The marmalade in Fullers

[john luc]

Has anyone cracked that gorgeous marmalade taste that you get say in London Pride. It is just in the yeast or is the water profile the secret

[Robwalkeragain]

Can’t say i know what flavour you mean, london pride is a bag of diacetyl lol. But yeah, probably yeast, the recipe is fairly traditional i think.

[guypettigrew]

Marmalade in London Pride? Can't say I've ever spotted it. You've given me an excellent reason to try a pint and think 'Marmalade' while supping it!

Guy

[john luc]

Had a bottle last night and it was yummy

[Rookie]

Could it be from hops?

[Silver_Is_Money]

My speculation is that it's the yeast. I'm also aware that none of the retail yeasts purported to be the actual Fuller's strain give the desired marmalade characteristic. I currently have to drive just under 120 miles to find any of the Fuller's beers. ESB has been along time favorite of mine.

[Mashman]

ESB, delicious and dangerous, lovely stuff.

[Hanglow]

supposed to be the yeast, bengal lancer is the best example of "marmalade" I have tasted I think. Also that NEIPA that wasn't really a NEIPA they did with Cloudwater a year or so ago was a very good example.

I wonder if it's in conjunction with the hops they use as well though

[gaunt_paul]

I get marmalade from Fullers ESB, love the stuff. I think it's from the yeast, as i've managed to get some of that character using whitelabs 002.

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[Invalid Stout]

Absolutely the yeast. That orange marmalade is in Chiswick Bitter too which as far as I know doesn't contain any fancy modern hops.

[McMullan]

Being a long-time fan of Fuller's and in possession of their yeast I can't say it - Fuller's yeast - expresses 'marmalade', tbh. Nor is WLP002 the Fuller's strain. Unless you believe internet lore It's probably more a case that the yeast enhances that character, if the recipe allows.

[Northern Brewer]

https://www.fullers.co.uk/blog/beer-articles/yeast
"Fuller’s yeast gives orange citrus, and toffee flavours to the beer (marmalade notes at discernible at higher A.B.V.), whereas Gales yeast tends to bring a soft fruit flavour to the fermentations, with red berry fruits coming through."

https://keepthingslocal.com/fullers-brewing-up-a-storm/
‘One constant of all the ales is the secret ‘house yeast’. It has a very orange-y, marmalade-y flavour,’ says George. ‘It’s easy to pick up in ESB and, with Oliver’s Island, we enhance that flavour by brewing with orange peel.’

Supposedly Imperial A09 Pub has the marmalade that WLP002 and 1968 don't, but I've not tried it. 1845 and Lancer are both conditioned with the production yeast...

+1 to it being obvious in ESB.

Some vintages of Challenger can be very marmaladey but not all; it's more consistently present in First Gold.

[McMullan]

The only time I've ever got 'marmalade' from Fuller's (Pride and ESP) is when I've bought it in Sweden. Having lived in Southern England for most of my life and having drunk Fuller's almost exclusively for at least a couple years, I did wonder if what I got in Sweden was down to Fuller's contracting out brewing or maybe it changes with a little travelling or time. My view remains it's more to do with the recipe than the yeast per se, having used it generally for a while.

[Northern Brewer]

Might be something that gets lost in mediocre cask?
Or it's a personal sensitivity thing?

I'm trying to think when I last had any of the main partigyle from cask but certainly bottles of ESB bought recently-ish in London have had the orange character for me.

[staghill]

I have been drinking Fullers all my life and there is definitely an orangey twang to the beers, especially in the bottles. My old Dad would never touch ESB because of the strength. He used to call it Burton Ale because that was what he said it was called in the 1970s.