[Drinking] Fridat Night drinkies

[seagullwedgee]

A couple of Jaipurs cooking dinner. Then a bottle of Grand Cru Hunawihr Rosacker Riesling with dinner (chicken and mushrooms in black bean sauce, stir fried tender stem broccoli in garlic, ginger and sesame oil, and some soaked ribbon rice noodles). Awesome. Then, some Aldi Chevalier cognac, don’t knock it, bloody awesome quality and value cognac.

 

[Superphil]

Got a mixed 24 can case delivered today, primarily Kinnegar and Larkins but got some Wylam as well

Would like to see more English regional beers available locally to me, but they rarely are and what is is all newer breweries.





To call that Mythology is the polite way to do so.

Porter was a legit beer style on its own, a heavier pre-aged beer; and stout was just stronger porter. Name coming from the markets is plausible but not assured.

The market pubs were often not even open "the night before", early opening was often tied to closing in the early afternoon. The market staff were their entire customer base, they wouldn't serve them slops and hope to keep them!

Basic history article that isn't based on brewery PR: https://drinks.seriouseats.com/2012/09/beer-myth-porter-stout-history-truth-three-threads-names.html

It’s a fair point, but even that article accepts there are vagaries surrounding the origins of Porter as a drink, either way it’s a decent drop and some are truly excellent ales. As for drip tray beer losing customers, I’ve seen it done in my lifetime, and didn’t see anyone complaining. At the end of the day it’s not dirty, just a mixture of the evenings pints’ overflows.
The best thing is that there is such a huge choice of beers available, with so many flavours, aromas and strengths, I feel a bit sorry for those who swear by Kronenberg, Stella and Fosters without having tried, or should I say discovered, porters, IPAs, best bitters and of course quality lagers such as Budvar, Hacker Pschorr etc.

 

[PILTDOWN MAN]

The story I’ve always remembered is that Porter was historically a drink made up of the slops from the drip tray. When the workers (porters) at (London) food markets, Smithfield’s etc, finished work after a night shift they went to the pubs around the market who served them the contents of the drip tray from the night before, hence the concoction was referred to as Porter. Now brewers emulate those mixes of several beers, naturally the darker beers dictate the colour, and now we have a dedicated brew known as Porter.

Stout, however, is a beer in its own right.

I generally like both if they’re done well.

A lovely tale but completely incorrect.

Porter originates from 1722 by London Brewer Ralph Harwood. It was a blend, not slops, of three beers. Known as Three Threads, this was blended at point of service much the same as Mother-in-Law in Sussex. It became popular and become developed by the brewers as Porter as it was popular with labourers at the local markets.

London's water is perfect for making porter and stout, in fact Arthur Guinness learnt his trade in London. All "ales" brewed in London are "Burtonised" to replicate the water of Burton on Trent.

Guinness started brewing plain porter, also export and extra stout which is basically Guinness we know today.

Porter and stout was difficult to differentiate and also variances such as Russian style, Imperial Stouts came to the fore in 1800. America started brewing versions as well. German Stouts are more like a black Lager than our traditional stout.

 

[jakarta]

The story I’ve always remembered is that Porter was historically a drink made up of the slops from the drip tray. When the workers (porters) at (London) food markets, Smithfield’s etc, finished work after a night shift they went to the pubs around the market who served them the contents of the drip tray from the night before, hence the concoction was referred to as Porter. Now brewers emulate those mixes of several beers, naturally the darker beers dictate the colour, and now we have a dedicated brew known as Porter.

Stout, however, is a beer in its own right.

I generally like both if they’re done well.

My understanding was that back in the day Beer went out from the Brewery PDQ so it wouldn't go off but they found storing it in vats meant it would mature.and strengthen, sure I read some Porters were stored for up to 18 months. Never heard of the slops theory before?

Anyway its a Marstons Empire, a St. Austells Proper Job and a Hepworth Old so far, might well do the double with the Old, their best beer and very very similar to the late lamented King & Barnes Old Ale.

 

[vegster]

Bolney are one of the few English (NOT British-that's a whole 'nother thing) that do reasonable reds. Their Pinot Noir is usually among the best red wines made in the country but only small quantities are made, the Lynchgate is more variable but in years like 2018 it can be really good.

How much for a bottle BTW ? , I'm really wanting to try it but, please be sensible.

 

[PILTDOWN MAN]

My understanding was that back in the day Beer went out from the Brewery PDQ so it wouldn't go off but they found storing it in vats meant it would mature.and strengthen, sure I read some Porters were stored for up to 18 months. Never heard of the slops theory before?

Anyway its a Marstons Empire, a St. Austells Proper Job and a Hepworth Old so far, might well do the double with the Old, their best beer and very very similar to the late lamented King & Barnes Old Ale.

Pour back/slops was always the mild. Traditionally the cheapest drink the old boys would sup. ABV unknown as it would get stronger and stronger, the ever lasting barrel

 

[Superphil]

A lovely tale but completely incorrect.

Porter originates from 1722 by London Brewer Ralph Harwood. It was a blend, not slops, of three beers. Known as Three Threads, this was blended at point of service much the same as Mother-in-Law in Sussex. It became popular and become developed by the brewers as Porter as it was popular with labourers at the local markets.
.

Not completely incorrect then, it was a mixture, and how might that idea have come to be? The drip tray, perhaps slops was a poor choice of phrase, would be the ideal place for the mix to manifest.

