History of Ale

Ale is the general term given to most fermented drinks made from any botanical resource. Fermented drinks have been made in Scotland since the Dark ages. At an archaeological site on the Isle of Rhum, Neolithic remains dating from before 2000 B.C. have been identified as the earliest heather ale. The first ales were produced by the spontaneous fermentation of natural fruit, honey and cereals. Over the centuries these flavours were refined using local indigenous herbs, fruits and flowers. The range of flavours is infinite; indeed probably every botanical ingredient was tried at some stage to flavour ale.

Hops were not grown commercially in Britain until the 18th Century during which “BEER” (hopped ales) represented less than one tenth of the consumption of ale. As taverns and commercial breweries developed, Acts of Parliament began to standardise ale to beer, brewers were required to use only malt, hops, water and yeast. It was said that this was to eliminate the use of narcotic, stimulant and toxic plants but it also raised taxes from malt and generated income for the House of Lords who owned the hop farms.