tag:blogger.com,1999:blog-5445569787371915337.post4055396996227833341..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Grand Rapids day fourRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-53990642626638423052014-07-02T05:43:57.950-07:002014-07-02T05:43:57.950-07:00"Bloody United." A sentiment shared by a..."Bloody United." A sentiment shared by air travellers and football fans.<br />Doug Warrennoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-2706513152875221412014-07-02T05:03:27.593-07:002014-07-02T05:03:27.593-07:00Ron, that's a rare opportunity to see what one...Ron, that's a rare opportunity to see what one of America's greatest beers was like pre-craft era. I've read that when it was bottled, some Ballantine IPA was always blended in, so in effect you've tried that now too. Toffee was definitely a characteristic of Ballantine IPA, to be honest, I always assumed this was from pasteurization since it had a characteristic burnt caramel taste - at least the last bottlings into the mid-1990's. The bitterness was fairly neutral (even though some Cascade was used used in Ballantine IPA at the end). The North American Ringwood "best bitter" taste, as e.g. available at the Granite Brewpub in Toronto, always reminded me of Ballantine IPA as did e.g. Greene King's Export (strong) IPA.<br /><br />GaryGary Gillmannoreply@blogger.com