Evershed Beers 1891 - 1892

As promised, here are the beers from Evershed. Weird how the records ended up in Scotland.

It seems one of the Youngers, William J. Younger to be precise, did a bit of work experience in Burton. He kept his own personal, handwritten brewing book. Which he took back with him to Scotland. It wasn't that unusual for brewers to keep their own private records in parallel with the official brewing books. I've come across a few of them in the archives.

Evershed used a typically Burton system for naming their beers. Ales numbered 1 to 7, Stouts P4 and P5 and the enigmatic O. It had me confused for a while. A long while. Until about half an hour ago, in fact. A beer of 1060 with 5 or 6 pounds of hops per barrel. Then I twigged. That must be the Pale Ale.

Evershed beers 1891 - 1892
Date	Year	Beer	Style	OG	FG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	Pitch temp
2nd Feb	1892	1	Ale	1098.34	1049.86	6.41	49.30%	11.82		4	4.25	º
29th Jan	1892	2	Ale	1080.33	1035.32	5.95	56.03%	10.00	3.45	2.5	3	º
29th Jan	1892	3	Ale	1073.96	1030.47	5.75	58.80%	10.00	3.18	2.5	3	º
15th Jan	1892	3	Ale	1075.07	1025.62	6.54	65.87%	20.00	7.23	2.5		56º
14th Dec	1891	4	Ale	1065.37	1024.93	5.35	61.86%	18.33	5.12	2.5	3.75	57º
18th Jan	1892	4	Ale	1065.93	1024.93	5.42	62.18%	9.17	5.21	2.5		º
1st Feb	1892	4	Ale	1067.31	1026.32	5.42	60.91%	9.17	5.27	2.5	3.5	º
8th Feb	1892	4	Ale	1066.48	1024.93	5.50	62.50%	9.17	5.21	2.5	3.5	º
14th Dec	1891	5	Ale	1057.89	1023.55	4.54	59.33%	17.27	3.94	2.5	3.25	58º
15th Dec	1891	5	Ale	1061.49	1024.24	4.93	60.59%	20.47	5.18	2.5	3.25	58º
15th Jan	1892	5	Ale	1060.39	1022.16	5.06	63.30%	15.81	4.05	2.5	3.25	58º
1st Feb	1892	5	Ale	1057.89	1020.78	4.91	64.11%	8.64	3.92	2.5	3.5	º
5th Feb	1892	5	Ale	1058.17	1021.47	4.86	63.10%	7.91	3.98	2.5	3.25	º
14th Dec	1891	6	Ale	1052.91	1020.08	4.34	62.04%	15.79	3.61	2.5	3.25	58º
16th Dec	1891	6	Ale	1052.35	1020.08	4.27	61.64%	15.79	3.51	2.5	3.25	58º
13th Jan	1892	6	Ale	1053.74	1019.39	4.54	63.92%	17.44	3.54	2.5	3.25	58º
3rd Feb	1892	6	Ale	1054.29	1020.08	4.53	63.01%	8.29	3.54	2.5	3	º
5th Feb	1892	6	Ale	1051.80	1019.39	4.29	62.57%	7.89	3.49	2.5	3.75	º
29th Jan	1892	7	Ale	1044.32	1017.31	3.57	60.94%	17.93	3.06	2.5	3.25	59º
2nd Feb	1892	Beer	Table Beer	1020.78						4	4.25	º
15th Mar	1892	K3	Ale	1073.68	1025.62	6.36	65.23%			2.25	3	º
29th Feb	1892	K4	Ale	1069.25	1025.62	5.77	63.00%			2.25	3	º
16th Dec	1891	O	Pale Ale	1061.22	1020.08	5.44	67.19%	17.27	4.44	2.25	3.25	57º
13th Jan	1892	O	Pale Ale	1059.00	1020.78	5.06	64.79%	26.05	6.51	2.25	3.25	56.75º
18th Jan	1892	O	Pale Ale	1058.72	1019.39	5.20	66.98%	13.02	6.51	2.25	3.25	57º
1st Feb	1892	O	Pale Ale	1059.83	1020.78	5.17	65.28%	11.16	5.68	2.5	3.25	º
8th Feb	1892	O	Pale Ale	1060.11	1019.39	5.39	67.74%	13.02	6.67	2.25	3.75	º
3rd Feb	1892	O4	Pale Ale	1055.12	1018.70	4.82	66.08%	11.28	5.15	2.5	3	º
2nd Nov	1891	P4	Stout	1064.40	1027.70	4.86	56.99%			3.25		58º
18th Mar	1892	P4	Stout	1067.31	1022.85	5.88	66.05%			2.75	3.5	º
18th Mar	1892	P5	Stout	1063.16	1025.62	4.97	59.43%			2.75	3.5	º
Source:
Document WY/6/1/1/14 held at the Scottish Brewing Archive.

