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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through July 15, 2005 * Denny! The Ballantine Ale???? < Previous Next >

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Faded TasteWayne Faris07-06-05  02:42 pm
Arrrrrgh!!Dave Bossie07-05-05  04:43 pm
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Doug J
Junior Member
Username: Doug_j

Post Number: 93
Registered: 06-2004
Posted on Tuesday, July 05, 2005 - 04:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How was it? Let's see those tasting notes. Also your friend's recipe and how you think it compares?

We need the information!

Thanks!
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4815
Registered: 01-2001
Posted on Tuesday, July 05, 2005 - 06:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Doug, it'll take me a day or so before I can post the info. There were 4 of us tasting and taking notes and I think we're gonna try to post the whole shebang on our club's site. I can tell you it was about the most interesting "beer" I've ever tasted. Not necessarily the best, but definitely the most interesting. After 71 years, it was a very different beer than what went into the bottle, but there were no hints of off flavors associated with the beer going bad. More later...
LIfe begins at 60...1.060, that is.
 

PaulK
Member
Username: Paulk

Post Number: 203
Registered: 02-2003
Posted on Tuesday, July 05, 2005 - 06:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Which beer? Ballantine Burton?
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4816
Registered: 01-2001
Posted on Tuesday, July 05, 2005 - 06:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, Ballantine Burton, the olde ale. Brewed May 13, 1934, aged in an oak barrel for 14 years, bottled in 1948.
LIfe begins at 60...1.060, that is.
 

PaulK
Member
Username: Paulk

Post Number: 204
Registered: 02-2003
Posted on Tuesday, July 05, 2005 - 07:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have some full bottles from that brewing but never sampled them. I have sampled some of the 1946 brewing (the only other brewing of that beer) that was bottled in 1964. It was still very drinkable but clearly had lost much of it's pizzazz. I had a 1962 Ballantine IPA last year that was outstanding though. Still malty and very aromatic with hops. Nice fresh hop flavor and a subtle vanilla oak note. Amazing.
 

MJR
Member
Username: Mjr

Post Number: 185
Registered: 03-2003
Posted on Tuesday, July 05, 2005 - 07:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Count me among those who are very interested in reading about your experience.

 

Steve Fletty
Member
Username: Cheesehead

Post Number: 161
Registered: 06-2004
Posted on Wednesday, July 06, 2005 - 08:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've never heard of this, aside from they name.

I assume they no longer make it?

Any more info on it? History?
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4822
Registered: 01-2001
Posted on Wednesday, July 06, 2005 - 08:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Steve, soon the reviews from the tasting, along with the history and photos of the bottle, will be posted on our club website. I'll let ya know. As far as I'm aware, it was last brewed in 1946 (?). Here's Dave Brockington's review of that brewing...

http://brewery.org/taproom/ballantine-BA99.html
LIfe begins at 60...1.060, that is.
 

PaulK
Member
Username: Paulk

Post Number: 205
Registered: 02-2003
Posted on Wednesday, July 06, 2005 - 09:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It was only brewed twice, once in 1934 and once more in 1946. It was never commercially released. It was given as a gift to brewery employees and friends/special customers. Each bottle had the brewing date, the bottling date (usually 10+ years of aging before bottling)and the name of the individual it was given to.

What brewery today could you see holding aside beer in aging tanks for 10+ years for a non-commercial product? Pretty amazing when you think of it.
 

Hophead
Senior Member
Username: Hophead

Post Number: 1600
Registered: 03-2002
Posted on Wednesday, July 06, 2005 - 11:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Stone...

Never heard of burton, very interesting. I'd be surprised if it tasted like beer at all, or even if it was carbonated?

(Message edited by hophead on July 06, 2005)
 

Greg Beron
Intermediate Member
Username: Gberon

Post Number: 424
Registered: 03-2003
Posted on Thursday, July 07, 2005 - 12:14 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ballantine's Burton Ale is damned near the Holy Grail of beer. How about this reference from the Breweriana Bulletin Board?

