tag:blogger.com,1999:blog-5445569787371915337.post5426275234436232920..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Stout 1920 - 1939Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5445569787371915337.post-71717814984822302142008-11-27T05:03:00.000-08:002008-11-27T05:03:00.000-08:00Hi Anonymous All I have seen from them is a De-Bit...Hi Anonymous <BR/><BR/>All I have seen from them is a De-Bittered Black Malt is that it?Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-61110436905558478142008-11-26T06:30:00.000-08:002008-11-26T06:30:00.000-08:00Hello Oblivious,I was thinking of the chocolate ma...Hello Oblivious,<BR/>I was thinking of the chocolate malt I buy from Dingemans. It's a de-bittered version of their Roastmalt( done with vacuum). Karl Dingemans told me that at least so think in Belgium it's that way.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18786019269579552222008-11-26T03:26:00.000-08:002008-11-26T03:26:00.000-08:00Hi Anonymous Chocolate malt can have a slight bit...Hi Anonymous <BR/><BR/>Chocolate malt can have a slight bitter edge, but depends of the quantities used, I<BR/>you are thinking of carafa special 2 malt which is a debittered version of choclate from Weyermann<BR/><BR/><BR/>An the bitterness come from the outer husk of the roasted grain nothing to do with evaporationOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3442064595499387792008-11-26T03:20:00.000-08:002008-11-26T03:20:00.000-08:00About the difference between chocolate & roast...About the difference between chocolate & roasted malt. Isn't Chocolate malt de-bittered roastmalt(bring it in vacuum so most of the bitter parts evaporate)?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-26184356971093793182008-11-24T09:44:00.000-08:002008-11-24T09:44:00.000-08:00Zythophile, I'd love to be able to pin down exactl...Zythophile, I'd love to be able to pin down exactly when cask Stout disappeared. My guess would after WW II but before 1960.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27329108716650912122008-11-24T04:31:00.000-08:002008-11-24T04:31:00.000-08:00Maurice Gorham's Back to the Pub, published 1949, ...Maurice Gorham's <I>Back to the Pub</I>, published 1949, seems to indicate that the only draught stout available in London pubs at that time was Guinness, though a Watney guide from around the same time says they were doing something called "container stout".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-89165979411448314882008-11-23T12:49:00.000-08:002008-11-23T12:49:00.000-08:00No.No.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-85172292898314451992008-11-23T11:59:00.000-08:002008-11-23T11:59:00.000-08:00Ah ok, Ron did you not post a Whitbread porter re...Ah ok, Ron did you not post a Whitbread porter recipe from around 1870-80's that had chocolate malt and no black as well?Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-16177746825153538762008-11-23T04:45:00.000-08:002008-11-23T04:45:00.000-08:00Oblivious, by "roasted malt" I meant something spe...Oblivious, by "roasted malt" I meant something specific, i.e. the stuff that's also called black malt.<BR/><BR/>You're correct in saying that other malts are roasted, just to a lesser degree.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5853153089027395902008-11-23T03:42:00.000-08:002008-11-23T03:42:00.000-08:00I would have considered chocolate malted to be roa...I would have considered chocolate malted to be roasted malt, as with amber and brown just on the lower spectrum of roasting?Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-8473320147438504542008-11-23T03:26:00.000-08:002008-11-23T03:26:00.000-08:00You're doing pioneering historical work here. Plea...You're doing pioneering historical work here. Please don't stop.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.com