tag:blogger.com,1999:blog-5445569787371915337.post806766309577012178..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: American beer styles of the 1930’s – Strong PilsenerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-2905492153989511812015-01-02T00:21:00.282-08:002015-01-02T00:21:00.282-08:00Brew Rat,
that shoulke be Malt Syrup.Brew Rat,<br /><br />that shoulke be Malt Syrup.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-10041298476114397852015-01-01T12:08:32.765-08:002015-01-01T12:08:32.765-08:00What the heck is "cream halt syrup"?What the heck is "cream halt syrup"?A Brew Rathttps://www.blogger.com/profile/17030012318161876780noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27134890252349994882014-12-31T06:05:15.749-08:002014-12-31T06:05:15.749-08:00The "Bushwick" pilsners may have fallen ...The "Bushwick" pilsners may have fallen under the strong pilsner category. The nickname "Bushwhick" was a nod to Bushwhick Avenue in Brooklyn because Brooklyn was one of America's leading brewing centers into the 1950s, and home to Schaefer, Piels, and Liebman (and many others). Bushwhicks were fairly strong, with gravities between 1.045 and 1.050 and were quite heavily hopped. <br /><br />Ben Jankowski wrote a pretty interesting article in <a href="http://morebeer.com/brewingtechniques/library/backissues/issue2.1/janktable.html" rel="nofollow"> “Brewing Techniques”</a> about them in the mid 1990s.Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.com