bcp
poפ ɹǝǝq
- Joined
- 6/9/09
- Messages
- 583
- Reaction score
- 16
‘It’s easy to spot a traditional Yorkshire brew,’ says Paul Ambler, head brewer at Black Sheep Brewery, through a lunchtime slurp of Golden Sheep, his house’s finest ale. ‘It’s the bitterness and aroma that give it away, and the creamy head on the top of the beer – it’s there to moderate the sensation of the bitterness, like cream on the top of your coffee.’
http://www.sallyhoward.net/article.php?id=...p;category=food
Just finishing a run of american pale ales & want to get into some english bitters and thought ...Yorkshire. Don't know a lot about them, really.
1. BEST YORKSHIRE ALE?
Am looking at a recipe for Riggwelter Yorkshire Square Ale - never tried it though. Worth doing? Other recommendations?
2. CARBONATION - For those who are into it, what level of carbonation do you use? I made an ESB and everyone thought it was flat. If i overcarb it i'll lose the style. If i undercarb it Aussies don't get it... That's a threp in't steans.
Yorkshire
‘Yorkshire is known for producing a creamy head, with lots of bitterness and aroma in the hop character.’
Suffolk
‘More of an emphasis on aroma than bitterness; it doesn’t bite. It’s the chardonnay of the beer world.’
London
‘Fuller’s is the classic. Quite bitter and distinguished by being traditionally served flat. Northerners find this unappetising.’
Birmingham
‘A highly roasted dark malt and very sweet. Can almost be toffee-flavoured.’
Scotland
‘Not much hop character, and generally sweet and fruity, except Caledonian which is very English in its characteristics.’
Wales
‘No comment.’
http://www.sallyhoward.net/article.php?id=24&category=food
http://www.sallyhoward.net/article.php?id=...p;category=food
Just finishing a run of american pale ales & want to get into some english bitters and thought ...Yorkshire. Don't know a lot about them, really.
1. BEST YORKSHIRE ALE?
Am looking at a recipe for Riggwelter Yorkshire Square Ale - never tried it though. Worth doing? Other recommendations?
2. CARBONATION - For those who are into it, what level of carbonation do you use? I made an ESB and everyone thought it was flat. If i overcarb it i'll lose the style. If i undercarb it Aussies don't get it... That's a threp in't steans.
Yorkshire
‘Yorkshire is known for producing a creamy head, with lots of bitterness and aroma in the hop character.’
Suffolk
‘More of an emphasis on aroma than bitterness; it doesn’t bite. It’s the chardonnay of the beer world.’
London
‘Fuller’s is the classic. Quite bitter and distinguished by being traditionally served flat. Northerners find this unappetising.’
Birmingham
‘A highly roasted dark malt and very sweet. Can almost be toffee-flavoured.’
Scotland
‘Not much hop character, and generally sweet and fruity, except Caledonian which is very English in its characteristics.’
Wales
‘No comment.’
http://www.sallyhoward.net/article.php?id=24&category=food