tag:blogger.com,1999:blog-5445569787371915337.post8541734342992948399..comments2024-03-19T03:07:24.942-07:00Comments on Shut up about Barclay Perkins: Brewing IPA in England in the 1840'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5445569787371915337.post-6499681205649615412010-12-11T01:36:04.638-08:002010-12-11T01:36:04.638-08:00John, funny you should ask that. I've posted s...John, funny you should ask that. I've posted some nice tables of 1840's IPAs a couple of years ago:<br /><br />http://barclayperkins.blogspot.com/2008/09/ipa-1815-1850.htmlRon Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40618921666866298802010-12-10T23:47:39.493-08:002010-12-10T23:47:39.493-08:00Hi Ron
Bit of a late comemnt, this. The thing tha...Hi Ron<br /><br />Bit of a late comemnt, this. The thing that teally strikes me here is that as early as the 1840s there were two tpe sof beer called IPA, the stonger export version and a weaker one for domestic consumption. I had always though the weaker home market IPAs eveolved in the late 19th Century. Do we know how the strength of the "home" and "export" IPAs from the 1840s compared - not only with each other but in relation to the general strength of beer at the time?John Clarkehttps://www.blogger.com/profile/00132845616834779091noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-29127296881036594572010-12-10T10:06:25.793-08:002010-12-10T10:06:25.793-08:00This is fascinating. Who's Tizard? What'...This is fascinating. Who's Tizard? What's this source? The further excavations of the IPA style are fascinating (though perhaps not well known in the US).Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31427458791302277482010-12-09T10:41:11.638-08:002010-12-09T10:41:11.638-08:00Hearty, welcome.Hearty, welcome.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-51562996128024521422010-12-09T06:38:25.237-08:002010-12-09T06:38:25.237-08:00Your site is a unique gem.
Fascinating stuff, eve...Your site is a unique gem.<br /><br />Fascinating stuff, even for those like myself whose brains don't usually morph into such scientific shapes.<br /><br />Delighted to be your latest follower.Anonymoushttps://www.blogger.com/profile/17852488639948144328noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-26314330008965143592010-12-09T04:44:18.663-08:002010-12-09T04:44:18.663-08:00Gary,
I am a homebrewer and have made quite a bit...Gary,<br /><br />I am a homebrewer and have made quite a bit of beer over the years. God knows I have made some with the odd fault but the damp paper oxidation is one I have, mainly, avoided. On the occasions when I have been aflicted with it I have been pretty sure it has occurred when bottling from a cask or keg.<br /><br />All my beer is live (ie contains yeast). I often keep beer in bottles for some time, and even Cornie kegs and casks I store for long enough that they would not be "fresh" in the US craft beer sense.<br /><br />I think you are right. Live yeast greatly improves the keeping qualities of beer and that is partly because it mops up any unwanted oxygen.<br /><br />Of course when I bottle from the cask/keg there is pretty much no yeast in the bottle. It is amazing how quickly oxidation can become apparent. Certainly within 12 hours from my direct experience.mentaldentalhttps://www.blogger.com/profile/15226160741245530097noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-60158441897462346542010-12-09T02:32:04.462-08:002010-12-09T02:32:04.462-08:00It would be interesting to prepare just such a bee...It would be interesting to prepare just such a beer today and ship it, Pete Brown-style, to India. As I recall from Pete's book, his beer arrived in excellent mellowed condition and he mentioned no faults such as damp paper oxidation. Presumably its attenuation was no greater than this beer of Tizard's and reasonably hoppy if not at the rate (I assume) of 6.5 lbs per barrel. I.e., one can infer, despite the great seeming risks, no damp paper oxidation occurred. I presume the same would occur with Tizard's beer.<br /><br />Yet today, I have had many examples of craft beer that after just a little while in the keg, and albeit being refrigerated, become oxidized in the sense mentioned. Many of these were as strong as Tizard's beer (which was not that strong all in all). Some of these perhaps well not well-brewed, or were exposed to air too long before racking, but still all in all I have an abiding feeling that modern beer will not stand keeping very long if not pasteurized.<br /><br />And so, how did 1800's IPA avoid damp paper oxidation? Or did it? I think one way was the presence of some yeast in the barrel, which may have consumed the oxygen in the cask just as it will the bottle. Today, beer (again for keg) is too well-filtered I think to avoid this risk unless kept chilled and consumed fairly quickly.<br /><br />GaryGary Gillmannoreply@blogger.com