tag:blogger.com,1999:blog-5445569787371915337.post3173825165052330842..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: let's Brew Wednesday - 1901 Boddington's IPARon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5445569787371915337.post-29487429965675514112018-02-02T00:25:06.530-08:002018-02-02T00:25:06.530-08:00Hi All ,
On the Sonomas varieties, there could we...Hi All , <br />On the Sonomas varieties, there could well have been german types grown in Sonomas County , there were also Golding types as well , though I've only seen them used in one UK brewery's records as yet ,with US varieties nearly allways being labeled solely by geographical origin, not type , which is bloody frustrating to say the least.<br />Cheers<br />Edd<br /><br />PS: Thanks Ron , I did know about Willamette only being from the '70 s , but through research, and talking to older brewers , chose it as the most suitable replacement for 'California'<br /><br />Anonymoushttps://www.blogger.com/profile/01359187309563791578noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90378326852593328092018-02-01T18:46:42.041-08:002018-02-01T18:46:42.041-08:00For what it's worth, that well known 1923 Cour...For what it's worth, that well known 1923 Courage Stout recipe you published had a half ounce of Cluster as the flavor hop, although obviously in a dark beer the flavor would be less dominant than here.<br /><br />I've always wondered how consistent modern Cluster is to the old one. I'm not completely sure there wouldn't be a good bit of drift in flavor over the decades, especially if they were primarily bittering hops and selection was going on for other characteristics, farmers may not have worried so much about the flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-47559665941515448712018-02-01T12:16:02.672-08:002018-02-01T12:16:02.672-08:00A local history column in the main Sonoma County N...A local history column in the main Sonoma County Newspaper referenced an oral history with one of the descendants of some of the original hop growers. According to that, the original growers were said to have ordered hop rootstock from Germany to start their farms. This may or may not be a common thing but it points to the possibility of having more varieties available than just Cluster. <br /><br />http://www.pressdemocrat.com/news/5200785-181/lebaron-sonoma-county-when-hops <br /><br />I would be interested to see if "Sonomas" were sometimes treated differently. That being said, I can't imagine Clusters weren't the dominant variety grown there historically.<br />Mikenoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-12339519965964615602018-02-01T10:18:13.253-08:002018-02-01T10:18:13.253-08:00There's a decent overview here with a lot of r...There's a decent overview here with a lot of references that would be worth digging into:<br />https://beerandbrewing.com/dictionary/Bo6daRoGE5/american-hops-history/<br />BrianWhttps://www.blogger.com/profile/16591707058246430474noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41506688857027443842018-02-01T02:55:09.508-08:002018-02-01T02:55:09.508-08:00AIUI from this kind of time through to the 1970s i...AIUI from this kind of time through to the 1970s it was 90-95% Cluster, but don't quote me on that.qqnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-61148736813425828142018-02-01T00:26:21.492-08:002018-02-01T00:26:21.492-08:00Edd,
Willamette onnlt dates to 1976. Doing a quic...Edd,<br /><br />Willamette onnlt dates to 1976. Doing a quick bit of research on the internet, I did find references to Cluster being grown in California. Anyone have more information on the varities being grown on the West Coast before WW II?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-81428902002174769602018-01-31T13:43:29.715-08:002018-01-31T13:43:29.715-08:00Hi Ron,
The "Californian" hops as in the...Hi Ron,<br />The "Californian" hops as in the ledger aren't identified as a specific type , and would more than likely be a Willamette type, and from what I understand from the brewing ledgers and , research would only be a first or second charge, and on the yeast strain recommendation , I'd go for a blend of two types, Manchester area and Burton types<br />That being said , it's down to personal preference re yeast strains .<br />Best Regards<br />Edd <br />PS: I have seen "Oregon"(Cluster) as a late hop addition and as a racking hop in some beers , usually milds though.Anonymoushttps://www.blogger.com/profile/01359187309563791578noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18346432014651226382018-01-31T11:05:38.848-08:002018-01-31T11:05:38.848-08:00B&B have published an insert to a Boddies brew...B&B have published an insert to a Boddies brewing log that listed their annual hop purchases : https://boakandbailey.com/2018/01/further-reading-3-boddies-and-opening-times-at-manchester-library/<br /><br />Combine that with their previous report of a 1968 Boddies recipe : <br />https://boakandbailey.com/2016/04/boddingtons-bitter-1968-v-1982/ which lists hops as <br /><br />Meakin 47.5%<br />Baxter 47.5%<br />Wye 4.8%<br />0.88 lbs per barrel<br /><br />Meakin grew Mid-Kent Bramlings in Southfleet (near Gravesend/Bluewater), traded via Morris, Hanbury, Jackson in Paddock Wood (now part of Lupofresh). It's interesting to see Bramlings split out from Goldings, these days they get lumped together.<br /><br />Baxter were their main supplier of EKG, via Wigan Richardson (based in Worcestershire).<br /><br />Bit excited that they were actually buying Northern Brewer commercially from Wye College via Bairds, not least because there will be lots of analysis of their Northern Brewer in Wye's Annual Review of that year.<br /><br />But that hops list gives you an idea of how they spread their purchases across different merchants and farms, even if the end result was pretty similar. Ron, do you have any photos of similar lists from different years?<br /><br />Going back to the 1901 version - presumably the English malt at least would have been Chevallier, which seems to up the FG by a couple of points.<br /><br />And then you get into the messy, messy business of pre-1981 Boddies yeast.<br /><br />On an unrelated note, does anyone know what the story is with Wyeast 1318 London III? US homebrewers are convinced it's a Boddies yeast, which suggests either a lack of geographical knowledge or a complicated story, I've seen it suggested that it came from Courage originally.<br />qqnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31577208322165026512018-01-31T05:02:28.661-08:002018-01-31T05:02:28.661-08:00Edd,
I wouldn't be so sure about Cluster not ...Edd,<br /><br />I wouldn't be so sure about Cluster not being used towards the end of the boil. In 1914 they were using Cluster as dry hops. Something I would never have expected a UK brewery to do.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-16788555559873826992018-01-31T00:53:22.217-08:002018-01-31T00:53:22.217-08:00Hi Ron and Kirsten,
Interesting recipe, a couple o...Hi Ron and Kirsten,<br />Interesting recipe, a couple of points : 1) UK brewers wouldn't use a Cluster type anywhere near the end of the copper in this quality of beer ,due to the "cattiness" that Kirsten mentioned ( Sonomas being an explanation to this'd rule)<br />2) The maturation period is too short at under a week , two weeks would be nearer the mark.<br />3) Colour : It would have been darker in hue , at a minimum of 13-18 ebc .<br />Best Regards<br />EddAnonymoushttps://www.blogger.com/profile/01359187309563791578noreply@blogger.com