I assume that 5, 6 and 7 were marketed as Mild Burton Ales. 1, 2, 3 and 4 as plain Burton Ales or Strong Burton Ales. While K3 and K4 would be Old Burton Ales.

It's great to have more details of Burton brewing. But it only make me long more for a glance at Bass's brewing records.

Black Country

I'll leave other to argue whether a beer community exists or not. I do know that beer has made me many friends. It seems that everywhere I travel there's someone I know. How useful those local contacts can be.

My Birmingham area mates are Mark and Sarah. We've met plenty of times over here, but never on their home turf. After dropping several very heavy hints about the Swan in Chaddesley Corbett, they offered to drive me and Dolores out into the wilds of the Black Country and beyond. Helping me cross off a couple of pubs I've been longing to visit. For literally decades.

My foreign readers may not have heard of the Black Country. "Why's it called that, dad?" "Because immigrants from the Caribbean settled there." The kids are getting to know me better: "What's the real reason, dad?" It's grimmer than my joke explanation. Because the soot and smoke of industry turned everything black.

The Black Country is an industrial area to the west of Birmingham, encompassing such exotic places as Wolverhampton, Dudley, Brierley Hill, Cradley Heath and Netherton. Not sure how industrial it is any more. Factories don't fit in with Britain's post-industrial economy.

The more clued-up amongst you might recognise some of those names. Because the Black Country is an area with a long history of small-scale brewing. An area where many pubs still brewed well into the 20th century. And where home-brewing never died out*.

In my early drinking days back in the 1970's, Netherton was a name to stir the heart. It was home to the Old Swan, one of the last four homebrew pubs. I've always wanted to visit but had never quite made it. Until last Tuesday. It wasn't a disappointment.

I love pubs. Especially pubs that look, feel, smell and taste like pubs. Coal fires, etched glass windows, handpumps proudly parading on the bar, pork scratchings lurking behind them. And straightforward beer, without pretensions or pomp in any circumstances.

The Swan used to only brew one beer. An ordinary Bitter that now seems as fashionable as clogs and watch chains. Back in the 1970's, no-one thought much about how fashionable a beer was. Geeks and hypes and viral marketing were decades away. The Swan's range has been expanded. But not with anything dull and trendy like a Triple IPA or Imperial Doubt. No. They've gone the other way, adding a Pale and Dark Mild and another Bitter.

My subtle hint of passion fruit days are behind me. You'll have to make do with suicidally drinkable as a description of the Old Swan's beers. Beers that let you talk quietly with friends rather than irritatingly tapping you on the shoulder or punching you in the ribs. Beers that oil conversation instead of becoming the subject of it. A reassuring background hum of booze, that, unless you listen for it, slips from notice.

That I couldn't stay longer was my only regret. But the Old Swan was but one of four pubs we'd pencilled in. The next was another I couldn't miss. Another Black Country beery landmark. About which I'll tell you next time.



* It's a myth that home brewing wasn't legal in Britain until the 1960's. It was legal, as long as you bought a licence. Right up until the requirement was abolished licences to brew at home were issued. We went around the Birmingham Back to Back museum while we were over. I wasn't that surprised to hear the communal washhouses called "brewhouses".



The Old Swan Inn
89 Halesowen Road,
Netherton,
West Midlands DY2 9PY

Scottish IPA once more

There will be a Scottish theme for a while. Just in case I hadn't already warned you. Blame the Thomas Usher Gravity Book. It's done gone and got me thinking about Scottish beer again. Never a good thing.

Edinburgh wasn't the only brewing town in Scotland. And Willam wasn't the only Younger brewing. There were Robert and George, too. Today we're looking at the latter. Who brewed in the Burton of Scotland: Alloa.

When Barnard visited in the 1880's, there were 8 breweries in the town, which had a population of just 11,000. Like many other Scottish businesses, the brewers of Alloa rode on the coat-tails of the British Empire, exporting beer to distant colonies.

