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To quore manufacturer Ragus: "Brewer’s Sugar No.2 This can be produced as a fully inverted (glucose-fructose mixture) syrup or seeded into a crystalline block. It’s 95% readily fermentable, with an amber colour (60-70 EBC) and strong flavour. It’s used in bitter and strong ale."

Robust Porter is a classic bull**** invented beer style.

Here's a Mild Pretty Things brewed a couple of years ago: 1945 Barclay Perkins X Ale OG: 1030 FG: 1009 amber malt 8.12% crystal malt 5.80% MA malt 20.89% SA malt 22.05% PA malt 22.05% no. 3 sugar 10.83% caramel 0.97% flaked barley 9.28%...

Welcome to the wonderful world of Mild. How many gallons have I drunk of that stuff? Loads. But never more than one and a half in one sitting.

No it isn't I've been to the brewery in the Bayerischer Wald where it's brewed and specifically asked the brewer about the yeast he used. It is not a wheat beer yeast, but a neutral top-fermenting strain. The beer itself tastes like a lightly-hopped Alt. My guess is that at some point a...

Someone was kind enough to share a bottle with me at the NHC in Grand Rapids. I wish I did have some more bottles as it was in amazingly good condition.

I was really, really, really lucky to get to drink Ballantine Burton (brewed in the 1940's and bottled in the 1960's) in June. It was in brilliant condition for its age. Still fully carbonated, not oxidised to shyte. I'd kill for a time machine to go back and drink Ballantine IPA in its prime.

It will be my pleasure to sign it for you.

Only problem is that Guinness Extra Stout only took on its current form in the 1950's when the degree of attenuation was boosted from a more normal 75% to 85%. For the 150 years before that, Guinness was no drier than a London Stout.

Yes the Stock beers before WW I - and that includes a lot of Pale Ales - would have had some Brettanimyces character. But that would be Brettanomyces cluasenii, which doesn't producce a huge amount of sourness. These are the ageing times given as evidence to a parliamentary committee in 1899...

Good question, to which I don't have a very definite answer. In some periods, it must have been Porter. Just because of its huge popularity. I doubt it was ever IPA, because that was the drink of the upper classes. Mild Ale is the other likely candidate. Again because that's just what most...

I've no evidence of caramelising wort. Low attenuation is real though.

You can find the details here: http://wwws.colonialwilliamsburg.com/plan/calendar/beer-ale-malt/ It's scheduled for an hour, but I probably have about double that written. Needs a bit of pruning.

Mm news to me.

Nothing planned at the moment. Though I will be giving a talk on 18th-century English brewing a Colonial Williamsburg on 14th March.

Amazon seems to have started shipping the book. At least a couple of people have told me that they've received copies.

Not production problems - the book was printed a couple oof months ago. I've had a copy for weeks. It seems to be more a distribution problem. It is available directly from the publisher: http://www.qbookshop.com/products/211087/9781592538829/The-Home-Brewer-s-Guide-to-Vintage-Beer.html

Currently it is only cheduled for release in the US.

I'm afraid not. As it's through a proper publisher, I have no control over it.

Apologies for the blatant tarting about to take place. My book about home brewing historic beers is published today. http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827/ In addition to the recipes, it covers brewing techniques, ingredients and the history and...