Shut up about Barclay Perkins

Finally, we come to the one Black Beer in Rose’s portfolio. A Stout. It’s not the strongest Stout I’ve ever seen. In fact, it’s not much str...

Here we are then. At the Pale Ale pinnacle. A beer called IPA. Which, in itself, is fascinating. Because it’s a case where a brewery’s IPA i...

Climbing ever higher up the Pale Ale tree we get to, er, Pale Ale. A pretty decent strength. If not quite at the heights of a Burton Pale Al...

You'd better get used to the late Victorian and Edwardian period. Because I'm now 100% concentrating on that, as I return to working...

Let’s take a look at some of the processes now. Beginning with the mashing scheme. The scheme in the table below is specifically for a Light...

Unlike most brewers, Rose did bother to note down the dry hopping in their records. Though not always. In the case of the IPA, I’m sure they...

Like most brewers, Rose used multiple hops in all their beers. At least two types and often as many as four. The majority were English, back...

Rose used quite a few different sugars. Seven in total. Every beer contained at least one and some had as many as three. Average sugar conte...

Given the large number of ingredients kicking around in their beers, it may come as a surprise that Rose’s beers average over 90% malt. Most...

For a relatively small brewery – their brew length was 50 barrels – Rose produced quite a range of beers. Five Mild Ales, three Pale Ales, a...