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 entire heritage of British beer in all its variety. It covers all there's to grasp concerning 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beers Britons have brewed and loved down the centuries—Bitter, Porter, gentle and Stout, IPA, Brown Ale, Burton Ale and outdated Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale, and Mum. it is a occasion of the depths of British beery historical past, a glance on the roots of the styles that are loved this present day in addition to misplaced ales and beers, and a examine of the way the beverages that fill our beer glasses built through the years. From newbie to beer buff, this background will let you know belongings you by no means knew prior to approximately Britain's favourite drink.

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Truman, Hanbury and Buxton brewed beers at its Burton upon Trent brewery called PA1 and PA2 for pale ales one and two. The first was its strong Ben Truman bitter, the second its standard bitter. ’s Ram brewery in Wandsworth, South London, closed in 2006, it still sent its ‘ordinary’ bitter out in casks labelled PA for Pale Ale, exactly the same as when it was first brewed in 1864, while casks of its special bitter are marked ‘SPA’. In 1952 Marston’s of Burton gave its best pale ale the name Pedigree Pale Ale, while London Pride was originally advertised by its brewer, Fuller, Smith & Turner, as London Pride pale ale; today no drinker would call Pedigree or Pride anything except brands of bitter.

The Stafford brewery in 1855, for example, only listed four types of ‘ale’ among its ten products, from ‘X Ale’ at 30s a barrel to ‘XXXX Ale’ at 54s. Gradually the descriptions became fuller, so that by 1893 A. Gordon & Co. of the Peckham brewery in South East London would be selling XXXX ‘Strong Mild Ale’ at 60s a barrel (around 1080 OG) and XXX ‘Rich Mild Ale’ at 48s (1055 to 1060 OG), as well as XX and X milds, while Henry Lovibond’s Cannon brewery in Fulham, South West London, called its XXXX ‘Best Quality Mild’ and its XXX ‘Extra Strength Mild’.

But I hope that learning more about, for example, how bitter grew and developed out of the Victorian middle class’ desire for the then newly fashionable pale ales once exclusively enjoyed by the gentry; how the demand by the street and river porters of London for a filling, strength-giving beer to help them get through the working day eventually gave us a style that, in Irish arms, circled the globe; how a style developed for Baltic aristocrats became Burton Ale, one of the most popular beers in Britain until a couple of generations ago and now almost forgotten; how beers such as Broom Ale, Mum and West Country White Ale once thrived and then vanished; how the huge boom in brewery numbers in Britain in the past thirty years, with more than 700 microbreweries now in operation, has helped bring in new styles such as golden ale and wood-aged beers, and even how nineteenth-century British brewers helped inspire the development of modern lager, all may add to the enjoyment of your beer-drinking experience, wherever you are doing it and encourage you to appreciate the marvellous drink, beer, more and to explore further its many offerings.

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

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