Strong ale

[1][2][3][4] Strong ales are brewed throughout Europe and beyond, including in England, Belgium, and the United States.

[7][8] Scotch ale is sometimes termed "wee heavy".

[9][10] A recipe for an unhopped Scotch ale can be found in the 17th-century cookery book The Closet Opened.

[11] The strong ale described in John Mortimer's The whole Art of Husbandry (1708) was made from a ratio of eleven bushels of malt to a hogshead.

[12] This beer or brewery-related article is a stub.