Yearning for More British Ales

Hogshead is awesome, but quite a few smaller brewers like 105w have been dabbling with great results.

 

I honestly tried my best to avoid bringing up my yearning for old school ringwood-fueled beers but hey, you guys started it.I know they’re well-hated these days but Gritty’s Halloween Ale, their Christmas Ale and Middle Ages Grail Ale were some of my favorite beers back in the day. For me it’s nigh impossible to find any of them now, especially here. Guess it’s time to wash out the ol’ homebrew equipment

 

Great thread OP, thanks for starting it. And if anyone could pass me a fresh pint of Old Thumper, please do.

 

Maybe I just missed it, maybe others are just smarter...but what is the brewery @JohnnyChicago is affiliated with?

I live in Chicago & would like to visit!

 

It is unlikely to play nicely with a NEIPA of the hazy variety because that strain is too flocculant (settles out) and the long diacetyl rest doesn't favor the quick throughput expected by NEIPA brewers.

 

The reason why "craft beer" originated in the UK was because there existed two factors. One was an infrastucture of pubs with cellars and beer engines. The other was a demand for beer other than the fizzy keg being foisted on us. Cask beer simply requires a mash tun and a fermenter, the beer is then just dropped into the casks and sent out.A minimum required outlay.

 

Came across a very good English Pale Ale recently. Bestie, from Wild Heaven Brewing in Georgia. Lots of flavor for a 3.9% ale. Reviews are very good.

 

The vast majority of yeast strains used to make NEIPAs are highly flocculent. Until you put them into a high polyphenol environment, that is.

Also, diacetyl rests aren't long and can be done during dry hopping.

 

Shoot him a PM, if you haven't already.

 

Didn't see them mentioned yet so I'll just note that Notch Brewing in Salem, MA often has a pale and/or dark mild on tap. They are not served on cask but they do use a system where you can control how the beer comes out (by angling the handle) so you have finer control over the head/carbonation. Hopefully someone here might know what I'm trying to describe and I'm not botching it too badly.

A rep at a beer store told me that they're going to take a crack at canning the dark (Vincent) soon. I don't have much mild experience but that beer is absolutely delicious.

 

Too true. The original New England style IPA was an English-style IPA with plenty of malt.

 

Hampshire Special lives, bro. Check their website. Or maybe you meant it's no longer available near you.

 

Near me. Glad to hear they still make it- I just may put in a word with some friends who live up that way. Thanks!

 

I have always enjoyed London Pride pale ale, but it is difficult to find fresh, and very expensive for a 4 pack.

 

I noticed on Fuller’s site recently that they are selling “London Pride Unfiltered.”

 

An Old England Pale Ale!?!

Cheers!

 

Fortunate in Boston to have a fairly regular number of cask options — and while impractical for lots of folks — homebrewing and serving cask ales is actually pretty doable w/a modest investment. I’ve been doing this for about 5 years w/ a couple of friends. We use pins and do periodic events usually in the fall/winter/early spring typically focused on consuming a single pin over one or two evenings (with friends/colleagues/family etc). Beers have ranged from classic milds to breakfast stouts to old ales to more contemporary American pales/IPAs and even NEIPAs (it’s an awesome combination IMO). As for the breather debate - it’s a no brainer for us - we use one when we have multiple pins that we know won’t be consumed in a few days - and it works great. Anybody interested in details or tips on making and serving real ale at home send me a personal message and I’ll be glad to help. Cheers.

 

If anyone is - then they are creating something other than a NEIPA....I do know Longtrail has one in the works and the brewer confirmed they had the good sense to not use their house yeast in making it. IMO the most vile of yeasts.....

 

Literally came to say Yards Brawler. @TongoRad recommended it to me. Since then ive had the chance to speak woth guys from yards about brawler and its such a great beer. The subtleties are outstanding and its unique among anything else on the shelf in NJ. My girlfriend literally stopped drinking yuengling as "her beer" and now drinks Brawler. Hope you try it. Their ESA and ales of the revolution series are also nothing to pass up if you are looking for english influence. Im 15 min outside Philly and they are everywhere around here. Maybe its regional pride but i dont think it would lose popularity in favor of more readily available english imports. The more you drink it, the more you pick up on flavors.

 

Shipyard and Magic Hat already have their versions on the market, but I have no idea what they use to make them.