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.
Microbe Overview: Yeast, Brett, Pedio, and Lacto - Earlier this year, the AHA requested some info on the various microbes involved in sour beer production for a post they were working on (Sour Microbes: Yea...
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