It differed from Export in being fermented a bit cooler, being pitched at 54º F and only rising to 58º F. Not really proper Lager temperatures, but around 10º F cooler than their top-fermenting beers. Which explains why, along with the high gravity, the fermentation took so long: 17 days. Which is just a day short of two weeks longer than most of their beers.
There must have been a decent market for this beer as it was brewed in a batch of 115 barrels, compared to 215 barrels of Export.
Looking at online reviews, it seems that this beer is still being brewed. So how come I’ve never heard of it?
| 2006 Youngs Super | ||
| lager malt | 17.25 lb | 100.00% |
| Styrian Goldings 80 min | 2.00 oz | |
| Styrian Goldings 15 min | 1.00 oz | |
| OG | 1079 | |
| FG | 1015 | |
| ABV | 8.47 | |
| Apparent attenuation | 81.01% | |
| IBU | 29 | |
| SRM | 4.5 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 80 minutes | |
| pitching temp | 54º F | |
| Yeast | Wyeast 1968 London ESB (Fullers) | |
Posts
3 comments:
I've only drunk that kind of super strength lager once. I was a student in Stoke and went on the 1992 NUM demo against pit closures in London. A builder we were mates with came on it and gave us an early morning lift from the poly to Hem Heath colliery where the coaches were going from. He left his van outside a house on the estate next to it for his apprentice to use that day. When we got back there in the evening, the lad wasn't home yet so his dad invited us in to wait for him and handed round a few cans of Tennents Extra. Being used to drinking session strength draught bitter, I certainly felt its effect when we clambered back in the van an hour or so later.
Fuel for the more discerning tramp.
Tennents Super is a sophisticated aperitivo beer here in Italy, with heavy POS promotion. There's quite a few jokey articles online about folk on holidays from the British Isles making this discovery.
Post a Comment