Barrels Barclay 64,361 Brown and Parry 48,196 Hanbury 41,554 Whitbread 40,719 Meux 39,292 F. Calvert 33,628 Combe 25,489 Taylor 18,095 Goodwyn 15,678 J.Calvert 14,881 Elliott 14,877 Clowes 14,693
Porter of a quality not much inferior to that made at London, is brewed in many of the provincial towns, and that now in considerable quantities. Table-beer breweries are established in almost every town and city in England; the quality of this kind of beer is poor, and rarely affords a pleasant drink: that made at London is, in general, superior to the country brewed table-beer. The quantity of this article brewed in London, by the twelve principal houses, from July 5, 1806, to July 5, 1807, was—
Barrels Kirkman 23,354 Charrington 22,184 Edmonds 19,474 Sandford 15,818 Paullaine 15,300 Satchell 11,665 Cowell 11,515 Cape 11,468 Sandall 9,798 Hall 9,098 Stretton 8,161 Eves 8,042
All sorts of beer are made from malt and hops ; of late however, it has been discovered that noxious ingredients have in many instances been put into the beer, and the magistrates of London, with a laudable activity which distinguishes them from those of every other city, have taken steps to suppress so vile a practice.
"A general dictionary of commerce, trade, and manufactures" by Thomas Mortimer, 1840, doesn't have page numbers.
See? Porter was exported all over the world: "Vast quantities are annually exported from London for America, the West Indies, India, Africa, and most of the northern nations." And India is specifically mentioned.
As for the preparation for export, it sounds very similar to the technique employed for IPA. You open up the cask or vat to lose any CO2 before the beer is put onto the ship. I assume they learnt through the bitter experience of burst casks that this was advisable.
Almost forgot. Confirmation of Stout as a type of Porter: "Brown-stout is only a fuller bodied kind of porter". Not that I need it confirming, but it's always good to have more evidence to that effect. It's an argument I often have, whether Stout is a type of Porter or not.
That table of Porter output is handy. I've got details of the total output of the same breweries. By comparing the two sets of figures, you can see what percentage of each brewery's output that was Porter. (Multiplying the Porter figure by two, as it covers just 6 months of the year.) I assume that what's being excluded is Stout and Table Beer. Because in this period most of those breweries were only producing Porter variants. (Even the Table Beer was a sort of low-gravity Porter.)
|Output of the largest London Porter breweries (barrels)|
|“The Brewing Industry in England 1700-1830”, Peter Mathias, 1959, p 551-552|
|A general dictionary of commerce, trade, and manufactures by Thomas Mortimer, 1840, doesn't have page numbers.|
Not sure what that's telling us. The percentage of Porter seems awfully low for some breweries. I'd have expected all of them to have been brewing 70% to 80% Porter at least.