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The Chorleywood Experiment (2023)

historic-uk.com

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Re: The Chorleywood Experiment (2023)

#31

Post by Nursie »

surfingdino wrote: post #28
mjlee wrote: post #24

Earlier quoted context omitted.

Sure, I forgot about those. Those are homebrew kits, nothing to do with the IPA you buy at a pub or bar. You can't make a sweeping statement about IPAs based on those.

Yes, I can. BrewVo is already selling their concentrate process to the "craft beer" market, check out their partners https://brewvo.com/ More on the process here https://www.scientificamerican.com/article/concentrated-beer...

I'm not sure how "IPAs aren't real beer and are made from concentrates!" ends up at "There's a company planning to ship all sorts of beers in concentrated form straight to the end user", but there was a change of direction there somewhere.

Re: The Chorleywood Experiment (2023)

#32

Post by Nursie »

surfingdino wrote: post #30
Nursie wrote: post #27

Earlier quoted context omitted.

LOL, those are cheat kits for homebrewers, and pretty poor ones at that. It's not how a competent homebrewer makes beer, let alone a commercial brewery. Someone has sold you a fairytale about IPA production because they don't like the style. (edit - you'll notice at those shops they are selling all sorts of styles as concentrates, including "Polish hopped beer" - https://browin.com/shop/beer-brewing/coopers-concentra…

These are small fish, the big fish but beer concentrate tech from https://brewvo.com/

Which is not about brewing from concentrate like the home brew kits are, but brewing to concentrate and shipping like that for dilution in a bar, and it doesn't sound like it's in production yet.

Not something I'm interested in. But it certainly doesn't support your weird assertion that IPAs in particular are all made from concentrate.

I think you have a number of things mixed up in your head here.

Re: The Chorleywood Experiment (2023)

#33

Post by drpixie »

gsej wrote: post #17
GJim wrote: post #14

Earlier quoted context omitted.

> Only 80%? Chorley wood bread makes *terrific* toast. This explains its popularity in Blighty. > I'm in the UK now and it seems all but impossible to buy bread not made this way. Utter rubbish! 30 years ago maybe, but these days even small corner shops (let alone large supermarkets) will offer quality fresh breads from a local bakery.

I'm in the UK and would prefer to buy non-Chorleywood bread, but my local corner shops only sell what looks like versions of the regular supermarket stuff, and the only genuinely artisan bakery is a distance away. Our local (medium sized) supermarket has the "bakery" section of unwrapped and traditional looking bread - but they are "baked in store", and I've no idea of the process that's used to produce the incoming…

In Australia "baked in store" actually meant baked in Ireland, frozen, shipped to the other side of the would, and warmed-up/finished-off in an oven at the supermarket!

Re: The Chorleywood Experiment (2023)

#34

Post by anfractuosity »

surfingdino wrote: post #29
anfractuosity wrote: post #23

Earlier quoted context omitted.

Huh, that's just a (poor) homebrew thing, however there's many decent homebrew shops that sell malt, nitrogen flushed hops etc. For example - https://www.themaltmiller.co.uk Additionally the UK also makes very high quality malt including malt made from heritage grains and floor malted, which I've had in IPA form. There are many decent IPAs available in the UK, such as American style ones comparable to beers such Head…

Heady Topper? 8% alcohol. Seems a good fit for the UK market. I tried most IPAs available in London and France and they seems to me to go in two directions: 2x percentage of alcohol or using various syrups. They invariable give me headaches and I keep coming back to traditional beer.

There are session IPAs and pale ales, which are both lower in ABV probably 5ish or less ABV-wise, re. headaches and just as flavourful hop-wise.

Re: The Chorleywood Experiment (2023)

#35

Post by lproven »

As a Brit it remains bizarre to me that Britain is collectively somehow proud of this process. It makes terrible, tasteless bread.

And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff.

I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted that it's a whole different food.

And I am really sorry to my Scots friends but this goes for "Scottish Plain" as well.

And no, the fancy artisanal sourdough stuff you can get now for some ridiculous prices is not much better. It's the same pallid bland pap, but crunchier.

Re: The Chorleywood Experiment (2023)

#36

Post by goosedragons »

lproven wrote: post #35

As a Brit it remains bizarre to me that Britain is collectively somehow proud of this process. It makes terrible, tasteless bread. And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff. I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted th…

Chorleywood process is fast and it works with the relatively weak UK wheat. Making bread taste good takes time unfortunately. And for certain applications shitty white bread is a good fit like PB&J sandwiches or grilled cheeses.

Re: The Chorleywood Experiment (2023)

#37

Post by lproven »

goosedragons wrote: post #36
lproven wrote: post #35

As a Brit it remains bizarre to me that Britain is collectively somehow proud of this process. It makes terrible, tasteless bread. And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff. I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted th…

Chorleywood process is fast and it works with the relatively weak UK wheat. Making bread taste good takes time unfortunately. And for certain applications shitty white bread is a good fit like PB&J sandwiches or grilled cheeses.

As I said -- Brit. We don't do PB&J sandwiches. :-) I tried them twice. Once with British PB and jam, and found them mildly disgusting. Later I had an American lodget and she told me I needed to use real American PB and "jelly". Still disgusting. Maybe worse.

I make cheese toasties and things from Czech bread. IMHO it is way better. And I grew up with the white square stuff. :shrug:

Re: The Chorleywood Experiment (2023)

#38

Post by Nursie »

surfingdino wrote: post #29
anfractuosity wrote: post #23

Earlier quoted context omitted.

Huh, that's just a (poor) homebrew thing, however there's many decent homebrew shops that sell malt, nitrogen flushed hops etc. For example - https://www.themaltmiller.co.uk Additionally the UK also makes very high quality malt including malt made from heritage grains and floor malted, which I've had in IPA form. There are many decent IPAs available in the UK, such as American style ones comparable to beers such Head…

Heady Topper? 8% alcohol. Seems a good fit for the UK market. I tried most IPAs available in London and France and they seems to me to go in two directions: 2x percentage of alcohol or using various syrups. They invariable give me headaches and I keep coming back to traditional beer.

Just FYI - in London, IPA is a very traditional beer. Just not the hop-bomb american styles.

Go for cask real-ales on the big pumps rather than craft beers off the keg taps, and you're drinking old-school British beers brewed in the way they have been brewed for hundreds of years. Some of them will be IPAs. Most of them will be in the range of 3-6% alcohol.

They don't tend to be as massively hopped and flavoured as the newer 'craft' styles, they are less fizzy (natural carbonation only, rather than forced keg carbonation) and might be kinder to your head as a result.

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