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Download Amber, Gold & Black: The History of Britain’s Great Beers by Martyn Cornell PDF

By Martyn Cornell

Amber, Gold & Black is a entire background of British beer in all its variety. It covers all there's to grasp concerning the heritage of the beers Britons have brewed and loved down the centuries—Bitter, Porter, gentle and Stout, IPA, Brown Ale, Burton Ale and previous Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale, and Mum. it is a get together of the depths of British beery history, a glance on the roots of the styles that are loved at the present time in addition to misplaced ales and beers, and a research of ways the beverages that fill our beer glasses built through the years. From newbie to beer buff, this historical past will inform you belongings you by no means knew earlier than approximately Britain's favourite drink.

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Extra resources for Amber, Gold & Black: The History of Britain’s Great Beers

Sample text

Bitter was 6d a ‘pot’, or quart, in the pub and thus sometimes known as ‘six-ale’, while mild, ‘four-ale’, was a third cheaper at 4d a pot. In the 1890s at Steward and Patteson, the big Norwich brewer, pale and light bitter ales made up only 5 per cent of production. The best-selling beer, the standard tipple in the public bar, was mild, which had replaced porter as the nation’s favourite. For the next sixty years, through the ‘great gravity drop’ of the First World War, which saw light bitter, under the pressure of higher excise duty and restrictions on raw materials, plunge from an OG of 1047 to 1030, and pale ale from 1055 to 1047, bitter remained, to quote Maurice Gorham in 1949, ‘the staple draught drink in the Saloon Bar’ but not much ordered in the public bar.

Of the Lady’s Bridge brewery in Sheffield was advertising ‘Bitter Beer’. But these were rarities. Through the 1850s most brewers seem to have carried on advertising just ale and porter. From the 1860s, however, many brewers had started brewing pale ales and were selling both an IPA and a lower-priced ‘bitter ale’. In 1875 Henry Earle of the Barnet brewery, Middlesex, listed three different grades of ‘bitter ales’, IPA, BA and LBA, in descending order of strength and price. Other brewers followed a similar pattern, though not always with a beer called IPA in the range.

While Thomas Hardy could write in The Trumpet Major of Dorchester beer that ‘The masses worshipped it; the minor gentry loved it more than wine, and by the most illustrious county families it was not despised’, today beer is seldom given the position at the heart of British gastronomic life that it deserves. British food grew and developed alongside beer and the two complement each other, just as French or Italian food is complemented by wine. Roast beef is fantastic with pale ale, porter is terrific with steak or lamb, stout is great with pork and chicken or spicy foods and any British cheese has its companion beer, from Cheddar and bitter to Stilton and barley wine – and desserts go just as well with beer too, as anyone who has tried apricot clafoutis with IPA, strong ale with plum pudding or chocolate stout with good vanilla ice cream will affirm.

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