tag:blogger.com,1999:blog-5445569787371915337.post5808665117865923556..comments2024-03-29T03:17:49.172-07:00Comments on Shut up about Barclay Perkins: More beer cocktailsRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-11900290205105855262012-12-22T13:27:39.049-08:002012-12-22T13:27:39.049-08:00Ron, that's true now, but 1913 was a scant 50 ...Ron, that's true now, but 1913 was a scant 50 years after the drink was invented (in London clubs when Prince Albert, the Consort, died. The men tipped in stout to their Champagne as a sign of mourning). The drink was probably known in restricted circles for a long time so it makes sense published evidence was slow to come.<br /><br />Thank you for printing also that statement about an ale-and-Champagne mix. In some 40 years of reading extensively on potables, I have never come across that.<br /><br />There has been disagreement at high levels about the quality of Black Velvet as a drink. George Saintsbury thought it provided no real utility since he said you can't taste the beer (although that may have been the clubmen's point). This is true if you use a dryish stout but I always use a rich one, and sometimes add a little more than 50-50 stout to balance it better. You need to taste some black malty stuff in the blend to get it right.<br /><br />Michael Jackson thought the drink did a disservice to two fine drinks. I like it well-enough, when well made again. <br /><br />GaryGary Gillmannoreply@blogger.com