tag:blogger.com,1999:blog-21271644.post7727034759763293150..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: The Buttery Beers of New EnglandJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-21271644.post-76627104007040902502011-06-29T11:19:00.228-07:002011-06-29T11:19:00.228-07:00Pugsley may have been the one to spread the Ringwo...Pugsley may have been the one to spread the Ringwood strain but I thought I read that David Geary originally brought it (and Pugsley) over.Harrynoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-20871171636775450072011-06-29T08:37:08.385-07:002011-06-29T08:37:08.385-07:00Otter Creek in Vermont used to make a Helles Alt (...Otter Creek in Vermont used to make a Helles Alt (maybe they still do? I live in PDX now...) that was a butter bomb. I'm sure it's not true to style but it fit this particular beer, and it's one of the few from the east coast that I miss here in beervana.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-9247468792746920532011-06-29T06:39:01.009-07:002011-06-29T06:39:01.009-07:00Jeff,
You need to come up and visit Foggy Noggin B...Jeff,<br />You need to come up and visit Foggy Noggin Brewing in the Seattle area, we are making these beers everyday just a bit to the North.Foggy Noggin Brewinghttps://www.blogger.com/profile/04204663651778144299noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-51017839452845151512011-06-28T19:42:32.268-07:002011-06-28T19:42:32.268-07:00No diacetyl here. WY1968 and bat guano finings doe...No diacetyl here. WY1968 and bat guano finings does the trick.Brewers Union Local 180https://www.blogger.com/profile/05786517873195170945noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-26554004624746826252011-06-28T17:52:59.365-07:002011-06-28T17:52:59.365-07:00Daniel Warner called someone else a "pretenti...Daniel Warner called someone else a "pretentious wanker"?? Oh, the irony.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-72958062351976894472011-06-28T15:50:35.015-07:002011-06-28T15:50:35.015-07:00I'm not sure I'd agree with diacetyl alway...I'm not sure I'd agree with diacetyl always being considered bad on the west coast, Rogue for example has a pretty big fan base and often show quite a bit of diacetyl.DA Beershttps://www.blogger.com/profile/13592377918990052792noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-1152984671526764602011-06-28T15:24:07.571-07:002011-06-28T15:24:07.571-07:00Andy and Flagon are right, I sent you an article, ...Andy and Flagon are right, I sent you an article, Jeff, that I hope you can find a way to reprint (as the original source is gone). Or at least recreate and use in your book.<br /><br />Sorry for snapping earlier. I admit I have a quick trigger for style prescriptivism, and am far more interested in unique regional characteristics than in some kind of enforced monoculture.<br /><br />Ringwood is Daniel Warnerhttp://cerealdisobedience.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-68538154182622780312011-06-28T15:16:20.849-07:002011-06-28T15:16:20.849-07:00Several winters back I explored the bottled craft ...Several winters back I explored the bottled craft beers available to me in SWFla. I came to appreciated the buttery, apple peel character associated with Ringwood yeast utilized by Alan Pugsley [and Fred Forsley] at Sea Dog Brewing Co. [Portland, Maine] and Shipyard Brewery [Bangor, Maine]. <br /><br />The buttery diacetyl is particular notable in Shipyard's - Tremont IPA. An interesting Jack R.https://www.blogger.com/profile/07625645308707849072noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-16667709958730536512011-06-28T15:08:44.543-07:002011-06-28T15:08:44.543-07:00Andy and Flagon, muchos gracias. That's defin...Andy and Flagon, muchos gracias. That's definitely news I can use.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-85250625756805152512011-06-28T14:46:24.827-07:002011-06-28T14:46:24.827-07:00I brewed an imperial red ale using Ringwood ale ye...I brewed an imperial red ale using Ringwood ale yeast in a collaboration with Ska Brewing in Colorado. It ended up intensely fruity, and I've wondered why, so this is interesting. Blame the yeast. I liked the beer quite a bit, though.<br /><br />I'm all for sessionable bitters. Actually, Calapooia in Albany makes a fine one.Soggy Coasterhttps://www.blogger.com/profile/14646016892555782239noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-9591280114239724902011-06-28T14:42:31.348-07:002011-06-28T14:42:31.348-07:00I believe Daniel Warner refers to one Alan Pugsley...I believe Daniel Warner refers to one Alan Pugsley who consulted with many early craft brewers on the East Coast. He's mentioned in Sam C's "Brewing Up a Business" among other places as I recall. <br /><br />Pretty interesting story how one guy you've never heard of shaped so many beers. I think he's still around. Might make a good story for the book? (congrats on that Flagon of Alehttps://www.blogger.com/profile/03961940368880824313noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-30298493613533360632011-06-28T14:40:31.630-07:002011-06-28T14:40:31.630-07:00Hello everyone,
