Comments on: Anchor – Small Beer

By: Mike

Mike — Tue, 09 Feb 2010 01:46:48 +0000

Nice review and history lesson here. I find this kind of stuff to be really interesting. It reminds me of the time I read about what a “tripel” is. For those who don’t know a “tripel” is a Belgian term I believe used to describe a brew process where they run the wort through the mash tun 3 times before moving onto the next stage of the brewing process. This actually gives the brew more alcohol in the end.

I think it is those interesting things that make beer really unique as a drink.

Great review. I suppose I’ll have to give this a try just to give it a try!

Mike
Mike’s Brew Review

By: Jez

Jez — Tue, 02 Feb 2010 17:55:23 +0000

The reason this is probably “acrid” is because the barley wine gets most of the sugar during the runoff on the grain. Once they get the amount of runoff for the barleywine, then they sparge more water through the grain and get the remaining sugar. So this is going to end up not very sweet and not very strong. Not enough fuel for the yeast

By: Scott

Scott — Fri, 29 Jan 2010 17:44:45 +0000

Interesting … I’d never heard the term small beer. Thanks for the explanation. And good review. Sounds a little weird, but I like weird, so it might be worth a try.

By: BeerBiker

BeerBiker — Fri, 29 Jan 2010 16:38:35 +0000

Although not a great fan of it myself I do appreciate the history involved.
Re the bitterness as it starts as Old Foghorn it doesn’t surprise me as I’ve never found OF to be as sweet as some English Barley Wines like Harveys Christmas Ale & Sarah Hughes Snowflake both of which are necter.
Re the history, in the centuries past the water was to dangerous to drink so we British had to drink something after work that didn’t make us drunk quickly – A bit like being in Utah you know – nasty that one.
I do still have one in the beer celler (garage) so I must try it again over here in the UK.

Cheers