Whitbread had been in the export business for a long while. Like most other large London brewers they took advantage of the port and Britain's imperial muscle to ship beer all around the world. For the export trade, already weakened at the end of the 19th century by the growth of Lager, the glory days ended with WW I. Most foreign markets had been closed or dried up. Sales in the empire had been badly hit as colonies built their own brewing industries.
Where was left? Belgium.
Let's take a look in detail at British exports:
|British Beer Exports 1946 – 1953|
|British West Africa||1,574||5,797||18,044||34,626||33,811||35,593||50,636||58,049|
|British East Africa||1,361||2,624||7,316||13,391||4,014||4,341||1,900||1,511|
|Bahrein, Koweit, etc||594||5,141||7,813||4,099||4,039||5,073||4,756|
|India and Pakistan||69,278||8,130||17,075||18,076||15,333||11,890||9,451||5,617|
|British West India Islands||251||1,045||15,087||14,009||15,459||15,213||16,112||17,123|
|Other British Countries||74||972||6,470||6,719||7,153||8,927||10,260||6,570|
|Other Foreign Countries||283||620||3,306||3,999||5,916||15,378||7,552||6,873|
|“1955 Brewers' Almanack”, pages 58-59.|
As you can see, in 1950 Belgium was the second biggest recipient of British exports, second only by a few barrels to British West Africa. Belgium received more than 50% of exports to non-British countries and 15% of all exports.
Whitbread Pale Ale is still sold in Belgium. No idea where it's brewed.
That's me done. Over to Kristen . . . . . . .
Kristen’s VersionA very straightforward beer here that doesn’t require a whole lot of explanation. This one does very well on cask as it can get a bit ‘tinny’ on draught.
Grist–Three different English pale malts. Really your choice here. All are indicated as ‘second’ grade so its really your preference here. I used Maris Otter, Golden Promise and some Halcyon split evenly. For the sugar I used straight No1 invert. Very simple to make and use in this beer. The tiny bit of caramel does add a hint of caramelly goodness but very little of anything else. A very simple recipe so make your decisions based on your preference. I think the %sugar to malt is what I’d focus on more than what type of malt. See how this much sugar plays in this beer. You can split your batch and add your sugar directly to your fermenter if you’d like. Just be sure to calculate your hopping BU if you do this as the lower gravity will extract more bitterness.
Hops–They call for Worcester Goldings which I used b/c I had them and don’t get to use them very often.
Wonderful little hops that I wish I got more often. Stick with something Goldings or go experimenting at your leisure just make sure they are lower alpha hops.
Yeast – The dry or the wet Whitbread works very nicely here. I’m not a big fan but it plays very nice with the sugar in the beer.