AAUs. See Alpha acid units
Activated carbon filters, 199, 200
Adjuncts, 62, 144, 309; availability of, 69; chill haze and, 161; cooking, 162; flavor from, 162; six-rowed malts and, 145; using, 60, 61–62, 135, 160–65
Adnam Best Bitter, 278
Adnam Broadside, 278
Adnam Extra, 278
Aging, 207–11. See also Maturing
AHA. See American Homebrewers Association
AK Bitter, 67
Allsopp, 23, 39, 42; bankruptcy for, 57; export by, 29; India ale by, 27–28; pale ale by, 41; production by, 37; pub purchases by, 57
Allsopp, Samuel, 26
Alpha acids, 21, 48, 49, 182, 310; bitterness and, 166, 168, 179; estimating, 178; in hop flowers/pellets, 174; IBUs and, 176, 177
Alpha acid units (AAUs), 179, 310
Altbier, 3
Alton, pale ale from, 40
Amber ales, 98; AHA on, 123; bitterness of, 118; bitters and, 93–94; carbonation in, 218; OG of, 116, 117; malts for, 139, 152, 154; pale ale and, 92–93; real ale and, 94; storing, 209. See also American amber ales
Amber Waves of Grain, recipe for, 265–66
American amber ales, 104; classifying, 122–25; color of, 123; malts for, 153; OG of, 123; profile of, 128 (table); recipe for, 265–66
American Homebrewers Association (AHA): on amber ales, 123; on American pale ales, 119; on IPAs, 114; style guidelines from, 108–9, 112
American Homebrewers Association (AHA) 1998 Competition Style Guidelines, on ordinary/ best/strong OG, 108–9
American India pale ales, 50, 82–95, 98, 104; bitterness of, 121; Cascade hops for, 121; classifying, 120–21; gravity of, 114, 120; IBUs of, 119; OG of, 119; profiles of, 128 (table); recipes for, 271–74
American pale ales, 83, 104, 166, 180; AHA on, 119; bitterness of, 118; carbonation in, 218; classifying, 119–20; English bitters and, 123; English pale ales and, 119–20; gravity of, 119; hops for, 120, 169, 173; malts for, 152; occurrence of, 115 (fig.); OG of, 116; profile of, 128 (table); recipes for, 267–70; serving, 244; storing, 209
American Society of Brewing Chemists (ASBC), standards by, 150
America’s Best Brews (Johnson), 115, 276
Analysis of Brewing Techniques, An (Fix and Fix), 147, 191
Anchor Brewing Company, 88, 122
Anchor’s Liberty Ale, 281
Anheuser-Busch, pale ale by, 102
Anvil, bitters from, 280
Aroma, 120, 185. See also Hop aroma
Aroma hops, 132, 178; adding, 138, 180, 183; low alpha acid, 171, 172; selection of, 169; using, 172, 179, 181. See also Hop aroma
Aroma unit (AU), 169
ASBC. See American Society of Brewing Chemists
ASBC Methods of Analysis Malt-4, 150
Atlantic Coast Brewing, real ale by, 94
Attenuation, 135, 146, 191, 192, 196, 311; apparent, 310; flocculation and, 186
AU. See Aroma unit
Austin, Peter, 91
Avon Company, suit against, 41
Back to the Fuchsia IPA, recipe for, 261–62
Bacteria, 75, 133, 198; controlling, 10; wood chips and, 238
Ballantine IPA, 84, 210, 281; maturing for, 85; modern version of, 87; oak flavor of, 237; pale ales and, 88; Prohibition and, 85
Banker’s Bitter, 283
Bank Street Brewery, 283
Barclay, Perkins, 82
Barley growers, brewing sugar and, 60
Barley wines, 100; adjuncts for, 161
Barnsley Brewery, IPA by, 279
Bass, M. A.: on running beer, 56
Bass, Michael, 56
Bass, 109, 260, 279; ales/porters by, 48; Baltic trade and, 25–26; Carlsberg-Tetley and, 78–79; expansion by, 26, 29, 36, 42; exports by, 24, 29, 38, 41; hops for, 48, 49, 59, 89, 121; IPA by, 31 (photo), 56; pale ale by, 13, 37, 41, 46–47, 56, 65; production by, 15, 29, 32, 37–38, 65; pub control by, 76; taxation on, 62–63; trademark for, 41; union system and, 31, 44
Bass Ale, 56
Bass “Export Pale Ale,” 51
Bass Museum, 29; glasses at, 12; union system at, 44 (photo)
Bass Red Triangle label, protecting, 41
Batham, Daniel: dark mild by, 66
Baverstock, James: hydrometers and, 11
BB, 67
Beechwood chips, 238
Beer engines, 226, 229, 231, 243 (photo); dispensing through, 242–45
“Beer from the Wood” (Dunson-Todd), 237
“Beer Styles: An International Analysis” (Thomas), 104
Belgian ales, 100; pale ales and, 105
Benjamin Wilson, 23, 28; export by, 24; production by, 15; Russian trade for, 25, 26
