tag:blogger.com,1999:blog-5445569787371915337.post3869871690060586735..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Bottling in 1914 - Chilled Bottled BeersRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-87291267646174440062013-09-18T07:53:49.598-07:002013-09-18T07:53:49.598-07:00Good point about the history of what many must fee...Good point about the history of what many must feel is obscure, even cranky intramural usage by CAMRA: the key words to describe naturally-conditioned beer and service thereof is much older and was part of British brewing industry terminology. I noticed this too in perusing many Brewers Journal articles from the 1890's onward. I noticed too that many Journal writers expressed a decided preference for naturally-conditioned beer and also for an absence of pasteurization. <br /><br />These views were not unanimous, but reading between the lines one can tell where the real beer connoisseurs fell on the issues. <br /><br />Sadly, the brewing industry got away from this perspective with its fixation on bright bottled beer, lager, (old-style) keg beer and later cream-flow and that type of beer.<br /><br />One thing I wonder though is, when did cask-conditioning in its modern sense start, i.e., using often priming and finings and designed to last a month or so into the trade (so not the old-style stocked beer)? A lot of late 1800's writing treats the phenomenon as new and some speak of "forcing" conditioning, viewing what we regard as hallowed cask ale as a short-cut. <br /><br />True, one can look at it this way in terms of the old stocked ales and porter. <br /><br />But there was always mild beer, right? There was mild porter in the 1700's, there was mild ale too and mild ale in particular got legs from the early 1800's on, decades before anyone spoke of "forcing" or abbreviating the cask conditioning period. So how was that older mild ale and mild porter different from later-1800's cask beer? Finings have been around for centuries but not priming. So presumably a lot of that mild ale and porter was clear, just as late 1800's cask ale was. And even though some writers in the late 1800's write of the need to use the by-then-legal sugar as an adjunct to make the kinds of quick-conditioning beers people wanted, presumably mild ale in 1840 say, which didn't use adjunct, was quite acceptable to the trade - as all-malt American cask ale is today by the way.<br /><br />So what changed in the late 1800's? Or did anything change? Something must have though since many writers (e.g. Moritz, Graham but many others) all speak of what is now modern cask ale as something that is quasi-novel. But how could it have been?<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-26794389389436267642013-09-18T06:13:32.712-07:002013-09-18T06:13:32.712-07:00This is great stuff. When you do your writeup on ...This is great stuff. When you do your writeup on sealing, I'd be interested if you have any thoughts on the connection between sealing and carbonation. <br /><br />I assume (but don't know) that the newer crown bottle caps were a surer and/or cheaper way of preserving higher carbonation, and may have encouraged brewers/bottlers to make bottled beer more carbonated. Any sense whether higher carbonation started to happen after this point? Did bottle caps help drive changes in the types of beer that brewers sold, or drinkers started to buy?<br /><br />Any other issues, like real or perceived freshness, shelf life, shipping that was a result of the crown cap would be interesting (to me, at least). I definitely like reading about the ways that industrial innovations changed the shape and substance of the staples of life.Clintonnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31126431702367297372013-09-18T04:34:06.835-07:002013-09-18T04:34:06.835-07:00Matt,
soon. I'm just working my way up to it....Matt,<br /><br />soon. I'm just working my way up to it.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-53515314967569010152013-09-18T02:46:59.148-07:002013-09-18T02:46:59.148-07:00When are we getting back to Whitbread Trophy, Ron?...When are we getting back to Whitbread Trophy, Ron?Matthttps://www.blogger.com/profile/09310220100267028274noreply@blogger.com