Read e-book online Amber, Gold & Black: The History of Britain’s Great Beers PDF

By Martyn Cornell

ISBN-10: 0752455672

ISBN-13: 9780752455679

ISBN-10: 0752475940

ISBN-13: 9780752475943

Amber, Gold & Black is a complete historical past of British beer in all its variety. It covers all there's to grasp in regards to the historical past of the beers Britons have brewed and loved down the centuries—Bitter, Porter, gentle and Stout, IPA, Brown Ale, Burton Ale and outdated Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale, and Mum. this can be a get together of the depths of British beery background, a glance on the roots of the styles that are loved this present day in addition to misplaced ales and beers, and a research of ways the drinks that fill our beer glasses constructed through the years. From newbie to beer buff, this background will inform you stuff you by no means knew prior to approximately Britain's favourite drink.

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Extra resources for Amber, Gold & Black: The History of Britain’s Great Beers

Example text

What seems to have happened is that the name ‘bitter’ came about because drinkers wanted to differentiate the well-hopped, matured pale ales, which were gaining a place in brewers’ portfolios around the country by the start of the 1840s, from the sweeter, less-aged and generally less hopped mild ales that, until then, had been almost the only alternative to porter and stout for most drinkers for more than a century. Porter, which was slowly losing its enormous popularity when William IV died, after 100 years as the nation’s top seller, was always called ‘beer’.

Thirty to fifty miles round Cambridge would take in a chunk of East Anglia, which was certainly ‘a mild beer country’ later in the century; at Steward & Patteson of Norwich the XX mild made up 45–50 per cent of production in the 1890s. Before the Beer House Act of 1830 removed the 10s a barrel duty on beer (leaving taxed only the raw materials, malt and hops), regional brewers seem to have produced just one strength of beer in each style. The evidence is scarce, since local newspapers were rare before 1855, when the newspaper tax was abolished in Britain, and thus advertisements by brewers are hard to find from before the 1850s.

The system produces full, malty, highly conditioned beers which are well-hopped and then served with a tight, creamy head through a ‘sparkler’ device on the handpump tap. An analysis of the brewing books from 1903 at Hammonds’ brewery in Bradford, Yorkshire, by Dr Keith Thomas of Brewlab, found that it was producing four different strength bitters from 1042 OG to 1055 OG, all light in colour, ‘possibly gold or straw’, and with limited malt flavour although moderated by caramel. Large amounts of hops were used, to give EBU (European Bitterness Unit) bitterness levels of from 34 units to 55, which, as Dr Thomas says, means ‘even the low gravity beers seem to be considerably more bitter than accepted today’.

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Amber, Gold & Black: The History of Britain’s Great Beers by Martyn Cornell

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