tag:blogger.com,1999:blog-5445569787371915337.post4066140026514418337..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Charrington buys HoareRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-33747368967276132752012-06-05T03:51:40.662-07:002012-06-05T03:51:40.662-07:00Oops, the above comment was posted in the wrong pl...Oops, the above comment was posted in the wrong place, but I'll add (as I noted in my comments under your Lambic posting) that I wasn't able in fact to confirm that English brewers did this. They did blend finished old beer and new beer, and added wort to old ale to help recover it, but I can't see so far that they put old beer in a fermenting tun of wort. <br /><br />Still, given these other practices, it makes sense that some English brewers may have done so. Anyway the seeming overall purpose, to combine sweet and sour flavours, seems similar. <br /><br />I'd project that some of these beers were like an exotic cider, or some modern Saisons perhaps (e.g. Pipaix's). Perhaps the survival of traditional cider in the West Country was a sort of continuation even though the use of ale for this purpose stopped, finally.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-15082557289163442672012-06-04T06:12:39.279-07:002012-06-04T06:12:39.279-07:00Ron, the adding of old beer before fermentation is...Ron, the adding of old beer before fermentation is very interesting in that I am not aware of anyone who does this today, even in Belgium. However, it was done by some breweries in the early 1800's in England, I know I have read this, it may have been in Thomson & Stewart's book. It seems to have assisted fermentation and perhaps was a way to improve a languid yeast. You might with Kristen consider re-creating such a beer.<br /><br />GaryGary Gillmannoreply@blogger.com