History – Page 42 – A Good Beer Blog

Ontario: Sgt. Major, IPA, Scotch Irish Brewing

Nothing like a six of stubbies if you’re over 40 and a Canuck. I wrote about this beer in March 2005 and again in March 2006 when it compared very nicely in a side-by-side with Victory’s HopDevil. Careful sifters of clues will note however, that the address on the six-pack box above shows a different address from that mentioned in the previous two reviews. That is because for the last year or more Scotch Irish Brewing has been a branch or division or whatever of Heritage Brewing of Carleton Place, Ontario makers of interesting or at least daring seasonals especially that Maple Bush Lager. But the word was it was not so whatever-it-had-been now so I thought it was about to to try it again to see how things were going.

Starting with some non-fluid related observations, first thing I notice is that I like that they package has a lot number on it, in this case F077, which I understand means it is their 77th lot of the year and it was made in June. Someone will correct me I am sure but I am operating under the illusion that this beer is fresh. Next, I like the stubby. For those of you who are not aware, for people of a certain age, the stubby which ruled Canadian brewing for around 20 years from the mid-60s to the mid-80s is a bit of an icon for we of the Great White North. But one things that concerns me is the panicked look in the face of Mr. Sgt. Major. Look at him. While the last lad had a dull if determined air about him, this lad looks quite nervous, as if someone knew something about him and that that something was bad. We’ll have to find out if it relates to his job for the brewery and the beer or something in his private life like, say, a Zulu attack.

As for the beer, it left a lot of lace after the fine creamy head subsided and had a nice orange-amber hue all of which which is comparable to the 2006 picture and both sets of notes. As well, there is the soft water and pale malt graininess that I remember from before. The malt also is very much their with bread crust, sugar cookie and sultana raisin. What is different is perhaps a notch less hopping. While it is still a sharp shock of sour white grapefruit rind goodness, it does not seem to have quite the stomach ache producing acidity that I recall, less of the green hop fire in the finish.

But is that such a bad thing, if I am recalling correctly? For me, compared to many of the hard water beers of south western Ontario, that softness is something I would compare much more to the moreishness of many central New York micros. If you are a hard water fan, this might make it seem flabby but for me it is all good, giving a richness you might not find elsewhere in Ontario pale ales of any degree. So all in all a good experiment again. I will have to check-in in another year or so to see how this beer is doing.

Colonial Dutch Beer

Last week, a reader named Bob posed a very good question in the comments about: “Did the Dutch traders ship beer as a commodity in trade for Asian goods? If yes, what years, what style? Were hops used in any manner then?“. I thought it was such a good question that I posed it to Richard Unger, Professor at UBC and author of a number of books on beer history as well as the shipping trade. It may well be that there is no better person to answer Bob. And he did:

After some lengthy travelling I am now back home and can try to answer your or rather Bob’s question.

Amsterdam brewers in the first half of the 19th century produced some called East India beer which was not much different, so it was said, from beer brewed in the Bavarian style. Up to the 1860s Bavarian beer was extremely rare in the Kingdom of the Netherlands and only with the setting up of new breweries in the 1860s was the novel technology adopted, and then with enthusiasm. So such East India beer was special and different from the normal output.

It probably had a higher alcohol content though – that was the usual way to try to protect beers going to the tropics from spoilage. Dutch brewers, principally in Amsterdam, did brew beer for export to the East Indies even in the first half of the seventeenth century but it appears to have been the typical premium hopped beer, a bit better and somewhat stronger, than the beer made for consumption at home. There were many different names used for different beers in the sixteenth and seventeenth centuries but I have never come across one that identified the beer made for export to the Indies, either East or West.

It is possible that none of that export beer was ever sold on the domestic market, the opposite with what happened with IPA which not long after it was established in the East became a popular drink at home. Incidentally the date of the first production of IPA is uncertain, or at least I am not certain. My best guess is a rather late one, that is around 1830 but I would be happy to be corrected. I am sorry to offer so little but I hope it is of some help.

Regards, Richard Unger

Very interesting and has triggered the posing of another question that I have already put to Lew Bryson about one meaning of the word “gueuze” which may be a red herring – which might in itself be a pun.