Best bitters: IBUs of, 112; OG of, 107–8; recipes for, 253–56
Big Six: problems with, 76–77; traditional brew and, 78
Bishops Brewery, bitters by, 9, 277–78
Bitter ales, 83; color of, 68; distribution of, 107 (fig.), 116 (fig.), 117 (fig.); mild ales and, 70; rise of, 67–68
Bittering: calculating, 178; color and, 111; extraction of, 141
Bittering hops, 142, 169, 171, 172, 174, 178; adding, 138
Bitterness, 19, 20, 33, 68, 84, 87, 90; alpha acids and, 166, 168, 179; difference in, 111; flavor from, 165; from hops, 3, 10, 101, 117, 166–69, 171, 173, 176, 209, 210, 217, 228, 294; IBUs and, 177; post-fermentation, 175; style and, 101, 117; sulfate and, 199
Bitters, 3, 73, 81, 90, 280; amber ale and, 93–94; bittering levels of, 70; cask-conditioned, 275; color of, 112–13, 122–23; designation of, 106; draught, 66, 70, 106–7; dry hopping, 111; flavor of, 113, 237; glasses for, 245–46; light ales and, 109; malts for, 93, 137, 139, 148, 152, 153, 154; OG of, 67–68, 72, 104, 107–8; origin of, 66; pale ales and, 67, 99, 104, 110; popularity of, 65; profiles of, 126 (table); storing, 207, 209; strengths of, 71; substyles of, 98, 114–25; survey of, 105–6. See also Best bitters; English bitters; Extra special bitters; Ordinary bitters; Special bitters; Strong bitters
Blair, Tony, 79
Blow-off system, 311; blockage of, 182, 187
Boddington’s, 40, 79, 280; Burton breweries for, 39; color of, 113
Boiling, 200; malt extract, 141–42; removing carbonate/iron from, 201
Boot’s, yeast from, 192
Boston Burton Ale, 282
Bottle conditioning, 30, 104, 109, 110; availability of, 221; rediscovering, 222; sediment from, 208; sugar priming of, 135
Bottling, 17, 40, 221–28; counter-pressure, 223; mechanization of, 58
Bottom-fermenting, 72, 122, 132, 184–185
Bradford, IPA from, 40
Brains, 281
Brakspear’s of Henley, 276–77
“Breeding and Parentage of Hop Varieties, The” (Lemmens), 171
Brettanomyces, 312; flavor from, 51–52, 53
Brewers Market Guide, consulting, 190–91
Brewing: all-grain, 143, 310; chemistry of, 131–32; concentrating on, 99; instrumentation and, 133; scientific knowledge of, 101; techniques for, 132–33, 135–36
Brewing (Lewis and Young), 99, 189
Brewing Science and Practice (Hind), 98
Brewing sugars. See Sugars
Brewing unit processes, 134 (fig.)
Brewing water. See Water
Brewpubs, 2, 284; increase in, 1, 95; production by, 34
British Guild of Beer Writers, IPA and, 20
Brooklyn Brewing East India Pale Ale, 283
Brown, Horace, 40
Brown ales, 82; pale ales and, 12
Brown beers, 13, 37, 42; pale ales and, 14; porters and, 23
Brown malt, 69, 137, 157; using, 159–60; yield from, 25
Budweiser/Bud: in English pubs, 73; beechwood chips for, 238; production of, 78
“Build a Beer Engine” (Emma), 242
Bull’s Eye Bitter, recipe for, 257–58
Burton Ale, 13, 85, 88; trademark for, 41
Burton Bitter, 67
Burton brewers, 15, 56; ales by, 32, 68; bitters by, 67, 68; expansion by, 32, 33, 37; exports by, 24, 25, 38, 42; hops for, 59; IPAs by, 26, 31; oak casks for, 87; pale ales by, 13, 22–29, 32, 41, 46, 67, 71, 279; porters by, 68; production by, 22; railroads and, 36; taxation on, 41; union system and, 44
Burton India Export Pale Ale, 279
Burton IPAs, 84, 146; color of, 52; defining, 43–53; flavor of, 50–51, 52; hops for, 50; style of, 52–53
Burton Mild, OG of, 66
Burton snatch, 50
Burton Union system, 30, 31, 44 (photo), 50, 186, 187, 189; invention of, 43–44; oaky character from, 236, 237
Burton water, 32, 33, 39, 197; analysis of, 201, 201 (table); complexity of, 204; sulfates/yeast in, 50
Busch, Jim: on choosing hops, 171
Caffreys bitter, 31
Cain’s, bitters from, 280
Calcium carbonate, 200, 205; adding, 202, 203
California Steam Beer, 122
Calverley, Charles Stuart, 15
Campaign for Real Ale (CAMRA), 1, 227; bottle-conditioned beers and, 222; carbon dioxide and, 94; on casks, 234; protest by, 71, 77–78; real ale and, 81; serving and, 226
CAMRA Beer Guide 1997 (CAMRA Books), 275, 276
CAMRA Guide to Real Ale in a Bottle (Evans), 275