"As far back as the year 1745, we find by the Kirk Session Records that George Younger was a brewer; and his name and business have been handed down in unbroken line to his descendants, the present partners. It is more than a century since Alloa ale was first exported to the Indies and the Colonies, the trade having commenced at the time when the town was the most important seaport on the Forth. In those days it was customary for the captains of the vessels to take out with them on their voyage, fifteen or twenty casks of ale, bringing the money back for it when they returned home.

It is on record that in the year 1865, Mr. James Younger, the father of the present partners, who had considerably increased the trade of the brewery under his active management, did, in that year, the largest export trade, and the most extensive bottling business of any brewer in Alloa. But it is due to the present enterprising partners that the business has attained, under their spirited management, the position of the largest brewery concern in Scotland outside Edinburgh.

The change in the popular taste from heavy strong ale to the light and more sparkling beverage, was quickly taken advantage of by Messrs. G. Younger & Son. Anticipating the demand, in an incredibly short time, they had succeeded in placing their East India pale and bitter ales in the foreign markets, until they were in such demand as to necessitate an extension of premises."
"Noted Breweries of Great Britain and Ireland, vol. 2", Alfred Barnard, 1889, pages 429 - 431.

I've said this before. And I'll keep on saying it until people listen: lots of IPA was brewed in Scotland. I know it doesn't fit well with the usual fantasy of Scottish beer being a smoky, barely-hopped brew. But there you go. Just because it's inconvenient for some theories doesn't make it any less true.

And, of course, Scottish brewing wasn't static. 19th century Britain was a dynamic place. You had to keep up with current trends to stay in business. Just as London's Porter brewers moved into Ale and Pale Ale production in the middle of the century, the more adventurous Scottish brewers got into Pale Ale in a big way.

"the largest brewery concern in Scotland outside Edinburgh" isn't quite as impressive as it might sound. As I've demonstrated before, 50% of Scottish beer was brewed in Edinburgh. Alloa was the only other significant centre of brewing. In some large cities - Glasgow is a good example - there was surprisingly little brewing.

Birmingham

Just back from a few days in Brum. It's as beautiful ever. No wonder they call it the Venice of the North.

Every year we visit a random British provincial city. Our choice of destination is determined by KLM's special offers. It's as good a system as any. Last year it was Liverpool. The year before Glasgow. Giving the kids an education in British geography is how I would pitch it. If I had to justify myself. Which, thankfully, I don't.

An integral part of the trip is me looking at brewing records. A piece of piss in Glasgow, home to the Scottish Brewing Archive. Last year I made the short journey to Manchester to look at Lees logs. Well worth it.

This year was trickier.

Birmingham's archives contain no brewing records. I had to look further afield,  in the archives of neighbouring towns. Wolverhampton is where I struck lucky. They've three brewing books from Russell's Great Western Brewery.

Never heard of them? I'm not surprised. They only owned 14 pubs. And they were bought up and closed ages ago: 1932. By William Butler, another Wolverhampton brewery. (One whose beer I did get to drink. Ah, Dunkirk Pale Ale.)

but there's one little hitch. Take a look of this one and see if you can spot what that is:

See it? No bloody gravities. Or volumes.

Horninglow Brewery, Burton-on-Trent

Yes, time for another dose of Barnard. This time he's visiting the brewery of Marston and Co. I think you may perhaps have heard of them.

It's not their current brewery. When they merged with John Thompson & Son in 1898, they moved to the Albion brewery. Presumably because that was larger.

"After this, we returned to the brewery yard to commence our inspection of the western side of the premises. In front of the brewhouse, in a conspicuous position over the archway, a handsome clock marks the time, not only for the employes, but serves as a monitor to the inhabitants of the vicinity. At the right of the building, a stone staircase, erected in a lofty circular tower, gives admittance to the various floors of the brewhouse, by which we ascended to reach the malt stores and malt receiving room. It is in the third floor of the left wing, and capable of holding 150 quarters of malt. The mill hopper rises from the centre of the floor and underneath it there is a screen for Gleaning the malt. Passing down a steep stair we came to the mill room containing the usual machinery and a pair of steel rollers capable of grinding twenty quarters per hour. The bruised malt falls therefrom on to an elevator by which it is conveyed to the grist hopper in the next building. As we passed along to the grist room we noticed extincteur and hand grenades on shelves for use in case of fire. Under the mill room there is an engineers' and fitters' shop, and an engine house which we afterwards visited. After inspecting the grist hopper and a metal liquor back, heated by steam copper coils and erected on a gallery, we entered the mashing stage occupying the floor over the archway. Here we were shown a thirty-quarter mash tun solidly constructed of oak, containing sparger, rakes and slotted iron draining plates. This tun is commanded by a Steel's mashing machine, and the grains are emptied from it by means of a valve trap leading to a spout in the yard. On this floor there is a large space reserved for a second mash tun, and under the stage there is a sub-floor, about 5 feet high leading to a balcony in the yard, used for setting the taps of the mash tun, and where is situated the excise office. Crossing this floor, and descending a few steps, we entered the next building, where is situated the copper stage, by far the most important place in the brewery. It is floored throughout with iron plates, is very lofty and open from floor to ceiling. It contains two splendid coppers, each with a capacity of sixty barrels, and over them the underback, which is heated by steam copper coils. Here also is the hop-press, and on the ground, opposite the copper hearth, a forty-barrel copper hop-back. The ale-wort is pumped by a centrifugal pump, from this latter vessel, to the coolers in the opposite wing of the brewhouse, and thither we next bent our steps.

