tag:blogger.com,1999:blog-5445569787371915337.post3678443907470415477..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Oak and WW II (part two)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5445569787371915337.post-87583800891177087812016-04-05T14:12:12.093-07:002016-04-05T14:12:12.093-07:00What I found absolutely staggering is that the oak...What I found absolutely staggering is that the oaky flavours were detested so much, whereas they mostly are sought after in barrel aged beers nowadays. Not much time has passed actually for something that was seen as a contamination to turn into an enrichment.Kubahttps://www.blogger.com/profile/14813090079588043032noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-35144194480986457252011-04-28T10:32:16.317-07:002011-04-28T10:32:16.317-07:00The ammount of beer thrown away must have been sta...The ammount of beer thrown away must have been staggering. Not to mention, there had to have been some noticiable tatse differnces between beer stored (especially for a length of time) in oak versus metal. Wouldn't the consumer have noticed? The article seems to imply that some level of contamination was expected, with whatever method was used to combat the problem.Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54857634004537161902011-04-28T01:59:19.280-07:002011-04-28T01:59:19.280-07:00Craig, presumable the beer in contaminated casks w...Craig, presumable the beer in contaminated casks was returned as ullage and the barrels themselves taken out of use.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-63878434781031577812011-04-28T01:58:26.446-07:002011-04-28T01:58:26.446-07:00Joe, I see what you mean about lining. But I do be...Joe, I see what you mean about lining. But I do believe the article implies that lining wasn't normal practice. Partly from the fact that it states few breweries have pitch lining equipment.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-76851760113021597872011-04-27T12:22:16.610-07:002011-04-27T12:22:16.610-07:00Just recently discovered your blog and I have to t...Just recently discovered your blog and I have to tell you that I am an instant fan! I am a homebrewer living in New England in the States. The Bakery I own hosts a monthly homebrewer's club meeting that has the good fortune to have some real beer-knowledgable folks in it. It was one of the members that recommended your site. I am really enjoying your historical notes, especially the time period during WW II. Keep it coming!!Charleshttps://www.blogger.com/profile/16689083937599063620noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-47720561782293782042011-04-27T09:14:59.819-07:002011-04-27T09:14:59.819-07:00"For the wood to taint beer, they need to com..."For the wood to taint beer, they need to come into direct contact."<br /><br />Actually Ron, I think the article says otherwise:<br /><br />"We have had personal experience of casks of this type, and we can testify that even when lined, "pickled" and treated by every - known trick, they will continue to contaminate every lot of beer with which they are filled."<br /><br />And you may very well be right that barrels weren't usually lined, but I don't see in this article where you can draw that implication. Sounds like lining was a very advisable thing to do, and not just for American oak.<br /><br />Probably I'm missing something.Joe Stangehttp://www.thirstypilgrim.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54953496168617155992011-04-27T08:29:27.525-07:002011-04-27T08:29:27.525-07:00..."plastic material dissolved in a volatile ......"plastic material dissolved in a volatile organic solvent.."<br /><br />I think I'd rather go with the oaky flavor. <br /><br />The effect of oak on British beer has always baffled me. It seems the brewers were constantly fighting an almost unwinnable battle with there casks and vats. If not from off-flavors, than from wild yeast infection. Again, it seems that there had to have been, albeit, minor, some sort of oak flavor imparted in the product. I'm sure the coopers were diligent, but the ability for a single stave to bugger an entire vat of beer seems unimaginable. Were these mistakes, seen as acceptable losses?Craighttps://www.blogger.com/profile/14129472719929268755noreply@blogger.com