Boddingtons Mild Ale

[onlooker]

yeast flavours like smokiness

Which American Brewers immediately assumed to be from the use of peat malt !!

[steve_flack]

There was a recent podcast from Jamil Zainasheff on Scottish ales and he covered this - basically he said kettle caramelisation yes...smoked malt no no no.

[onlooker]

Yeah , I heard Jamil on it, I also have read some articles on it. Seems there are now 2 distinct styles, "Scotch Ale" (in the American and perhaps Belgian style) , and Scotish Ales, the real mccoy you might say.

[steve_flack]

Jamil is probably unusual amongst American homebrewers in that he's actually tasted the real thing. I know he comes to Europe quite a bit to go beer tasting. He was in London last year and asked me for pub recommendations before he came.

[Bobwagon]

*hopefully* those days are gone!

A friend of mine started working at a pub fairly recently and was quite shocked to find this a common practice with Dirtrectors *cough* directors bitter, its the only beer they do this with though apparently due to the keg system used. I'd imagine they would do it with all of them if it were possible though

[onlooker]

Keg system ? is this keg Directors? or Cask Directors? if its cask there is no reason why a Courage Cask is any easyer to fill with spillage than any other (its not hard) and if its a pressurised keg beer its very hard to fill it in the pub.

[Bobwagon]

Its the only non pressurised beer they have as far as i know, (i'd have to ask) so i'm assuming thats the reason they do it. Not the nicest of pubs to be honest

[bitter_dave]

Not the nicest of pubs to be honest

No sh1t

[SteveD]

They're usually called light (60), heavy (70) and export (80) up here. I think the schilling designation was to do with the tax, I.E. more alcohol means more tax. They're usually a bit fuller bodied and less bitter than your average English bitter. Less fruity esters too and sometimes some unexpected yeast flavours like smokiness.

Like I said, a 60/- might resemble a weak mild.

It's shillings as in 20 shillings to a £ old money, and was indeed the tax per barrel (36 gals) so a 60/- is a £3 ale. 80/- is a £4 ale etc.

The old and famous Scottish brewer, Roberts, in the 19th century produced £5 ale and £7 ale...ouchy!! Gravities of around OG1100 and OG1140

[SteveD]

Keg system ? is this keg Directors? or Cask Directors? if its cask there is no reason why a Courage Cask is any easyer to fill with spillage than any other (its not hard) and if its a pressurised keg beer its very hard to fill it in the pub.

Well, at the brewery they dilute it with water before sending it out anyway. Courage brew one high gravity ale, at about OG1057, then when they cask it they add water. More water = Courage best. Less water = Courage Directors

Otherwise it's the same beer. No wonder I used to have trouble telling them apart, so having already added water to the cask, slops doesn't seem like a bad idea. At least it's beer!!!!

I remember when the beer orders came in, and tied pubs were compelled to offer guest beers. The landlord in our local (courage) pub in East Molesey said, 'guest beers are all very well, but you're best off sticking to the local brew' I couldn't resist replying 'Local? What, Bristol?'

[Scooby]

Otherwise it's the same beer. No wonder I used to have trouble telling them apart, so having already added water to the cask, slops doesn't seem like a bad idea. At least it's beer!!!!

How can you be sure about that

I thought it was the Landlords job to water the beer