[fistfullofhops]

This has probably become my favorite beer style after brewing only one batch of it. I'd like to find a couple good commercial versions of it. I tried scouring Beer Advocate but the results were pretty scarce.

Can anyone make a recommendation of one I can find on the shelf?

[Stevie]

I think you'd need to go Scotland to find true examples. It is an excellent style.

[HoosierBrew]

McEwan's and Belhaven are two Scottish import examples you can find fairly often in good liquor stores. They're both good if you can get them reasonably fresh.

[dmlsys23]

At my BJCP class they took 80 Schilling and cut it with mineral water to get a 60

[johnf]

They McEwan's and Belhaven products in the use are not 60 shilling examples.

Despite what the BJCP guidelines suggest, 60 shilling is not a smaller version of 80 shilling (or vice versa). Belhaven 60/- is darker in color than Belhaven 80/- (exported as Belhaven Scottish Ale) and is in fact too dark for the style despite being the first listed classic example.

The 2008 BJCP subcategories 9a-9c are good at describing US home brewed and commercially brewed Scottish Ales and a pretty poor job of describing beer in Scotland. I hope this is one of the areas in which the 2014 guidelines will contain corrections as divorcing the guidelines from reality to cater to the local audience only works for a local organization.

[klickitat jim]

I heard they are going to take the suggestion of peat smoked malt out behind the barn and shoot it.

[mabrungard]

+1 on the recommendation to avoid peated malt in this style. With a proper ferment, the scottish yeast does through a hint of smokey phenol. I would have to say that a better work around than peated is to use a small percentage of brown malt. It has a hint of smokiness.