The "fellow from England&quo...Hello everyone,<br /><br />The "fellow from England" to which the poster refers is inevitably Alan Pugsley, the British Johnny Appleseed of the Ringwood yeast strain.<br /><br />http://www.beerscribe.com/pugsley.html<br /><br />Best,<br /><br />AndyAndy Crouchhttp://www.beerscribe.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-47890759910686084532011-06-28T14:25:02.458-07:002011-06-28T14:25:02.458-07:00Daniel and anon, what gives with the personal atta...Daniel and anon, what gives with the personal attacks? I'm not inviting you to detail your animus toward Ray, just hoping that you an try to remain collegial.<br /><br />Daniel, I would LOVE to hear more about that "fellow from England" and his influence over New England breweries. Any sources you could point me to would be most welcome.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-86477570668343044922011-06-28T13:22:52.936-07:002011-06-28T13:22:52.936-07:00I have vacationed in Maine on several occasions an...I have vacationed in Maine on several occasions and I learned on my first trip to always bring my own beer with me on future vacations. I rarely came across something that I liked diacetyl or not.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-5792648959538942462011-06-28T13:16:51.999-07:002011-06-28T13:16:51.999-07:00And where ever would uneducated beer drinking sava...And where ever would uneducated beer drinking savages be without "civilizing" forces like self appointed beer-Popes like Ray Daniels? <br /><br />It seems to be an American fixation in telling people which flavors CAN and CANNOT be in beer. This is part of what leads to the death of regional flavors and the homogenization of beer that we've seen - something that craft beer was the Flagon of Alehttps://www.blogger.com/profile/03961940368880824313noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-5184641675674322282011-06-28T12:47:05.052-07:002011-06-28T12:47:05.052-07:00Not surprisingly Daniels is also wrong about cask ...Not surprisingly Daniels is also wrong about cask ale (even if it wasn't the issue here). Done right it will exacerbate the characteristics of the yeast you used. With chico that characteristic is "absolutely none." Most british strains, if done like british cask ale--primed, and then tossed in a cellar at 52 degrees for a month--are going to vomit both diacetyl and acetaldehyde. Daniel Warnerhttp://cerealdisobedience.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-86516217449365040412011-06-28T12:21:07.285-07:002011-06-28T12:21:07.285-07:00Jeff, like other flavor compounds yeast make, diac...Jeff, like other flavor compounds yeast make, diacetyl is a function of specific strains and the stress upon them. Some strains will do it at relatively high temperatures (mid 60s), some strains won't do it at all, no matter how much cold you throw at it. There are several lager strains that won't throw off diacetyl even at 50 degrees. In most cases diacetyl won't clean up with any Daniel Warnerhttp://cerealdisobedience.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-38802973386693013002011-06-28T11:52:48.666-07:002011-06-28T11:52:48.666-07:00If you don't know Ray's name, you don'...If you don't know Ray's name, you don't know Beer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-7499545877900708472011-06-28T11:39:01.214-07:002011-06-28T11:39:01.214-07:00By the way, for those of you who don't recogni...By the way, for those of you who don't recognize Ray's name, here's a bit of background: <a href="http://www.cicerone.org/content/view/16/37/" rel="nofollow">Cicerone</a>, <a href="http://www.amazon.com/Ray-Daniels/e/B000APNDJU" rel="nofollow">books</a>.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-18063692179558192462011-06-28T11:34:15.347-07:002011-06-28T11:34:15.347-07:00Ray,
As anon notes, I didn't have these beers...Ray,<br /><br />As anon notes, I didn't have these beers on cask (which was, sadly and surprisingly, not as available as I'd hoped). In fact, the Gritty's came from a bottle. This is another reason I attributed the diacetyl to brewer intent.<br /><br />It could be coincidence--I could have had three poorly-made beers. But because each one had the same low level of diacetyl, I had Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-1799538325948241132011-06-28T11:20:22.305-07:002011-06-28T11:20:22.305-07:00With all due respect Ray, he never mentions cask a...With all due respect Ray, he never mentions cask ales. I always thought a <i>touch</i> of diacetyl is allowable in low-gravity british ales. <br /><br />Steve JabsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-64257092213971818502011-06-28T11:03:15.570-07:002011-06-28T11:03:15.570-07:00I have served a great deal of cask ale and we neve...I have served a great deal of cask ale and we never considered diacetyl to be an expected trait. To be sure it is a challenge to deliver cask ale absent the buttery mark. If it is ease you desire, stick to keg beers. When properly done cask ale should be fresh and flavorful, but also mature--and that means free of diacetyl. <br /><br />As it happens, I'm sitting in a New England bar and have Ray Danielshttps://www.blogger.com/profile/10222648602807887967noreply@blogger.com