tag:blogger.com,1999:blog-5445569787371915337.post8867372051888952482..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Brewing Ale the Irish wayRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5445569787371915337.post-75846211738577927942011-07-20T03:31:39.588-07:002011-07-20T03:31:39.588-07:00But adding the dash of dark malt was giving a redd...But adding the dash of dark malt was giving a reddish colour Martyn (brownish in some older accounts, or for Dublin ale at any rate), that's how I read it. <br /><br /> GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87865382631404064822011-07-20T00:00:59.313-07:002011-07-20T00:00:59.313-07:00"Incidentally, you'll note there's no..."Incidentally, you'll note there's not a mention of "red ale" anywhere …"<br /><br />Nor was London X ales dark at the time either but that did change<br /><br />An we know there the X ales been produced in the country at the timeOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-17163677824489661772011-07-19T12:15:06.184-07:002011-07-19T12:15:06.184-07:00Have I missed something? but there seems to be no ...Have I missed something? but there seems to be no mention of alpha acids,or any mention of hops being of different strengths.they just say,"one pound to the barrel" etc.so presumably the beer must have varied in bitterness quite a bit?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-24018316108303476992011-07-19T11:30:32.465-07:002011-07-19T11:30:32.465-07:00Incidentally, you'll note there's not a me...Incidentally, you'll note there's not a mention of "red ale" anywhere …Martyn Cornellhttp://zythophile@blueyonder.co.uknoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-11029766673065222122011-07-19T09:03:58.461-07:002011-07-19T09:03:58.461-07:00Main brewing centres would have access to ports so...Main brewing centres would have access to ports so the transport of hops to them would be cheap and easy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54264852276860770032011-07-19T06:25:33.377-07:002011-07-19T06:25:33.377-07:00"Did Guinness source the majority of its hops..."Did Guinness source the majority of its hops needs from the South East of Ireland?"<br /><br />Doubt it, but maybe someOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-19238704153471927652011-07-19T04:52:52.036-07:002011-07-19T04:52:52.036-07:00Did Guinness source the majority of its hops needs...Did Guinness source the majority of its hops needs from the South East of Ireland? <br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-76129310687954896792011-07-19T04:49:23.562-07:002011-07-19T04:49:23.562-07:00The hops argument (satiric) cuts even more effecti...The hops argument (satiric) cuts even more effectively with regard to the rise of porter brewing in Ireland in this century. <br /><br />I still feel though there is validity to the argument that the early Scotch ale did not use much hop and indeed its defining characteristics, when you read narrative descriptions of taste, are that it was a heavy, honeyed beverage. <br /><br />I think the reason is intuitive. Brewing started on farms and manors, not in well-equipped and reasonably financed town breweries. That came later. You use what is available. The southern English in many districts had hops. They didn't have them in Scotland. So the Scots used, sometimes, heather and other non-hops grasses and herbs to flavour beer; still, it is easy to make an inference that a lot of their artisan ale was malt-rich and the strongest type, reflecting the oldest style of Scotch ale, remained that way into the late 1800's. <br /><br />I don't say the best of them weren't well-hopped by today's standards but that they seemed Burton-like in richness if not in taste is undoubted. Not the Scotch ales which were brought in as pale ale clones, not Scots-made porters, but its best Scotch Ale. <br /><br />Just read what George Saintsbury said whose experience straddled the late 1800's to circa-1930. He used the adjective treacle, and for something he aged about 17 years.<br /><br />One thing that has struck me in these historical perambulations is how industrial brewing became, and how national too (now it is international), so early. And the key is porter, always porter. Then pale ale. Then pale and other lagers. <br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-48141749850481337872011-07-19T01:47:36.066-07:002011-07-19T01:47:36.066-07:00Traquair house is probably a good example of what...Traquair house is probably a good example of what a small brewery looked like at the time (ish)<br /><br />http://www.traquair.co.uk/content/how-beer-is-brewed<br /><br /><br />Here is a view of the cooling system, a better view that the French brewing museum <br />http://www.classiccitybrew.com/DSC02962.JPGOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-86456224530312698862011-07-19T01:43:34.715-07:002011-07-19T01:43:34.715-07:00An I would suspect that most of them where fuggles...An I would suspect that most of them where fuggles as Guinness switched over from Goldings at the start of the 20th C when it was proven that the acid contents provide the antibacterial effectOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-37521068114620736132011-07-19T01:20:37.440-07:002011-07-19T01:20:37.440-07:00The Irish did indeed grow hops, mostly in the Sunn...The Irish did indeed grow hops, mostly in the Sunny South-East.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.com