Mike's getting restless. He's very excited by the beers I brought back from the US. The recreations brewed by Kristen. "When can I come around?", he keeps asking.
I can't say I blame him. There's some very tempting ones. Lichtenhainer, Grätzer, almost the full range of Fuller's beers from 1910. It's been a struggle to keep my hands off them. I've been dying to try a Grätzer. Can you believe I have two different Lichtenhainers in my posession. That's something I never imagined happening. There's a WW I Barclay Perkins X, too. [I'm on a theme-maintenance roll: two Barclay Perkins mentions already this week.]
Interest in old beers is greater than I imagined. My Whitbread recreations have gone down very well. Let's hope the next two - hopefully being brewed very soon - are as well received. Other projects to delve into brewing's past have come to my attention. Exciting times indeed.
I'd like to go one step further. Not just recreate the odd individual beer, but the complete pub experience. An Edwardian pub with a full set of draught and bottled beers from the period. There would have to be an Edwardian interior, too. It could make for a unique brewpub concept. You could even have a chain, with each link a different period.
What do you think? Would there be enough consumer interest? Or would it only appeal to a few weirdoes like me?
The Original, Intentional American “Sour” (Beer) - If you look at pg. 29 in this cocktail manual, The Reminder by Jake Didier, published c.1905 (no date shown) at pg. 29 a recipe for “beer sour” appears. ...
6 hours ago