PedigreeSeptember 1, 2010 Burton-on-Trent Staffordshire, England
Marston’s Beer Co. Burton-on-Trent Staffordshire, England Imported by: Eurobrew Ashland, MA Available: ID, IL, IA, NJ, WI, FL, MD, MI, SC, GA, CT, NC, PA, OH, VA, NE, TN, NY, MA, MO, KS, IN, AL, NH, ME Brewed with traditional varieties of barley and hops (Maris Otter Barley, Fuggles and Goldings hops), Pedigree is it is still brewed in the oak casks of the fermentation system known as the Burton Union, the only brewery in England using this traditional method. ABV: 5.0 ABW: 3.95 Color: 24 Bitterness: 29 Original gravity: 1050
The label calls it “classic English pale ale” and the hyperbole is acceptable. Pedigree is brewed in the home of pale ale, Burton-on-Trent, at the last brewer in the town to use the “Burton Union” system of fermentation that creates beer with a delicate malt and hops character. Pedigree has a pale copper color, a fluffy head and the famous Burton sulphury nose from the minerals in the water. Traditional Fuggles and Goldings hops contribute a peppery and earthy note to the palate, with sappy malt and light fruit. The finish has a creamy malt note balanced by spicy, bitter hops and gentle fruit. Cheddar and crackers, please.
- Roger Protz
The beer pours with an attractive amber color and a modest off-white head. The aroma is a gentle mélange of malt, hay, caramel, a whiff of spicy hop, and a hint of the sulfurous water that made Burton ales famous. The bitterness is broad, clean and appetizing, with a hard mineral edge. It lends the malt a racy quality, and the dry finish leaves the palate refreshed. This is an impressive bottled rendition of one of England’s great cask beers. You could scarcely do better with a good burger, preferably from grass-fed beef.
- Garrett Oliver
Roger Protz is the author of Complete Guide to World Beer and 300 Beers to Try Before You Die. He is a respected beer authority and editor of the CAMRA Good Beer Guide.
Internationally recognized brewer and expert on traditional beer, Garrett Oliver is the brewmaster of the Brooklyn Brewery and the author of The Brewmaster's Table.
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