Just about to go on sale is the latest ale – Auld Peat. Those attending the Hermitage Burns Night on Saturday 1st will have first chance to try it. It’s quite strong (ABV 5.2%) and dark with whiskey malt in addition to the regular pale and crystal malts. I’ve used three varieties of hops: Progress and Challenger, both of which give really nice, smooth bitterness, and Williamette added at the end of the boil to give aroma that is fruity, floral and a touch spicy. The whiskey malt gives a clue to the name – this is somewhat in the style of Scottish ales, partly in honour of Robert Burns, whose birthday is celebrated at the end of January. So ‘SlĂ inte mhath!’ (Slaanche vaa).