tag:blogger.com,1999:blog-5445569787371915337.post6572975655116656707..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: British versus Foreign Beer (part two)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-87577459838173896622014-07-07T04:56:53.845-07:002014-07-07T04:56:53.845-07:00Ron, I think he is saying - gilding the lily too -...Ron, I think he is saying - gilding the lily too - that the very best beers don't use adjunct but in effect, others do. Their stored and exported pale ale probably was all-malt. The brewer in circa-1903 who wrote about export IPA in the IOB Journal stated that best practice was not to use sugar for such beer. Perhaps the "heavy stouts" he refers to, again the best ones, were the same. E.g. to this day Courage IRS doesn't use sugar, AFAIK.<br /><br />GaryGary Gillmannoreply@blogger.com