Ascending to the third storey, we inspected the two open coolers and two vertical refrigerators, and then descended to the fermenting room underneath. It contains seven fermenting squares the largest of which holds eighty barrels, and several other vessels. The ground floor is used as a fining house, for the firm brew porter as well as ale, when required for supplying their own public-houses. Again crossing the yard, we entered a detached building nearly 100 feet in length, the upper storey of which is devoted to the union rooms, and contains eighty union casks fitted with attemperators and overhead yeast troughs. The entire ground floor is utilized as racking rooms and ale cellars, and will hold nearly 1,000 casks. In the centre of the floor there is a racking vat holding eighty barrels, and, beyond, a yeast press with small engine attached for working the steam pump and pressing apparatus."
"Noted Breweries of Great Britain and Ireland, vol. 2", Alfred Barnard, 1889, pages 423 - 424.

This wasn't a huge brewery. The mash tun had a capacity of 30 quarters. That's only ten times the size of the one in the model brewery at Allsopp. Enough to brew about 120 barrels of beer at a time. The union room capacity seems small in relation. Assuming the union casks were the normal 61-gallon size, that's a total of 135 barrels. Or just about a single brew. Which implies that only a small percentage of their beer went through the unions.

Fermenting vessels. I always like to mention them. In this case there were seven squares, the largest holding 80 barrels. Burton brewers were divided in their preference between rounds and squares. One thing there were in agreement about: the small size of fermenters. Most of Allsopp's rounds only held 15 barrels, a ridiculously small size for the quantity of beer they were producing. Bass's squares were a bit bigger at 45 barrels, but still relatively tiny. That makes Marston's largest square quite big for Burton.

This bit confuses me: "The ground floor is used as a fining house, for the firm brew porter as well as ale, when required for supplying their own public-houses." That implies that you didn't need to fine Pale Ale, just Porter. I know that a proper Stock Pale Ale was supposed to drop spontaneously bright, if left to mature long enough. The quote also tells us that Burton brewers, just like London ones, brewed beers outside their area of specialisation to be able to offer their pubs a full range.

In 1905 Marston & Thompson merged with another Burton brewery, Evershed. I'm not telling you this for the benefit of historical precision. But because I've a little information about their beers from 1891 - 1892. I'll be sharing it with you soon.

Clearance

We've been clearing out the spare room for Andrew. The kids have reached the age where they want their own rooms.

Andrew's room contained a cabinet that we'd transported intact from our old flat. That we left in 1997, when he was fewer than a year old. I'd not looked inside for, er, 13 and a bit years.You'll never guess what I found inside.

Beer that's 15+ years old. No way it'll be drinkable. Oxidised. Sour. Undrinkable. Unless . . . . .


. . . . . .it's a lambiek.


The price label is still on them. 12.99. That's guilders.  At the time, I can remember thinking: "expensive, but worth it." For what it was/is: Rosé de Gambrinus. Either 1995 or 1996 vintage.

I've six bottles.

"Tastes like diesel" was Mike's comment when we shared a bottle. He's not getting any more

Scottish IPA 1851 to 1916

I just can't stay away from Scottish IPA. It's such a contradiction in terms, if you listen to the history written by style nazis. I don't and am free to look at it as dispassionately as possible.

The fun will be tabulicious today. I've two of them for you. Aren't you lucky?

Did I mention my Scottish project? No? Silly me. Getting distracted again. I've started a Scottish project. Based on the 1,666 analyses I have of Scottish beers. Going through will be a joy. Maybe even informative, too.

