You are reading a single comment by @Thrustvector and its replies. Click here to read the full conversation.
  • Great link, thanks. This is interesting to note

    Equally unusually, Pat McGinty has made this 7.5 per cent abv beer using straight-up Burton well-water, rammed as it is with sulphates, which, conventionally, is seen as terrific for pale beers but not so great for dark ones, where a more London-like brewing liquor, with lots of calcium carbonate in, is regarded as optimal.

  • Yeah, I thought so too; it was that piece that made me determined to pick up a bottle or two. I've also heard that strong bottle-conditioned beers sometimes go through phases of condition, so they can go from tasty to less tasty and back to tasty again over a course of months. I've got a bottle swap planned with a bunch of mates in March, where we should have a decade's worth of Fuller's Vintage Ale releases to taste and compare - I really hope we hit them all in a good phase...

About