Cane sugar, 163, 221; fermentability and, 161; priming with, 220
Caramel malts, 93, 153–57; function of, 137; producing, 153–54
Carbonate, 202, 312; removing, 200, 201
Carbonation, 312; artificial, 226, 227; determining amount of, 220 (table); forced, 133; kegs and, 224; purpose of, 217–21
Carbonation stone, 219
Carbon dioxide, 75, 104, 133, 226, 227, 229; adding, 218, 219; level of, 74; measuring, 218; real ale and, 94, 233
Carboys, 312; inversion of, 188; yeast and, 187
Carlsberg-Tetley, Bass and, 78–79
Carlton United Breweries, 73
Cascade hops, 172, 270, 274; flavor of, 128; using, 88, 89, 90, 91, 121, 169, 173, 205
Cask conditioning, 74, 75, 94, 102, 104, 109, 110, 113, 123, 210, 223, 227, 228–34; dry hopping and, 111, 181–82; fining and, 208; hops and, 181; isinglass and, 214; secondary fermentation during, 228; sugar priming and, 135; yeast in, 192
Cask Marque, 232
Casks, 209, 215, 229–30; coopered, 235; cost of, 240–41; equipment for, 241; oak, 87, 235–36; stainless steel, 234–35, 235 (photo), 236, 239–42, 240 (photo); steam cleaning, 86; suppliers of, 245; treating, 87, 239; wooden, 87, 132, 234, 235, 235 (photo), 239–42
Castlemaine XXXX, 73
Catamount Brewing Company, 122 (photo)
Cathedral Bitter, 278
Cellars, temperature in, 231, 232
Cereal cooker, 162
Character, 101, 102; fermentation and, 185; malt, 140, 157; oaky, 236, 237. See also Hop character; Malt character
Charles II, taxation by, 59
Charrington, 39
Cheriton Brewhouse, 167 (photo); bitter from, 277
Chill haze, 61, 74, 160, 213, 217, 313; problems with, 145, 161
Chloramines, 200
Chlorine, removing, 200
Christmas ales, 11
Clarification, 196, 225; finings and, 211–17; Irish moss and, 212
Co-humulone, 168
Coke, using, 12–14
Color, 68, 69, 125; bittering and, 111; malts and, 142, 155–56; style and, 112
Commercial brewers, 34, 82; pub buying spree by, 35; style definitions and, 101
Commonwealth Brewery, 282
Competition, 39, 65; intensification of, 56–57, 58
Conditioning, 74, 75, 223; dry hopping and, 181–82; secondary, 207. See also Bottle conditioning; Cask conditioning
Conditioning tanks, 94
Conical fermenters, 186–87, 188
Consumption, per capita, 34, 64
Coopers, 86, 234; apprenticeships/guild for, 235; oak casks by, 236
Copper finings, adding, 211
Copper kettles, color from, 52
Counter-pressure bottling, kegging system and, 223
Country brewers, 87; pale ales by, 11, 58
Country House Brewing in England (Sambrook), 87
Courage: bitter by, 222; pub control by, 76; Watney’s and, 78
Courage Russian Imperial Stout, 24
Craftbrewers: malts for, 149; pasteurization and, 135–36; pub-owning companies and, 79; yeast for, 191, 193, 194
Crossman, 39
Crystal malt, 69, 71, 93, 141, 159, 160; adding, 142; amber ale and, 92; American pale ales and, 147; analyses for, 156, 156 (table); color from, 155–56; flavor from, 154, 155; function of, 137; lightly roasted, 112; malt extract and, 158; using, 120–21, 153–57
Customs and Excise, brewing sugar and, 47
Daniels, Ray, 125; on color/malt, 155
De Clerck, Jean: on pale ale/bitter, 98–99
Derbyshire, coke-dried malt for, 13–14
Designing Great Beers (Daniels), 125, 155
Deuchars IPA, 281
Devon White, gruit flavoring for, 10
Director’s Bitter, 222
Dispensing: beer engines and, 242–45; methods of, 125, 133, 207–46; with mixed gas, 81, 133, 227, 228
Double Pride Bitter, recipe for, 253–54
Dreher, Anton: English ale by, 42
Dry hopping, 50, 85, 88, 111, 208, 230; conditioning and, 181–82; hop oils and, 175
Dunson-Todd, Jason, 237
Durden Park Beer Circle, recipes from, 264
East India trade, 65; Baltic trade and, 32; exports to, 16–17, 38
Eckhardt, Fred, 125
Edinburgh brewers: bitters by, 67; IPA by, 40
Edinburgh-Leith Brewery, 28
Eliot, John, 15; IPA by, 16; pale ale by, 14
Emerald Isle, 283
Emma, Sal: beer engines and, 242
English bitters: American pale ales and, 123; carbonation in, 218; hops for, 169; IPAs and, 123
English India pale ales, 31 (photo); gravity of, 114; hops for, 169; profiles of, 127 (table); recipes for, 261–64
