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At least four hundred years ago, the coastaland island farmers of Scotland grew their barley and cereal crops in seaweed beds. Many farmers growing on the mainland also fertilized their cereal crops with seaweed. Barley grown in such a manner imparts a specific and unique flavour to beers and whiskeys made from the grains – a flavour not of fish, but of a slight oceanic saltiness. Seaweed (bladder rack) is harvested fresh from Scotland’s Argyll coast, and is mashed in with the grains, recreating the traditional flavours of the original seaweed ales. The resultant beer – Kelpie – is a rich chocolatey dark ale, with the aroma of a fresh seabreeze, and a distinctive malty texture.
