GROZET (Gaelic for gooseberry): Lager malt is brewed with malt, bog myrtle, hops and meadowsweet. Then gooseberries are added for a second fermentation.

ALBA (a name for Scotland at the time of the Viking raids): Sprigs of pine are boiled for several hours with malted barley during the early Spring. Then fresh shoots of spruce needles are briefly infused before the fermentation process.

FRAOCH (Gaelic for heather): A boiling brew of malted barley, sweet gale and flowering heather produces a spicy aroma. It is cooled slightly, but poured while still hot into a vat containing fresh heather flowers . . . where it infuses for an hour before fermentation.

EBULUM (derived from a term for elderberries and introduced by 9th century Druids): A 16th century recipe included roasted oats, barley, wheat and herbs, which were fermented with ripe elderberries.

KELPIE (seaweed): The malted barley grown on seaweed beds produced interesting flavours in the ale and whisky made by coastal farmers at least 400 years ago. Bladderwrack seaweed was included with the barley in the mash, thus producing this dark ale.

From this site.