tag:blogger.com,1999:blog-5445569787371915337.post1399706104714404843..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Thomas Usher's beers 1885 - 1889Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-41620327405715703512009-08-25T10:31:14.090-07:002009-08-25T10:31:14.090-07:00http://books.google.com/books?id=6ZnTpX4PDMwC&...http://books.google.com/books?id=6ZnTpX4PDMwC&pg=PA74&dq=Scotch+ale&lr=#v=onepage&q=Scotch%20ale&f=false<br /><br />Here is an old recipe in contrast for Scotch ale, dating from the 1600's. No hops are used. There is a mashing and then, after a rest where the liquid appears to become somewhat tart, a boil. This seems similar to Flanders red ale where a sweet-sour acidity imparts an equilibrium that preserves the beer - hops being unrequired or incidental. <br /><br />One may note too the requirement to keep it in a very cold cellar.<br /><br />There is a reference in Byrn too to a particular combination of sweet and acid (in porter) which holds the drink in preservation, although he regarded the hop as essential for this. Maybe the extra-cold conditions in Scotland or parts of it rendered the hop superfluous for this purpose.<br /><br />It is advised to age the ale in casks that had held "sweet wine" (sherry, port) and the palate must withal have been rich and sweet but (I infer) with a vinous edge. I would view this as similar to pre-hops recipes for ale in England except unlike those, a beer that could be kept up to a year.<br /><br />Kenelme Digby (or Digbie) is a well-known figure in culinary and beverage history. He had a specialty in meads and similar drinks and seems to have been almost obsessed with them.<br /><br />For anyone interested, Elizabeth David, the great English cookery writer of the 20th century, has written engagingly on Digby.<br /><br />GaryGary Gillmannoreply@blogger.com