Wort's Weird Journey: Beer's Sometimes Unpredictable Path From Grain to Glass

Discussion in 'Article Comments' started by BeerAdvocate, Mar 27, 2017.

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  1. BeerAdvocate

    BeerAdvocate Admin (16,842) Aug 23, 1996 Massachusetts
    Society

    #1 BeerAdvocate, Mar 27, 2017
    Last edited by a moderator: Apr 11, 2017
  2. Mongrel

    Mongrel Crusader (763) Feb 14, 2013 Maryland
    Trader

    One of the best articles you guys have run in a while! Would have liked to see this fleshed out even further. Or even deeper follow-up articles on the topics of pumping wort considerable distances, creative use of second runnnings, etc. Well done!
     
  3. Keene

    Keene Defender (659) Sep 11, 2009 Washington

    Thanks for reading. We're also glad to hear that you liked this one so much.
     
  4. Witherby

    Witherby Initiate (115) Jan 5, 2011 Massachusetts
    Trader

    The section on second runnings and parti gyling caught my eye, too, but for a different reason. The actual practice of parti gyling was far more complex than the author implies.

    "Modern brewing mostly believes in the power of one. A sole recipe, a solitary grain bill, a single beer. Historically, this hasn’t been the story. Beer makers in 18th- and 19th century Britain practiced parti-gyle brewing, drawing multiple beers from a lone mass of malt. Subsequent runnings created steadily weaker wort, wringing out every iota of sugar. The result is second runnings, or small beers, a resource-savvy form of recycling."​

    As @patto1ro pointed out in his 2013 article in BA (and many other examples on his blog), breweries did use a single recipe and a single grain bill and got multiple beers, but they didn't make one beer from the first running and then a small beer from a later running. Every beer from the strongest to the weakest would be a blend of all of the different runnings:

    https://www.beeradvocate.com/articles/7729/one-recipe/

    They really mastered the art of efficiency and getting the most out of the malt.

    Ron does point out that in the early 18th century and probably in smaller type breweries on English country estates, etc they would make a different beer from each running, but not in 19th century commercial breweries. And I believe Fullers still uses the more complex parti gyling system to this day.
     
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  5. patto1ro

    patto1ro Zealot (564) Apr 26, 2004 Netherlands

    Maybe I should write a column on parti-gyling.
     
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