Wort Caramelisation

[warrenlw63]

Go to this blogspot and it has some great info on how the British brewing industry has been augmenting their beers with caramels and sugars for quite some time. Particularly varying degrees of brewer's invert syrups.

If you like your British ales it's highly interesting reading.

Warren -

 

[Thirsty Boy]

how dare you?? - everybody who loves good beer knows that the addition of sugar is 100% a practice of modern mega brewers who produce fizzy yellow pseudo lagers and have nothing but contempt for both good beer and indeed their customers.

Pointing us at an information source which has the poor taste to look at the actual practice of "traditional" brewers and point out that they have been using sugars all along -- well thats just impolite. All those 100 year old records have obviously been fabricated by the evil marketing departments of the big brewers to justify the way they choose to brew their obnoxious industro swill. :lol:

Thanks for that link Warren - really interesting reading.

TB

 

[Kai]

Cracker of a read, that one. Just don't get him started on BJCP

 

[Bribie G]

Thanks for that, I've got a couple of this guy's sites in my Favourites. I would love to do what he does but I would need to clone myself to find the time and energy he's a real train spotter of the beer world and I love his work. Another brilliant part of his rambling online empire is: http://www.europeanbeerguide.net/beerale.htm#loftusb

 

[warrenlw63]

Thanks for that link Warren - really interesting reading.

TB

No worries TB. Certainly has piqued my interest in using some sugars in my British type Ales. I'm planning on darkening a can of Lyle's invert syrup for my upcoming mild and adding it to the beer.

I guess sugars can be seen as a constructive ingredient when used in the correct manner.

Edit: Thanks for that link Bribie. I shall have a shoofty through it tomorrow. Looks great.

Warren -

 

[Beerbuoy]

I just did Smurto's TTL but I could only get Wyeast 1335 british Ale 2. I thought it would be lacking malt flavour so I caramelised 3 lt of the first running down to about 800ml. Thought that would add some maltyness to make up for the yeast.
Answer....it did jack s....t. Only going by the hydrometer sample but it lacks malt character. Maybe I could have boiled it down further, but it needs more malt flavor. I'm not writing off caramelisation but It didn't do much in this case.
On th up side it smells awsome once it boils down.