Moulin Inn and Brewery

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Moulin Inn and Brewery
Moulin Inn and Brewery
Kirkmichael Road, Moulin, Pitlochry, Perth and Kinross, PH16 5EW
  • Telephone 01796 472196
  • Bar open Mon–Thu & Sun noon–11pm; Fri/Sat noon–11.45pm
  • Food served Mon–Sun noon–9.30pm
  • Average price £11 (lunch); £11 (evening meal)
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Photo of Moulin Inn and Brewery

Few pubs can claim a more local ale supply than the Moulin Inn – the building, originally a coach house, now houses a pub, 15 guest rooms and one of Scotland’s first microbreweries. The inn itself dates from 1695 and, as such, the owners realised it must have had its own brewery on site. In 1995 they went back to these historical roots, opening a brewery producing beers ‘A’ and ‘B’. These are now less clinically named Braveheart and Ale of Atholl, and have been joined by Moulin Light and Old Remedial.

  • Average price: £11 (lunch); £11 (dinner)
Perthshire Larder

Listed in the Perthshire Larderorder a print copy (free + p&p).

One of Scotland’s first microbreweries, the story of the Moulin Brewery began in 1995 when the current owners decided to commemorate the 300th anniversary of the Moulin Inn by brewing their own ale. The first batches proved so popular they soon outsold the established favourites, and they started to concentrate on developing them seriously. The brewery now produces four beers in the traditional style: Ale of Atholl, Old Remedial, Braveheart and the Moulin Light. A handful of kegs occasionally make it to other local pubs, and the Ale of Atholl is also bottled in limited runs, but the vast majority is sold right there at the hotel & inn, or in Blair Atholl at their sister venture, the Bothy Bar. Set on the edges of Pitlochry and Moulin Moor, the inn itself is certainly picturesque. The combination of greenery-filled courtyard, great fireplace and black beams make it as well placed for a sunny afternoon as for turning winter into a pleasing backdrop. Alongside the ale there’s a good whisky selection, including some rare cask finishes from tiny local distillery Edradour. A traditional inn (a separate operation to the attached hotel), the dining area is a large, low-ceilinged room, with a snug separate room devoted to the bar: both feel pub-like, but it means diners are shielded from the hustle of pint-pulling. It’s a well-cooked, hearty pub menu, too, peppered with tongue-in-cheek titles like ‘Scotsman’s Bunnet’, a giant batter pudding filled with beef from the local butcher, a good gravy and potatoes, and ‘Vrackie Grostel’, an Austrian bacon-and-potato hash harking to nearby Ben Vrackie, and the many walkers that refuel here.

  • Provides: Children's portions, Outdoor tables
  • Music on stereo: None