A Good Beer Blog

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Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


Comments

Ed -

Now I've started malting at work it's something I'm very keen to try making. I've also been in discussions with a keen home brewer that's made some diastatic brown malt and he said he'd send me some when he next makes a batch. I'm hoping I can get a proper malt analysis on it which will be very interesting.

Alan -

Now, that sounds like a fun job, Ed. One question. If the trick is the flash toasting like some documents suggest, can the new machine you have do that? I like the idea of straw being the source of the heat as it not only both flames clean and hot but it also spends itself very quickly. And you will recall that straw is not all the same. In 1615, the properties of various straws were described.

Craig -

Malteries Franco-Belges Special aromatic is essentially a diastatic amber malt. So, it stands to reason that if we were to ever make Vassar 's 1835 Double Amber Ale, that's what we should probably use. Can't take credit for knowing that, though. Kristen England mentioned it when he broke down the Vassar recipe on Shut Up About barclay Perkins.

Alan -

But which strain of barley is that? Something for saison might not be apt for an Albany ale.

Brian -

After reading this Zythophile posting about reviving the old barley Chevallier in England I forwarded it to Andrea Stanley at Valley Malt and she said that she started growing Chevallier a couple of years ago. I think they might be open to malting a small batch of diastatic brown malt using historic barley varieties. They certainly have the equipment and know-how and the willingness to experiment. Especially since it seems that a number of homebrewers have already figured out a lot of the process details so that they wouldn't have to start from scratch.

Craig -

In any case, maybe Brian is right, if we do anymore recreations for the Project, we might want to bring Valley malt in on the loop!

Ron Pattinson -

I'd almost forgotten about it, there's so much going on in my life at the moment. I'm supposed to be putting together a small book about brown malt that will include Ben Heaven's instructions for making diaststic brown. Not sure when I'll be able to squeeze it in.

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