English National Yeast Culture Collection, 191
English oak: casks with, 235–36; flavors from, 51
English pale ales, 106 (fig.), 276–81; American pale ales and, 119–20; malts for, 152; profiles of, 127 (table); recipe for, 259–60
Enzymes, 146, 159, 314; adding, 145; water and, 197
Equipment, 132, 133; hop considerations and, 173; limitations of, 150
ESBs. See Extra special bitters
Essentials of Beer Style, The (Eckhardt), 125
Esters, 185, 189, 191, 192, 314; yeast and, 120
Evans, Jeff, 275
Exports, 17, 21, 24, 25, 29, 32, 38, 41, 42; hopping rates for, 49
Extracts, 249–50, 315; all-grain brewing and, 143; apparent, 311; dry, 142; grain, 247; hop, 175
Extra special bitters (ESBs), 92, 104, 115; bitterness of, 118; bitters and, 111; OG of, 116, 117
Falstaff group, 85
FAN. See Free amino nitrogen
Felinfoel Double Dragon, 281
Fermentation, 46, 72, 135, 146, 220, 249; character from, 185; controlling, 55, 132, 194; finishing, 43; malt and, 136; primary, 187, 207, 208, 320; reproducible, 143; secondary, 74, 208, 227, 228, 230, 233, 322; SG at, 141; stuck/incomplete, 139; temperature at, 133, 178, 185, 190; warm, 181; yeasts and, 183, 185, 186, 194
Fermenters: open, 188–89; types of, 186–87
Finings, 208, 221, 315; auxiliary, 216, 222; clarifying beer with, 211–17; copper, 211; liquid, 215; storing, 216; yeasts and, 214
Finishing gravity, 46–47, 53, 315; OG and, 219–20; yeast management and, 210
Firestone Walker Brewing Company, 237
Firkins, size of, 241
5-gallon grain mash, 247, 248–49
Fix, George and Laurie: three-step mash and, 147; on yeast, 191
Flavor, 69, 185; adjuncts and, 162; hops and, 165, 171, 172, 179; malts and, 155, 156; microflora and, 234; packaging and, 104; serving and, 104; style and, 101; temperature and, 129; wood and, 86, 236–38; yeast and, 143, 193
Flocculation, 191, 192, 203, 315; attenuation and, 186
Flower Pots Inn, 277, 277 (photo)
Flowers brand, 77
Ford, Henry, 101
Foster’s, IPA by, 38–39
Frane, Jeff, 163
Free amino nitrogen (FAN), 139, 141, 163
Free Mash Tun Act, 60; impact of, 64–65; taxation provisions of, 61, 62
Free Mash Tun Association, adjuncts and, 60
Fremantle History Museum, 39
Friary, 67
Fuggles hops, 169, 182; using, 91, 121, 173
Fuggles Imperial IPA, 172
Fuller’s London Pride, 254, 276
Full Sail, IPA by, 282
Gale’s, 237
Garetz, Mark, 178; on hop extracts, 175
Geary’s, pale ale by, 282
Gelatin, 212–13
George and Horn pub, 280 (photo)
George’s Porter Brewery, 27
Gibbs Mew, 79, 80 (photo)
Gladstone, Sir William: beer taxation and, 60, 63
Go-between, The (Hartley), 7
Golden bitters, 142
Goldings hops, 53, 169, 182, 260; East Kent, 48, 282; Kent, 18, 19, 20, 21, 49; using, 91, 121, 173; Whitbread, 173, 252
Goodhead, Job, 27
Graham, Charles, 67, 70; on Burton Mild, 66
Grant, Bert: IPA by, 89–90, 281; on original IPAs, 121
Gravity, 151, 315. See also Finishing gravity; Original gravity; Specific gravity
Gray’s Inn Lane, 13
Greene, King, pale ale by, 56
Grits, 164–65
Guest beers, 79
Guinness, 56; nitrokeg and, 81; “pub beer” cans by, 227
Gum arabic, 216
G. W. Kent, yeasts from, 192
Gypsum, 197, 205–6; adding, 198, 202–3; mash water and, 58
Halcyon, malt from, 148
Hales Ales, real ale by, 233
Hall, Michael, 178
Hampstead Heaths, 278
Handbook of Brewing (Hardwick), 99
Hand pumps, 231, 243 (photo), 244; suppliers of, 245; types of, 243
Hansen, Emil: yeasts and, 58
Hardwick, William: on pale ales/bitters, 99
Harpoon Brewery, IPA by, 90
Harrison, John: on Burton IPAs, 52; Hodgson’s Indian Ale and, 21; old English beers by, 18–20
Hartley, L. P., 7
Haze formation, 61, 74, 160, 213, 217, 313; problems with, 145, 161
HBUs. See Hop bitterness units
Henry VIII, hops and, 10
Herbs, 10
Hind, H. Lloyd: on pale ales, 98
History of Brewing, A (Corran), union system in, 45
Hodgson: brewing sugar and, 47; export by, 17, 21, 29
Hodgson, George, 15, 16, 28; India trade and, 26
Hodgson’s India Ale, 27; strong ale and, 21
Hodgson’s IPA, 16, 17, 21, 114; recreation of, 20
