Approximately when did Scottish brewers stop using peat-smoked malt?

• A. Around 1700
• B. Around 1650
• C. Around 1800
• D. Around 1900

Answer: (A)

Peat-smoked malt was the traditional drying method in early Scottish brewing because peat was a readily available fuel and imparted a distinctive smoky character to the malt. As malting technology improved and brewers sought more consistent, lighter, and cheaper malt, they shifted away from peat smoke toward kilns that used other fuels. This transition happened gradually, but by around 1700 the practice of routinely using peat-smoked malt had largely ceased in Scottish beer production. The later dates would imply the practice persisted much longer, while an earlier time would contradict the historical move toward more modern kilning methods. Thus, around 1700 is the best approximate moment when peat-smoked malt stopped being a common feature in Scottish brewing.