Why two posts today? Because I forgot to publish yesterday's ("How can I be sure?"). And you can never learn too much about 19th century Guinness. At least that's what I reckon.
These are the gravities of the main Guinness products in the 1800's. The weakest - Porter - is considerably stronger than today's Extra Stout. FES, on the other hand, is pretty much unchanged since 1860.
You may have heard me dream of Guinness producing a bottle-conditioned version of Special Export, the 8% version that's sold in the Benelux. I was pained to discover that this was the first type of Guinness to be pasteurised, way back in 1930. Guinness paid for a pasteuriser to be installed in John Martin's bottling hall. Given that strong beers are still usually bottle-conditioned in Belgium, this seems slightly odd.
I would start a campaign for Guinness to make a naturally-conditioned version of FES or Special Export. Either would be wonderful in this form, I'm sure. But I doubt Diageo would be interested. They're too busy launching slightly tweaked versions of draught Guinness. It's a lack of imagination and daring typical of large brewers.
What Can We Learn From 170-Year-Old Beer? - I got an email yesterday alerting me to *this technical paper *of analyses done on 19th century beer recovered from a shipwreck. Interestingly, they have ...
1 hour ago