Bob Asks A Good Question About Dutch Beer

We all know the story of India Pale Ale but Bob asks in the comments whether the Dutch ever did a similar thing:

Bob Schneider [11:37 PM June 25, 2007]
bob.blustar@gmail.com
http://brewersonthelake.com
I realise that this is a review of a book but I was wondering if you could satisfy my curiosity. When I was brewing professionally in Holland, MI, I was trying to come up with a beer name and tagline that connected with the Dutch East India Trading Company (correct name?) similar to India Pale Ale shipped to British troops stationed in India. I did some research but ended up making an IPA with our house German ale yeast. When I put the beer on tap at the brew pub, the owners renamed it anyway. It was still one of the best IPAs I have made.

So my question is; Did the Dutch traders ship beer as a commodity in trade for Asian goods? If yes, what years, what style? Were hops used in any manner then?

Thanks
Bob

Good enough to be brought up to the surface for a little bit more of a think….or a thunk if I can’t come up with anything. I will check through Unger’s texts but if anyone else has any ideas, please share.

Book Review: A History of Brewing in Holland 900 – 1900

I started reading my copy of A History of Brewing in Holland 900-1900: Economy, Technology and the State by UBC professor Richard W. Unger, published in 2001. Careful readers will recall that I had ached after this book ever since I reviewed his 2004 publication Beer in the Middle Ages and the Renaissance but was a bit depressed about the sticker price of this one. Divine (or at least professorial) intervention, however, landed me the prize of a review copy.

I am only about 70 pages in – up to the 1400s – and am fascinated all over again by the precision and detail of the research yet also by how readable Unger makes understanding his work. So far, in a nutshell, he has taken medieval tax and shipping records and then traces how the semi-autonomous cities and towns within and neighbouring the Low Countries produced traded and consumed beer. He shows how Holland’s success in leveraging the new fangled hop that arrived from the south-eastern North Sea shipping trade in the 1300s led to the replacement of gruit as a flavouring in beer, triggered a shift in taxation and public regulation while expanding commerce through the ability of hops to stabilize the beer to allow it travel farther while maintaining its good condition. This portion of the book mirrors some of what was included more detail in his other book – for example, how taxes were based first on granting a monopoly to supplying an ingredient (ie counts farming to local towns the right to control the gruit trade) then on the production of beer (excise tax based on production provided more than 50% of Lieden’s revenue in the early 1400s) then on control of shipping of beer (through tolls, holding periods for trans-shipped casks and special import duties). The general information on the medieval economy is also interesting – like the fact that the Black Plague led to the marketplace for labour after it passed through as the survivors could decide what to do with their skills and thereby their lives.

I will add to this post as I move through the book but, again, I am struck how I would love to find a current text of this detailed quality in relation to the economics of English, American or any other region’s brewing but, other than Hornsey’s more scientific and encyclopedic A History of Beer and Brewing, know of none.

My Wee Experimental Brewery

Not quite this much yeast…

I was going to call this another project but I think that might be a wee bit too much so “My Experimental Brewery” (or MEB) will have to do. I have home brewed in two periods of my life. In 1987 I visited the Pitfield Beer Shop that Knut visited in 2005 but which recently shut. I picked up some books, a few collapsible kegs and backpacked them back to Halifax, Nova Scotia for a stretch of kit brewing with my recently graduated pals. From 2000 to about 2003 I part-mashed about 100 gallons a year, mixing extract and a small mash. I was pretty good and used the best ingredients I could find. I also got a bit heavy…heavier…which has put me off brewing for a while.

But recent comments here plus thinking more about beer and culture plus a colleague with an interest in brewing got me thinking – including thinking about about all that excellent yeast I have been pouring down the drain as I rinse out the bottles for the recycling bin. I’ve probably tossed back or poured down the best part of a half litre of saison yeast in the last year and another of top barley wine leavings. That can all be farmed, reused and renewed. And half the magic is in that yeast as we all know. So I put together the makings of a semi-demi-pico brewery and plan to make tiny ten litre batches of all-grain brews. Maybe a pumpkin porter with Fantôme yeast from Belgium. Maybe an imperial Scots heavy with the mixed yeasts of dubbels and Traquair to help give comfort to a few of we Scots who never got to have that empire. Maybe I will pull down that book by Tayleur that I picked up in 1987 and make something out of what I grow this summer in the garden.

