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01-07-2015, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2015/07/lets-brew-wednesday-1952-strong-golden.html)
I long ago learned that there’s nothing new under the sun when it comes to brewing. No matter what today’s “innovators” might claim, pretty much everything has already been done.
http://3.bp.blogspot.com/-tX8AAN3_AvM/VYvTT1RO1bI/AAAAAAAAXmA/w5V7Vyw3_1k/s320/Strongs_Golden_Ale_2.jpg (http://3.bp.blogspot.com/-tX8AAN3_AvM/VYvTT1RO1bI/AAAAAAAAXmA/w5V7Vyw3_1k/s1600/Strongs_Golden_Ale_2.jpg)
So you shouldn’t be surprised to discover that Golden Ale dates back much further than the 1980’s. And not just as far back as the 1950’s. A quick search in the newspaper archive popped up a beer called Golden Ale from almost a century earlier than that.
http://3.bp.blogspot.com/-FWqoFuSQomc/VYvS8v8atXI/AAAAAAAAXl4/JO7GFK6aBzQ/s640/Gartons_1868_2.jpg (http://3.bp.blogspot.com/-FWqoFuSQomc/VYvS8v8atXI/AAAAAAAAXl4/JO7GFK6aBzQ/s1600/Gartons_1868_2.jpg)
Bristol Times and Mirror - Thursday 07 May 1868, page 4.
A quick look at the colour confirms that it wasn’t just a fancy name for a bottled Pale Ale, but a significantly paler beer. It’s about the same colour as Pilsner Urquell. Though my guess is that if you’d asked for a Light Ale in a Strong’s pub, this is what you would have been served.
It’s another very simple recipe: pale malt and sugar. That’s it. Oh, and a tiny dash of malt extract. I’ve picked Goldings as the hops because it contained Kent and Farnham hops, according to the brewing record. And it’s pretty hop-accented, so you’d expect good quality hops to have been used. For its gravity, it has the heaviest hopping of any of Strong’s beers.
What else can I tell you? How much it cost down the pub. That’s always handy to know. This was Strong’s range of bottled beers:
Strong bottled beer prices 1955
beer
style
OG
price per half pint
price per pint
Golden Ale
Light Ale
1033.5
10d
19d
Brown Ale
Brown Ale
1033.5
10d
19d
Black Bess Stout
Stout
1036.6
10d
19d
SPA
Pale Ale
1045.4
12d
SSB
Strong Ale
1045.4
12d
Sources:
Strong brewing record, document number 79A01-A3-3-27
A Strong & Co, price list dated 4th July 1955.
As you can see, they kept the pricing structure simple.
Not sure I’ve much else to tell you. I think I’ll leave it there.
Over to me for the recipe . . . .
1952 Strong Golden Ale
PA malt
5.50 lb
78.57%
no. 1 sugar
0.75 lb
10.71%
glucose
0.375 lb
5.36%
candy sugar
0.125 lb
1.79%
malt extract
0.25 lb
3.57%
Goldings 90 min
0.75 oz
Goldings 60 min
0.75 oz
Goldings 30 min
0.75 oz
OG
1033.5
FG
1007.5
ABV
3.44
Apparent attenuation
77.61%
IBU
37
SRM
4
Mash at
153º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
60º F
Yeast
WLP007 Dry English Ale
More... (http://barclayperkins.blogspot.com/2015/07/lets-brew-wednesday-1952-strong-golden.html)
I long ago learned that there’s nothing new under the sun when it comes to brewing. No matter what today’s “innovators” might claim, pretty much everything has already been done.
http://3.bp.blogspot.com/-tX8AAN3_AvM/VYvTT1RO1bI/AAAAAAAAXmA/w5V7Vyw3_1k/s320/Strongs_Golden_Ale_2.jpg (http://3.bp.blogspot.com/-tX8AAN3_AvM/VYvTT1RO1bI/AAAAAAAAXmA/w5V7Vyw3_1k/s1600/Strongs_Golden_Ale_2.jpg)
So you shouldn’t be surprised to discover that Golden Ale dates back much further than the 1980’s. And not just as far back as the 1950’s. A quick search in the newspaper archive popped up a beer called Golden Ale from almost a century earlier than that.
http://3.bp.blogspot.com/-FWqoFuSQomc/VYvS8v8atXI/AAAAAAAAXl4/JO7GFK6aBzQ/s640/Gartons_1868_2.jpg (http://3.bp.blogspot.com/-FWqoFuSQomc/VYvS8v8atXI/AAAAAAAAXl4/JO7GFK6aBzQ/s1600/Gartons_1868_2.jpg)
Bristol Times and Mirror - Thursday 07 May 1868, page 4.
A quick look at the colour confirms that it wasn’t just a fancy name for a bottled Pale Ale, but a significantly paler beer. It’s about the same colour as Pilsner Urquell. Though my guess is that if you’d asked for a Light Ale in a Strong’s pub, this is what you would have been served.
It’s another very simple recipe: pale malt and sugar. That’s it. Oh, and a tiny dash of malt extract. I’ve picked Goldings as the hops because it contained Kent and Farnham hops, according to the brewing record. And it’s pretty hop-accented, so you’d expect good quality hops to have been used. For its gravity, it has the heaviest hopping of any of Strong’s beers.
What else can I tell you? How much it cost down the pub. That’s always handy to know. This was Strong’s range of bottled beers:
Strong bottled beer prices 1955
beer
style
OG
price per half pint
price per pint
Golden Ale
Light Ale
1033.5
10d
19d
Brown Ale
Brown Ale
1033.5
10d
19d
Black Bess Stout
Stout
1036.6
10d
19d
SPA
Pale Ale
1045.4
12d
SSB
Strong Ale
1045.4
12d
Sources:
Strong brewing record, document number 79A01-A3-3-27
A Strong & Co, price list dated 4th July 1955.
As you can see, they kept the pricing structure simple.
Not sure I’ve much else to tell you. I think I’ll leave it there.
Over to me for the recipe . . . .
1952 Strong Golden Ale
PA malt
5.50 lb
78.57%
no. 1 sugar
0.75 lb
10.71%
glucose
0.375 lb
5.36%
candy sugar
0.125 lb
1.79%
malt extract
0.25 lb
3.57%
Goldings 90 min
0.75 oz
Goldings 60 min
0.75 oz
Goldings 30 min
0.75 oz
OG
1033.5
FG
1007.5
ABV
3.44
Apparent attenuation
77.61%
IBU
37
SRM
4
Mash at
153º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
60º F
Yeast
WLP007 Dry English Ale
More... (http://barclayperkins.blogspot.com/2015/07/lets-brew-wednesday-1952-strong-golden.html)