Albany Ale: An Annotated Brewing Log From 1834

vas140a

A bit of a question for you today. Above is a brewing log from just before the world of US brewing learned about lager. I won’t get into the details of whose log it is for now* as I am hoping you may be able to help draw out a few more details than I have. If you click on the image you will see my annotated notes. For the most part, I am clear on the numbers but would like to know more about the techniques involved. You will see that there are three beers made from a single mash but that the two stronger are recombined. That makes for what the brewer calls a double and a single beer. Here is what else I see:

♦ The double seems to have 104 barrels of liquor before the boil. A US barrel has 119 litres. So that is 12,376 litres.
♦ The 190 bushels of malt works out to 6460 lbs at 34 lbs a bushel of malt.
♦ The 220 lbs of hops would be local CNY Cluster hops
♦ The malt would also be local pale malt.
♦ This beer made 7 barrels of small ale and 60 barrels of double ale. I don’t understand how 68 and 36 barrels before boil makes 60 as a result. I ran the malt and liquor through a standard calculator and see the result is a 5.1% beer. But I am missing something. That much concentration should make a stronger beer. Or am I making an assumption.
♦ The notes on the opposing page for batch 140 say this is a Pale Stock NY ale. Also, it is noted that this is a particularly good batch.
♦ Unlike some other brews logged and also comments from the time, no salt is added.

Anyone handy with the abbreviations “HVG” and “HHG” at the tops of columns #10 and #12? I assume the G stands for gravity. Also, note that there are slightly different hand writing. The log is filled in over 9 or 10 days. So, the two numerals “6” in column #10 differ. Also, I am now thinking that the number in column #11 may actually be a “65” when I compare it to other numbers. That might make this a notation from degrees F rather than weight or quantity.

Anyway, all thoughts appreciated. This is part of a bigger project so I am hoping the power of the collective brain effect that the internets always promised will nudge us along. Let’s see.

*OK, it’s Vassar’s log.

American Brewing And The Pre-Lager Question

One of the odder things about the history of American brewing is the failure to get a handle on the extent to which pre-lager brewing existed before roughly 1840. Earlier this fourth of July, Jeff, who is pretty good with this stuff, described it in negative terms this way:

For centuries, it was an immigrant’s drink… Locals pretty much didn’t touch the stuff. In 1763, New England alone had 159 commercial distilleries, yet were only 132 breweries in the entire country in 1810. By 1830, the US had 14,000 distilleries, towns tolled a bell at 11 am and 4 pm marking “grog time,” and the per capita rate of consumption was nearly two bottles of liquor a week for every drinking-age adult. We only started drinking beer when another wave of immigrants, the Germans, brought it in the 1840s. Their lagered beer, in a time when no one understood the mechanism of yeast, was clean, tasty, and popular. We enjoyed a flowering of brewing in the following decades–German beer, brewed by immigrants. It was stubbed out by the great puritan experiment of Prohibition, which also says a lot about America.

Setting aside the question of who was a “local” in the pre-Revolutionary context – are we talking about Mohawks? – by any account, it is pretty clear that there was plenty of ales, beers and porters going around the US before the Revolution and even before that later lager revolution. Craig has mapped at least 18 identifiable pre-lager breweries in Albany, NY – one of the larger national brewing centres with a history there of beer that predates 1776 by about 150 years. Gregg Smith wrote an entire book entitled Beer in America: the Early Years – 1587-1840 which does not seem to get the attention it deserves. Heck, Ben Franklin himself welcomed Washington himself to Philadelphia in 1787 with a cask of dark beer.

As a Canadian, I am not sure why there is this national amnesia with our cousins to the south. Yes, there were certainly other drinks. I recommend highly the chapter on apples in Michael Pollen’s book The Botany of Desire which explains how apples were an important pioneer resource for milder cider, hard applejack as well as the sterilizing properties of alcohol. There was also a strong tradition especially at the frontier wherever it was found for home made fermentables and distilled booze. The Whiskey Rebellion of the 1790s in western Pennsylvania is called that for a good reason. But there also seems, despite the available record of ale production, a need to link light lager introduced to America in the 1830s and ’40s as being somehow something of a more American brewing genesis – even though pale light lager was at the time an unwelcome immigrants’ beverage that led to its own share of troubles. We also forget how few Americans there were in the colonial and Revolutionary times and how little of the present US they had actually settled. Beer is always part and product of a larger and a peaceful sort of economy.

