There is nothing new under the sun, as I think most people with an interest in beer know — this is from the County Brewers’ Gazette 1902 — couple of things come to mind, someone was thinking about beer is the new wine at the start of the 20th century, while the hops used in IPA were a bit of a moveable feast (and given I’m about to spend the day judging beer at the second round of the World Beer Awards, that’s a lot to think about).
‘We have already mentioned that the Belgian beers are from a very interesting class. Among them will be found a curious beverage known as Gueuze Lambic, which is brewed in a very novel manner, the wort being placed into yeasty casks, and fermentation set up by many yeasts, wild or otherwise, that may be available. The finished Lambic, when mixed with sugar, has a flavour somewhat resembling cider. Another variety of this beer is called Kricken Lambic, and is flavoured with cherries. It has quite a vinous taste, and the manner of serving it — the bottle being placed in a wicker basket — is also suggestive of wine rather than beer. Faro — the beverage of the working classes in Belgium — is also shown, together with many beers of the Munich and Pilsener type. Sweden sends a porter, which resembles the London type, and was brewed, we understand, from Messrs. John Plunkett’s Dublin malt.
‘The samples of Indian beer represent the manufactures of Messrs. E Dyer and Co, of Lucknow and Solan. The India Pale Ale of this firm, which is brewed on the Burton system, with the aid of ice, from English and German hops and Indian barley, was a very creditable production indeed.’