Tbe best a;

\\"hen Tennents set out to make a continental lager of their own, they had a bit of a head start. An unlimited supply of water.

But not just any old water.

For over 100 years the unusually soft water of the Scottish Highlands has been piped direct to the \Vellpark brewery. (.'\t around 10 par/r per III/Mon, this water is arguably the

softest in the world.)


Despite this advantage, however, our bier bollins still had a long way to go.

First to \V'eihenstephan, Bavaria, for an exclusive strain of pilsner yeast.

l\'ext stop, Tettnang, on the German—Swiss

border for the finest aromatic female hops.

And back to Scotland again for a rare old-