tag:blogger.com,1999:blog-5445569787371915337.post4703239350773175107..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Burton BeersRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5445569787371915337.post-76835611362873017192010-03-30T01:14:15.177-07:002010-03-30T01:14:15.177-07:00Jeff Renner i would be surprised if many of those...Jeff Renner i would be surprised if many of those beer where vatted for any lengthy of time<br /><br /><br />Guinness where the really only one doing it on a mayor scaleOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-59009719294934819642010-03-27T18:51:53.636-07:002010-03-27T18:51:53.636-07:00As anonymous suggested, I also suspect that part o...As anonymous suggested, I also suspect that part of the low gravity was from true secondary yeast fermentation, perhaps Brettanomyces claussenii. Claussen said 100 years ago that this species was responsible for the typical flavor of English stock ales.<br /><br />I do remember reading many years ago that White Shield underwent a true secondary fermentation from a non-Saccharomyces yeast.Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-59281292990086304492010-03-26T23:09:35.975-07:002010-03-26T23:09:35.975-07:00The extremely high attenuation of Burton Pale Ales...The extremely high attenuation of Burton Pale Ales was nothing new. Analyses of Bass from the 19th century show 80-85% attenuation.<br /><br />Don't know for sure in the case of Bass, but I assume the grist of their Pale Ale was 15-20% sugar. The pattern of the London breweries is that the Pale Ales had the greatest percentage of sugar, more than Milds or Porters.<br /><br />I can remember the White Shield of the late 1970's early 1980's and it was a crackimg beer. Whether or not it contained sugar doesn't change that opinion.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71447010915054838722010-03-26T19:01:48.562-07:002010-03-26T19:01:48.562-07:00I bet the ultra low final gravities on both the bo...I bet the ultra low final gravities on both the bottle conditioned white shield and bass red triangle were due to the bottle conditioning or some form of wild yeast/bacteria contamination due to bottle conditioning not do to grist.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-47707017615293193122010-03-26T08:41:13.041-07:002010-03-26T08:41:13.041-07:00Sadder because it shatters any illusion that I may...Sadder because it shatters any illusion that I may have held about White Shield always being a quality beer. There must have been 30% sugar in it to have a final gravity not much higher than water. That is an awful lot of sugar. Uncharacteristically thin, I would have thought.<br /><br />You can see a common heritage with White shield and Bass Red Label, even if it was brewed next door. Similarly high levels of sugar and attenuation. Obviously a similar grist.Graham Wheelernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-67452560106923407252010-03-26T05:30:44.294-07:002010-03-26T05:30:44.294-07:00Ron: something just hit me. English pale ale (bit...Ron: something just hit me. English pale ale (bitter beer) in effect has merged with 1800's mild. That is why mild proper has almost disappeared. That is why Jackson could write in the 1970's that many "respected" bitters "have a sweet palate".<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-88680490627276344932010-03-26T04:34:12.669-07:002010-03-26T04:34:12.669-07:00One gets a sad feeling reading this because it is ...One gets a sad feeling reading this because it is evident that many of the key 1800's beer types were still commonly available from the big national brewers. Even amber ale was, an old London style of beer that we read about in 1700's books. True, the hop levels and colours were not in all cases what they were in the 1800's - or gravities - but in some cases they were. I just get a feeling the 1950's beer scene was much closer to the 1850's than today's.<br /><br />Even visiting England into the 1980's this 1950's era was partly intact, White Shield was commonly available (and still is I know but not in as many pubs), barley wines were in many pubs, mild had suffered by you could find it outside London, and there were plenty of strong ales here and there - and many fine pale ales.<br /><br />Yet there is still great beer in England and of course the craft breweries have brought back many traditional styles.<br /><br />GaryGary Gillmannoreply@blogger.com