In case you missed it on Boak & Bailey's blog, here's a wonderful film from 1974 showing how they worked at Hook Norton.
I doubt things have changed very much there. It's very much how they operate at Harveys, too.
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The Roots of Molson-Coors Old Vienna Lager. Part III.
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Ads from the 1940s through the 1960s regularly referred to the rice
component of O’Keefe’s Old Vienna lager, as the advert below shows, sourced
here, from ...
3 hours ago
4 comments:
I'd be surprised (though delighted) to hear that they still use the open coolers or the falling film chiller.
Interesting the grandfather wouldn't allow any sugar in the beer; and as the chap points out, gravities were much higher then. Guess they used a ton more malt per brew. Do you have any Hook Norton data on that Ron? Safe to assume the glucose and caramel were modern additions too? The chap's grandfather must have been active in the early part of the 20th century I'm guessing.
The craft beer channel clips from a few years ago show they are longer using the baudelot/coolship for chilling is maybe the biggest change? Sounded like they want to use the coolship again.
"there's a growing demand for traditional beer... it's getting harder to find"
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