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Old 04-01-2007, 04:28 AM   #1
McCall St. Brewer
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Default How do you pronounce...

Scottish 80/-? Where does the name come from and what does it mean?

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Old 04-01-2007, 05:28 AM   #2
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80 Shilling - no idea exactly what it means other than a reference to foreign currency.

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Old 04-01-2007, 05:32 AM   #3
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What it originally cost. You paid more for brews with a higher alcohol content.

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Old 04-01-2007, 05:46 AM   #4
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Here is Midwests 80/- kit with a brief description.

http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6479

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Old 04-01-2007, 12:07 PM   #5
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60/- Light: og 1.030-35
70/- Heavy: og 1.035-40
80/- Export: og 1.040-50
90/- Strong: og 1.072-85

or thereabouts... the /- as mentioned above refers to shillings, a scotish currency back in the day. it was a designation for how much tax was levied on each barrel.

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Old 04-01-2007, 12:13 PM   #6
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Quote:
Originally Posted by Yuri_Rage
80 Shilling - no idea exactly what it means other than a reference to foreign currency.
A shilling is/was 5p (five old pennies)

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Beer in Scotland was traditionally categorised by invoice price per hogshead barrel. This ranged from 40/- ale (very light beer such as table beer, often supplied to farmhands in rural areas) up to Twelve and Fifteen Guinea ales. The latter were dangerously strong beers, usually bottled, and sold mostly in 1/3 pint imperial measures known as 'Nips'.

Though the price of a hogshead became much more than 40/-, 60/- etc, the shilling system continued to be used to denote an Ale's quality. This terminology eventually became legally recognised under the terms of the 1914 Finance Act (session 2).
OTH.
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Old 04-01-2007, 01:07 PM   #7
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Thank you, all. I think I may try making one. Anyone else ever do one recently?

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Old 04-01-2007, 01:24 PM   #8
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I'm sure there are some fans of this type out there, but I do know of at least one critic: Cheesefood. Talk with him and see what he thinks about the style. I, myself, have never tried it, so sorry.

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Old 04-01-2007, 01:30 PM   #9
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It is not really a style.

The style is Scottich ale and the 60/70/80 is do do with the strength.

It is similar to a English bitter, best bitter and ESB.

It's down to what the brewery call it base on the strength.

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Old 04-01-2007, 02:28 PM   #10
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Quote:
Originally Posted by McCall St. Brewer
Thank you, all. I think I may try making one. Anyone else ever do one recently?
I just brewed up a scotch ale that would probably be considered an 80 /- yesterday. I won't know how it turned out for a while though, gonna let it sit for several months before kegging.
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