Holden’s, bitter by, 67
Holt’s, bitter by, 280
Homebrewing, 84, 89; advances in, 223–24; malts for, 149; pasteurization and, 135; revival for, 61; taxation on, 60; yeasts for, 191, 193, 194
Hook Best Bitter, 277
Hop aroma, 50, 166, 167, 169, 171, 172, 244; achieving, 180–81, 183. See also Aroma hops
Hop back, 180
Hop Back Summer Lightning, 277
Hop bitterness units (HBUs), 18, 179
Hop character, 50, 84, 120, 160, 166, 168, 209, 228, 244; loss of, 210; in pale ales, 179–83
Hop Exchange, 9, 9 (photo), 278
Hop flowers, 9, 139, 165, 230; alpha acids in, 174; late/dry hopping with, 182; storing, 174; using, 173–74
Hop oils, 169, 174, 175, 181; chemistry of, 167–68
Hop Ottin IPA, 121
Hop pellets, 165, 316; alpha acids in, 174, 175; late/dry hopping with, 174, 182; Type 45/Type 90, 175; using, 139, 174–75
Hopping rates, 18, 21, 48–49, 52, 70, 71, 87; pale ale, 162
Hops: American, 49, 89, 90; bittering, 138, 142, 169, 171, 172, 174, 178; Bramling Cross, 89; Centennial, 172; chemistry of, 169, 171; Challenger, 172, 256; Chinook, 172; choosing, 166, 171; determining amount of, 176–79; English, 49, 89, 121; Eroica, 31; flavor from, 165, 166, 167, 171, 172, 179, 183; Fuggles, 91, 121, 169, 173, 182; functions of, 165–69, 171–83; Goldings, 18, 19, 20, 21, 49, 53, 91, 121, 169, 173, 182, 260; Hallertauer, 182; high alpha acid, 171, 172; introduction of, 8–9; noble, 169, 182; Northern Brewer, 31, 89, 172; for pale ales, 143, 170 (table); Phoenix, 168; preservative effect of, 10; Progress, 168; Saaz, 182, 258; SG and, 178; Target, 258; taxation on, 59; using, 173–75; varieties of, 132, 166; Willamette, 268
Hop utilization rates, 49, 178, 247; decreasing, 142
“How Sweet It Is: Brewing with Sugar” (Frane), 163
“How to Master Hop Character” (Busch), 171
Humulene/caryophylline ratio, 169
“IBU” (Hall), 178
IBUs. See International bitterness units
I Could’ve Been a Contender Beer, recipe for, 255–56
Ind Coope, 23
India pale ales (IPAs), 26, 40, 67, 87, 98, 100, 104, 166, 282 (photo); AHA on, 112, 114; attenuation for, 209; bitterness of, 118; brewing sugar in, 47; carbonation in, 218; decline of, 38, 58, 60, 65; defining, 113–14; English bitters and, 123; export of, 17, 29; French oak chips for, 238; hops for, 49, 89, 90, 91, 173; malt for, 47, 137, 152, 154; modern, 8; original, 19, 82, 102, 109, 121, 210, 263–64; OG of, 68, 104, 116, 117; pale ales and, 54, 98; popularity of, 15–16, 66; recipe for, 53; serving, 244; yeasts for, 186. See also American India pale ales; English India pale ales
Industrial beers, 3, 7, 73, 88
Industrial Midlands, mild from, 66
Industrial Revolution, 22, 31, 42; disposable income and, 33
Ingredients, 135; availability of, 69; selecting, 131
International bitterness units (IBUs), 18, 48, 49, 53, 85, 111, 112, 118, 210, 316; alpha acids and, 176, 177; bitterness and, 177
Ion exchange treatment, 199, 200, 201
IPAs. See India pale ales
Irish ale, 191
Isinglass, 192, 249, 317; cask conditioning and, 214; haze formation and, 217; using, 212–15, 222, 225; yeasts and, 214
Jackson, Michael, 111; on amber ales, 122; on bitters, 66, 109; on IPA/American brewers, 85; on pale ales, 109, 110
Jennings, dark bitters from, 280
Johnson, Steve, 276; on ESBs, 115, 118; on hop bitterness, 117; on pale ales, 115–16, 119
Kaiser Brewery, exports by, 41
Kegging, 209, 215, 221–28; cost of, 224; counter-pressure bottling and, 223
Kegs, 229; advantages of, 224–26; English, 75; suppliers of, 245. See also Soda-keg system
Kilderkins, size of, 241
King & Barnes, 109
Kit beers, 184; disadvantages of, 138; dry yeast in, 192
Klages, malt from, 148
Kunze, W.: on pale ales/bitters, 99
Lactic acid, 53; flavor from, 51–52
Lactobacilli, 75, 317; flavor from, 52
Lager beers, 83, 317; criticism of, 72; pale, 70, 72, 78, 84
Lallemand, yeast from, 192
Lamb, the, 57 (photo)
Lambic beers, horse blanket flavor of, 51–52
“Last Wort, The” (Moen), 104
Lemmens, Gerard W. Ch.: on choosing hops, 171
Light ales, 98, 104; designation of, 106; draught bitters and, 109
