EDINBURGH PALE ALE - THE LIFEBLOOD OF THE EMPIRE

The Edinburgh Brewing Company has chosen for its logo/motif, a view of Salisbury Crags. This Rock formation, part of Arthur's Seat, is the remains of an ancient Volcano.

The area around Arthur Seat possessed water of outstanding quality for Brewing. It originated in the red sandstone and sedimentary layer overlaying the impermeable volcanic rock. Wells were sunk by Brewers to take advantage of the fine water, many of those in the Canongate, and it is here that Robert Disher purchased a Brewery in 1821. Indeed such was the renown of this area for brewing it became known as the "Charmed Circle." The Company, which Disher set up, was called The Edinburgh & Leith Brewing Company.

Disher recognised that the water, high in Calcium and Sulphate, and low in Sodium and Chloride, was ideal for Brewing brisk sparkling Pale Ale. Up to this time the principal Beer produced in Edinburgh was dark, rich, sweet potent (strong) Ale of a type that had been produced since time immemorial and which was known simply as Scotch Ale. His Beer, Edinburgh Pale Ale became very successful and other Brewers such as Campbell's, Dryborough, Morrisons, and Youngers commenced Brewing the Pale Ale style.

These became very popular, for not only Export Markets, but also domestically found ready acceptance.

The Edinburgh Pale Ales differed from their English counterparts in that they employed higher mashing temperatures, indigenous Scottish Barley, and had longer lower temperature fermentations. Hops were used in smaller quantities and added very late to the boil resulting in a more subtle hop flavour rather than pronounced bitterness.

This resulted in a more luscious Beer, having depth and structure, perfectly balanced by hop flavour and with a bright, sparkling clarity.
Pale Ale brewed in Edinburgh became famed for its quality and was exported in considerable quantities around the World, earning it the accolade "The Life Blood of The Empire"

Derivatives of Edinburgh Pale Ale were produced by adding extra hops to the barrels before exporting. This helped preserve the beers on their long journey to the Colonies. The style India Pale Ale then arose, being a drier and bitterer version of the luscious rounded Edinburgh Pale Ale.

Using the brewing skills that created some of Scotland's best-known, award winning Cask Beers, Russell Sharp in collaboration with Belhaven Brewery have brewed a contemporary version of the famed Edinburgh Pale Ale (EPA). Alastair Mowat, who has a reputation for marketing knowledge, is Co-Director and was instrumental in its creation.

EPA is brewed under licence at Belhaven's Dunbar Brewery, which has been Brewing on the same site since 1715. It is brewed to original recipes and techniques using the Brewery's unique Mineral enriched well water, similar to that originating in the "Charmed Circle."

The Beer has lusciousness and depth, which we can envisage as being true to the original Edinburgh Pale Ale style and this, has resulted in a truly contemporary refreshing flavour. It is complex, scintillating, and satisfying, and benefits from being served cool.