By Martyn Cornell

ISBN-10: 0752455672

ISBN-13: 9780752455679

ISBN-10: 0752475940

ISBN-13: 9780752475943

Amber, Gold & Black is a accomplished historical past of British beer in all its variety. It covers all there's to grasp in regards to the background of the beers Britons have brewed and loved down the centuries—Bitter, Porter, gentle and Stout, IPA, Brown Ale, Burton Ale and previous Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale, and Mum. it is a occasion of the depths of British beery history, a glance on the roots of the styles that are loved at the present time in addition to misplaced ales and beers, and a research of the way the beverages that fill our beer glasses built through the years. From newbie to beer buff, this background will let you know belongings you by no means knew ahead of approximately Britain's favourite drink.

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The difference is confirmed by contemporary comments on the two beers. Alfred Barnard, the late-Victorian drinks writer, sampled an AK brewed by Rogers of Bristol in 1889, which he described as ‘a bright sparkling beverage of a rich golden colour and … a nice delicate hop flavour’. Of Whitbread’s Pale Ale, on the other hand, a more standard bitter, he wrote that it tasted ‘well of the hop’, though it too looked ‘both bright and sparkling’. Crowley’s brewery in Croydon High Street, Surrey, in 1900 described its AK in one of its advertisements as ‘a Bitter Ale of sound quality with a delicate Hop flavour’ and the frequent description of AK in Victorian advertisements of ‘for family use’ suggests a not-too-bitter, not-too-strong beer.

In the mid-nineteenth century, the new pale bitter drink was particularly in vogue with young middle-class and upper middle-class consumers as something visibly different from the sweeter milds and black porters of the working classes. In the novel The Adventures of Mr. Verdant Green, an Oxford Freshman, by Cuthbert Bede (the pseudonym of an Oxford don, the Reverend Edward Bradley), written around 1853, the Oxford undergraduates who populate its pages all drink bitter beer, which one of the characters calls ‘doing bitters’.

Brewers seem to have maintained a deliberate difference between the two types of bitter beer: lower-gravity, lighter-coloured, less-hopped AK light bitters, served relatively soon after brewing; and slightly darker, hoppier, stronger ‘pale ales’, often designated PA, stored for some time before sending out. The brewing books of Garne & Sons of Burford, Oxfordshire, in 1912 show AK being brewed at an OG of 1040 and with a colour of 14, a reddish-brown hue, while PA was brewed to an OG of 1056 and with a colour of 18, a darker, medium brown.

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Amber, Gold & Black: The History of Britain’s Great Beers by Martyn Cornell

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