No, I hadn't forgotten. I'm not that bad yet, am I? Here's the next enthralling installment of William Younger's hopping in 1851.
Let's kick off with Porter and Stout, because I've a reasonable number of examples to work with. I've not found a single Porter in the Younger's logs. But what they called BS (Brown Stout) was similar in strength to a London Porter.
Younger's BS, much like the three London Porters, was hopped at around 3 pound per barrel. Amongst the Stouts, Younger's has the second heaviest hopping, just behind Barclay Perkins. Can we agree Younger's did not hop their Porters/Stouts more lightly than London brewers?
Now on to Pale Ale. I'm afraid that I don't have many London examples. In 1851 neither Barclay Perkins nor Whitbread brewed a Pale Ale of any description.
Not enough data to be conclusive, but it certainly doesn't look as if Younger were going easy on the hops.
Minnesota: India Pale Ale, Ballantine & Sons, Cold Spring - Ah, the great brewing tradition of Ballantine's in Minnesota. Err... not really. Ballantine was mainly brewed in New Jersey and its originator Peter Ball...
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