tag:blogger.com,1999:blog-5445569787371915337.post4637307531333183982..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: American brewing in the 1930’s - materialsRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-84302234870381827552015-01-24T10:32:04.510-08:002015-01-24T10:32:04.510-08:00Pat,
in the 19th century lots of German hops were...Pat,<br /><br />in the 19th century lots of German hops were imported. But in the 1930's, there was a high import duty on hops that made them very expensive. Most of the hops being used were grown domestically.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27936376898829033852015-01-23T13:51:14.648-08:002015-01-23T13:51:14.648-08:00Any idea if the hops were still mostly domestic Cl...Any idea if the hops were still mostly domestic Cluster hops, or by the 1930s were they importing more German Noble hops (or English hops, for that matter)?<br /><br />I'm curious when the US started either importing lots of German hops for all the Pilsnery type lagers they were producing, or else started growing their own. I assume by the late 1930s, if US brewers were importing hops they were probably getting nervous about supplies getting suddenly cut off, but I'd be interested if you have any further info.Patnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18190080220602712122015-01-23T03:36:38.294-08:002015-01-23T03:36:38.294-08:00That's an acute explanation of the differences...That's an acute explanation of the differences a Michael Jackson could identify between the traditions of English brewing he lauded and the the one he found wanting America in the late 1970's. Budweiser, which Jackson said had 70% malt, quite consistently for earlier in the century it seems, seemed light years from the average bitter, say (a widely available beer type of the 30's), yet all that separated them on average was 10% of adjunct/sugar and more hops in the English product. But it was these two things that made the crucial difference, essentially nothing else.<br /><br />Michelob, said Michael, used 80% malt, so one would think it would be more comparable in palate impact to a British ale. It didn't, due IMO to using less hops but also pasteurization and robust filtration of the bottled product. <br /><br />Of course I'd never claim lager and ale taste "the same" but I am speaking of palate impact and quality. Few would dispute that Pilsner Urquell or the good Munich helles beers are on a quality par with the best British ales (now getting blurred due to the influence of American pale ale and IPA but that doesn't affect the point I'm making).<br /><br />Maybe one could argue that dry-hopping added an additional quality to the English beers, but not all were or are dry-hopped, e.g. milds would not have been but even many pale ales.<br /><br />Good work, as usual.<br /><br />GaryGary Gillmannoreply@blogger.com