tag:blogger.com,1999:blog-5445569787371915337.post2463219644710394272..comments2024-03-29T07:54:08.898-07:00Comments on Shut up about Barclay Perkins: Malt Liquors Sold in the UK - Bitter Ale and BeerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-2534713950644735692011-04-14T03:32:04.596-07:002011-04-14T03:32:04.596-07:00It sounds like most pale ale by the time it reache...It sounds like most pale ale by the time it reached the market was lightly acidic then. <br /><br />I doubt it was anything like lambic. British travellers to Belgium in the mid-1800's regularly remarked on the sourness of Belgian beer - not one of them liked any of it. White beer and brown (Peterman/Peeterman/Pieterman), quite apart from faro and lambic, were noted as very sour, one person wrote, "like verjuice" (extract of grapes with no sugar, very sour). British beer, even pale ale, could not have been comparably sour for these remarks to be made.<br /><br />However, we are talking too here of bitter beer or that style. Mild ale would I believe have had much less free acid.<br /><br />Also, the authors state part of the acid was lactic, which would have reduced vinegary notes.<br /><br />Could one of the SUABP experimental brews be designed to produce the average acid level of these beers with some lactic acid content? A taste note would then confirm how "bad" it really is. An 80% attenuation rate is suggested for this brew. Next Wednesday's beer perhaps..?<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-4627761499055288362011-04-14T02:04:34.232-07:002011-04-14T02:04:34.232-07:00Good stuff. Since your recent post on Vienna beer ...Good stuff. Since your recent post on Vienna beer I've been doing some <a href="http://edsbeer.blogspot.com/2011/04/calculating-ph-of-old-beers.html" rel="nofollow">calculations on the pH of old beers</a> based on the assumption that beer acidity was measured as if it was all due to acetic acid. <br /><br />As this post confirms that to be the case I can say with some confidence the pH of the most acidic beer here was 3.58, which is more acid than modern cask beer should be, but not as acidic as a lambic.Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.com