tag:blogger.com,1999:blog-5445569787371915337.post9105331185656326810..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: England vs Scotland, part 2b: the 1840'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-72605483709305640112012-01-14T04:13:04.679-08:002012-01-14T04:13:04.679-08:00Interesting data. Shorter boiling times means les...Interesting data. Shorter boiling times means less (bitterness) extraction. Taking this with the lower attenuation, the Scots beers in this period would have been softer and sweeter to the taste than the English beers being compared even as the hop amounts were similar. Indeed this was their historical reputation particularly before 1850.<br /><br />This assumes use of the same type of hops (in particular, aged the same time more or less and with similar alpha acid content). In practice that probably varied but still, and taking all with all, I think the shorter boils would tend to reinforce the idea of softer, sweeter ale in this earlier part of the 1800's.<br /><br />GaryGary Gillmannoreply@blogger.com