hist-brewing: Re: hist-brewing-digest V1 #609

Randy Mosher rmosher at 21stcentury.net
Mon May 29 07:12:59 PDT 2000

> First
> off the recipe was written in Cornish and was translated by George
> Donnsby, a
> direct descendent of  the author.   The measurements were made into
> contemporary American measurements by a fellow antiquarian/brewer Paul
> Filby.  The recipe actual calls for something called "blacked sugar"
> which i
> just assumed was comparable to brown sugar although i don't know for
> sure.

This is most likely a sugar syrup made dark by cooking. This material was widely
used from at least the late 1700s onwards in commercial breweries (often called
"porterine"), and there's no reason why it wouldn't have been used earlier. It is
still used today, and many brewers in Belgium are quite fond of it. The Lachouffe
brewery uses no colored malt at all in their recipes, getting all the color and
caramelly flavors from colored sugar syrups of various shades.

--Randy Mosher

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