Franconian Beer Message Board
An Couple of Ideas for Sylvester 2011 |
| Posted by Barry on 2011-01-04 06:25:00 |
| It's strange the way that beer strengths seem to go up and down. In the early 1960s, I used to drink in a Bass pub in Manchester (the only one that I knew), which served all the range of Bass beers. Their 'cooking' bitter, which I guess was the equivalent of today's 'draught Bass' wasn't particularly strong, probably the same as all the other locally served bitters at around 4% ABV. How was the higher attentuation achieved? Did they they ferment it longer before it was bottled? Also, did it really need to be stronger to survive the journey? I'd have thoughgt that a couple of percentage points wouldn't have made that much difference. I presume that someone nicked the IPA name on the basis that they were brewing a stronger bitter ale and just needed something convenient to call it? |
| Followups: |
 An Couple of Ideas for Sylvester 2011 by Mark Andersen on 2011-01-04 06:49:24 |
| An Couple of Ideas for Sylvester 2011 by Nick B. on 2011-01-04 08:32:52 |
| An Couple of Ideas for Sylvester 2011 by Mark Andersen on 2011-01-04 10:47:59 |