So what would you make if you could make just five six-packs at a time?

Paul Goes To The Laxfield Low House, Suffolk, England

[This post was written by Paul of Bury-St.E.]

I’ve never been to a pub quite like the Laxfield Low House. First up that’s not its proper name, but it’s what the locals call it. Its official name is The Kings Head, an Adnams pub now, but it is the stuff of legend. I’ve known of it for a number of years but have never managed to get to it before now. Set in the rolling Suffolk countryside well into Adnams territory, the small hamlet of Laxfield is a picturesque gem, so it’s only fitting that it should have such a wonderful pub, and wonderful it most certainly is. The Low House is well off the beaten track.

Largely unchanged since Victorian times this is like no other pub I’ve been in. There is no bar as such, you wander into the tap room, at busy periods you queue, which comes naturally to us British, and you order the beer of your choice from a selection of five or six, straight from the barrel. Delicious ! The taproom is one of those sort of backrooms that you just know stays at a fairly constant temperature all year round. Perfect for the keeping of beer. Whilst I was waiting to be served, the gentleman in front of me, blessed with a South African accent, ordered a pint of Carling. To the uninitiated this is factory Euro-fizz lager, also brewed in the rainbow republic. I wondered what drove people to commit such acts of gross stupidity, but then I suppose it’s just asking for trouble selling the stuff in the first place.

It’s a pub of nooks and crannies; a number small rooms and snugs plus a restaurant area. A lovely fire was blazing on the Sunday we called in. Food was excellent. Dublin prawns for starters followed by a honey and mustard grilled ham chop. Unfortunately it’s a pub you have to drive to, and I was driving, so I only had the one pint. Adnams Explorer, a golden ale of some note. Not very ‘winter’, but it slipped down well all the same. There was a welcoming fire blazing in the grate of one of the larger rooms, an interesting mix of locals and tourists lingered, sipping well-kept ale. A welcoming air flows around the whole establishment. It’s appeared to be a pub for milling about, chatting and just plain soaking up the atmosphere. The walls are a busy mix of pictures, posters and rural artefacts whilst the floors are on several slightly different levels. There were a few rural artefacts sitting in chairs, chairs I suspect they occupy on a regular basis. One local character was hawking cuts of meat in the main saloon. Meat that was on display from the open tailgate of his estate car, conveniently situated opposite the front door. All an interesting slice of bucolic Suffolk life.

I want to go back soon. Better still I want to live in Laxfield.

CNY Brewfest 2007 Is History

To say I had anything other than a blast would be something of a understatement. Being, I have to admit, my first US style beer fest with hundreds and hundreds of people in a large barn at the NY state fair with 52 beer vendors giving it away for free it was quite a lesson in craft beer culture. We met lots of great people and, at one point, one of my fellow Canucks mentioned that if this many people were drinking free beer for this long a fight would have broken out. In the Syracuse all they did was stand around and talk about really great beer.

There were booths from macrobreweries and imports, booths with people selling t-shirts and booths manned by the good folks who put out beer publications like The Great Lakes Brewing News. But most of the crowd’s attention was given to the craft brewers of New York state like Ithaca Beer Co., Sackets Harbour Brewing, Middle Ages Brewing, Ommegang and Lake Placid Brewing. I now have an UBU sticker for the bumper of my car!

I’ll put down a little more later tonight about the event but for now here are some more photos. Look at that good looking beer blog business card…

Later: OK, what were the beers of the fest? I guided a number of people to the Allagash White tap, especially after they tried the Blue Moon. One in my group kept going back for the Ithaca Double IPA and, by that measure, my favorite was the Stoudts Double IPA. Smuttynose’s Winter Ale was also a repeat customer. I certainly did not have one of every kind but I did have some great chats about great beer with folk I had not met before like Mickey who runs the festival, Stefan (Inertiaboy) and Luc (Lubiere) who I know from The Bar Towel, with Spencer Noakes, Craft Sales Director for the main distributor for the festival, with the publisher of The Great Lakes Brewing News who I got to thank for publishing some of my articles (like one in this month’s edition), Peter Quinn, Founder of the excellent Wachusett Brewing, as well as a whole crew of my brothers from Hamilton, Ontario who are connected to a great craft brew pub there – and whose card I lost so I can’t mention the place!

