1 edition of Report upon the alleged adulteration of pale ales by strychnine found in the catalog.
|Statement||by [Thomas] Graham and [August Wilhelm] Hofmann|
|Contributions||Hofmann, August Wilhelm von, 1818-1892, Allsopp, Henry, first Baron Hindlip, 1811-1887, Royal College of Physicians of London|
|The Physical Object|
|Pagination||, 6 p. ;|
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Let us begin by stating what pale ale is not. It’s not IPA – India Pale Ale – neither is it bitter. Pale ale stands between the two Bitter, as we shall see later in the series, is an early 20th century beer, brewed to meet the demands of the new “tied pubs” of large brewers who wanted a draught “running beer” that could be served after only a few days of cellar conditioning.
Herbert, James () Art of Brewing India Pale Ales, Export Ale, Stock and Mild Ale, Porter and Stout. London. Hofmann, AW, and T Graham () “Upon the alleged Adulteration of Pale Ale by Strychnine”, Edinburgh New Philosophical Journal 53. Similar observations on strychnine were made shortly thereafter in England by Graham and Hoffmann7 who added lethal quantities of strychnine to pale ale which was then treated with charcoal.
The charcoal was filtered off, the ale found potable, and the strychnine recovered quantitatively from the by: Graham T, Hoffmann AW: Report upon the alleged adulteration of pales ales by strychnine.
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This banner text can have markup. web; books; video; audio; software; images; Toggle navigation. Now we’re onto fun stuff. About the filth tipped into beer in Liverpool.
Adulteration is another favourite topic of mine. Getting to the bottom of how common it was and what was. An illustration of an open book. Books. An illustration of two cells of a film strip.
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It's a funny old book, Barnard's "Noted Breweries of Great Britain and Ireland". Much of it is detailed descriptions of the physical forms of breweries. Little is said of the beers brewed within them. Except for the odd remark about how particularly fine this or that brewery's AK.
It should be recalled that the original 19th-century Pale Ales were Stock Beers. Brewed and then aged for long periods before sale. Remember that article of bottling in the 's. Pale Ale was matured for 9 months in cask before being bottled. Later in the the 19th century a new type of Pale Ale.
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The report of the Treasurer on the special funds of the Association, contained in the addendum to his annual report, shows that on January 1,the value of the Life Membership Fund was $22, (face values of securities only given), of which sum the interest for any current year only may be used by the Association for its expenses.
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