tag:blogger.com,1999:blog-5445569787371915337.post2715034233550753944..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: IPA consumed in the UK in the 1840sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-47950854317713558792021-07-09T04:28:48.313-07:002021-07-09T04:28:48.313-07:00Anonymous,
the simple answer is: a Brettanomyces ...Anonymous,<br /><br />the simple answer is: a Brettanomyces secondary fermentation. Sugar wasn't legal until 1847.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-66344364786032278892021-07-08T10:58:54.485-07:002021-07-08T10:58:54.485-07:00Ron, how did the brewers attain such a high degree...Ron, how did the brewers attain such a high degree of attenuation? I think you alluded to a secondary Brettanomyces fermentation (though of course they wouldn't have called it that), is that the explanation? Or were the brewers also adjusting their mash schedules to increase the fermentability of the wort? I believe it would have technically been legal to use sugar at this time but if I recall correctly this was uncommon due to adverse tax consequences, so I'd imagine that's not the explanation.Anonymousnoreply@blogger.com