American beer history is 200 years older that some would say – and far more complexly interesting, too. Last night I got to annotate a brewer’s log for an 1833 pale ale that, with a little more research, could likely be drilled down to where the field where the malt was grown. With any luck, it will be made for sampling this fall. By a Canadian brewer with pre-Revolutionary connections I won’t get into now. With a bit more luck, more of these brewing account books and day logs will be found and the actual pre-lager history of the US can be described.

Not Beer: A Short Drive Into Prince Edward County

pecwine1-1

A holiday Monday. After all the frothing at the mouth madness of rabid Canadian nationalism stoked the day before, I found myself needing to clear out the house so that badly needed napping by others might occur. Given this was the weekend of our national holiday, the bridges to the USA were, by all accounts, gridlocked with loyal Canadians seeking US prices. So I drove west. Looking for wine.

“Traitor!” I hear you say. For your information I even drove past a brewery. Because my goal was a set of wineries in southwest Prince Edward County: Norman Hardie, Closson Chase and Huff. I picked up a few bottles at each but, unlike beer, can’t really open a few to share some thoughts. This pinot noir seems to be well thought of. Picked up a couple of this five year old merlot from Huff but it’s not like I sat around and had the equivalent of a few pints of beer before making the decision. The nice folk at Closson Chase did pour me a splash of this white after I bought two – as they plied my kids with Freezees, a nice touch – and it was pretty fine stuff. But it is not like I could tell you whether it was better than the next bottle over or the wine like it made two wineries over. But I think I need to know more especially as this small wine region is at my doorstep so I might as well add the odd Prince Edward county wine review to mix things up hereabouts. As you know, same goes for cider and perry, too.

All this ties into the development of my small suburban vineyard. Twenty-nine vines might make a few cases of wine a year before too many vintages pass. Or a lot of jam. And it all ties to my bok choi patches out back, the 500 onions by the front step and the long greens of squash reaching out to take over the lawn. We could probably make herbed ricotta stuffed zucchini blossoms given that herself makes cheese, too. And bread. Finding out what people are making in the neighbourhood makes me want to see what I can make myself – including grapes. Heck, if I could distill legally, it would be interesting to see what home brew bourbon might be like now that I think of it.

Albany Ale: Did The Hessian Fly Play A Role?

tdaf1It has been a bit part of the puzzle for me. As I have mentioned before, Craig as taken more of an interest in Albany Ale as reflected in the 1800s industrial period where I am more interested in the pre-1800s experience. The weird thing has been that not only do the two eras reflect issues of scale but there is that back of the brain niggling question about how, prior to a certain point right around that date, they seem to shift from using wheat malt to barley malt as the base grain. I sense Craig may be less firm than me on this. He may think I am off on a tangent. Which might be right. I think I live at the tangent most days and I trust Craig’s opinion – especially as he actually works in the world of fact at the New York State Museum where I live in the world of rhetoric as a lawyer. But I persist and, pursuing that question, ordered a copy of The Dutch American Farm by D.S. Cohen to see if I could find anything that might help me. I think I might have.

To review, Albany is the capital of New York State. Craig lives there. One of the oldest cities in the US, it is an inland port that was settled by the Dutch in the first half of the 1600s as a fur trading centre. It sits where the Mohawk River, the eastern section of the Erie Canal, empties from west to east into the north to south running Hudson River, a couple of hours drive north of the city of New York, which itself sits at the mouth of the Hudson. As a Dutch settlement distant from other colonial settlements and, from the 1660 to the 1780, being culturally isolated from the British American experience around it, Albany took its own path for a significant period of time. Cohen states:

It is debatable, however, whether a colony in which the Dutch Reformed Church was the established church and the only religion that could be worshipped in public, in which there were large, tenanted patroonships and a company monopoly on the fur trade, and in which there was slavery, could be described as either tolerant or democratic.

As part of this singular colonial economy, Cohen describes the role wheat played in pre-1800s Albany and vicinity and includes that passage from mid-1700s traveler Swedish professor Peter Kalm that I posted earlier describing the malting of wheat as well as the volume of production. Wheat was a cash crop that was shipped south to New York city as early as 1680. Barley along with oats and rye were planted at no where near the volume of wheat. Yet wheat collapses as a Hudson Valley crop in the first half of the 1800s. In part this is due to the Hessian fly that was introduced to New York during the Revolution: “[t]he insect had apparently hitched a ride from Europe with some Hessian mercenaries employed as soldiers by the British, hence its name. First noticed in straw used at a military encampment on Long Island, the fly slowly extended its range, endangering the continent’s wheat fields for many years.”

