tag:blogger.com,1999:blog-5445569787371915337.post8750963360223166482..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Exeter Lager BeerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-207480228017685282012-08-30T14:07:03.660-07:002012-08-30T14:07:03.660-07:00Interesting. Lager is practical in Ontario as we h...Interesting. Lager is practical in Ontario as we have deep winters. Not mountains but ice houses where thick lake and river ice is cut in large scale commercial operations, then stored and used all the following summer. That makes sense.Alanhttp://agoodbeerblog.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-62671395692650228142012-08-30T12:49:24.033-07:002012-08-30T12:49:24.033-07:00Jim, thanks for the explanation of the heat exchan...Jim, thanks for the explanation of the heat exchanger. I'm useless at imgining these things.<br /><br />Yes, Lager wasn't practical in Britain - or many othe countries - without artificial refrigeration. All the places Lager took hold early - Scandinavia, Central Europe - had supplies of natural ice.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3554130937260549172012-08-30T09:31:43.510-07:002012-08-30T09:31:43.510-07:00Chemical engineer here ... long time reader, 1st p...Chemical engineer here ... long time reader, 1st posting.<br /><br />The equipment sounds like a typical counter flow heat exchanger with the added bit of a water wheel to drive a fan of some sort. As you mentioned, anything that controls temperature is a good thing in the making of beer.<br /><br />I'll add a comment on German lager as well ... Germany is uniquely suited by geography to make lagers. The climate and the mountain caves are perfect. Without artificial refrigeration England is better suited to ales.<br /><br />Galveston (where I live) is too freakin' hot for either but with the advent of the ice maker I can keep my fermenting at 64 deg F.Jim Coffeyhttps://www.blogger.com/profile/16601349662631360855noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87819956184366164162012-08-30T07:44:12.956-07:002012-08-30T07:44:12.956-07:00Alan, the circumstances in Britain were very diffe...Alan, the circumstances in Britain were very different. And you doidn't have the influx of German and Central European immigrants into Britain.<br /><br />One of the biggest factors working against Lager brewing in Britain was the fact that the British brewing industry was mature. There were lots of modern, well-equipped breweries and the quality of the beer was high. <br /><br />Lager tended to succeed the most quickly in areas where the existing beer was of variable or poor quality and the breweries were small.<br /><br />What happened in North Germany is typical. It wasn't a case of existing breweries turning to bottom fermentation. Instead you had a whole new industry grow up that had little connection with the old. New public companies were set up to build and run modern Lager plants. That was never going to happen in Britain.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41635650553577610452012-08-30T04:21:29.659-07:002012-08-30T04:21:29.659-07:00That is odd. Over 40 years before that date, at a ...That is odd. Over 40 years before that date, at a time when what is now Ontario is very much the edge of empire and not an independent colony seeking to form a nation, there was lager brewing. Why would an 1840s-50s colonial fact not migrate back to England? http://ocbeercommentary.wikispaces.com/CAlanhttp://agoodbeerblog.comnoreply@blogger.com