The SOMM Journal

December 2017 / January 2018

Issue link:

Contents of this Issue


Page 43 of 124

{ }  43 by Jessie Birschbach English Ale English ale comes in a variety of styles/colors: pale English ale (ordinary bitter, best bitter, and strong bitter), English IPA, dark English Ale (English Porter, British brown ale, dark mild, sweet stout, oatmeal stout, foreign extra stout), English strong ale, and so on. Most British strains of yeast are highly floc - culent, and for this reason diacetyl tends to remain in British beer (more on this below). English porter in particular will sometimes show a low level of buttery diacetyl in addition to its bitter chocolate, nutty, and caramel flavors. Its great history is debated by many, but most subscribe to it gaining popularity in the late 1600s with the porters who carried goods about the city of London for a living. Back then it was an affordable sweet, brown beer and the style has since evolved tremendously, particularly with the invention of the black patent malting drum in 1817. For the first time, malters could make a very dark malt without burning it. Diacetyl Typically described as having a taste similar to movie theater popcorn butter, diacetyl is usually a result of rushing the brewing process when the beer is racked off the yeast too early. Similarly, highly-flocculent English yeast strains tend to clump together and sink to the bottom, leaving the diacetyl that is otherwise consumed by the yeast. Diacetyl in combination with a vinegar flavor can also be a sign of draft line infection. Beer(d) Science isn't just an excuse for an '80s movie pun. Each issue of The SOMM Journal will cover a different style of beer and related beer terminology to help our somms expand their beer knowledge. English Porter IBU: 18–35 ABV: 4–5.4% Parallels: American Porters 30 30 vintages of award-winning Paso Robles wines. 30 30 30 30 30 Continuing the legacy... P E A C H Y C A N Y O N . C O M Double Gold San Francisco International Wine Competition Petite Sirah Petite Sirah Petite Sirah Diacetyl And Why It's Sometimes Considered Scrummy In English Ale

Articles in this issue

Links on this page

Archives of this issue

view archives of The SOMM Journal - December 2017 / January 2018