William Younger produced a baffling array of Ales in 1851. You had X Ales and Stock Ales, which were much like beers brewed in England. There were Porters and Pale Ales, too. Again very much along the lines of their English counterparts. Then you have the shilling Ales.
These Ales appear particularly Scottish. In the Younger's records of the 1830's, they are the only beers to be found. They seem to have only started brewing "English" style beers around the middle of the 19th century. Remember how in an earlier post I made clear the distinction between Scotch Ale and Scottish Ale? Well the shilling Ales are Scotch Ales. And they're hopped rather differently.
Here's a comparison between the hopping rates of Younger's shilling Ales and English X Ales:
Scotch Ales being rather on the strong side, I couldn't find any English equivalent of two. 60/- Ale, roughly equivalent in strength to an X Ale, was hopped at just 5 pounds per quarter as opposed to 8 pounds. 80/- Ale was, at 7 pounds per quarter, a little closer to the 9 to 10 pounds perquarteer of an XX Ale. 100/- was hopped at only half the rate of Truman's XXX Ale.
My conclusion? Shilling (or Scotch) Ales were significantly more lightly hopped than other Ales of similar strength. But those other Ales included many, such as Younger's X Ales, that were also brewed north of the border. Scotch Ales were lightly hopped, but Scottish Ales in general were not. Is that clear enough?
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