Hi, I`m a new member and I`m not a homebrewer.
I research and write on defunct breweries in my
area and I`m hoping some of you might be able to
answer a question. One of the breweries i`m doing
research on was the only swanky brewery in W.VA
and from what i found out about swanky is that it is
a nut brown ale that has anise in it.
I was told that it was a low grade of beer, is this
true? Does anyone know where the name swanky
comes from and do you have to use nut brown ale
or can any ale be used to make it?
I research and write on defunct breweries in my
area and I`m hoping some of you might be able to
answer a question. One of the breweries i`m doing
research on was the only swanky brewery in W.VA
and from what i found out about swanky is that it is
a nut brown ale that has anise in it.
I was told that it was a low grade of beer, is this
true? Does anyone know where the name swanky
comes from and do you have to use nut brown ale
or can any ale be used to make it?
posted by:
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Ohio
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Re: Swanky???
Thu, August 25, 2005 - 8:52 AMI believe the name is Cornish.
I've only been able to find one recipe:
Swanky
(Swanky was always made by the Cornish about 6 weeks before Xmas and was ready for drinking only when the cork was forced out of the bottle)
Boil five gallons of water and add 8 oz hops, 4 lb brown sugar, 8 oz ground ginger, 4 oz raisins and an ounce of salt.
Boil for 45 minutes, then empty into a vessel and let stand until nearly cold. Then add two tablespoons of fresh yeast and allow to stand for 15-18 hours. Strain off the liquor and allow it to stand for at least 24 hours before bottling, making sure the bottles are clean and dry. Into each bottle put one fresh raisin (to prime the swanky) - then fill and cork, making sure that each cork is securely tied down.
Swanky is a great "worker" so leave enough room for its head to form. It is ready for drinking when the head is about to force the cork out of the bottle.
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Re: Swanky???
Thu, October 5, 2006 - 7:56 AMi live in australia, kadina, once a cornish town. swanky is cornish. Swanky - brewed in traditional open top fermenters. This ale had been brewed using specialty aroma malts and a unique triple hop infusion described as rich golden in complexion with fruity, floral hop aroma.
Smooth sweet and malty at first followed by a lingering dry bitterness, the ale is full bodied and flavored. A secondary bottle fermentation has taken place for the robust flavour to develop along with a longer shelf life. The brew will improve with age and cellaring at a cool temperature in a dark area is best. To be served ice cold, it's an excellent compliment to savoury dishes such as Cornish Pasty.