Maillard browning reactions, 52, 153
Malt, 318; amber, 69; American, 152; analysis of, 149–53; Belgian, 160; black, 69, 113, 159; British, 152; brown, 25, 69, 137, 157, 159–60; caramel, 93, 137, 153–57; CaraMunich, 154; carastan, 154; CaraVienne, 154; changing, 149; chocolate, 113, 159; coke-dried, 13–14; dextrin, 154, 313; fermentation and, 136; flavor from, 69, 156; green, 157, 316; moisture content of, 151; multistep mashing with, 145; Munich, 137, 157, 158–59; for pale ale brewing, 137; preground, 151–52; reduced usage of, 59; roasted, 71, 136, 137, 141, 142, 157, 159; six-rowed pale, 144–45; Special B, 154; storing, 151–52; substitutes for, 59, 60, 62; taxation on, 59; two-rowed pale, 132, 144–45, 146, 161; undermodified, 145; wheat, 157, 158; white, 48. See also Crystal malt; Pale malt
Malt extract, 69, 136, 184, 198, 247, 248, 318; color and, 142; composition of, 140; crystal malt and, 158; dry, 142; high-gravity/high-quality, 140; liquid, 142; over-boiling, 141–42; pale ales and, 137–43; sugar and, 138, 139; types of, 139–40; using, 140–43
Malting and Brewing Science, Volume I, on pale ales, 99
Malting barley, importing, 59
Manhattan Brewery, IPA by, 91
Mann, 39
Maris Otter, malt from, 148
Marston’s, 31 (photo), 278–79; Burton Unions for, 44, 236
Mashing, 318; efficiency of, 150; partial, 141, 165; steps for, 250
Mash pH, 197, 205; adjusting, 198, 199, 202, 203; predicting, 200
Mass Bay Brewing Harpoon IPA, 282
Maturing, 85, 86; controlling, 55; freshness and, 209; oak flavor and, 237
Maytag, Fritz: Burton Ale and, 88
McMaster, Charles: IPA and, 28
Mendocino’s Red Tail Ale, 92
Microbreweries, 102; ale production by, 91; increase in, 1, 35, 72, 90–91, 95; pale ales by, 92, 95; pub-owning companies and, 79
Microflora, flavors from, 234
Mild ales, 55, 68, 71, 82; bitter ales and, 70; dark, 39; draught, 70; pale ale and, 69–70
Miller, 73
Mixed gas, dispensing with, 81, 133, 227, 228
Moen, Alan, 104
Monopolies and Mergers Commission on Beer Supply, Beer Orders and, 78
Mortlake, Bud from, 78
Napoleonic Wars, economic problems from, 24, 25, 26
New Amsterdam Amber, 92
Newcastle: IPA by, 40; mild ale by, 67; pub control by, 76
New Edition IPA, recipe for, 271–72
New England Brewing Company, 2 (photo)
Newman’s Albany Amber Ale, 92
New World Guide to Beer, The (Jackson), 66, 109
Nitrokeg, real ales and, 81
Noonan, Greg, 150
Norwegian Brewery Ringnes, 46
Nottingham, 14, 192; pale ale from, 13
Oak chips, 238; maturing over, 209–10
Oak flavor, 51, 84–87, 209–10; maturing and, 237; pale ales and, 210; role of, 235–38
OG. See Original gravity
Old British Beers and How to Make Them, 18
Old Burton, 92
1-barrel grain mash, 249
“On Lager Beer” (Graham), 66
On Tap Guide to North American Brewpubs (Johnson), 276
On Tap New England (Johnson), 276
Ordinary bitters: IBUs of, 112; OG of, 107–8; recipe for, 251–52
Original gravity (OG), 19, 48, 60, 87, 90; average, 72; changes for, 62–63; decrease in, 70, 72; tax rate on, 61, 62, 63; terminal gravity and, 219–20
Original IPA, 82, 102, 109, 121, 210; recipe for, 19, 263–64
Packaging: flavor and, 104; methods of, 207–46
Pale (term), 12
Pale ales, 4, 87, 104, 282 (photo); amber ale and, 92–93; analysis of, 115–16; Belgian ales and, 105; bitterness of, 70, 118; bitters and, 67, 99, 104, 110; bottling, 65, 109; brewing, 58, 95, 131–32; brown ales and, 12, 14; cask-conditioned, 275; character of, 129–30; commercial, 275–84; cultures for, 196; defining, 98, 106; development of, 8, 12–13, 22–29, 32–42; draught, 65–66; export of, 17; family of, 124 (fig.); fermentation of, 189; glasses for, 36, 245–46; hops for, 170 (table), 172, 179–83; ingredients for, 135; IPAs and, 98; Kölsch and, 104–5; lager beers and, 83; malts for, 137, 139, 143, 148, 154; mild ale and, 69–70; oak flavor for, 236, 237; original, 90, 238; OG of, 46, 104, 108–9, 110, 117, 119; porters and, 14–15; racking, 207–8; recipes for, 247–74; Scottish ales and, 105; serving, 245–46; substyle of, 88–89; summary/ profile of, 125–26, 129–30; water for, 197, 206; yeast for, 129, 183, 191. See also American pale ales; English pale ales
