Excellentr summary
Chevallier barley, revived after seven decades
In a move that has thrilled beer style revivalists, a beer has been brewed from what was Victorian Britain’s most popular barley variety for the first time in at least 70 years.
What is most interesting for historians of brewing is the way the revived malt acts when used to make beer, putting a new slant on the interpretation of old beer recipes, suggesting they produced beers using the ingredients available at the time that were both fuller in the mouth and less bitter than the same recipes using modern malts, and also beers that needed longer to mature than those made using modern malts do.
The new-old beer, a nut-brown bitter ale made using Chevallier barley, which once went into the vast majority of pints sold in Britain, will be on sale at the Duke of Wellington pub on Waterloo Road, Norwich this…
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