All in all very worthy and certainly an event that will see me return with a larger gang and maybe a bus from the north to get us around, Syracuse being the land that taxis forgot. Buy the way, the Bar Towellers last view of us was jumping in a car full of guys who had been attending the neighbouring golf show and who were good enough to get us to the Dinosaur BBQ. From there we did not get much farther. Next time, I will make sure my compadres will get better nap time.

CNY Brewfest 2007 Update

With just six days to go until CNY Brewfest 2007 at the New York State Fair in Syracuse, the 11th annual, and preparations are being made – meaning that I have booked the hotel and have business cards being printed. Business cards? Me, too – I have no idea why. Anyway, I am going to post more information here as I collect it. At the bottom of the post is a list of all the participants as of last Thursday.

- There is some good information in the comments section to the original post.
- Here is an Mp3 of the radio ad that Mick, organizer and man about Teddy’s at Armory Square.
- I am having a little trouble figuring out the schedule for CENTRO, Syracuse’s bus service. If anyone want to send them a proposal as to having a useful website that might be handy.
- Here is that list of participants, local distributors listed in brackets. A nice mix with a hearty core of local upstate micros:

North Coast Brewing Co., Fort Bragg, California (TJ Sheehan)
Smuttynose Brewing Co., Portsmouth, New Hampshire (TJ Sheehan)
Otter Creek Brewing, Middlebury, Vermont (TJ Sheehan)
Magic Hat Brewing Co., South Burlington, Vermont (TJ Sheehan)
Sackets Harbor Brewing Co., Sackets Harbor, New York (TJ Sheehan)
Dogfish Head Brewing Co., Milton, Delaware (TJ Sheehan)
Stone Brewing Co., San Diego, Ca. (TJ Sheehan)
Lake Placid Craft Brewing Co., Plattsburgh, New York (TJ Sheehan)
Rogue Brewing Co., Ashland, Oregon (TJ Sheehan)
Middle Ages Brewing Co., Syracuse, New York (TJ Sheehan)
Lindemanns, Vlezenbeek, Belguim (TJ Sheehan)
Brewery Ommegang, Cooperstown, New York (TJ Sheehan)
Young’s Brewing Co., Wandsworth, London, England (TJ Sheehan)
Chimay Brewing Co., Cistercian Trappist Monks, Belguim (TJ Sheehan)
Wachusett Brewing Co., Westminster, Ma. (TJ Sheehan)
Lagunitas, Petaluma, Califonia (TJ Sheehan)
Samuel Smith Brewery, Tadcaster, England (TJ Sheehan)
Pabst Brewing Co., Milwaukee, Wisconsin (Onondaga)
Mike’s Hard Lemonade, Vancouver, Canada (Onondaga)
Bass Ale, Burton-on-Trent, England (Onondaga)
Hoegaarden Brewing Co., Hoegaarden, Belgium (Onondaga)
Stella Artois, Leuven Brewery, Belgium (Onondaga)
Heineken, Amsterdam, Netherlands (Onondaga)
Killians, Golden Colorado (Onondaga)
Newcastle Brewing Co., Tyne, England (Onondaga)
Sierra Nevada Brewing Co., Chico, California (Onondaga)
Yuengling Brewing Co., Pottsville, Pennsylvania (Onondaga)
Blue Moon Brewing Co., Golden Colorado (Onondaga)
Saranac Brewing Co., Utica, New York (Onondaga)
Ale Street News, Maywood, New Jersey
Syracuse Suds Factory, Syracuse, New York
Rohrbach Brewing Co., Rochester, New York
Cooperstown Brewing Co., Cooperstown, New York (TJ Sheehan)
Salt City Brew Club, Manlius, New York
Anheuser Busch, St. Louis, Mo. (TJ Sheehan)
Harpoon Brewing Co., Boston , Mass & Windsor, VT. (TJ Sheehan)
Duvel Brewing Co., Breendonk, Belguim (TJ Sheehan)
Guinness, Dublin, Ireland (TJ Sheehan)
Sam Adams, Boston, Mass. (TJ Sheehan)
Spaten North America, Munich, Germany (TJ Sheehan)
Victory Brewing Co., Downingtown, Pennsylvania (TJ Sheehan)
Southern Tier Brewing Co., Lakewood, New York (TJ Sheehan)
Woodchuck Brewing Co., Middlebury, Vermont (TJ Sheehan)
Oskar Blues Brewing Co., Lyons, Colorado (TJ Sheehan)
Brooklyn Brewing Co., Brooklyn, New York (TJ Sheehan)
Miller Lite, Milwaukee, Wisconsin (Sanzone)
Fosters, Australia (Sanzone)
Landmark Brewing Co., Syracuse, New York (Sanzone)
Leinenkugel (Sanzone)
Ithaca Beer Company, Ithaca, New York (Sanzone)

