How To Brew Burton Ale: Going for a Burton British Brew with Rich Heritage

Burton Ale is a dark and rather sweet strong ale that is named after the town of Burton-on-Trent. Typically these beers are cellared for months prior to serving.

It is said that in London, the term Burton ale and Old Ale are used interchangeably. Most beers in the UK at this time were dark in color, Burton ales were no different. 

The Abbots of the Monastery 

There was evidence that abbots of the monastery in Burton were brewing this beer in the 13th century. Henry VIII put an end to this with his dissolution of the monasteries in the 16th century.

However, many small commercial brewers were making Burton ales in their own towns. 

Burton Ale

Interestingly, the Burton ale was not brewed with hops. Hops only came to Burton later on, probably around the 16th century.

Burton ales were brewed by collecting the first and seemingly richest wort. It was fermented separately to make a strong ale. The grain was then re-mashed with hot water two or even more times.

This diluted wort makes table and small beers. 

To Russia with Beer

In the 18th century, Burton ale had quite the reputation compared to London porters. The beer was being exported to London and Hull and then later reached cities like Manchester and Liverpool by barge.

Burton ale was also exported to the Baltic countries, including Russia. It was here in Russia that Burton ale was holding its own against the Imperial Stout that the Russian Court adored. 

Dwindling Trades

These trades began to dwindle thanks in large part to the Napoleonic Wars. India became an alternative location for such exports.

Along with developing a method to produce paler malt, the Burton brewers began to brew India Pale Ale. The city of Burton  began to see great growth and even outpaced Londen breweries. 

Style Profile for Burton Ale

Appearance

Burton ale appears as light copper to dark brown. Dark versions can be nearly opaque. Good sized cream-colored head that is quite persistent. 

Aroma

Moderately strong, rich, and sweet malty aroma. There are also deep toast aromas and caramel notes. No roasty or burnt malt, but rather bready and biscuity. Dark or died fruit (plums, figs, prunes, and raisins).

A light alcohol presence may be noticable, but should not be too sharp. Hops can be light to moderate, floral, woody, fruity, or spicy in aroma. The malt makes a huge impression in this beer.  

Flavor

SImilar to the aroma, the malt has a rich character with a sweet finish. The bitterness level is medium-high to high and helps with the strong malt flavor.

The malt flavors are bready and biscuity with substantial deep toast or dark caramel flavors. Dark or died fruit (plums, figs, prunes, and raisins) are in the flavor of the beer as well.

The light alcohol flavor might be noticable, but the sweetness in the finish masks this alcohol taste. 

Mouthfeel

Medium-full to full body with a smooth, rich character. Warming alcohol should be noticable. Moderate carbonation.

Tips for Brewing your own Burton Ale

Grain

The grist for this style starts with a good English malt, usually Maris Otter. Brewing sugars were traditionally used for color and flavor.

However, modern brewers tend to use crystal malts and chocolate malts instead. The darker crystals tend to be used, something in the 60 to 90 L range. This will help with the dark fruit and caramel flavors and aromas.

Modern versions of this beer also add continental Vienna or Munich malt. 

Hops

Sahits usually do not contain much in terms of hops. With that said, the few decent varieties for this style usually center around German Noble hops or English hops.

Those hops include: Saaz, Terrnang, Hallertauer Mittelfrüh, Fuggle, Perle, East Kent Goldings, and Challenger. 

Yeast

There is a wide selection of yeast to choose from for this style.

They include the following: 

• White Labs: Burton Ale (WLP023), English ALe (WLP002)
• Wyeast: London ESB Ale (1968), London Ale III (1318), British Ale II (1335) 

Burton Ale By the Numbers

• Color Range: 14 – 22 SRM
• Original Gravity: 1.055 – 1.175 OG
• Final Gravity: 1.018 – 1.024 FG
• IBU Range: 40 – 50
• ABV Range: 5.0 – 7.5% 

Burton Ale Recipe

Grain

• 97%              12lb             Maris Otter Malt
•   3%               6oz             Chocolate Malt

Hops

• 2 oz         East Kent Goldings  – Boil – 60 min
• 1 oz         East Kent Goldings  – Boil – 10 min
• 1 oz         East Kent Goldings  – Dry Hop

Yeast

• 1.0 pkg   Burton Ale White Labs WLP #023

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Frequently Asked Questions

What is unique about the Burton Water Profile and its impact on brewing Burton Ale?

The Burton Water Profile is renowned for its high mineral content, particularly sulfates and chlorides, which play a pivotal role in accentuating the hop bitterness in Burton Ales.

This unique water chemistry originates from Burton-on-Trent, a region with a rich brewing history.

The water profile contributes to the distinct taste and character of Burton Beers, including the Burton Pale Ale and Burton IPA. When brewing a Burton Ale, recreating this water profile is crucial to achieve the authentic taste and character associated with Burton-on-Trent beers.

How does the Burton Pale Ale differ from other pale ales?

The Burton Pale Ale is a subset of pale ales distinguished by its bold hoppy flavor and higher bitterness, courtesy of the Burton Water Profile. Unlike other pale ales, the mineral-rich water used in brewing Burton Pale Ale accentuates the hop bitterness, making it a standout choice for hop enthusiasts.

Additionally, the historical brewing traditions of Burton-on-Trent impart a unique old-world charm to Burton Pale Ale, setting it apart from other pale ales.

What are some historical Burton Brewed Pale and Old Ales?

Historical Burton brewed pale and old ales include iconic beverages like Ballantine Burton Ale, Ind Coope Burton Ale, and Burton Strong Ale.

These ales are a testament to the rich brewing tradition of Burton-on-Trent, each carrying the distinct hoppy character and robust flavor profile afforded by the region’s unique water profile.

These ales not only represent a slice of brewing history but also offer a taste of the enduring legacy of Burton-on-Trent’s beer culture.

How does the Robin Hood Cream Ale relate to the Burton Ale Recipe?

The Robin Hood Cream Ale may not share a direct relation with the Burton Ale; however, exploring various ale recipes like the Robin Hood Cream Ale alongside the Burton Ale recipe can provide a broader understanding of the different brewing traditions and taste profiles.

By comparing these recipes, one may appreciate the versatility and the range of flavors and textures that different brewing methods and regional water profiles can produce.

What steps are involved in the “Going for a Burton” process and how does it enhance the Burton Ale brewing experience?

“Going for a Burton” is a phrase rooted in the rich brewing tradition of Burton-on-Trent, and it encapsulates the journey of brewing a Burton Ale.

The process involves meticulously recreating the Burton Water Profile, selecting quality hops and malt, and adhering to the traditional brewing techniques synonymous with Burton-on-Trent.

This process not only honors the historical significance of Burton Brewing but also ensures the authentic taste and character of Burton Ales, enhancing the overall brewing and tasting experience.