tag:blogger.com,1999:blog-5445569787371915337.post6083327487219763866..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Brown Ale 1920-1939Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-35404399870036277582008-11-13T02:19:00.000-08:002008-11-13T02:19:00.000-08:00Hi Andrew I believe a good bit of its is cane suga...Hi Andrew <BR/><BR/>I believe a good bit of its is cane sugar, but in the pure crystalline from there is very little difference.<BR/><BR/>There appears to be two versions of the Belgian dark syrup, dark and extra dark. I was interested because a lot of those brewing sugars aren't available out side of the industry where as the Belgian isOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40626057408743212422008-11-12T17:38:00.000-08:002008-11-12T17:38:00.000-08:00Ron,Thanks for the great post on Brown Ales... the...Ron,<BR/><BR/>Thanks for the great post on Brown Ales... the *cough*bjcp guidelines*cough* echo what you quoted St. Michael of Jackson saying. I've always thought that information was a bit suspect (no disrespect intended). I wish we could get more variety of real English Brown Ale here other than the Newkie Brown.<BR/><BR/>Kristen -- Wow, that's a lot of great info. Would the "sugar beer" perhaps be similar to the beer for rum before it was distilled?<BR/><BR/>Oblivious -- as far as the sugar color, it depends on how long it was kept up at temperature. I'm sure there are different grades of Belgian Candi sugar as well. As an aside, I'm curious as to the sources of the sugars. I believe the Belgians use sugar beets, but I'm not sure where the English get theirs... Anyone?Andrew Elliotthttps://www.blogger.com/profile/00261171596820050853noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-12012097526840780212008-11-12T09:33:00.000-08:002008-11-12T09:33:00.000-08:00Hi Kristen,Would Belgian candy syrup be the equiva...Hi Kristen,<BR/><BR/>Would Belgian candy syrup be the equivalent of the No.3 sugar?Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-12864446679045862112008-11-12T07:49:00.000-08:002008-11-12T07:49:00.000-08:00I've found that nearly all sugar was of the syrup ...I've found that nearly all sugar was of the syrup variety and color was based on number as it is today as follows:<BR/><BR/>No 1 - ~30EBC<BR/>No 2 - ~65EBC<BR/>No 3 - ~130EBC<BR/><BR/>It costs more money to make the syrup into a hard commodity.<BR/><BR/>There are many mentions of different treacles being used in logs.<BR/><BR/>That being said, 'Albion sugar' became a industry standard for what people called 'crystallized' white sugar. Albion plantation in Jamaica were one of the first to use and popularize vacuum pans in the making of crystalized sugar.<BR/><BR/>Garton had a patent on turning regular sugar into 'grape sugar' (read glucose) so most of the garton stuff are invert syrups.<BR/><BR/>Both muscavado and demerara sugars were used at that time but I've never seen them in brewing logs. They are much to expensive for these things I would assume. I have seen mention of something called 'sugar beer' where muscavado sugar alone was used and supposedly making a fine tasting product.<BR/><BR/>Have you seen anything Ron?Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-80922679846925327362008-11-12T03:39:00.000-08:002008-11-12T03:39:00.000-08:00Hi RonDo you have any information of albion sugar ...Hi Ron<BR/><BR/>Do you have any information of albion sugar and S8 sugar , could be like demerara, muscovado or are they just brewing sugarsOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.com