Muntons Gold Highland Heavy 3Kg 40 pints

Bitters and Ales
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In the Highlands of Scotland, centuries ago, small breweries began producing rich, dark, hoppy ales know locally as “Heavy”. In addition “Light” beers were also brewed, known south of the border as Milds, but it was a pint of “Heavy” which typified the highlanders’ choice.

You can now recapture this distinctive rich bitter flavour, with its dark, malty brew, balanced by a generous helping of hops. To enjoy Highland Heavy Ale at its best it should be served at cellar temperature.

In Scotland they call the bitters Heavy. If you ask for light you get a mild beer. When we drank in Glasgow in the 80's all the pubs had Heavy beers, and whisky, lots of whisky. Try a pint of Scottish Heavy with a couple of whisky chasers for the real Glaswegian experience.

There are those who say it should accompany the true heavenly foods liker deep fried Mars bar or fried Pizza.

We 'd stick with chip shop haggis if we were drinking it, or maybe a pickled egg.