Comments on: A historian on beer: Part II http://www.realbeer.com/blog/?p=277 What part of beer don't you understand? Mon, 13 May 2013 13:22:00 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: RIsEoben http://www.realbeer.com/blog/?p=277&cpage=1#comment-153172 RIsEoben Fri, 05 Dec 2008 06:04:52 +0000 http://www.realbeer.com/blog/?p=277#comment-153172 <a href="http://www.seozone.jp" rel="nofollow">SEO</a> ZONE is a search engine optimization(seo) firm, provides seo, seo article, seo tools,seo news and seo related informations,helping companies leverage the internet to increase revenues and profits. SEO ZONE is a search engine optimization(seo) firm, provides seo, seo article, seo tools,seo news and seo related informations,helping companies leverage the internet to increase revenues and profits.

]]> By: Stan Hieronymus http://www.realbeer.com/blog/?p=277&cpage=1#comment-9289 Stan Hieronymus Sun, 15 Oct 2006 13:32:54 +0000 http://www.realbeer.com/blog/?p=277#comment-9289 To the first question, brewers experimented with many recipes and brewing techniques in the 1870s, but what came to the fore were Bohemian lagers. Of course it didn't work to produce similar beers with American six-row barley, and thus we ended up with beer brewed with adjuncts. There are other reasons that really large brewers came to dominate, such as tied houses, and that's all in the book. Another one worth reading to understand what was going on in the saloons from 1870 to 1920 is "Faces along the Bar" by Madelon Powers. To the first question, brewers experimented with many recipes and brewing techniques in the 1870s, but what came to the fore were Bohemian lagers. Of course it didn’t work to produce similar beers with American six-row barley, and thus we ended up with beer brewed with adjuncts.

There are other reasons that really large brewers came to dominate, such as tied houses, and that’s all in the book. Another one worth reading to understand what was going on in the saloons from 1870 to 1920 is “Faces along the Bar” by Madelon Powers.

]]> By: SteveH http://www.realbeer.com/blog/?p=277&cpage=1#comment-9264 SteveH Sun, 15 Oct 2006 01:41:40 +0000 http://www.realbeer.com/blog/?p=277#comment-9264 Do you suppose Siebel (the school) has some period historical research on the matter? And just what sort of lighter beers were Americans drinking in 1872? Was ale a light drink because of available ingredients? BTW - I plan on buying Ms. Ogle's book for a new reference, doesn't mean I won't be skeptical at points. S. Do you suppose Siebel (the school) has some period historical research on the matter?

And just what sort of lighter beers were Americans drinking in 1872? Was ale a light drink because of available ingredients?

BTW – I plan on buying Ms. Ogle’s book for a new reference, doesn’t mean I won’t be skeptical at points.

S.

]]> By: Stan Hieronymus http://www.realbeer.com/blog/?p=277&cpage=1#comment-9243 Stan Hieronymus Sat, 14 Oct 2006 15:34:33 +0000 http://www.realbeer.com/blog/?p=277#comment-9243 Maureen lays this out in some detail in the second chapter of the book. She quotes John Siebel, founder of the brewing school, on the idea that German-style lagers were "too heavy" for Americans. Maureen lays this out in some detail in the second chapter of the book.

She quotes John Siebel, founder of the brewing school, on the idea that German-style lagers were “too heavy” for Americans.

]]> By: SteveH http://www.realbeer.com/blog/?p=277&cpage=1#comment-9154 SteveH Fri, 13 Oct 2006 13:21:37 +0000 http://www.realbeer.com/blog/?p=277#comment-9154 "Brewers began adding corn and rice to their beers in the 1860s and 1870s because non-German-Americans wouldn’t drink a heavy all-malt beer. They wanted a lighter-bodied, more effervescent beer..." I'm very interested to learn how this conclusion was drawn. Was there a lot of "lighter-bodied, more effervescent beer" around that was training non-German-American palates? I'm sort of skeptical based on what I know about brewing history. On the other hand, I can see why finding differently grown, and different varietal barley than what they were used to using would force brewers into different methods to make a beer. S. “Brewers began adding corn and rice to their beers in the 1860s and 1870s because non-German-Americans wouldn’t drink a heavy all-malt beer. They wanted a lighter-bodied, more effervescent beer…”

I’m very interested to learn how this conclusion was drawn. Was there a lot of “lighter-bodied, more effervescent beer” around that was training non-German-American palates? I’m sort of skeptical based on what I know about brewing history.

On the other hand, I can see why finding differently grown, and different varietal barley than what they were used to using would force brewers into different methods to make a beer.

S.

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