tag:blogger.com,1999:blog-5445569787371915337.post3346459939309636218..comments2024-03-28T03:54:26.782-07:00Comments on Shut up about Barclay Perkins: Keeping Small BeerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-81607558106316688282013-06-02T11:33:52.360-07:002013-06-02T11:33:52.360-07:00Certainly my experiment a few years back with leav...Certainly my experiment a few years back with leaving one bottle of Meantime IPA wrapped in a black plastic bag on a hot Abu Dhabi balcony for three months and keeping another at home in a cool cupboard in England showed up a distinctly toffee nore in the Abu Dhabi bottle.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42632284231532312592013-06-02T06:45:49.956-07:002013-06-02T06:45:49.956-07:00Bob, I think what you are noticing in the imported...Bob, I think what you are noticing in the imported beer is a falling-off of hop character. Hop character, especially hop aroma, drops off fairly fast with container age, whether pasteurized or not. So with less hops, the beer can seem more malty.<br /><br />I think it is likely that all beers, small or not, kept for a long time will become sweeter in this sense. (In the old days, the concern too with aged small beer was not I believe a caramel character but more that it not go sour).<br /><br />Also, some beers may be processed differently for export. I wonder if London Pride in the can sold in London has the same alcohol level as the export. Even if it does, the local beer may be subjected to a different (less intensive) stabilization process. Some exported beers are pasteurized more intensively, for example. That can increase a caramel (burnt sugar) taste.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-48484165954205450122013-06-01T07:48:52.518-07:002013-06-01T07:48:52.518-07:00I wonder if keeping beer and ales for longer time ...I wonder if keeping beer and ales for longer time periods (relative to modern) might have led to a caramel note in them. I find it fascinating to taste a London pride that someone smuggled over on a plain vs one bought from the store here in the US. There is definitely more caramel!<br />Maybe the switch from keeping beers and ales, to fresher ones sometime in the late 19th and early 20th centuries is also responsible for the use of more caramel malt in brewing. <br />I know when I taste a hombrew English style beer, there is always way too much caramel malt; it may taste like what we get, but not what the brewers are really making. <br />This small beer might have been all base malt, but it would probably have tasted like there was some crystal/caramel in it by time of consumption. Just a thought. Anonymoushttps://www.blogger.com/profile/05510147451494661315noreply@blogger.com