Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Beer has been produced in Scotland for approximately 5,000 years. The Celtic tradition of using bittering herbs remained in Scotland longer than the rest of Europe. The two main cities of Scotland, Glasgow and Edinburgh, are where, historically, the main breweries developed; and Edinburgh, in particular, became a noted centre for the export of beer around the world. By the end of the 20th 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. Brewing in Scotland goes back 5,000 years; archaeologist Merryn Dineley has 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.

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