Beer was being brewed in Scotland hundreds of years before the techniques of distilling were developed. Glasgow's patron saint, St Mungo was at it in 543 AD, and it is even thought that Glasgow Cathedral was built on the site of Molendinar Burn from which early monastic brewers drew the water for these first ales.

It’s likely that these early beers were spruce and heather - recipes for which were still being used in outlying areas of Scotland up until fairly recently. During the 12th Century a religious order travelling from Europe introduced the German method of brewing to Britain and once again the monasteries were the brewers. In fact, for nearly two centuries, monasteries across Scotland were almost solely responsible for the production of beer.

The 11th century monks of Holyrood Abbey initiated what was to become one of Edinburgh's most successful industries when they sank a well at the base of Arthur's Seat in order to harness the ‘magic water’ of the area.

In the tiny seaport of Dunbar, the famous Belhaven Brewery - which began commercial brewing in 1719 - was also built on the site of a monastery, and used wells dating from the 15th century to supply their brewing water right up until 1972. Belhaven Ales soon became world renowned, with the Emperor of Austria going so far as to say that "Bavaria cannot produce their like." While James Boswell stated "Belhaven beer is the burgundy of Scotland. The best small beer I have ever tasted."

By 1600 Holyrood Abbey had been abandoned and a royal residence established at the site, much to the chagrin of abbots who had previously travelled from far and wide to visit the famous maltings! John Blair revived the brewery at Holyrood, selling his ale to the Palace and producing such a good pint that its "descendant" was still made until recently - albeit under a different name - at the foot of the Royal Mile.

The rise of hops
The early monastic beers were brewed without hops, being flavoured instead with herbs like rosemary and thyme. The beer imported from the Low Countries in the 15th century did, however, use hops, both as a flavouring and - with its mildly antiseptic quality - as a preservative. But, it was to take almost 150 years for hops to become an essential part of Scots Ale.