tag:blogger.com,1999:blog-5445569787371915337.post7885609410205845185..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Belgian Brewing in WW IIRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-19596370843107639532015-08-03T22:36:38.143-07:002015-08-03T22:36:38.143-07:00Beetroot also comes in white and yellow varieties ...Beetroot also comes in white and yellow varieties and was much more popular in potagers in France (so perhaps in Belgium too) many years ago. The sugar content of beetroot is 7-8 %, starch 2%.<br /><br />The earthy taste of beetroot is considerably lessened if boiled after being peeled.<br /><br />Anonymoushttps://www.blogger.com/profile/03912882530290901178noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-33600528986951843312014-11-24T19:32:25.307-08:002014-11-24T19:32:25.307-08:00I think Jeff is right about the sugar beets. Beetr...I think Jeff is right about the sugar beets. Beetroot adds a strong earth taste to beer as well as a very obvious colour. I think one of those points would come up in the literatureAnonymoushttps://www.blogger.com/profile/10593365013307643406noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-4182826643197706832014-09-22T06:38:02.921-07:002014-09-22T06:38:02.921-07:00I suspect that the beet root mentioned was sugar b...I suspect that the beet root mentioned was sugar beet, which is white. According to Wikipedia, modern sugar beets contain 12-21% sugar. No mention is made of mashing, so,the brewer may have been relying on the sugar alone. If some malt were available, any starch present could be converted as well, but there doesn't seem to be much of it, per Wikipedia. Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71190564134849915722014-09-22T03:48:38.280-07:002014-09-22T03:48:38.280-07:00Quote ;"It sounds like they were replacing ca...Quote ;"It sounds like they were replacing cask-conditioned beers with filtered and carbonated ones. Depressing the way De Clerq nmakes that sound like progress"<br /><br />In view of what you've posted about beer quality in the 1920s there was clearly a lot of bad beer around.It may have seemed a good idea to minimise this by brewery conditioning.Anonymousnoreply@blogger.com