Book Review: Brewed In Canada, Allen Winn Sneath

With all the reviews of whatever comes through the door I do, I should not forget some recent and not so recent books I have come to rely upon and give them an airing, too. Brewed In Canada subtitled “The Untold Story of Canada’s 350-Year-Old Brewing Industry” (a gift from two and a half years ago which was published in 2001) is one such reference guide that I pick up over and over when trying to figure out who was who where they were and what it was they were doing.

Sneath, the author, was one of the founders of the now departed Algonquin Brewing Company, one time holder of 1% of the Ontario beer market according to page 293. They made a beer called Hunt Club that was available in the mid-90s from Upper Ottawa Valley LCBO in one litre plastic bottles which was often seen in my fridge back then. Dandy stuff. Anyway, his real claim to beer historian fame as far as I am concerned is the one hundred plus page chronology at the end of the book in an appendix. This has served me well when I needed to confirm facts like PEI was the last province to end prohibition…in 1948!¹

The other 325 pages or so of this book is a standard history of the sort that pays more attention to the facts that have been gleaned than the sort that has an agenda in ordering those facts to make some sort of point as has been seen recently. It covers the early colonial period, the rise of regional breweries, the consolidations sparked by E.P. Taylor’s Canadian Breweries, the Dow beer non-tainting scandal of 1966 and on to the world of micro-brewing. While this book is comprehensive and certainly a must-have for any Canadian beer nerd, the book has one irritating feature – as pointed out by Bodensatz, it has no index! This means you have to go over it again and again to recover that fact bumping around at the back of your mind but given the quality of the book it is not such a bad fate.

I am not sure but this one may be now out of print but it is worth hunting out.

¹ No wonder the moonshine is so good and plentiful there. I seem to recall the drill was to ask for “St. Augustus” when at a kitchen party.

Book Review: A History of Beer and Brewing, Ian S. Hornsey

I have been working thought my review copy of this 632 page paperback published by the Royal Society of Chemistry for the best part of a month now. It is fascinating. Likely the best book on beer I have ever read. Clear, comprehensive and incredibly well-researched, this book contextualized beer and related beverages in the cultural and scientific world contemporary to any given era from pre-historic cave dwellers to the modern era and CAMRA. Yes, insert your joke of convenience now…

It is this latter aspect, the context, that really is a treat. As we learn how beer and brewing evolved, we also learn about about such things as potting techniques, movements of peoples across continents as well as how scientific advances such as in the Enlightenment came about. I had no idea that Ancient Egypt was pretty much a society on the bottle all of the time or that the Stuarts in the 1600s were the originators of much of the alcohol related law that still exists today – including taxing drinking as a mechanism for reducing drunkenness…outside of the Egyptian-esque Court of King James I, that is.

This is such an expansive work that it is really hard to write a review of this length. It has a certain scale others I have read do not. For example, Hornsey describes 15 different peoples between the Israelites and the Celts over almost 50 pages to trace the likely route of beer making from its birthplace in Egypt and Babylon to north-eastern Europe and Britain at the time of Christ. In addition to such anthropology, there is plenty of archaeobotany where the stuff in the pot found in the grave or the newly uncovered early medieval basement as well as review of primary documentary sources going back to the beginning of writing. Also, this is a peer-reviewed sort of scientific text which both adds to its trustworthy completeness compared to some of the recent pop histories on beer as well as to its practical status as a benchmark against which other histories are measured. For the casual reader, it should serve as either a dispute settler in itself or at least as a pointer, though its extensive bibliography, to most solutions to the questions that can arise between nerds.

I may think of more to add later as I get through the last third of the book but I can leave it here by saying this is the best history I have encountered to date.