‘Moritz and Morris, writing in 1891, i.e. before the introduction of filtered draught beers in England, state:-This ninteenth century view seems to have held sway all through the twentieth century. It's only in the twenty first that brewers discovered how to change worthless cloudy beer into something highly valuable by simply labelling it "craft".
“Beer nowadays is demanded in absolutely brilliant condition, and however good it may be in other respects it will be returned to the brewer as unsalable if it is in the least cloudy or turbid. That such is the case is probably due first to the importation into this country of Lager and Pilsner beers (which are always brilliant) and to the substitution in public houses and restaurants of the old fashioned mugs by glasses. The brewer, therefore, must strain every nerve to send out beer which will be absolutely brilliant within a very short time of its delivery at the customers’ cellars.”’
Thursday, 22 October 2015
Some early thoughts on beer clarity
Reading through an old JIB article I saw something from even earlier being quoted on the hardy perennial issue of beer clarity: