I know some brewers take some wort and boil it down to add back to a Scottish ale. Has anyone done that with other styles like ESB or mild or bock?
Some homebrewers may do this but it is not a Scottish technique. It's a myth like using peat and extra long boils. This doesn't mean you can't use these techniques yourself but don't attribute them to Scottish brewing. These myths need to be stomped out.
I don't think anyone ever said it was a Scottish technique. It was brought to prominence 25 years ago by Scott Abene as a means to achieve a particular end, not as an authentic process.
traquair house did it as part of their thing, it might have caught on in lore from there
I know some brewers take some wort and boil it down to add back to a Scottish ale. Has anyone done that with other styles like ESB or mild or bock?
Some homebrewers may do this but it is not a Scottish technique. It's a myth like using peat and extra long boils. This doesn't mean you can't use these techniques yourself but don't attribute them to Scottish brewing. These myths need to be stomped out.
yeah, the extra long boils (or i guess sort of standard) lengths seem more like something in general from the 1800s, ron pattinson mentions multiple mashes and boils of many hours to achieve gravities in english beers, i believe the times on a lot of german boils were also 2 hours or more in that time period.
irl i had a no-boil hazy IPA recently that was just sort of heated to 80C and held there for an hour, but not boiled at all and it was one of the best hazy IPAs i have ever had. none of the hop burn i associate with them and tons of excellent flavour.