Pale beers: demand for, 69; IPAs and, 54; middle classes and, 71; popularity of, 36, 66
Pale Brewhouse, 14
Pale lagers, 70, 84; popularity of, 72, 78
Pale malt, 69, 136, 141, 151, 155, 160, 197; analysis of, 149 (table); brewing with, 143–49; choosing, 144, 152; IPAs and, 47; making crystal malt from, 157; types of, 144–49; using, 120–21; variety of, 148; yield from, 25
Pasteur, Louis: yeasts and, 58
Pasteurization, 58, 74, 94, 102, 133, 135–36, 221
Paulin, 39
Peacock Inn, 13
Perkins, IPA by, 16
Pike Brewing Company, IPA by, 90
Pike Place: cask conditioning by, 233; IPAs/French oak chips and, 238
Pilsen, 42, 102; soft water for, 197
Pilseners, 73, 84, 100, 102; development of, 42; industrial, 88
Pins, size of, 241
Polysaccharides, 211, 216, 320
Polyvinylpyrrolidone treatment, 145
Pope, 79
Porter brewers, 54–55; Burton breweries for, 39; mechanization by, 83
Porters, 32, 33, 36, 70, 82; brown beer and, 23; decline of, 66; development of, 14–15; export of, 17; pale ales and, 14–15; popularity of, 22, 24, 25; refermentation of, 55; water for, 197
Pots Ale, 277
Primary fermentation, 187, 207, 320; racking after, 208
Priming, 223, 229, 320; adding, 216, 221; determining amount of, 220–21, 220 (table); purpose of, 217–21; at racking, 135. See also Sugars
Private Brewer’s Guide to the Art of Brewing Ale and Porter (Tuck), 48
Private house brewers: coke-dried malt for, 13; decline of, 34–35
Prohibition, 65, 70; ales and, 88; Ballantine IPA and, 85
Publicans, 78, 80; brewer loans to, 57; decline of, 35; production by, 34; storing problems for, 232
Pub-owning companies: increase in, 1; power of, 79
Pubs, 2, 73; buying/concentration of, 57, 76; English/American compared, 124–25; sell off of, 79
Quarter Session Bitter, recipe for, 251–52
Racking, 188, 207–8, 225, 321; primary fermentation and, 208; sugar priming at, 135
Railroads, impact of, 35–36
Real ales, 73, 75, 321; amber ale and, 94; American-brewed, 94–95; carbon dioxide and, 94, 233; cask-conditioned, 61–62; decline of, 77; defending, 71, 81; handling, 232; nitrokeg and, 81; popularity of, 82; serving, 231; symposium on, 94–95; traditional, 73–82
Recipes: style and, 100; versions of, 247–48
Red Barrel, keg, 77
Redhook ESB, 283
Regional brewers: competition for, 58; keg beer by, 77; pub-owning companies and, 79
Reinheitsgebot, 59
Richardson, John, 11
Roasted malts, 71, 141, 157; using, 142, 159
Rogue American Amber Ale, 282
Saccharification, 145, 146, 322; temperatures for, 147
Saccharomyces cerevisiae, 184
Saccharomyces uvarum, 184
Salt content, 32; adjusting, 197, 200, 202–3
Sambrook, Pamela, 87
Samuel Smith, 234
Samuel Smith Old Brewery Bitter, 279
Samuel Smith Pale Ale, 279
Scotch Bitter, 67
Scottish ales, pale ales and, 105
Secondary fermentation, 74, 208, 227, 230, 233, 322; cask conditioning and, 228
Sedlmayer, Gabriel: technology and, 42
Serving, 231, 244, 245–46; flavor and, 104; temperature at, 125, 129, 218; top-pressure, 226–27
Session beers, 124–25
SG. See Specific gravity
Sherlock’s Home, real ale by, 94
Ship Inn, 284 (photo)
Shipyard Brewing, IPA by, 91
Shives, 230, 241; keystone, 230
Sierra Nevada Brewing Company, 90, 120, 185
Sierra Nevada Pale Ale, 185, 281
Single-temperature infusion mash, 132, 146; benefits of, 148; two-rowed pale malts and, 147
Six-rowed pale malt, 144–45; adjuncts and, 145
Smack packs, 194
Smooth ales, 3
Sneck Lifter, 280
Snob screens, 57
Soda-keg system, 240; advantage of, 224–25; cost of, 224
Sodium chloride, 202, 203, 205
Sparklers, 231, 232, 243–44, 245
Spears, 229
Special bitters, recipe for, 257–58
Specific gravity (SG), 151, 322; fermentation and, 141; hops and, 178
Spice, disappearance of, 10
Squeaky Clean, recipe for, 267–68
Stainless steel casks, 234–35, 235 (photo), 236, 240 (photo); and wood casks compared, 239–42
Starch conversion, 159, 197, 323
