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

By Martyn Cornell

Amber, Gold & Black is a finished background of British beer in all its variety. It covers all there's to grasp in regards to the heritage of the beers Britons have brewed and loved down the centuries—Bitter, Porter, gentle and Stout, IPA, Brown Ale, Burton Ale and previous Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale, and Mum. it is a get together of the depths of British beery background, a glance on the roots of the styles that are loved at the present time 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 heritage will inform you belongings you by no means knew earlier than approximately Britain's favourite drink.

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

Sample text

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’. Bitterness would have dominated the flavour, despite a good mouth feel, because of the unfermented sugars that are evident in the moderately high final gravities shown in the brewing books. The best known regional brewing method used for pale ales was the Burton union system, found in Staffordshire but also, in the past, in Derbyshire, Nottinghamshire, Edinburgh and (again) London.

As Faulkner’s comment confirms, the beer that was driving out porter was ‘a mild pale ale’. So when and why did darker milds start to arrive? The date of the change seems to be around the 1890s, since dark milds appear to be firmly established at the start of the twentieth century – about the time, which may be significant, that Mann’s was developing the modern sweet brown ale. In 1893 Johnson’s Saccharum Co. of Stratford, East London was advertising in the Brewer’s Journal its ‘Amber Malt Sugar for Mild Ales & Porter’, strong support for the idea that some mild ales were now being brewed darker.

In Old Flemish, the word for ‘single’ was ankel (enkel in modern Dutch), making ‘single koyt’ ankel koyt, which could easily have been shortened to AK. Many Dutch and Flemish brewers immigrated to England in the fifteenth and sixteenth centuries, bringing with them a preference for brewing with hops and a large number of brewing terms, from gyle to kilderkin. Perhaps they brought ‘Ankel Koyt’ with them too. What AK does not have anything to do with, despite mythology to the contrary, is a brewer called Arthur King.

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