Beer in Scotland beers might be in the range 42/- to 48/- (42-48 shilling), Younger's brewery produced heavy beers ranging from 80/- to 160/-. The same shilling designation was used for beer of different types. Usher's, for example, in 1914 brewed both a 60/- (60 shilling) Mild and a 60/- Pale Ale. In 1909 Maclay brewed a 54/- Pale Ale and a 54/- Stout. In 1954 Steel Coulson were still producing both a 60/- Edinburgh Ale and a 60/- Brown Ale on draught, both with a gravity of 1030; the third draught beer was 70/- P.X.A. at 1034. By the 1950s customers would
Ale quite similar to pale ale yet there are some notable differences—it is paler, brewed with lager or low temperature ale malts and it is served at colder temperatures. The strength of golden ales varies from 3.5% to 5.3%. While the full range of ales are produced in Scotland, the term Scotch ale is used internationally to denote a malty, strong ale, amber-to-dark red in colour. The malt may be slightly caramelised to impart toffee notes; generally, Scottish beers tend to be sweeter, darker, and less hoppy than English beers. The classic styles are Light, Heavy and Export, also referred to