IPA Ignorance

I have little knowledge/experience with wooden barrels intended to store beer so my response is: beats me.

Patrik (@Crusader) so you have any other information here?

Cheers!

 

I'm a bit unsure as to how to translate it, he's talking about dubbelt svavelsyrlig kalk (the direct translation of which would be something like "doubly sulphurous-acididic lime", the word lime was missing from my original translation). In another letter Carl mentions "bisvovlsyrligt kalk", which to me would seem to indicate that it's bisulphite of lime. JC later discusses an experiment where he rinsed a cask with this and also added some to a couple of other casks to see how it worked as a preservative.

"No. 2 recieved dry hopping, no 3 was rinsed with sulphuric acidic lime, no 4 recieved a small addition thereof and no 5 recieved a larger dito (the quantity was noted by Kogsbölle). The past day we examined the casks, which have stood all summer in the cooling house and been moved several times, been laid down into a cellar. N: 1 was sour, n: 2 also, but N. 3, 4 and five were free of acid, but the taste did not allow itself to be judged, since the beer due to being moved around was very hazy. No 5 did have a noticable off flavor, whether no 3 and 4 also have this off flavor, I will be able to say, when they have rested for a week or two and have become rather clear. They do not have a considerable off flavor at least. I will later notify you about the results. The experiments should of course be repeated and I would therefor like to ask you to send me a small cask of sulphurus acid of lime which is available for sale there and which is used by brewers there. It is evident that this substance protects against acid, but whether it can be used for Bavarian beer, which is not so strongly fermented as English beer and does not recieve dry hopping, without it leaving a peculiar off flavor, must be concluded by continued experiments."

 

If Daniel Dravot and Peachy Carnehan were beer drinkers they would most likely have been consuming East India Porter (a very hoppy Porter) since this was the preferred beer of the British troops.

India Pale Ale was mostly consumed by “agents of the East India Company and other merchants and wealthy colonists.”

The above quote is from Mitch Steele’s IPA book; page 78.

Cheers!

 

Cask conditioned, not nitro for India. Typically incorporating brettanomyces because of infected barrels.

Not blurred lines at all. Very fine lines that are easy to decipher. Use BJCP guidelines.

He's right either way. He's not saying it's good or bad; he's saying y'all are judging it incorrectly.

Nobody was misinformed about those facts. They're true.

 

Another mention of doubly sulphuric acidic lime by JC in 1869:

"How concentrated is the solution of doubly sulphuric acidic lime, with which the casks in Abbey are rinsed? - If it is available in the trade, then note the adress and send me a container or cask thereof."

 

Patrik, this quote has the word "rinsed". Do you think that it is possible the purpose of "sulphurus acid of lime" was more to clean/sanitize the cask/barrel vs. functioning as a liner (coating)?

Cheers!

 

Are you sure? Haha, guess I should have put some sort of indication of the humor that post was, but I thought the absurdity level would speak for itself. Sorry.

 

That's how it was used in the US according Wahl and Henius' American Handy-book of Brewing...

​

 

The OP does have a point about reviewing an English IPA with the expectations of a bitter, hoppier, less malty, higher abv American IPA. I think I've done this to some that I were expecting to be less sweet and malty. But yes, American IPA does have it's own category, just like the "original" English IPA does on here.

 

Yes that's how I'm reading it, I see now that the first excerpt seems to imply a permanent coating ("covered") as opposed to a rinsing, but a better word to use would be rinsed, that word just didn't come to my mind when I translated the first excerpt.

 

Patrik, thank you for all of your contributions here!!

Cheers!

Jack

 

So you were being sarcastic? When I saw the post I was astonished it came from you. I said to myself "I know he knows this."

 

hey you missed "Session" IPAs....

 

Blitzkrieg Is their take on a big over hopped IPA, they say English Style IPA and I agree with them. Whether it fits criteria for beer competitions is irrelevant, they state it's their take on an English IPA hopped up using all English ingredients, malt, hops, yeast. That's it, it's all it is their take.

 

We've got a badass over here.

 

That will be bisulphate of lime, as they called it in Britian Pretty sure that was used in the cleaning of casks.

 

Rinsing with bisulphate of lime was part of the cleaning process. Like a sort of steriliser.

 

Its actually bisulphite , the active component is sulphur dioxide. Very similar to the Camden tablets used by amateur winemakers.

 

The BA Community rates it a 74, thats enough proof its shit.

 

The great Starsan shortage of 1825 meant the nitro lines were notoriously hard to sanitize...thus the brett infection. The situation became dire in 1836 with the establishment of the North Western Provinces under the East India Company. In fact, between the first and second Anglo-Sikh wars, PBR tall boys and Colt 45 were the only beers available in many regions.