Sunday, 14 June 2015

Brewing in the 1950’s – foreign barley

The 1950’s – dontcha just love them? I’m sick to the bottom of my considerable stomach of them. But when did a little thing like nausea make me stop?

Never, is the answer. Grab a theme by the throat, throttle it until near dead, give it a cup of tea, then start throttling anew. That’s been my way. Distracting shiny things and inexplicable amnesia excluded.

I’m making final preparations for my next US trip as I write. Though when you read this I’ll be about to return. You do realise I don’t write my posts on the day they appear? Today’s June 2nd. If nothing changes in the meantime, this will pop up on the blog on June 14th.

Rod back own. For. Insisting on a post every day is – I’ll let Dolores speak here – “That’s stupid, Ronald. Why do you do that? It’s just extra work. Only post a couple of times a week.”

She has a point, though I‘d never admit it.

“Write some posts that don’t take so much work.”

Now there’s advice I might heed.

If all has gone to plan, you’ll be reading this on the final day of my California, er, thingy. Tour, pub crawl, waste of money (Dolores’s opinion there). On the other hand, I could be in a ditch. More likely a gutter.

“Other foreign malting barleys were usually of the six-rowed type. Although, in general, they are not at present available here, some details are given of their characteristics.

Foreign Malts, Six-rowed
Of malt made from the six-rowed type of barley there is not a very wide selection. Prior to the war pride of place would undoubtedly be given to Californian, which formed the bulk of the barley selected . . . .” "Brewing Theory and Practice" by E. J. Jeffery, 1956, page 131.

Let’s stop there.

See you in two weeks. Or now, as it will be for you. But for me it’s 2nd June 2015, 20:57.

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