Burton Ale IV

Back to Burton again. I hope it's not getting repetitive. Today it's not just recipes, but anecdotes, too.

"1609. BURTON ALE.
For making Burton or rich Welsh ales instead of boiling the wort two hours let it boil only one, but without ceasing for the whole time. Have ready six pounds of treacle which must be thrown into the copper, this adds to the strength of the malt, and gives great richness to the flavour of the ale; the liquor must be kept well stirred up the whole time and most from the bottom; but as this is not brewed for keeping, three quarters of a pound of hops to every bushel of malt will be sufficient. Before it is tapped, which may be done in three or four months, fine it as before with the hops, when it will be found to possess that rich flavour for which Burton and Welsh ales are so much liked. This has frequently been brewed in the early part of March, and drunk to perfection the latter end of the June following; all well brewed ales and beer are good and ripe at three or four months."
"The Illustrated London Cookery Book: Containing Upwards of Fifteen Hundred First-rate Receipts" by Frederick Bishop, 1852, page 395.

They just love sticking extra ingredients in, don't they. I suppose treacle is pretty harmless. three quarters of a pound of hops to a bushel of malt is 6 pounds per quarter.

"Ale is brewed from malt which has been dried by the application of only a slight heat, and is of a more sirupy consistence and sweeter taste than porter. The best kinds made in this country are the Scotch and Burton ales. Scotch ale is distinguished for paleness of colour and mildness of flavour; the taste of the hop never predominates; and it is perhaps more near to the French pale wines than any of the other ales that are brewed in this country : it is like them too the result of a lengthened fermentation. The general mode of charge is by the hogshead (= 1.5 barrels or 54 Imp. galls.), for which from £3 to £8 are paid according to quality. This ale is made chiefly in Edinburgh, also at Alloa and Prestonpans. Burton ale, brewed at the place of that name in Staffordshire, is prepared from the palest malt and hops, as, if it be not as pale as a straw it will not pass with connoisseurs. It is also distinguished for strength, flavour, and sweetness. It is usually charged by the gallon, as the sizes of the casks differ. Besides the Burton ales, those of Nottingham and Birmingham are sent to the London market."
"A Cyclopaedia of Commerce, Mercantile Law, Finance, Commercial Geography and Navigation", by William Waterston, 1863, pages 76 - 79.

This confirms the pale colour of both Scotch Ale an Burton Ale - "as pale as straw" sounds pretty pale to me.

"THE Ale is incomparable here, as it is all over this County of Stafford. Burton is the most famous Town in England for it, as also Stafford-and Newcastle in this Shire. And indeed the best Character you give to Ale in London, is calling it Burton Ale; from whence they fend vast Quantities to London : Yet they brew at London some that goes by that Denomination."
"A Journey Through England" by John Macky, 1722, page 168

Here's proof that the fame of Burton pre-dates India Ales.

I'm not finished with 18th century Ales. Have I mentioned Bran Ale yet? And Oat Ale. I've found a few more mentions of that, both the Yorkshire and Scottish version.