I gave a talk at the Victorian Society’s “Beer and Brewing Study Day” yesterday in the Art Workers’ Guild building in Bloomsbury on “The Decline and Fall of Heavy Wet”, “heavy wet” being a 19th century slang expression for porter. I described how in 1843 the Scottish journalist William Weir called porter “the most universally… Read More Will Big Lager one day go the same way as Big Porter?
Here’s a top contender for “vanished beers I wish I’d tasted” – Meat Stout. A mixture of serendipity and synchronicity led me to discover Mercer’s Meat Stout this week, a brew I’d never previously heard of. Serendipity (the art of finding something valuable while looking for some other thing entirely) because I was actually searching… Read More Mercer’s Meat Stout
Brakspear’s Triple is a regular on the Zythophile shopping list: not just because I try to support old fermentation methods, it’s a very tasty beer, marvellously fruity, toffee apples, peardrops and bananas, hints of fruitcake, sweet and bitter in perfect balance, a long and lingering tart, very dry finish, and remarkably light-footed for a beer… Read More A tasty drop: the history of an almost-vanished fermentation system
In February 1961, 47 years ago, Guinness paid the London brewer Watney Combe Reid £28,000 – equivalent to more than £400,000 today – to discontinue brewing its Reid’s Stout. It was part of the Irish firm’s drive to put its newly perfected nitrogen-serve Draught Guinness into as many pubs as possible: Watney’s also had a… Read More The Hunting of the Stout