Plugging different beer-related key words into the search facility in the Times newspaper archive 1785-1985 is continuing to turn up gold. In June 1843 a series of small ads began to appear in the newspaper for Bavarian Pale Stout – put that one in your BJCP guidelines – brewed, not in Munich, but by Beamish and Crawford of the Cork Porter Brewery in Ireland
… under principles personally explained by Professor Liebig to the manufacturers, and is remarkable for its purity and agreeable flavour, and produces a grateful and cheering effect, without exciting any irregular actions in the stomachs of persons even of the most delicate constitutions, or inducing the least drowsiness in those of sedentary or studious habits.
This is a late mention for pale stout, but it would not have seemed as surprising to early Victorian beer drinkers as it does to us. For 150 years or so after the word stout first began being applied to beer it was used simply as an adjective to mean “strong”. A poem from Scotland in the latter half of the 18th century called “The ale-wife’s supplication”, which urged George III to cut the taxes on malt and ale, included the lines:
Continue reading Pale Stout
The Times newspaper in London has recently completed the magnificent task of digitising its entire run of issues back to 1785, meaning every word, including all the advertisements, is now electronically searchable. This is a tremendous boon to historians, who will be greatly helped in finding the answers to many of the vexed historical questions of today, such as: is pale ale really a different drink from draught bitter?
Your man with his tent erected in the middle of the “pale ale and bitter are different styles” camp is Britain’s Leading Beer Writer™. In the latest edition of Beers of the World magazine, in a series of articles on beer styles, himself writes:
Let us begin by stating what pale ale is not. It’s not IPA – India Pale Ale – neither is it bitter. Pale ale stands between the two … Bitter, as we shall see later in the series, is an early 20th century beer, brewed to meet the demands of the new “tied pubs” of large brewers who wanted a draught “running beer” that could be served after only a few days of cellar conditioning.
However, the evidence points overwhelmingly towards pale ale and bitter being regarded as synonyms by both the public and brewers from the time the terms first appeared. (I won’t comment on Roger’s second claim, that 20th century bitter was a new invention that needed only a few days of cellar conditioning, until his promised piece on the history of bitter comes out).
Continue reading Inside the pale
My third-nearest Young’s pub (which is named after the unpleasant, and unreadable, poisoned dwarf Alexander Pope, but I try not to let that damage my enjoyment of it) is currently selling draught Waggledance, the honey beer now, since all brewing of Young’s beers moved to Bedford, on its third brewery. This is not a beer I drink at home, but as I was in a pub I thought I’d experiment with Waggledance as a mixed beer. Young’s ales, since they have plenty of individual character, make excellent mixes, the best being a classic, Winter Warmer and Ordinary. This is the traditional “Mother-in-Law”, or old-and-bitter (no reference is intended here to any of my mothers-in-law, living or dead, and certainly not to you, Kate, as if …).
Continue reading Waggle-and-Special
The arrival of increasing numbers of African immigrants to the UK in the 1990s meant that demand sprang up for Guinness Foreign Extra Stout, the strong (7.5 per cent ABV) version of Dublin’s black brew, which is made in breweries across Africa, and is one of the biggest selling beer brands on the continent. Guinness had never sold FES in the UK (or Ireland), except briefly (under the name XXX) in the 1970s, but by the mid-1990s it was available in Britain, where it competed with “grey” imports of FES from Nigeria for the immigrant trade.
One of the unique aspects of FES is that it is brewed using a special roast barley, malt and hops concentrate, deeply black and amazingly bitter, invented in the early 1960s by Guinness scientists, and originally called Concentrated Mature Beer. Now, under the name Guinness Flavour Extract, it is sent out from Ireland to the 50 or so breweries around the world that brew FES, where it is added at the rate of two per cent GFE to 98 per cent pale locally brewed beer. The boom in Guinness FES sales around the world meant that in 2003 Guinness decided it could not make enough GFE in Dublin, and refitted the former Cherry’s brewery in Mary Street, Waterford to make six million litres of GFE a year, using 9,000 tonnes of barley.
Today, while FES is still imported from Dublin, the Nigerian version is now legitimately available here via proper import channels – with the result that you can find the Dublin version in Sainsbury’s, while Tesco has versions brewed in Nigeria. I say “versions”, because a study of the back labels shows there appear to be two different sorts of Nigerian FES. Both use sorghum, a traditional African grain (used to make traditional African beers), at the insistence of the Nigerian government, which wanted locally-grown produce in locally brewed and sold beer: you can’t grow barley in Nigeria. However, alongside the sorghum, some bottles of Nigerian FES in Tesco say they also contain wheat, while others say they contain maize.
Continue reading FES three different ways