Location: Auckland, New Zealand (former Boston native and Atlanta transplant) Gender: Zodiac: Chinese Yr:
Posted:
Sep 10, 2010 - 11:44am
Inamorato wrote:
For want of a better place to put this, I'm going to pretend for the moment that the name of this topic is America to England Migration.
So what is going on with the American female singer-songwriters moving to the UK, anyway? Among those on the RP playlist, Tori Amos, The Pierces, and Jesca Hoop have all moved to Limeyland. This seems to have the effect of putting a big gap between the releases of albums in the UK and the US. For example, Jesca Hoop's LP Hunting My Dress was released in November '09 there but just this July here. The Pierce's Love You More EP will come out next month there but has no US release date. If you're going to steal our female vocalists, couldn't you take Britney Spears and Lady Gaga instead?
Here's a pic of Catherine and Allison Pierce for visual relief:
For want of a better place to put this, I'm going to pretend for the moment that the name of this topic is America to England Migration.
So what is going on with the American female singer-songwriters moving to the UK, anyway? Among those on the RP playlist, Tori Amos, The Pierces, and Jesca Hoop have all moved to Limeyland. This seems to have the effect of putting a big gap between the releases of albums in the UK and the US. For example, Jesca Hoop's LP Hunting My Dress was released in November '09 there but just this July here. The Pierce's Love You More EP will come out next month there but has no US release date. If you're going to steal our female vocalists, couldn't you take Britney Spears and Lady Gaga instead?
Here's a pic of Catherine and Allison Pierce for visual relief:
Money. That'll be the bottom line! Took us ages to get shot of Madonna.
For want of a better place to put this, I'm going to pretend for the moment that the name of this topic is America to England Migration.
So what is going on with the American female singer-songwriters moving to the UK, anyway? Among those on the RP playlist, Tori Amos, The Pierces, and Jesca Hoop have all moved to Limeyland. This seems to have the effect of putting a big gap between the releases of albums in the UK and the US. For example, Jesca Hoop's LP Hunting My Dress was released in November '09 there but just this July here. The Pierce's Love You More EP will come out next month there but has no US release date. If you're going to steal our female vocalists, couldn't you take Britney Spears and Lady Gaga instead?
For want of a better place to put this, I'm going to pretend for the moment that the name of this topic is America to England Migration.
So what is going on with the American female singer-songwriters moving to the UK, anyway? Among those on the RP playlist, Tori Amos, The Pierces, and Jesca Hoop have all moved to Limeyland. This seems to have the effect of putting a big gap between the releases of albums in the UK and the US. For example, Jesca Hoop's LP Hunting My Dress was released in November '09 there but just this July here. The Pierce's Love You More EP will come out next month there but has no US release date. If you're going to steal our female vocalists, couldn't you take Britney Spears and Lady Gaga instead?
Here's a pic of Catherine and Allison Pierce for visual relief:
hobiejoe
Oh Lord above, send down a dove; With wings as sharp as razors; To cut the throats of them mean blokes; That sells bad beer to sailors.
Location: Still in the tunnel, looking for the light. Gender: Zodiac: Chinese Yr:
Posted:
Aug 30, 2010 - 5:26am
Inamorato wrote:
Even though this thread probably belongs in the Beer forum topic, I feel compelled to point out to our favorite learned publican that he was nearly killed by a cask of Theakston's Old Peculier, the peculiar spelling in reference to some obscure ecclesiastical geography. Old Peculier, by the way, is a very fine ale which by virtue of it's smoothness and alcohol content has caused more than one drinker to rename it Old Pecker. For some reason, its brewery mate Cooper's Butt hasn't caught on in the States.
As it does the latter, pressure builds in the cask, causing CO² to go into solution, which knocks out the yeast. I then vent the cask with a spile which releases the pressure in the cask, suddenly the CO² comes out of solution (bit like opening a can of coke) and can sometimes have some pretty geyser like results. I was nearly killed by a cask of Theakston's Old Peculiar once, but that's another story.
Even though this thread probably belongs in the Beer forum topic, I feel compelled to point out to our favorite learned publican that he was nearly killed by a cask of Theakston's Old Peculier, the peculiar spelling in reference to some obscure ecclesiastical geography. Old Peculier, by the way, is a very fine ale which by virtue of it's smoothness and alcohol content has caused more than one drinker to rename it Old Pecker. For some reason, its brewery mate Cooper's Butt hasn't caught on in the States.
Oh my word, if I weren't so bloody knackered after the busiest week of the year selling the damned stuff I'd love to join in, but I'm going home to eat, log on again just to abuse Cookie and then probably fall asleep at the kitchen table and drool over the keyboard. Again.
Except to say, bugger here I go, and sorry for any glaring errors, but I think that the important difference that Beamy was onto is that in the UK keg beer is pasteurised first, and that kills flavour CO², or even a mix with nitrogen is used to put bubbles in the beer, preserve it and force it from the keg to the glass. A cask beer is live, and the carbonation should come from the yeast. The brewer racks the beer and seals it. It's delivered to us. In between the yeast has continued to do what it does so well - eat malt sugars, piss alcohol and fart CO².
As it does the latter, pressure builds in the cask, causing CO² to go into solution, which knocks out the yeast. I then vent the cask with a spile which releases the pressure in the cask, suddenly the CO² comes out of solution (bit like opening a can of coke) and can sometimes have some pretty geyser like results. I was nearly killed by a cask of Theakston's Old Peculiar once, but that's another story.
The CO² is important, it gives condition to the beer (of which the IPA has had a surfeit this week ) and acts as an antioxidant, which is why bright beers don't last very long at all.
I use a clever little device to maintain a natural top pressure when sales are slow - I replace the traditional spile with a plastic spile that contains a spring-loaded non-return valve. The yeast in the beer continue to give off small amounts of CO² which build up in the cask and prevent the surface of the beer coming into contact with oxygen. The spile maintains a light, positive pressure within the cask. When beer is drawn from the cask it allows air in to replace the beer taken out, but as CO² is denser than O² the beer is protected and kept in fine condition.
Bugger. Is that the time? Will catch up later.
That's about it. It used to be possible to do a direct comparison between the two at the pub attached to the Wadworths brewery in Devises, They had fizzy Wadworth 'ordinary' bitter (square blue label) next to its cask conditioned equivalent, both brewed to the same recipe. The difference was remarkable. Never was a fan of Waddies in either form though!
I never got attacked by beer, but got a dammed good soaking from a barrel of cider setting up for the ill-fated Goodwood Folk Festival in 1983-ish - the cap blew off in my face just after putting it on its rack. Excellent way of attracting wasps!
Except to say, bugger here I go, and sorry for any glaring errors, but I think that the important difference that Beamy was onto is that in the UK keg beer is pasteurised first, and that kills flavour CO², or even a mix with nitrogen is used to put bubbles in the beer, preserve it and force it from the keg to the glass. A cask beer is live, and the carbonation should come from the yeast. The brewer racks the beer and seals it. It's delivered to us. In between the yeast has continued to do what it does so well - eat malt sugars, piss alcohol and fart CO².
As it does the latter, pressure builds in the cask, causing CO² to go into solution, which knocks out the yeast. I then vent the cask with a spile which releases the pressure in the cask, suddenly the CO² comes out of solution (bit like opening a can of coke) and can sometimes have some pretty geyser like results. I was nearly killed by a cask of Theakston's Old Peculiar once, but that's another story.
The CO² is important, it gives condition to the beer (of which the IPA has had a surfeit this week ) and acts as an antioxidant, which is why bright beers don't last very long at all.
I use a clever little device to maintain a natural top pressure when sales are slow - I replace the traditional spile with a plastic spile that contains a spring-loaded non-return valve. The yeast in the beer continue to give off small amounts of CO² which build up in the cask and prevent the surface of the beer coming into contact with oxygen. The spile maintains a light, positive pressure within the cask. When beer is drawn from the cask it allows air in to replace the beer taken out, but as CO² is denser than O² the beer is protected and kept in fine condition.
Bugger. Is that the time? Will catch up later.
Pasteurization is a whole 'nother issue, and yes it's pointless and bad for beer. If you see a flavor deficit that's probably where it comes from.
The only brew I know of that uses nitrogen is Guinness, tho maybe somebody else is onto that now. CO2 does next to nothing to preserve beer aside from lower the pH a tad, and it doesn't knock the yeast out. In the brewery that CO2 is vented anyway, leaving just a wisp in solution. If you don't believe me add a cup of sugar to a cask-conditioned ale, plug the bung, and stand back. The yeast go dormant because they run out of food, not because of rising CO2 levels. Alcohol will shut yeasts down with fermentable sugars left but British ales (aside from barleywines) don't reach levels high enough to do that.
This shutdown isn't instantaneous of course, but once the yeasts have settled their CO2 production rate is tiny, certainly not enough to make up the lost volume as the keg is drained. It will protect the surface of the beer in a keg but not for very long, as it diffuses into the air in the headspace. Try leftover frat-party keg beer the weekend after if you don't believe me.
The most potent antioxident (and antibacterial) in beer is hops, which is why India Pale Ales and Russian Imperial Stouts originally had so much of them—they were brewed for overseas shipping and had to survive months in the keg.
The irony to cask conditioning purism is that if you let beer finish fermenting at the brewery, trap the CO2 it generated while it was brewing and reintroduce it to carbonate that's bad, but if you plug the bung before it's quite finished and let that same CO2 go into solution on its own that's good. It's the same gas either way, the same chemistry, the same result.
Oh my word, if I weren't so bloody knackered after the busiest week of the year selling the damned stuff I'd love to join in, but I'm going home to eat, log on again just to abuse Cookie and then probably fall asleep at the kitchen table and drool over the keyboard. Again.
Except to say, bugger here I go, and sorry for any glaring errors, but I think that the important difference that Beamy was onto is that in the UK keg beer is pasteurised first, and that kills flavour CO², or even a mix with nitrogen is used to put bubbles in the beer, preserve it and force it from the keg to the glass. A cask beer is live, and the carbonation should come from the yeast. The brewer racks the beer and seals it. It's delivered to us. In between the yeast has continued to do what it does so well - eat malt sugars, piss alcohol and fart CO².
As it does the latter, pressure builds in the cask, causing CO² to go into solution, which knocks out the yeast. I then vent the cask with a spile which releases the pressure in the cask, suddenly the CO² comes out of solution (bit like opening a can of coke) and can sometimes have some pretty geyser like results. I was nearly killed by a cask of Theakston's Old Peculiar once, but that's another story.
The CO² is important, it gives condition to the beer (of which the IPA has had a surfeit this week ) and acts as an antioxidant, which is why bright beers don't last very long at all.
I use a clever little device to maintain a natural top pressure when sales are slow - I replace the traditional spile with a plastic spile that contains a spring-loaded non-return valve. The yeast in the beer continue to give off small amounts of CO² which build up in the cask and prevent the surface of the beer coming into contact with oxygen. The spile maintains a light, positive pressure within the cask. When beer is drawn from the cask it allows air in to replace the beer taken out, but as CO² is denser than O² the beer is protected and kept in fine condition.
) and acts as an antioxidant, which is why bright beers don't last very long at all.
