tag:blogger.com,1999:blog-5445569787371915337.post6614689679894075694..comments2024-03-28T03:54:26.782-07:00Comments on Shut up about Barclay Perkins: Colouring PorterRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5445569787371915337.post-86688120612726767772010-03-19T07:00:17.366-07:002010-03-19T07:00:17.366-07:00The part that resonated with me is the blending of...The part that resonated with me is the blending of strong and mild beer (beer of course, not ale - although we have seen earlier that somewhat oddly, it was old ale and young beer (porter) that were blended and aged to make a country-style porter). <br /><br />In Peter Mathias' landmark study of the brewing industry 1700-1830, he makes the point, by reference to "rest books" of 1700's London breweries, that the greater part of the inventories always was mild beer. I recall Graham Wheeler opining here that porter always was a blend of mild and aged porter (or mild and something). I think Mathias' comments support that. <br /><br />At the same time, it is easy to envision that some brewers aged and sold their own matured porter in toto, or some publicans did by starting butts and there is evidence that many publicans did just that. <br /><br />And Poundage stated that dealers in stale beer supplied the article in some cases to publicans. Probably there were many methods of achieving a balanced, aged flavour, which I feel I encountered recently in the form of the draft Sinebrychoff at The Gingerman in New York. It was, I later learned from the website of the pub, unfiltered, differing therefore from the bottled version. I would love to know exactly how the palate of the draft beer was achieved.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5847833780211709392010-03-19T06:09:04.670-07:002010-03-19T06:09:04.670-07:00StuartP, that's a great entry. There's the...StuartP, that's a great entry. There's the odd element of truth in there, carefully conealed by the utter bollocks.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-75969808014534655092010-03-19T06:08:10.390-07:002010-03-19T06:08:10.390-07:00Gary, yes it's fascinating. And quite funny th...Gary, yes it's fascinating. And quite funny that it was published at one of the few times sugar colouring was legal.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31041945633167794822010-03-19T05:13:22.043-07:002010-03-19T05:13:22.043-07:00The Pantalogia description of porter brewing is fr...The Pantalogia description of porter brewing is from 1813 and is a sophisticated look at the subject. You really get a sense of moving away from the 1700's here, yet at the same time, the discussion sheds much light on 1700's methods.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-52806018319425601022010-03-19T03:54:03.848-07:002010-03-19T03:54:03.848-07:00Allow me to quote:-
'The most popular beer fo...Allow me to quote:- <br />'The most popular beer for a period was called 'Porter Beer' which was simply a blend of Stout and the ordinary mild ale of the day. It received its name because it was widely drunk by the London porters who found the Stout alone too heavy.'<br />The Boots Book of Home Wine Making and Brewing, B.C.A. Turner.<br />Now, let that be the last word on the issue.StuartPhttps://www.blogger.com/profile/13748038209546648459noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-45215527236924161302010-03-19T03:20:05.081-07:002010-03-19T03:20:05.081-07:00Stuart, it's never too early for a Papazian Cu...Stuart, it's never too early for a Papazian Cup entry.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22533076603360327972010-03-19T02:59:09.291-07:002010-03-19T02:59:09.291-07:00On the subject of porter, is it too early for a Pa...On the subject of porter, is it too early for a Papazian Cup entry?<br />I've got a cracker.StuartPhttps://www.blogger.com/profile/13748038209546648459noreply@blogger.com