scotland. Despite a widespread belief that beers in Scotland used fewer hops than in England, all the available evidence shows that the Scots imported hops from around the world and used them extensively.〔Dr. John Harrison, ''Old British Beers and How to Make Them'', 3rd ed. (Durden Park Beer Circle, 2003) ISBN 0-9517752-1-9〕 ==History== Brewing in Scotland goes back 5,000 years; it is suggested that ale could have been made from barley at Skara Brae and at other sites dated to the Neolithic. The ale would have been flavoured with meadowsweet in the manner of a kvass or gruit made by various North European tribes including the Celts and the Picts. The ancient Greek Pytheas remarked in 325 BC that the inhabitants of Caledonia were skilled in the art of brewing a potent beverage.〔A history of beer and brewing By Ian Spencer Hornsey, Royal Society of Chemistry (Great Britain)〕〔The Ale Trail (1995)Rodger Protz〕 The use of bittering herbs such as heather, myrtle, and broom〔 to flavour and preserve beer continued longer in remote parts of Scotland than occurred in the rest of the UK. Thomas Pennant wrote in ''A Tour in Scotland'' (1769) that on the island of Islay "ale is frequently made of the young tops of heath, mixing two-thirds of that plant with one of malt, sometimes adding hops".〔Thomas Pennant, ''A Tour in Scotland and Voyage to the Hebrides, 1772'', New Ed. (Birlinn Ltd, 1998) ISBN 1-874744-88-2〕 Though, as in the rest of Britain, hops had replaced herbs in Scotland by the end of the 19th century, this Celtic tradition of using bittering herbs was revived in Brittany, France during 1990 by Brasserie Lancelot, and in Scotland by the Williams Brothers two years later. Even though ancient brewing techniques and ingredients remained in use later in Scotland than was the practice in the rest of the UK, the general pattern of development was the same, with brewing mainly in the hands of "broustaris", or alewives, and monasteries, just as it was throughout Europe; though, as with brewing ingredients, the trend was for developments to move more slowly. The Leges Quatuor Burgorum, a code of burgh laws, showed that in 1509 Aberdeen had over 150 brewers – all women; and this compares with figures for London which shows that of 290 brewers, around 40% were men. After the Reformation in the 1560s commercial brewing started to become more organised, as shown by the formation in 1598 of the Edinburgh Society of Brewers – though London had formed its Brewers' Guild over 250 years earlier in 1342.〔J. Wormald, ''Court, Kirk, and Community: Scotland, 1470-1625'' (Edinburgh: Edinburgh University Press, 1991), ISBN 0748602763, pp. 172-3.〕 However, after the Acts of Union 1707, new commercial opportunities emerged that proved a substantial stimulus to Scottish brewers. Tax on beer was levied at a lower amount than in other parts of the United Kingdom, and there was no tax on malt in Scotland – this gave Scottish brewers a financial advantage. During the 18th century some of the best remembered names in Scottish brewing established themselves, such as William Younger in Edinburgh, Robert & Hugh Tennent in Glasgow, and George Younger in Alloa. In Dunbar in 1719, for example, Dudgeon & Company's Belhaven Brewery was founded. Scottish brewers, especially those in Edinburgh, were about to rival the biggest brewers in the world. While it has long been assumed for various reasons that Scottish brewers made little use of hops, the available information from brewing and trade records show that brewers in Edinburgh used hops as much as English brewers,〔William Younger's and Usher's brewing records at the Scottish Brewing Archive〕 and that the strong, hoppy ale that Hodgeson was exporting to India and which became known as IPA, was copied and brewed in Edinburgh in 1821, a year before Allsopp is believed to have first brewed it in Burton. Robert Disher's brewery in the Canongate area of Edinburgh had such a success with his hoppy Edinburgh Pale Ale that the other Edinburgh brewers followed, exporting strong, hoppy Scottish beer throughout the British Empire, and into Russia and America. The beer historians Charles McMaster and Martyn Cornell have both shown that the sales figures of Edinburgh's breweries rivalled that of Dublin and Burton upon Trent. Charles McMaster, the "leading historian of the Scottish brewing industry" according to Roger Protz, believes that the hard water of Edinburgh was particularly suitable for the brewing of pale ale – especially the water from the wells on the "charmed circle" of Holyrood through Canongate, Cowgate, Grassmarket and Fountainbridge; and that due to the quality of this water brewer Robert Disher was able to launch a hoppy Edinburgh Pale Ale in 1821. While Martyn Cornell in ''Beer: The Story of The Pint'', shows that when the brewers of Burton in the late 19th century were exporting their hoppy Burton Ales in the form of India Pale Ale, so were the William McEwan and William Younger breweries. When the Burton brewers exported strong malty Burton Ales, so did the Edinburgh brewers, under the name Scotch Ale. The Edinburgh brewers had a very large and well respected export trade to the British colonies rivalling that of the Burton brewers. By the mid-nineteenth century Edinburgh had forty breweries and was "acknowledged as one of the foremost brewing centres in the world". Some writers, such as Pete Brown in ''Man Walks into a Pub'', believe that beer brewed in Scotland developed significantly different from beer brewed south of the border in England. The belief is that hops were used sparingly, and that the shilling designation was uniquely Scottish. However, Dr John Harrison in ''Old British Beers'' gave a recipe for the English brewery Brakspear's 1865 ''50/- Pale Ale'' in which 1.8 oz of hops are used per imperial gallon, along with the Scottish brewery W. Younger's 1896 ''Ale No 3 (Pale)'' which also uses 1.8 oz of hops per imperial gallon.〔William Younger's brewing records at the Scottish Brewing Archive〕 These both indicate that there was no difference in use of hops, even for the everyday domestic beers, and that the shilling designation was used in other parts of the British Isles. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Beer in Scotland」の詳細全文を読む スポンサード リンク
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