Bit of a #craftbeer tweet here. I've read a fair bit of @patto1ro work on Scottish ales.
The extensive use of grits by Younger and Scottish ales in general regularly making use of American (Cluster) hops for bitterness and Continental hops (Saaz) for flavour has made me wonder..
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...that given Scottish migration to the Midwest helped give rise to the whiskey industry there...
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Isn't
#KentuckyCommon just 80 shilling, albeit a bit on the upper limit of its ABV?@beersmith@BJCP_Official If that beer was brewed in Scotland in the mid 19th century, using the same grist and hops, how is it really any different?1 antwoord 0 retweets 0 vind-ik-leuksDeze collectie tonen -
Only problem is that 80/- in the modern sense didn't exist until the 20th century. 19th-century 80/- was very different. And before 1880, grits were illegal.
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OK, just the overlap in style, even down to it being made and cleared in a week or so points to a British type ale (reports from the time say it was top-fermented)
Het laden lijkt wat langer te duren.
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