I've split the beers into two chunks, up to 1880 and 1881 - 1916. There's no particular logic behind the splitting point. It just seemed a convenient place.

Here's table one. Which happens to be all William Younger beers:

Scottish IPA 1851 - 1880
Date	Year	Brewer	Beer	Style	FG	OG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl
6th Oct	1851	Younger, Wm.	XP	IPA	1020	1058	5.03	65.52%	15.00	6.67
9th Oct	1851	Younger, Wm.	XXP	IPA	1018	1072	7.14	75.00%	24.00	8.18
	1858	Younger, Wm.	XP	IPA	1014	1054	5.29	74.07%	14.80	4.40
	1858	Younger, Wm.	XXP	IPA	1016	1059	5.69	72.88%	21.05	5.00
	1868	Younger, Wm.	XP	IPA	1013	1051	5.03	74.51%	12.22	3.40
	1868	Younger, Wm.	XXP	IPA	1014	1055	5.42	74.55%	11.67	3.29
2nd June	1879	Younger, Wm.	XP	IPA	1016	1052	4.76	69.23%	11.74	2.73
11th July	1879	Younger, Wm.	2XP	IPA	1009	1046	4.89	80.43%	9.00	1.94
	1879	Younger, Wm.	2XP	IPA		1046				2.00
22nd Oct	1879	Younger, Wm.	XXP	IPA	1014	1058	5.82	75.86%	9.19	2.41
22nd Oct	1879	Younger, Wm.	XP	IPA	1013	1050	4.89	74.00%	7.94	1.81
24th Oct	1879	Younger, Wm.	XP	IPA	1014	1051	4.89	72.55%	7.94	1.86
29th Oct	1879	Younger, Wm.	XP	IPA	1016	1051	4.63	68.63%	7.65	1.84
30th Oct	1879	Younger, Wm.	XXP	IPA	1016	1058	5.56	72.41%	8.65	2.56
10th Nov	1879	Younger, Wm.	XP	IPA	1012	1051	5.16	76.47%	8.00	1.90
11th Nov	1879	Younger, Wm.	XXP	IPA	1015	1058	5.69	74.14%	9.44	2.62
16th Sept	1880	Younger, Wm.	XP	IPA	1013	1052	5.16	75.00%	9.68	2.13
20th Sept	1880	Younger, Wm.	XXP	IPA	1019	1060	5.42	68.33%	10.56	2.81
7th Dec	1880	Younger, Wm.	XXP	IPA	1018	1059.5	5.49	69.75%	12.90	2.99
9th Dec	1880	Younger, Wm.	XP	IPA	1012	1052	5.29	76.92%	11.11	2.34
Average					1014.84	1054.7	5.33	73.17%	11.71	3.14
Sources:
Documents WY/6/1/2/5, WY/6/1/2/14, WY/6/1/2/21, WY/6/1/2/28 and WY/6/1/3/9 held at the Scottish Brewing Archive.

Note how the hopping rate fell considerably after the 1850's, falling to under 2 lbs per barrel for XP. Before picking up again a little around 1880. The average gravity, 1054.7, is pretty similar to the average for all beer and about the same as Porter.

For a bit of variation, table two also has beers from Thomas Usher:

Scottish IPA 1881 - 1916
Date	Year	Brewer	Beer	Style	FG	OG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl
11th Apr	1881	Younger, Wm.	XP	IPA	1015	1053	5.03	71.70%	10.00	3.04
15th Apr	1881	Younger, Wm.	XXP	IPA	1012	1060	6.35	80.00%	17.14	3.89
3rd May	1881	Younger, Wm.	XP	IPA	1014	1054	5.29	74.07%	9.23	3.06
29th Aug	1881	Younger, Wm.	XP	IPA	1018	1053	4.63	66.04%	7.69	2.30
5th Jan	1885	Usher	IP	IPA	1013	1047	4.50	72.34%	8.00
8th Jan	1885	Usher	IP	IPA	1015	1046	4.10	67.39%	8.00	1.43
18th Feb	1885	Usher	IP	IPA	1015	1046	4.10	67.39%	8.00	1.73
29th May	1885	Younger, Wm.	XP	IPA	1013	1054	5.42	75.93%	11.50	2.84
15th May	1888	Usher	IP	IPA	1010	1046	4.76	78.26%	10.00	2.65
26th Dec	1888	Usher	IP	IPA	1013	1046	4.37	71.74%	8.00	2.00
5th Jan	1894	Usher	IP	IPA	1014	1044	3.97	68.18%	8.00
10th Jan	1894	Usher	IP	IPA	1014	1044	3.97	68.18%	7.00
26th Jan	1894	Usher	IP	IPA	1013	1044	4.10	70.45%	8.00
11th Jul	1894	Usher	IP	IPA		1044			8.00	1.50
	1906	Younger, Wm.	XP Burton	IPA		1050.4
4th Dec	1912	Usher	IP	IPA	1014	1042	3.70	66.67%	6.00
6th Dec	1912	Usher	IP	IPA	1015	1042	3.57	64.29%	6.50
12th Feb	1913	Usher	IP	IPA	1014	1042	3.70	66.67%	5.75
19th Mar	1913	Usher	IP	IPA	1013.5	1042	3.77	67.86%	5.75
19th Aug	1914	Usher	IP	IPA	1012.5	1042	3.90	70.24%	6.00
26th Aug	1914	Usher	IP	IPA	1013	1042	3.84	69.05%	6.00
8th Dec	1914	Usher	IP	IPA	1014	1040	3.44	65.00%	5.50	0.72
29th Feb	1916	Usher	IP	IPA	1013	1041	3.70	68.29%	5.50
7th Mar	1916	Usher	IP	IPA	1015	1041	3.44	63.41%	5.50
14th Mar	1916	Usher	IP	IPA	1013.5	1040	3.51	66.25%	5.50
Average					1013.76	1045.82	4.22	69.54%	7.77	2.29
Sources:
Documents WY/6/1/3/9, TU/6/1/1, WY/6/1/2/31, TU/6/1/2, WY/6/1/1/14 and TU/6/1/5 held at the Scottish Brewing Archive.

Usher knocks the average gravity down to 1045. With a gravity in the low 1040's and fairly modest hopping, Usher's IP looks rather like an AK. You can see the gravity gradually dropping from 1047 to 1040.

I'm not sure how much the average hopping rate per barrel is. Too many numbers are missing and there's a big discrepancy between the Younger and Usher beers. Interesting that the average attenuation went down along with the gravity. Were they they trying to disguise the drop in gravity by keeping the FG the same?

In part two we'll be taking a look at 20th century Scottish IPAs. Believe me, it's even more fun than the 19th century.

It is an old tale

But somehow one I hadn't managed to hear. At least not in this form.

OK, the bit about the loss of the Russian market for Burton Ale in the 1820's I've heard before. It's what comes after that's new to me.

"It is an old tale now, but nevertheless a fact, that the restrictions placed by Government on the Baltic trade, at the period mentioned, induced the Burton brewers to turn their attention to England's metropolis with such success, that it resulted in a complete revolution of the trade, and a new era set in for the town from that date. The cause of all the commotion in the brewing trade was East India pale ale, and many strange tales have been told of its origin, all of which refer to a consignment of beer sent out in a cloudy condition, which, after travelling round the world, came back to the country of its birth, in a condition so excellent, bright and sparkling, that it was said to be superior to a glass of Madeira or sparkling champagne. This adventure led up to much study and numerous scientific experiments, and after expending much trouble, time and money, the Burton brewers succeeded in improving their system, and were able to produce pale ale capable of retaining its peculiar qualities in any climate. Since then, by employing new and more efficient appliances and machinery, together with the acquisition of scientific assistance, the Burton trade has rapidly increased until it has reached its present colossal proportions."
"Noted Breweries of Great Britain and Ireland, vol. 2", Alfred Barnard, 1889, pages 421 - 422.

See the part I mean? Where a cloudy beer travels around the world and returns crystal clear and delicious. Either my brain had finally turned to mush, or I've never heard that particular tale. What about you?

Funny how when they're trying to say how great a beer is, they always start making a comparison with wine. Cultural cringe I'd call that. Still goes on a lot today. What with all that beer and food paring nonsense. (I look no further than a bag of pork scratchings or a scotch egg when I contemplate solids to accompany my beer. Meals just get in the way of a proper session.) Is Madeira mentioned because of the similarities its method of production shares with IPA's? Or just because it's a posh wine everyone has heard of? Is champagne mentioned because of the pale colour and fine carbonation of IPA? Frustratingly, there's no way of knowing.

I have one question about this story. Well, two, actually. Why did they ship cloudy beer, when all the instructions I've seen say you should let it drop bright first? Why was the beer brought back to Britain?