Enough of the snidery of the last two posts: let’s get back to what this blog is famous for quite well known for around the world among a very small number of people: shining a torch on obscure bits of brewing history.
Regular readers may remember a post from last year about the “double drop” system of fermentation, during which, in passing, I mentioned another old method of “cleansing” fermenting beer of its excess yeast, the “ponto” system. This, according to the Encyclopaedia Britannica of 1911, “consists in discharging the beer into a series of vat-like vessels, fitted with a peculiarly shaped overflow lip. The yeast works its way out of the vessel over the lip, and then flows into a gutter and is collected.”
I remarked at the time that “ponto” was a curious word, not in the Oxford English Dictionary, and guessed that it might be derived from “pontoon”, because the “peculiarly shaped overflow lip” (you can see some here, pictured in the Porter Tun Room at Whitbread’s brewery in London) looked like the end of a pontoon or punt.
Aha! While digging around in Google Books a short while ago, I found an illustration of identical vessels being used in a brewery in Albany, New York in the middle of the 19th century, vessels that are referred to as “pontoons”. What’s more, it is clear that the brewery owner, John Taylor, had brought the “pontoon” concept back with him from London. Here’s a picture of Taylor’s pontoon room
– you can see the “pontoons” look identical to Whitbread’s pontos – and here’s a couple of quotes from a curious book called Ale in Prose and Verse by Barry Gray and John Savage, published in 1866, from which the picture above comes, and which is mostly taken up with praising Taylor’s ales. The first is about Taylor’s trip back to England (he was born in either Durham or Chester, and came to the young United States with his parents around the start of the 19th century), when he had already been running a brewery in Albany for a couple of decades. While in the old country he decided to look at what was happening in the British brewing industry: Continue reading