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Edinburgh's Cold Town Beer creates Six Nations Cold as Ruck ale

Scottish brewer Cold Town Beer has created a limited-edition ale in support of Scotland in the Six Nations tournament.

Published: February 23, 2022
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Edinburgh-based brewer, Cold Town Beer is gearing up to support Scotland in this year’s Six Nations Championship with the launch of their brand-new Cold as Ruck ale.

A play on the brewery’s tongue-in-cheek ‘Cold as f***’slogan, the limited-edition ale has been created to celebrate Scotland’s chances in the competition and will be available on tap throughout the tournament in a number of Edinburgh bars.

Cold Town Beer has also produced a limited run of mini kegs, for Scotland fans to enjoy at home during matches.

The brand new ale has a full and creamy mouth feel with a delicate and lasting sweetness.

A mix of UK, US and German hops gives the ale a fruity character with a delicately floral top note.

Cold as Ruck highlights the best there is of a traditional light pale ale. The latest launch from the Scottish brewer is ABV 4.5% vol, diary-free and vegan friendly,

A limited number of 5L mini kegs are currently available to purchase from the Cold Town website for £20.50, though they’re selling fast.

Ed Evans, head brewer at Cold Town Beer said: “We’re huge rugby fans at Cold Town and know how much the Six Nations means to us and the country so we wanted to do something to celebrate our pride in Scotland.

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"Cold as Ruck is the perfect beer to grab at the bar during the game, or if you’re watching at home our mini kegs are great to share with mates whilst cheering on our boys.

"We’re excited that so many Edinburgh bars will be pouring Cold as Ruck during the tournament and we look forward to raising a pint to Scotland’s victory.”

Cold Town Cold as Ruck mini-kegs can be purchased for £20.50 online.

For those planning to watch Scotland’s games in town, the new Cold as Ruck ale is also available on tap at the following locations:

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Cold Town House, The Black Bull, The Huxley, McLarens on the Corner, Badger & Co, The Queens Arms, Auld Hundred, Copper Blossom, The Basement, The Fountain, and Element.


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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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