Here's a continuation of yesterday's post about Bass Pale Ale.
The gravity of draught Bass was gradually whittled away after 1950, falling from 1049.9 to 1043 in 1993. However, for a standard PA, it was still pretty strong compared to other brewery's efforts.
A word about the two bottled Pale Ales, Red Triangle and Blue Triangle. These were essentially the same beer, except Red Triangle was bottle-conditioned and Blue Triangle wasn't. That may account for the higher degree of attenuation in Red Triangle.
I had a question yesterday about the high attenuation of 1901 Dog's Head brand Bass (exported to Asia). Whether this was the result of a bottle-conditioned beer attenuating on a long export voyage. I would suspect that the beer was deliberately fermented out as far as possible before export. One of the advantages of hard, gypsum-rich Burton water was that it enabled brewers to ferment their beers further. High attenuation was seen as a very useful asset to extend a beer's shelf life, there being little fermentable material left for any nasties to start feeding on.
If anyone is interested, the Whitbread Gravity Book volume I has details of many Bass bottled beers, including Princess Ale, Barley Wine (No. 1 Ale) and Imperial Stout (P2). If you want, I could post those tomorrow.
Confused about CAMRA - *Now the votes on CAMRA's revitalisation process are in beer geeks have reacted in the only **way they know: by saying what they always say*. A volley of ...
10 hours ago