Shut up about Barclay Perkins

My dipity is really serending this week. More untold joy from the book-writing process. I was nosing around in an odd set of records. Pickin...

I just stumbled upon this lovely snippit about long ageing of beer. To be specific, a strong, vat-aged Ale. It's frustrating how few des...

We've now arrived at the section which specifically deals with the storage. What fun. Though I have to admit to not completely underst...

This article is going to prove dead handy for my next book project. It's full of useful information about beer ageing. First there...

Porter chnaged several times during its history. From a 100% brown malt beer to one brewed from a mix of brown and pale malts. With the in...

Funny the stuff you comae across when you're not looking for it. In this case, it's random stuff about the St. AAnne's Well br...

What a week it's been. I've stubbed my toe twice on important discoveries. I think I might have cracked my big toe, they were so w...

I'd always thought Porter was aged in the huge vats London brewers were so proud of.  The big innovation of Porter was the bulk ageing...

I'm still wandering through the forest of old books, ever so slightly lost, but not panicking. Some beers were still vatted for long p...

You must be getting an idea of how anarchically I go about my research. What I post here truly reflects my current studies. You don't wa...

Someone asked the other day about the pipes in breweries. What were they made from? I've just found the answer. "Mains for beer a...

Our house is still chaotic after the installation of a new kitchen. The chaos doesn't just affect the pots and pans. It's had an imp...

Another milestone reached today: the last post from my Earl list. I'd avoided this topic until now because it required some research. I...