I have an unopened bottle of Ballentine Burton Ale, brewed in 1946 and bottled in 1959 for Casey Stengel of the New York Yankees during his tenure as manager of the team. Ballentine sponsored the Yanks and presented some bottles to players and coaching staff that year, it seems. The bottle and its colorful label are in excellent shape. Any opinions as to its worth? I'd like to sell it. All reponses appreciated! best regards, Roberto
Roberto Dias <roberto_in_bayonne@hotmail.com>
- Monday, October 23, 2000 at 11:18:05 (EDT)
Greg Beron
Culver City Home Brewing Supply
www.brewsupply.com
 

Greg Beron
Intermediate Member
Username: Gberon

Post Number: 425
Registered: 03-2003
Posted on Thursday, July 07, 2005 - 12:16 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's a description of a tasting (I wonder if it was the bottle described above?), which answers Hophead's question:

http://www.allaboutbeer.com/features/222tastingacentury.html
Greg Beron
Culver City Home Brewing Supply
www.brewsupply.com
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4823
Registered: 01-2001
Posted on Thursday, July 07, 2005 - 04:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

HH, the bottle I tried had absolutely no carbonation and indeed didn't taste much like beer. One of the tasters said it was like a shot of whiskey in a qt. of water and I think that's a pretty apt description. There was no sign of sourness or infection.
LIfe begins at 60...1.060, that is.
 

Chumley
Senior Member
Username: Chumley

Post Number: 3370
Registered: 02-2003
Posted on Thursday, July 07, 2005 - 04:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The one thing about the process that has me wondering is the long aging in wood casks. What do they do about evaporative losses? I have a 7.5 gallon oak cask for lambics that I top off every month or two with a six pack of PBR or Coors to account for evaporative losses. That's okay for a lambic, but I wouldn't want to be adding PBR to a 1.100 or so beer. Do you suppose they kept an extra barrel around for 20 years, just to top off the casks occasionally?
 

PaulK
Member
Username: Paulk

Post Number: 206
Registered: 02-2003
Posted on Thursday, July 07, 2005 - 04:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny - I would chalk that up to a cap seal failure (old cork lined cap I assume). The bottle I had was carbonated.
 

Merle
Junior Member
Username: Merle

Post Number: 41
Registered: 05-2002
Posted on Thursday, July 07, 2005 - 05:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley- Thats referred to as the Angel's share
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4826
Registered: 01-2001
Posted on Thursday, July 07, 2005 - 06:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Paul, yeah it was a cork lined cap. After we opened it, we let it sit for a few minutes before decanting it. As it sat in the bottle, it got that kind of cloudy haze on top from CO2, but even if that's what was causing it, there wasn't enough carbonation to notice it by eyesight or tasting.
LIfe begins at 60...1.060, that is.
 

Geoff Buschur
Advanced Member
Username: Avmech

Post Number: 811
Registered: 06-2004
Posted on Thursday, July 07, 2005 - 07:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Chumley- Thats referred to as the Angel's share"

I recently toured a very interesting winery in Napa Valley called Clos Pegase. The winery was designed around Bacchus beliefs. At the entrance to the caves they designed a glass cupola for the angels to come and drink their "angels share". It was a very interesting way to justify losing wine through evaporation.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4831
Registered: 01-2001
Posted on Friday, July 08, 2005 - 04:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

OK, I've started getting everything collected to do a Ballantine page on our club website. It'll evolve over the next few weeks, but I hope to at least get started posting info by early next week. I'll give everybody the URL once I get some stuff there.

Chumley, stand by for the info I promised...I found some that didn't die in my drive crash, and the original author of the recipes will be resending them soon.
LIfe begins at 60...1.060, that is.
 

Chumley
Senior Member
Username: Chumley

Post Number: 3380
Registered: 02-2003
Posted on Friday, July 08, 2005 - 05:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good deal! I have already been staring at my oak cask, thinking that its time to take the lambic out, and replace with a nice 1.100+ Barley Wine...

I am thinking about brewing 10 gallons of this, placing 7.5 gallons of it in my 7.5 oak gallon cask, bottling the remaining 2.5 gallons, and using that to top off the cask to replace the "angel's share"....I dunno about waiting 20 years to bottle, though...in 20 years I will be 63, and suspect my liver won't be able to withstand barley wines by that time...
 

Bill Aimonetti
Intermediate Member
Username: Zuchinnicat

Post Number: 374
Registered: 02-2003
Posted on Friday, July 08, 2005 - 05:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley,
I am not sure there is a way to "take the lambic out". That cask has bugs deep in the wood and will sour any beer you put in it given time. In my limited lambic experience, once a lambic cask, always a lambic cask.