So, there was change from pre-Revolutionary hinterland bubble of Dutch culture to post-Revolutionary national American project. And there was the transportation change from Albany as edge of Empire before the war to being just the left turn to the west after the building of the Erie Canal in the 1820s. But on top of that there was a pest that struck at wheat just as the records indicate that Albany brewers moved from making strong wheat beer in the old Dutch style to making barley based Albany Ale which was exported widely through the 1800s. Combined, all these factors explain the shift from one sort of beer to another. Which leads to the next problem of what each of them tasted like.

Garden 2012: The Eating Has Begun

vines0412Bok Choi is now my favorite garden crop. I had no idea it grew this quickly. While we still wait for lettuces to get to a point where thinnings could be added to a salad, the bok choi is ten times the size. Peas are flowering. I need more carrot seed. More space, too. I want to dig up the lawn and ram potatoes in its place.

The grapes are all in and buds are popping quite nicely. There are 29 vines on the lot now. Viognier, Cabernet Franc, Concord and Pinot Noir. I want more. I am having a hard look at the front lawn for next year. It can’t all be onions and squash, can it?

Ontario: Finally A Beer Fan Video I Like

 

Remember a few years ago when there were all those needy videos about “I Am Craft Beer” on YouTube and everywhere else that went on and on as if all brewers were demi-gods, all good beer fans were long lost friends and lovers and craft beer was what would fuel that rocket ship that was going to get us all to Mars? I know. It’s a bit embarrassing when you look back at it, right?

Well, I have to say that this new vid-ad-eo for Ontario Craft Brewers is a far better take. No phoney hero worship or weird cult-like claims to community. It’s just about the first time you had a good beer. Sure there is that waaay over caffeinated editing but the theme is actually about something that is real – the recollection of your first good beer… the one that you can at least recall, that is. The most fun for me is that it was filmed at the Brewers Plate 2012 that I attended in Toronto back in April and features the folk I hung out with. But not Jordan. I don’t know if he was rude or all mumbly when he was asked the question on camera but he didn’t make the final cut. Josh did. Clow did. And at 1:24 you do get a semi-slo-mo Mr. B. drinking shot. That is one of the ages. They even cut the clip of him before the beer shot out his nose, too, so that is good.

Most of all you get folk who know, work with or just like good beer in action shots displaying their fondness of good beer. From goofy to earnest. No scripts. No great plan. Just the thoughts of people at the gig invited to say something for posterity. I like it.

Two Years After Taunton Ale We Have Bowood Strong

 

 

bowphoto

I should have known this I suppose, an apparently famous quote from the Governor of Nova Scotia appointed at the close of the American Revolution celebrating what he finds waiting for him at his new post. It is set out in a letter written by Governor John Parr on October 23, 1782 – eighteen days after his arrival – to his friend Colonel Grey:

Plenty of Provisions of all sorts except Flower, with a very good French cook to dress them, A Cellar well stock’d with Port, Claret, Madeira, Rum, Brandy, Bowood Strong Beer &c, a neat Income (including a Regimt of Provincials of which I am Colonel) of 2200 [pounds sterling] Sterg p Annum, an Income far beyond my expectations, plenty of Coals & Wood against the severity of the Winter, A house well furnish’d, and warm Cloths, that upon the whole my Dear Grey, your friend Parr is as Happy and comfortably seated, as you could wish an old friend to be…

Bowood Strong Beer! What was that in 1782? You will recall that we figured out that strong beer from Taunton England was shipped to the other side of the Atlantic making it to the very Mohawk Valley frontier in the 1760s. It was shipped through Bristol, a port which exported beer since at least the 1730s. Taunton is about 48 miles from Bristol. Bowood is closer – if we mean Bowood the estate, 38 miles to the east of Bristol. Bowood still exists and has been the home of the Marquesses of Lansdowne and one of whom, aka the Earl of Shelburne was Prime Minister in 1782 – the very man who appointed Parr to be Governor. We read here that the Marquess / PM is actually Parr’s patron, as he was to Grey. Parr is his minor supporter. They are both Irish.

So, there are at least two possibilities. Either Bowood was like Taunton – a brewing centre that shipped to North America likely also through Bristol or, on the other hand, the strong beer is from Bowood Estate, a gift from the Prime Minister to his new Governor. Interestingly, Joseph Priestly, the man who discovered oxygen, was librarian at Bowood. He had earlier studied gases at a brewery. Priestly had a laboratory at Bowood House with the Earl acting, once again, as patron. The Earl and Priestley fell out in 1779. The poet Coleridge shows up at Bowood House a few decades later and moves, in fact, to the nearby town of Calne – where the folk who own the big house… also own a brewery. It could also still exist – as illustrated above in the era of really big tall hats – though as a hotel run by Arkells. It is a listed propertyand, maybe, where the beer that welcomed Governor Parr was brewed.

