Home > Tasting my brew > Tasting impressions #34: Burton Ale – One Year Later

Tasting impressions #34: Burton Ale – One Year Later

March 13, 2014

An unexpected bottle was recently discovered having been misplaced and forgotten for more than a year. This beer was brewed on 5th December 2012, bottled on 17th December 2012 and reviewed on 16th January 2013 (recipe here, earlier review here) at 1012° and 6.2 per cent abv.

Brix value had dropped from 7 to 6.5, thus increasing the alcohol to 6.4 per cent abv. Upon opening the beer was a slow steady gusher and thus murky (Burton murky?):

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Aroma is sweetish Christmas fruit cake, dried plums, raisins, not unlike Rochefort trappist, but without the Belgian yeast character. This could be due to the black treacle. A slight tingling in the mouth. Taste is dry and a bit thin, those dried dark fruits are still there but in the background. Slightly sour and vinegary. A mix of three parts Rochefort and one part Rodenbach. Very elegant.

I need to check out again the Burton ale chapter in Martyn Cornell’s book but I am wondering how close to sour Belgian beers English Burton ales were when they’d had some time to mature in the casks. Because this is like a Belgian beer without the yeast.

An unexpected treat, in one year the character of the beer has changed totally. I have a packet of Mangrove Jack’s new Burton ale dry yeast and will definitely brew another Burton ale with that yeast and hide the bottles to age and mature.

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Categories: Tasting my brew