Suchergebnisse
A part of this beer was bottled and deposited in a vault — there to remain until the father’s death, which happened about 12 years since, at the good old age of 87 - At that time 20 bottles of the liquor were found, and, notwithstanding the length of time it had been brewed, was in high perfection. — Essex Herald.
Times must have been better in the mid-1840s, as the gravity of Single Stout has increased by 5º. Most striking about the grist is a massive increase in the black malt content, up from 0.45% to 3.89%. That’s been accompanied by quite a drop in the brown malt percentage, which has fallen by 35%.
30. Dez. 2022 · Shut up about Barclay Perkins. Friday 30 December 2022. Why? The end of another year has me thinking. About what I'm doing. What is the point of it? Why do I blog? I've been at it for 15 years. Most of the beer blogs that were around back then have given up. Around a dozen or so are still active. The simple answer is: because I enjoy it.
25. Juli 2021 · Legendary beer history blog Shut Up About Barclay Perkins has helped me make some sense of beer lingo as Jeremiah Dixon would have known it. At the time, much beer was aged in wooden vats and barrels to create “stale ale” (also referred to as old ale, stock ale, or keeping ale): usually strong, often reasonably dry and/or tart.
The Anchor Brewery was a brewery in Park Street, Southwark, London, England. Established in 1616, by the early nineteenth century it was the largest brewery in the world. From 1781 it was operated by Barclay Perkins & Co, who in 1955 merged with the Courage Brewery, which already owned the nearby Anchor Brewhouse.
13. Sept. 2007 · Shut up about Barclay Perkins is a blog run by British beer writer Ronald Pattinson. On the blog, Pattinson often discusses obscure historical beer styles and brewing history.
Ron writes the blog Shut Up About Barclay Perkins and has written numerous books containing painstakingly researched recipes from brewing’s past.