Garden 2012: Friggin Rabbits!!! Or Squirrels!!! Or… Or… Or…

Beet greens do not exist on my lands. Swiss Chard needs to be renamed Swiss chewed. What the hell is going on? Lettuce is not touched. Bok choi booms but there plans are eaten down to the stems. They seem to be making a fight for it, re-sprouting leaves only to see them nibbled again days later. Sugar snap peas full the multi-story shelf unit I set out for them to climb into. No buds yet which bodes very well for plenty in the near future. Had to move a couple of tomato plants due to rouge swash popping up unexpectedly. Two Cabernet Franc plants yet to locate. 27 vines in the ground so far. Four varieties. If that turns into a lot of jam and nothing more, is that so bad? Dandelions are a thing of the past. Why do we fret? It is a 2 week event. Leeks roar as only green hairs can roar. Rabbits apparently do not like leeks either. Parsnips continue to pop out of the ground 48 times more slowly than carrots.

Garden 2012: French White Wine Grapes And Raspberries

When you plant a garden, you really should be thinking about meals. Today, the meal I was thinking of happens in 2021 or so when I have my own white wine from our own vines and a raspberry pie from our own canes. The grapes may have paid for themselves by then. Sure, it will all be for nothing if the Mayan calendar thing is correct but you have to have dreams. Beet root is starting to impose itself on my mind. I like me a good roasted beet. And a pickled one, too. Which leads you to meat and cheese. I was thinking that my small property couldn’t produce either until I saw the state of the Swiss chard out front. A rabbit got to it. So, if I am feeding the rabbit ought not the rabbit feed me. I knew a perfect rage only known by Elmer Fudd for a minute there. The squash is producing flowers already. The nasturtiums are up. I ate a bok choi leaf. Or was the other one the bok choi? I look at lawn like a desert now. A pointless patch of the inedible yet time consuming. Every front yard is a ton of carrots lost.

New York: Frankenwhale, Community Beer Works, Buffalo

OK, it is Frank and The Whale, actually, the two brews from Buffalo’s Community Beer Works. The recent Euro 2012 Beer Bloggers Conference has sent the up a red flag about the ethics of samples. Really? I suppose some have ethical debates within about the free bit of gak they might foist upon you at a grocery if you don’t plan your cart route cleverly. I think Tandy is on the right track. Missed PR opportunity. That’s all.

These samples sparkle ethically. A work friend was coming to this end of Lake Ontario from the other end and rather than stay in Canada popped south. He asked if there was anything he might pick up and I directed him to CBW who hand filled these two bottles for same delivery back across the border. They are only on tap so far so the bottling is a bit of an experiment. The “F” and “W” black markered on the cap is not actual branding. So, not available in my town or country and not available in this format. If I like them, I know the pain and torment of alienation from the beloved. If I don’t, well, what was the treat that I was somehow leveraging against my inner compass? No ethical mine field when the prize is crap. Result? My soul is as pure as the lamb’s.

Let’s see. Gimme a second to get a glass…

Frank poured a clouded light gold, under whipped egg white head. The aroma jumped at me as soon as I popped the cap. Bright apricot and lime citrus on the most modest snort. On the swish, it is a lighter bodies mouthful of grapefruit and arugula. Very much the lawnmower in the the weedy ditch sort of hopping. At 4.6% God knows I could not possibly suggest this is sessionable but one sure could consume a significant quality at a moderate pace over a long period of time. The slightly drying finish reminds me a lot of Nickle Creek’s APA of a couple of weeks ago. But this is a bit more of a fruity take of a pale ale. Like it lots. BAers who have had it have the love.

The Whale is beefier at 5.9%. Rahther than rocky meringue, from above this looks like a very large espresso with its fine mocha cream head. Plenty to smell: date, cocoa, coffee. In the mouth a wonderful wash of soft water cream and coffee with nut and dark dry fruit flavours wafting about. Really quite rich and lovely. Hopping is there, a bit minty but only a bit, to cut any cloy and also to frame the flavours in the malt. I get licorice and a bit of white pepper, too. Maybe even a little cigar. Quite the thing. Rich but not flabby. Still bread crusty. More BAer love.

So. Feeling ethically pure still? Sure am. A fine brace of beers as ever I had and certainly so given that they are from a brewery that has only been open for month and could fit in my shed.