tag:blogger.com,1999:blog-5445569787371915337.post6968878132704377234..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Branded IPA in 1953Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5445569787371915337.post-36485460987210035812015-12-17T06:37:08.812-08:002015-12-17T06:37:08.812-08:00Cameron Lewis,
there's not a great deal to th...Cameron Lewis,<br /><br />there's not a great deal to the Labatt's recipe: just pale malt and hops. Burton Pale Ales would almost certainly have contained some sugar.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-1955260307335561212015-12-16T09:34:23.841-08:002015-12-16T09:34:23.841-08:00Other than the hopping, did the recipe look like a...Other than the hopping, did the recipe look like a Burton IPA? I saw a table of yours here:<br /><br />http://barclayperkins.blogspot.ca/2009/05/beer-in-1890s-canada.html<br /><br />I was really interested to see OG and FG numbers of quite a few Canadian beers that looked just like beers from Bass. I know that Burton trained brewers were working in Canada at the time.Cameron Lewishttps://www.blogger.com/profile/08736852244777377204noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5539131798155297572015-12-16T00:17:58.004-08:002015-12-16T00:17:58.004-08:00Camreon Lewis,
funny you should mention that. I&#...Camreon Lewis,<br /><br />funny you should mention that. I've some Labatt's records from 1894 that includes an IPA. Nothing like as heavily hopped as a Burton IPA: 9 lbs per quarter as opposed to 20+ lbs.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-7333968802511277382015-12-15T21:28:22.251-08:002015-12-15T21:28:22.251-08:00Alexander Keith's IPA isn't really an IPA ...Alexander Keith's IPA isn't really an IPA by even the loosest definition. Tastes very much like any Canadian macro lager, though it's supposedly an ale. <br /><br />It'd be lovely to see a brewing log of one of the old Burton-type IPA's that used to be popular in Canada. Cameron Lewishttps://www.blogger.com/profile/08736852244777377204noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-68280517497674314032015-12-15T10:16:29.467-08:002015-12-15T10:16:29.467-08:00"Does anyone have any recommendations for goo..."Does anyone have any recommendations for good IPAs available in the USA which might fit into to the general family of IPAs described here?" The nearest one I have found is Alexander Keith's IPA, which is brewed in Halifax.A Brew Rathttps://www.blogger.com/profile/17030012318161876780noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-63731853726605932322015-12-15T07:14:44.481-08:002015-12-15T07:14:44.481-08:00Anonymous,
I doubt very much any beers like this ...Anonymous,<br /><br />I doubt very much any beers like this make it to the US. White Shield is still available in the UK, but that's about the only one left.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-30574661795664493902015-12-15T07:13:54.131-08:002015-12-15T07:13:54.131-08:00Tommy N,
that level of attenuation was typical fo...Tommy N,<br /><br />that level of attenuation was typical for bottled Burton Paler Ale. In earlier times, undoubtedly Brettanomyces played a role. Not sure if that was still the case in the 1950's.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-21171335050715242462015-12-15T06:08:02.081-08:002015-12-15T06:08:02.081-08:00Does anyone have any recommendations for good IPAs...Does anyone have any recommendations for good IPAs available in the USA which might fit into to the general family of IPAs described here? Bass is widely available but while it might have fit the bill given the elastic nature of the category, it's pretty dicey these days, but I'd love to have something else in its place.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-55569203387381221972015-12-15T05:50:27.085-08:002015-12-15T05:50:27.085-08:00What is going in with the Blue Triagle and White S...What is going in with the Blue Triagle and White Sheild? 95% attenuation, what do you think is causing this, type of yeast, mash schedule, Brett? Tommy Nnoreply@blogger.com