Just some random details I've harvested from the Scottish Brewing Archive logs. I'm not trying to make any particular point with these. Well, maybe a couple of small ones.
For purposes of comparison, I've included some details of Whitbread beers from around the same period.
Usher's beers don't really show any of the characteristics associated with Scottish beers in the 19th century - low hopping rate, cool fermentation, long boil. None of these differ significantly from Whitbread. Apart from the shilling Ales. They were less heavily hopped than the other Usher's beers and Whitbread's beers.
It's beginning to look as if English and Scottish brewing practices converged in the second half of the 19th century.
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