Poor Richard's Ale 'Saluts' Ben Franklin's
300th Birthday
By Carolyn Smagalski, BellaOnline's Beer and Brewing Editor
If Ben Franklin raised a glass of Poor Richard’s
Ale, what kind of ‘salut’ would he bestow
upon those gathered to celebrate his 300th birthday?
“Poor Richard’s Ale?”
you ask.
Wednesday night, September 28, 2005, Brewers Association
members gathered in the Presidential Dining Room at Wynkoop
Brewing Company in Denver, Colorado for some serious business.
In anticipation of the historic celebration of Franklin’s
tricenntennial, five distinguished judges assumed command
in an intellectual and sensory quest to select a Commemorative
Beer to be deemed ‘crowned-glory’ of the Benjamin
Franklin Tercentenary.
Two prestigious panel judges had been past winners of the
Brewers’ Association Russell Scherer Award for
Innovation in Craft Brewing - John Harris, Brewmaster
of Full Sail River Place in Portland, Oregon and John Mallett,
Production Manager of Kalamazoo Brewing Company, Kalamazoo,
Michigan. In addition to their earned credentials, both members
are descendents of Franklin himself. Other illustrious members
on the panel were Brewmaster Steve Bradt of Free State Brewing
Company in Lawrence, Kansas; William Brand, author and columnist
of “What’s On Tap” in the Oakland Tribune,
Oakland, California; and Nicola Twilly, Programs Director
of the Benjamin Franklin Tercentenary.
In historical accounts, Ben Franklin, notable statesman,
brilliant inventor and charismatic businessman, captivated
the hearts of generations. He was a man who enjoyed his friendships
as much as he enjoyed his beer, as evidenced in his words,
“He that drinks his Cyder alone, let him catch his
horse alone.” His writings, particularly Poor Richard’s
Almanac, were peppered with these light-hearted musings:
“There can’t be good living where there is
not good drinking.”
“Drink does not drown care, but waters it, and
makes it grow faster.”
“Beer is living proof that God loves us and wants
us to be happy.”
Selection of the honorary brew had to endure an intrinsic
look into the historical styles of the time. What ingredients
were available to Colonists? What grains were indigenous to
the American colonies? How were beers crafted and preserved?
Was Porter or Lager available to Franklin? What flavor profile
was he likely to appreciate? What documentation did the brewers
present to support their decisions?
Out of the pack emerged Tony Simmons of
Pagosa Springs, Colorado with his rendition of Franklin’s
favorite brew, Poor Richard’s Ale.
Said Simmons, “Ben Franklin’s favorite type
of beer could have been similar in gravity and strength to
the modern version of an Old Ale.” With his
fledgling Pagosa Brewing on the horizon,
the honor of being chosen as creator of Franklin’s representative
brew elevates Simmons in the eyes of the brewing community
and beer enthusiasts alike.
Poor Richard’s Ale has a reddish-copper
hue that is edged in walnut highlights, the depth of color
being captivated by the spiced molasses base. Aromas are of
moderate maltiness, drenched in a symphony of corn and nuts.
The flavor profile is clean and bright, allowing the corn
and molasses to effuse. Corn was indigenous to the people
in the colonies, while molasses was the popular sweetener
of the era. It is likely that Franklin’s chosen brew
was similar in character. Hops were difficult to obtain; however,
the bitterness yielded by cooked molasses would have balanced
out the malt/corn sweetness, bringing this ale close to authentic
moderate strong levels with 6.6% ABV, rather than mimicking
a strong Scotch Ale.
Brewers across America can share in the glory of Poor
Richard’s Ale. Ray Daniels, Brewers Association
Director of Craft Beer Marketing has given the go-ahead to
disseminate the recipe throughout the nation in celebration
of Franklin’s love for craft brews and dedication to
never-ending excellence.
Brewers, bear forth the hefty words of Franklin when he wrote,
“Hide not your talents. They for use were made.
What’s a sundial in the shade.”
Cheers!
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