Shut up about Barclay Perkins

I’d always laboured under the assumption that the main reason for dropping continuous fermentation was that it produced beer that tasted shi...

A dream of some large brewers was continuous fermentation. Where fresh wort was continuously added to fermenters as finished beer was taken ...

A couple of days ago someone asked me if I'd ever published a recipe of Watneys Red Barrel. I knew I'd written one and assumed that ...

The most hated of breweries amongst the CAMRA faithful. For the simple reason that they had moved aggressively into keg beer. Some of their ...

It may be hard to believe now, but the Big Six, in their prime during the 1970s, were some of the largest brewing groups in the world. But, ...

The Brewers' Guardian is a gift that just keeps giving. I'm only halfway through 1970 and it's had articles - or even whole feat...

In an article by Bishop about continuous fermentation there's an intriguing paragraph about the brewing of Yorkshire Stingo. Revealing i...

A dream of some large brewers was continuous fermentation. Where fresh wort was continuously added to fermenters as finished beer was taken ...

There are so many sugars that I’ve split them into two tables. This is pretty typical of UK brewing in the 1970s. With all types of speciali...

The recipes for Barley Wine were pretty diverse. A total of five different malts were used, including three different base malts: pale, mild...

Usually, the strongest beer produced by a brewery, these beers were almost exclusively available in bottled form. A surprising number of bre...

This is a famous beer acquired by Watney when the took over the Yorkshire Stingo Brewery in 1907. A brewery which wasn’t, as the name implie...