BeerSmith™ Recipe Cloud

Notes

Starting in the Colonial era, American breweries in the Northeast brewed ale. Even in the 1950s most of them were still at it, offering another option to customers who wanted something a bit more distinctive than the top-selling light lagers. This recipe harkens back to those brews, most now long gone, along with the companies that made them, and salutes the rare survivors along with new breweries who are reviving the style. Some of the East Coast ales are, and were, fermented with lager yeast, but others, including the famous Ballantine, were fermented with ale yeast, at least in their heyday. This is one instance in which authenticity is actually easier for a homebrewer than following the modern trend, especially because US-05/ Wyeast 1056/ Chico Ale Yeast is a direct descendant of the old Ballantine strain. Miller, Dave (2012-12-04). Brew Like a Pro: Make Pub-Style Draft Beer at Home (Kindle Locations 3796-3801). Storey Publishing, LLC. Kindle Edition.