Friday is the closing date for my traditional end-of-year contest. So hurry up if you want to win some of the various books and self-promoting tat on offer.
The rules (in case you've been asleep for the last year) are simple. Find a piece of made-up. innaccurate or generally bollocky beer history writing and send it in as a comment. The Protz Shield is for British writers, the papazian Cup for everyone else.
The number of prizes will be depend upon a whatever mood I'm in when I decide the winners. If it's after my first couple of St. Bernardus Abts, I may well be rashly over-generous. Or generously over-rash. Or overly rash and generous. I think that's all the possibilities covered.
Posts
27 minutes ago
9 comments:
"German brewer’s in the medieval period brewed beer in its most pure form. German beer purity law of 1516 prohibited use of any additives in beer. The only ingredients added in beer were malt (rice or barley), hops, yeast and water."
- http://www.buzzle.com/articles/preservatives-in-beer.html
(The word rice has since been removed, but was there as recently as Dec. 4. The original did not include the word "Reinheitsgebot," but that is there now.)
You forgot "covered in a generous rash".
Ron!
May I also particapate?
That's great I think to get a prize: http://www.beer-pages.com/2009/11/brewdog-go-bonkers.html:
"...it's not beer at all, as brewer's yeast cannot work beyond a strength of 12 or 13 degrees. "
:-))
Probably a live in paralell world. I could easely ferment up to 21% without any speciphic technics. Just yeasts... They do exist.
Warm fermented regards to Roger!
This looks like a fine tale! Embellished with the statement that it was healthier for the fighting soldier.
IPAs (India Pale Ales) were originally designed for export to the British Army out in India – the higher levels of hops and alcohol both acting as preservatives to keep the beer in top condition during the long hot sea voyage. IPA’s were developed to stop soldiers drinking the ridiculously strong local tipple – arrack, which, combined with infected water, was putting close to one third of the army out of action.
Chimera will quench the thirst of even the most parched soldier! The Empire, and therefore civilisation, was built because of beers like this.
http://www.downtonbrewery.com/en/our-beers/regular-beers/chimera-i-p-a/index.php
"About Porter
The original porter was modeled after a popular beer mixture known as the 'three threads'." http://www.pintley.com/browse/style/Porter/53/
Not overly long but its a submission!
or...
"IPA got its name because its relatively high levels of hop and alcohol presumably allowed the beer to survive that long sea voyage around the Cape of Good Hope." - Double IPA, Style Profile by Don Russell, Beeradvocate Issue #47.
Ties in to the new shirt you are selling.
I should have included the full quote from the Beeradvocate article (sorry about the oversite) "Yet, many of today's English IPAs- clocking in at a paltry 4-percent alcohol with a dainty hop presence - couldn't survive a voyage around the block. It's the Brits who need to change, for it's American brewers who are making Real IPA."
""Yet, many of today's English IPAs- clocking in at a paltry 4-percent alcohol with a dainty hop presence - couldn't survive a voyage around the block. It's the Brits who need to change, for it's American brewers who are making Real IPA."
The magnificence of this revisionist arrogant bullshit is breathtaking.
Thankyou for sharing it with us.
No worries Rod. It was the final paragraph to the article. Thought the whole thing tied in quite well with the recent IPA posts by Ron. In all its unbroken glory:
"IPA got its name because its relatively high levels of hop and alcohol presumably allowed the beer to survive that long sea voyage around the Cape of Good Hope. Yet, many of today's English IPAs- clocking in at a paltry 4-percent alcohol with a dainty hop presence - couldn't survive a voyage around the block.
It's the Brits who need to change, for it's American brewers who are making Real IPA."
- Double IPA, Style Profile by Don Russell, Beeradvocate Issue #47.
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