Pale Ale played a pivotal role in the development of commercial brewing. As such it was the beer that defined the industrial revolution. It began the search for industrial, mechanised brewing. It was where modern brewing began. It gave us the discipline we now call biochemistry.
Scientific advances during the early 19th century revealed the folly of dark beer brewing. Business demanded optimisation, but for a short time around 1840 quality was still the number-one consideration. It was the moment in history when the very best beers were brewed – Pale Ale for the domestic market and IPA for the overseas Empire. Essentially the same beer but with a different destination.
Clive La Pensée set out to see if these super-pale beers could be recreated.
He describes what drove the charlatans and the honest brewers, how they prepared liquor, mashed, sparged, what hops they used and how much, how the yeast was pitched, fermentation and conditioning were carried out.
25 classic gyles are described in detail, with Imperial, US and metric units.
Critical notes are included. Everything is ready for you to step back in time and brew some awesome historic ales.
Clive has been brewing for 40 years, and his first book – The Historical Companion to House-Brewing was a watershed moment in modern homebrew. He helped the name-change to craft brewing along with his second book, The Craft of House Brewing. Now, Craft Brewing is an internationally recognised concept. Craft breweries abound. You can have one, too. Clive adopted House Brewing to describe the macro-breweries we now have at home, where we hand-craft beers of about 10-gallon length.
This book is a major input to the genre, was first published by CAMRA books and is now home again in a fully revised form.