Is it Wednesday already? Seems more like Monday. What a treat we have in store today. A classic Southern Brown Ale from the 1930's.
Like everyone else, Barclay Perkins jumped on the Brown Ale bandwagon in the late 1920's. Like Whitbread, it called it's beer DB, though the initials stood for something quite different. Whitbread's was "Double Brown", Barclay Perkins "Doctor Brown" after Doctor Johnson. The 18th-century literary giant had been mates with Mr. and Mrs. Thrale, owners of the Park Street brewery before Barclay and Perkins. In the 20th century, an image of Doctor Johnson was the brewery's trademark.
Each brewery seems to have its own ideas about what constituted a Brown Ale. Not surprising, as the style was still very young. Barclay Perkins was one of the weaker ones. (Whitbread's DB was 1055). Neither beer bore any resemblance to the brewery's Milds.
I'll now let Kristen do his stuff . . . . .
Barclay Perkins (BP) 1936 DB
Grist and such
Nothing really jumps out at first with this beer. Lower in gravity, finishes like a normal ale at around 1.011. This one has quite a bit of hopping compared to the others of its gravity and 'color'. When you look closer you will see again that there is a ass load of adjuncts. Nearly 25%! Nearly equal parts of maize and sugars. As we discussed before, this era was ripe with its use of California 6-row as it was thought to lighten the flavor and add a touch of grainyness that the
British malts didn't have. It was also about 1/3rd cheaper than the standard Brit malts. Any two pale malts will do very well. I'd suggest probably Maris Otter and Halcyon as they work very well together. 6-row is very important but if you can't find it, use a lower quality 2-row. 75L crystal is right in the middle of traditional crystal colors. The sugars are very important so if you can't find the inverts, make them yourself (see past posts on this topic).
Standard mash for the era. Barley Perkins was really big on using underletting to raise their mash temperature. This mash was actually quite quick proabably taking about 3 hours to complete which when compared with Whitbreads 9 hour mashes really allows them many more in a day.
For a lighter brown ale this beer has quite a nice kick of hops to it. BP's middle/east kent hops are all rather fresh. The majority being less than a year and a bit nearly 2 years.
Grainy sweet malt. No chocolate but more of a dark caramel and stone fruits. Corny, grainy middle with a good dose of herbaceous hops. Lots of flavor but quite thin on the end. Moderately bitter finish barely keeps this from being a 'brown liquid'.
The Greeks Do Wine and Cheese - Back in 1954, Kappa Nu, a college fraternity now part of Zeta Beta Tau, held a wine and cheese party at University of Buffalo in New York. A university new...
13 hours ago