Beer history Beer styles

Read Ron on Amber Beer

Ron Pattinson has just published a really great blog post about “amber beer”.

We’ll admit it: we sometimes struggle with the level of scholarly detail on Ron’s blog. This post, though, is really illuminating.

It’s interesting to us for a couple of reasons.

First, because when we first started brewing, we tried to make something called an amber beer based on a recipe we found on some corner of the internet. It didn’t work, but the malt smelled incredible.

Secondly, Ron talks about punters with a fixed idea of what a beer should cost  — 3d. That reminded us of the Czech Republic, where we got the impression that bigger brewers were dumbing their beer down to keep to a magic price point that local punters demand.

In the UK, we seem to have smashed through £3 a pint without blood on the streets, but we were worried there for a while.

5 replies on “Read Ron on Amber Beer”


Did you guys mash with amber malt or something like in Ron’s posting pale and black malt with a low O.G.?

It was years ago, but I think we used almost all amber malt, misunderstanding completely what it was and how it should be used. (Maybe there is a difference between what amber malt means in the US and the UK, and we were using a US recipe? Can’t quite recall how we made such a mess of it.)

Nothing like the beer Ron’s describing!

I think it also looks a bit different to Martyns book (Amber Gold and Black), must look over it this evening

Also modern amber malt has no diastatic power generally, but there is one available

Curmudgeon — true, and you can still get a sub-£2 pint in a Sam Smith’s pub in London, but our two locals here in Cornwall both charge more than £3 a pint as standard, and neither are posh places. (Or tourist pubs.)

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