Statical Estimates (Richardson), 11
Steelhead Brewery, IPA by, 90
Sterile membrane filtration, 136
Storage, 51, 232; temperatures for, 222
Stouts, 36, 100; water for, 197
Strong (term), 11–12
Strong beers: decline of, 64; taxation rate on, 63
Strong bitters, 111; gravity of, 118; IBUs of, 112; OG of, 107–8
Styles: attributes of, 97; bitterness and, 117; color and, 112; defining, 98–104; history of, 7–8, 101–2; limits of, 103; recipes and, 100; rules for, 104–13
Substyles, 114–25
Sugars, 59, 62, 69, 74, 320; adding, 137–38, 163–64, 219, 222; malt extract and, 138, 139; taxes on, 47; using, 60, 61, 160, 162. See also Cane sugar; Corn sugar; Priming
Sulfate, 202, 204, 205; bitterness and, 199; mash pH adjustment with, 203
Summer beers, 112
Sun, 74 (photo)
Sutcliff, John H.: suit against, 41
Swan necks, 43, 44, 243, 244, 245
Syrups: barley-based, 162, 164; corn, 139, 162, 164; fermentability and, 161; invert sugar, 139
Tadcaster, pale ale from, 40
Take the Ball and Run IPA, recipe for, 273–74
Taxation, 41, 61; increases in, 62–63; strength and, 64–65; timing of, 63–64
Technology Brewing and Malting (Kunze), 99
Temperature: adjuncts and, 162; ambient, 190, 222, 310; cellar, 231, 232; fermentation, 133, 178, 185, 190; flavor and, 129; mash, 133, 220; serving, 125, 129, 218; storing, 222; strike, 323; yeast and, 185, 189–90; wooden casks and, 234
Textbook of Brewing, A (De Clerck), 98–99
Theakston’s Best Bitter, color of, 113
Thomas, Keith, 104
Thomas Hardy Ale, 79
Tied-house system, 75–76
Tierra Bravado Pale Ale, recipe for, 269–70
Timothy Taylor Landlord, 279
Top-fermenting, 3, 72, 184–85, 188
Trademarks, protecting, 41
Truman, 39
Tuck, John, 48
Two-rowed pale malts, 132; color from, 146; described, 144–45; enzymes from, 146; flavor from, 145; starch and, 161
Type 45/Type 90 hop pellets, 175
Victoria Bitter, 73
Volume alpha acid units (VAAUs), 179
Wadworth Brewery, 38 (photo)
Wagner, John: lager yeast and, 83
Wahl-Henius, 46
Walker, Peter: Burton Union System and, 43, 45
Water: analysis of, 132, 199, 206, 324; distilled, 201; function of, 197–206; mash acidity and, 198; for pale ales, 204 (table), 206; quality of, 58, 197, 198; spring, 206; treating, 132, 199. See also Burton water
Watney’s, 14, 16, 39; Courage and, 78; pub control by, 76; real ale and, 77
Weak (term), 11–12
Weix, Patrick: on yeast, 191
Wendell, Abraham Q.: suit against, 41
Wharf Rat, real ale by, 94
Wherry Best Bitter, 278
Whitbread, 15, 40, 77, 280; IPA by, 172; pale ale by, 39; pub control by, 76; union system and, 44
White Flag Pale Ale, recipe for, 259–60
White Hart, 130 (photo)
Wilson, Richard, 20
Wood: fermenting in, 237; flavor and, 236–38; maturing in, 237
Wood chips, boiling, 238
Wooden casks, 235, 235 (photo); cleaning, 239; controlling temperature with, 234; maturing in, 209–10; problems with, 239; and stainless steel casks compared, 239–42
Woodforde brews, 278
Wort, 132, 324; cooling, 133; separation, 150; sugars, 186
Worthington’s Brewing, 32, 109
Worthington White Shield, 31, 31 (photo), 32, 109, 221, 222–23, 260; brewing of, 30; classifying, 114
Yakima Brewing Company, IPA by, 89–90
“Yeast Directory” (Brewers Market Guide), consulting, 190–91
Yeast pouches, 194
Yeasts, 58, 213; bottom-fermenting, 184–85; Burton, 46; choosing, 132, 190–94, 196; culturing, 193–94; dry, 190, 192–93; English, 123, 185–86; esters from, 120; fermentation and, 183, 185, 186, 194; flavors from, 143, 193; finings and, 214; finishing gravity and, 210; function of, 183–96; handling, 133; high-/low-flocculating, 186; isinglass and, 214; liquid, 190; London, 192; pale ales and, 129, 183, 191; pitching and, 193, 222; slant, 190; suggestions on, 195 (table); temperatures and, 185, 189–90; top-fermenting, 74, 129, 132, 184–85, 187, 188; types of, 183–86, 190; Whitbread, 192
Yorkshire stone square system, 189
Young’s, x (photo), 234; pub by, 57 (photo); real ale by, 77
Young’s Ram Brewery, 77
Young’s Ramrod, 110
Young’s Special Bitter, 276
Younger’s, exports by, 41