http://www.brewsnews.com.au/2012/07/a-brewers-look-at-barley-wines/?utm_source=rss&utm_medium=rss&utm_campaign=a-brewers-look-at-barley-wines Because beer is a conversation. Sun, 19 May 2013 04:38:48 +0000 hourly 1 http://www.brewsnews.com.au/2012/07/a-brewers-look-at-barley-wines/comment-page-1/#comment-7336 Ian Watson Mon, 30 Jul 2012 23:16:42 +0000 http://www.brewsnews.com.au/?p=12426#comment-7336 Indeed Gus. I can’t say that I disagree. Part-Gyle brewing (for completely seperate beers) was likely a largely domestic pursuit (as was almost certainly the case for the double-mashing idea mentioned afterwards) and I believe that was how I refer to it in the article in relation to how beers that were perhaps the forebears to the modern style known as Barleywine may have been created in the estate setting. An yes, depending on how it was conducted subsequent or even the first runnings may need to be boosted with sugar or other fermentables. Parti-gyle brewing can be done in many fashions depending on what is desired in the final product and the process and its history should be an entirely different article.

]]> http://www.brewsnews.com.au/2012/07/a-brewers-look-at-barley-wines/comment-page-1/#comment-7325 Gus Mon, 30 Jul 2012 11:21:18 +0000 http://www.brewsnews.com.au/?p=12426#comment-7325 Given this very site’s current and constant pressure on CUB to avoid making false claims based on accepted and assumed knowledge (and rightly so) it’s a shame to see the old tosh about parti-gyling repeated here; have a good look at Ron Pattison’s excellent blog and you’ll soon see that parti-gyle brewing was a far more complex system than simply brewing separate beers from separate runnings. In fact making each run a separate beer seems to have been purely a domestic pursuit, as the gravity of subsequent runnings had to be bumped up by sugar, which was illegal for commercial brewers during the height of parti-gyle brewing practice.

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