tag:blogger.com,1999:blog-5445569787371915337.post6794404012835702725..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Early 19th-century IPARon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-61908666711315667502021-07-09T14:59:57.636-07:002021-07-09T14:59:57.636-07:00Anonymous,
having read lots of old sources, it wa...Anonymous,<br /><br />having read lots of old sources, it was all about preservation. Anything which was going to be aged was always heavily hopped. Flavour wasn't a primary consideration.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-11489073122716414562021-07-09T07:08:13.188-07:002021-07-09T07:08:13.188-07:00If you ever come across descriptions of the flavor...If you ever come across descriptions of the flavor profiles they were after with the hopping, it would be interesting to read about. <br /><br />I have to assume they weren't just after preservation and equalizing bitterness levels, and knew a lot about how hop flavor itself changed after beer went through a long fermentation and aging. I can't believe they were simply thinking that massively increasing the hops in an aged beer was a formulaic compensation for the effects of storage, the way some of the more naive writers of 10-20 years ago repeating the IPA origin myth seemed to think.<br /><br />I don't know if this something 19th century writers would have noted, though. It may have been too obvious, for all I know.Anonymousnoreply@blogger.com