The concept of ‘Three threads’ is also discounted in different articles, For sure Porter was originally a mixture, which when it was appreciated became developed into beer in its own right, I love the stuff, thank goodness for those that mixed it up a bit and came up with it.

 

[MJsGhost]

 

[PILTDOWN MAN]

Not completely incorrect then, it was a mixture, and how might that idea have come to be? The drip tray, perhaps slops was a poor choice of phrase, would be the ideal place for the mix to manifest.

The concept of ‘Three threads’ is also discounted in different articles, For sure Porter was originally a mixture, which when it was appreciated became developed into beer in its own right, I love the stuff, thank goodness for those that mixed it up a bit and came up with it.

It is though the fore runner of stout. Porter being stronger. As I posted the water in London lent itself to a darker full bodied brew. Pale ales, now really known as ales originate in middle England, basically Burton. Early session brews being about 2% abv. This allowed the workers to drink it while working. The allowance was 8 pints a day, 1 per hour. the tradition exists to this day, though less is now given ( I get 672 pints a year), obviously not to be consumed at work.

 

[Cian]

. As for drip tray beer losing customers, I’ve seen it done in my lifetime, and didn’t see anyone complaining. At the end of the day it’s not dirty, just a mixture of the evenings pints’ overflows.

I'd expect generally to people who were completely smashed and weren't going to notice - not someone coming in for their first pint after work!

The best thing is that there is such a huge choice of beers available, with so many flavours, aromas and strengths, I feel a bit sorry for those who swear by Kronenberg, Stella and Fosters without having tried, or should I say discovered, porters, IPAs, best bitters and of course quality lagers such as Budvar, Hacker Pschorr etc.

I mostly drank lager until it started giving me severe stomach acid - UK brewed Carlsberg as sold by the slightly odd shop at the end of my road that sells weird imports / drunk in nightsclubs Oooop Norf (Leeds) was the worst, if I hadn't taken something like Nexium I could only have three pints in a night or my stomach would be in knots.

Have a very, very good local brewery - Rye River - that do a fine core range (Session, West Coast IPA, Double IPA, Pale, Red, Stout, Brown, English IPA, Lager) + specials; and also make an extensive range of taste-a-likes of these, usually a little lower %, for Lidl - the unimaginative "Crafty Brewing" name if you ever see them. That's probably what converted me over rather than just moving to drinking solely spirits instead.

 

[jakarta]

How much for a bottle BTW ? , I'm really wanting to try it but, please be sensible.

Hello Veg, not all that cheap, £12-13 quid and their red is a well meaning attempt but frankly I can't see me drinking anything but English Fizz in the future. Just bought a crate of Nyetimber for Family/Friends/Clients I like at Christmas but feel that I may well have to do some some Quality Control Work just to check it is worth sending out...

 

[Superphil]

Hello Veg, not all that cheap, £12-13 quid and their red is a well meaning attempt but frankly I can't see me drinking anything but English Fizz in the future. Just bought a crate of Nyetimber for Family/Friends/Clients I like at Christmas but feel that I may well have to do some some Quality Control Work just to check it is worth sending out...

Love Nyetimber, the classic blend is a delight, the blanc de blanc is spectacular, and all made a half mile from my front door. Not that that makes it any cheaper .

I have a reasonable collection of fizz from Epernay, some are spellbinding and show the gulf in difference between the real thing and the English interlopers, but take nothing away from Nyetimber, Ridgeview, and a number of others which are brilliant.

 

[The Clamp]

A cup of tea and a Molton Mowbury porkie with cheddar, mustard and pickles. Work innit.

 

[vegster]

Hello Veg, not all that cheap, £12-13 quid and their red is a well meaning attempt but frankly I can't see me drinking anything but English Fizz in the future. Just bought a crate of Nyetimber for Family/Friends/Clients I like at Christmas but feel that I may well have to do some some Quality Control Work just to check it is worth sending out...

Thanks for that, I'll stick with my Meths then. Enjoy the testing

 

[Beach Hut]

I’d be interested in your thoughts, I’m a big advocate of British wines, some of the whites IMO are excellent, and the sparklers are in some cases outstanding, but the reds I’ve tried have been a struggle. The last one I had was the Pinot Noir from Albourne, I really couldn’t recommend it, yet their whites and blanc de blanc fizz are brilliant.

Initial prognosis, NB I am no big wine buff, nice taste, texture etc. To be fair, initially seemed a bit sharp but seems better by the glass however having looked up the price I would have expected something better.

 

[kevo]

Feeling quite stout tonight, following up with this, also a beauty

Just came on here to post a pic of my Wiper & True milk shake stout! On my third one now. Lovely - but rich, innit?

Seeing as you beat me to it, here's a picture of 'Babs' instead. Cheers!

 

[Dave the OAP]

 

[Dave the OAP]

Lots to get through

 

[BN41Albion]

I’d be interested in your thoughts, I’m a big advocate of British wines, some of the whites IMO are excellent, and the sparklers are in some cases outstanding, but the reds I’ve tried have been a struggle. The last one I had was the Pinot Noir from Albourne, I really couldn’t recommend it, yet their whites and blanc de blanc fizz are brilliant.

The Ridgewood sparkling wines are brilliant. Won International awards! Reds are never going to be consistently great with our climate, even Pinot Noir, but whites in Sussex are often really great quality, even compared to wine countries!

 

[Hampster Gull]

Ale, lager, red wine, dessert wine, champagne. Not sure what any of it was