By Susan Brewer; University of Illinois at Urbana-Champaign. Office of Agricultural Communications & Education
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Additional resources for Canning jams & jellies
1338 European ale yeast starter, then fermented at 65 degrees F (18 degrees C). After 12 days we racked the batches onto the stones in 3-gallon stainless steel soda canisters. After two days we racked both batches into 3-gallon carboys to finish secondary fermentation. One week later the beers were chilled, fined with three ounces of isinglass solution, kegged, carbonated, and bottled. The results? Both beers were fantastic, but “B” had a more pronounced caramel flavor and slightly more body. “A” was lighter in flavor with a hint of caramelized malt, light hop character, and a clean finish.
The publican’s word was law, his clock was five minutes fast, and when he said, “Last orders please” and “Time, gentlemen, please,” you obeyed. I noted with interest that you hardly ever saw anyone drunk in the streets, very few fat people, and no young men with beer bellies. But then they walked or rode bicycles everywhere. Over the intervening years when I made trips back, the individuality and quality of the beer began to decline. The lads began drinking lager out of a bottle. Before, this had been a ladies’ drink, with lime added.
As though these surroundings were not spectacular enough, the brewery’s history inspires the mind when contemplating the origins, wisdom, and tenacity of the founders nearly 450 years ago. The high Andean air in the city of Quito, Ecuador, is bright, clean, and easily calmed by the country’s readily available Pilsener and Club Premium lager beers. A country the size of Colorado, situated on the equator, Ecuador has a lot to offer—the towering Andes, tropical beaches, Amazon Basin jungle, brilliant deserts, Indian, African, and Spanish culture, and America’s oldest brewery.