![]() ![]() ![]() Other brewers, such as those at Bass, adjusted the style that resembled more like a pale ale for those back in England. The beer eventually became paler and more refreshing to suit the drinkers in the warm Indian climate. The beer not only survived the long journey on the Atlantic Ocean, but improved immensely. This is actually reminiscent of aged wine. The beer as a result takes on a pleasant fruity flavor. The beta acids maintain their bitterness longer and the taste evolves over time. Much of the above information was ascertained by an article by Martyn Cornell from Beer Connoisseur magazine. It was about 6.5 percent by alcohol, slightly weaker than the porters and other dark beers enjoyed by many from Sri Lanka to the West Indies. Bottom line, a new beer style was not invented at this time.Īlso, the beer that became the English IPA was not actually stronger in alcohol. Even though there was some beer spoilage, much of the beer was sent to easily last for a year or more in a cask. There are those that say beer was being exported to India from the beginning of the 18th century. Some also speculate that Hodgen’s brewery, Bow Brewery, was not the first to add extra hops to a beer sent to India. There is information out there that disputes Hodgson having a monopoly on brewing beer sent to India. A London brewer that went by the name, George Hodgson, saw this opportunity to use the high beta acid found in hops. ![]()
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