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Whereas in the rest of England brewers had mostly switched to just pale and black malt by the middle of the 19th century. The big London brewers like Barclay Perkins and Whitbread, were very faithful to brown malt, continuing to use it even after WW II. But neither Fullers nor Youngs were.
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Unlike some other London brewers, such as Barclay Perkins...
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Established in 1616, by the early nineteenth century it was the largest brewery in the world. From 1781 it was operated by Barclay Perkins & Co, who in 1955 merged with the Courage Brewery, which already owned the nearby Anchor Brewhouse. The Park Street brewery was demolished in 1981.
Author and brewing historian Ron Pattinson, who writes Shut Up About Barclay Perkins, shares his insights on brewery record keeping and how it affects beer history. The blog post also discusses the author's own experiences and challenges with documenting brewing processes and recipes at different breweries.
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25. Juli 2021 · Legendary beer history blog Shut Up About Barclay Perkins has helped me make some sense of beer lingo as Jeremiah Dixon would have known it. At the time, much beer was aged in wooden vats and barrels to create “stale ale” (also referred to as old ale, stock ale, or keeping ale): usually strong, often reasonably dry and/or tart ...
13. Sept. 2007 · Shut up about Barclay Perkins is a blog run by British beer writer Ronald Pattinson. On the blog, Pattinson often discusses obscure historical beer styles and brewing history.
