tag:blogger.com,1999:blog-5445569787371915337.post5927662044922136627..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Brewing materials at the start of WW IIRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-83477331962077655842013-05-17T06:23:37.478-07:002013-05-17T06:23:37.478-07:00Edd, tomorrow's post has some stuff about the ...Edd, tomorrow's post has some stuff about the interbreeding of British and North American hops.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-73926617213991255152013-05-17T05:54:37.782-07:002013-05-17T05:54:37.782-07:00Martyn, I hadn't heard what you say about colo...Martyn, I hadn't heard what you say about colonial hops before. I thought I remember Ron saying that he thought most hops in Europe were less bitter long ago than the improved varieties we have now, which makes it hard to gauge or reproduce 18th century beers accurately. At Old Wharf we're obviously limited to commercially available hop varieties (plus what we can grow round the back!). We usually use the famous Cluster in our historic American ales, along with perhaps Goldings. Certainly the modern citrusy varieties would be very inappropriate. One of my favourite hops though is Bramling Cross. It's not particularly bitter ,but its unusual berry/currant flavour was obtained from cross-breeding Goldings with a wild Manitoban variety back in the 1920's. Edd Draperhttps://www.blogger.com/profile/10611037037477372395noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-74914920937104444252013-05-17T01:26:37.022-07:002013-05-17T01:26:37.022-07:00Edd - what did you hop your American colonial ales...Edd - what did you hop your American colonial ales with? History suggests the hops used in colonial times would have been very influenced by interbreeding with wild American hops, which would have made them both bitterer and stronger-tasting.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-79738080344738655062013-05-16T16:47:32.542-07:002013-05-16T16:47:32.542-07:00They can change the flavour too. We use from 3 to ...They can change the flavour too. We use from 3 to 6% flaked maize in certain English ales and it adds a noticeable lagery flavour. That sounds bad, but it's actually subtle and delicious, and of course quite commonly used by certain breweries. We've even made some historical American colonial era ales where it (along with molasses) was the primary ingredient. Those beers taste dramatically different than what we think beer should be today. A long lingering corny sweetness that hops have a hard time ironing out. Edd Draperhttps://www.blogger.com/profile/10611037037477372395noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-78239321343532303282013-05-16T03:37:56.759-07:002013-05-16T03:37:56.759-07:00Tom,
providing fermentable material.Tom,<br /><br />providing fermentable material.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-4503393427661323952013-05-16T02:28:09.225-07:002013-05-16T02:28:09.225-07:00What was the effect of flaked maize and rice in th...What was the effect of flaked maize and rice in the beer? Tomnoreply@blogger.com