tag:blogger.com,1999:blog-5445569787371915337.post4984706228843380234..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Late 19th century Pale AlesRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-19948238973514386042010-11-08T07:30:12.082-08:002010-11-08T07:30:12.082-08:00Martyn, that's correct, the Kingston one.Martyn, that's correct, the Kingston one.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-15112049317132186332010-11-08T07:25:04.221-08:002010-11-08T07:25:04.221-08:00That's the Kingston upon Thames Hodgson, I'...That's the Kingston upon Thames Hodgson, I'm assuming, not to be confused (though it has been) with the Bow one.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-25027485518729894092010-11-08T06:47:14.196-08:002010-11-08T06:47:14.196-08:00The higher attenuation India Pale Ale generally re...The higher attenuation India Pale Ale generally received is very interesting. At 80-90% attenuation, the palate must have been rather dry.<br /><br />A Wells India Pale Ale, imported to Ontario at 5% ABV or maybe a bit above, generally has little residual sweetness. It is one of the driest pale ales I know and probably is quite traditional in this respect. However, the current canned version seems sweeter than normal. I don't know if this is just natural variations or an intentional change. <br /><br />I prefer it sweeter. The dryness of a high-attenuated beer can make it hard for some to drink. Logically this doesn't make sense for anyone who also likes wine, since many reds are as dry or drier by definition. But there is a degree of expectation with beer, based on the moderate sweetness (regardless of style) most have.<br /><br />This Wells IPA was really good. It was two months from packaging (by my reckoning). It had a complex earthy/spicy taste (not flowery) from the hops but with some good biscuit and fruit underlying. Also, there was a sulphur-like or mineral note, which may denote Burtonization. I believe this taste might be close to some 1800's pale ales.<br /><br />I wonder if pale ale departed the market by the end of the 1800's in India due to the fact of being too dry. In those pre-pasteurization days, the beer would have continued to condition and probably some samples reached 95% or more attenuation at destination. <br /><br />Once lager came in, its residual sweetness was probably instantly more appealing. India kept on with some British or British-influenced drinks, notably whisky and tea, long after the Raj ended, but not pale ale. <br /><br />I can only assume, and have read some evidence, that despite its fabled qualities, the palate was not perfected in the local market, or not appealing to enough people even at its best, to hang on much less thrive after German and other lager came in. This is a pity since few alcoholic drinks accompany Indian food as well as IPA.<br /><br />GaryGary Gillmannoreply@blogger.com