drink beer at home instead of at the tavern,
bubbly beer became the rule.
Specialty Malts The 18th and 19th centuries
were an innovative time in Britain, and it was
early in this period that many of today’s
familiar British brewing names — Bass,
Guinness, and others — got their start. By
1750, the greater control that coke and coal
heat gave the maltster made gently dried pale
malts possible, and thereby pale ales. And in
1817, “patent malt” was developed. This was
malted barley roasted very dark, and used in
small amounts only to adjust the color and
flavor of ales and beers, not to provide
fermentable sugars. Patent and pale malts
made it possible to produce a range of dark
beers with a combination of light, largely
fermentable malt and very dark coloring malt.
This was the beginning of porter and stout as
we know them today: darker and heavier than
ordinary brews, but much lighter and less