tag:blogger.com,1999:blog-5445569787371915337.post2985162585983027962..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: X Ales in the 1880'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-77623322309822603272012-12-03T06:20:01.323-08:002012-12-03T06:20:01.323-08:00It seems hard to think that people regularly drank...It seems hard to think that people regularly drank 8-9-10%+ ABV beers by the P much less Q even in the golden age of strong beer. This is just a musing, but given that for a long time watering or mixing of small and strong beer was an established practice (see Accum's detailed comments and proof on this, and there are others), perhaps the strong end of the spectrum died out largely because enforcement/public censure became stronger as the century moved on.<br /><br />In other words, in a time of greater enforcement, you won't make an 8%+ ABV beer that won't be watered down by 20%, you will make more 6% ale, in other words. It is my understanding from reading many sources, that public scrutiny of brewing and retailing practices grew as the century wore on, indeed to the point where by later in the century you stop reading about beer watering, it seems to have died as an issue in the trade. <br /><br />Of course there was and still is a market for very strong ale, but it is a small one today and I should think was then too. In other words, I just can't believe an 8%+ ABV ale was a pub staple ever. <br /><br />A counter-argument is that people simply drank more then. We all know the stories of reputed massive port consumption, of the "two and three bottle-a-day men". Port is at least 20% alcohol. <br /><br />But watering was a factor at least in this story, I believe.<br /><br />GaryGary Gillmannoreply@blogger.com