I've always seen Grantham as Newark's evil twin. Odd to see them lavish praise on Newark's breweries.
This article is about one of the smaller Newark breweries, Goodwin Brothers. I'm pretty sure this is what was later known as Davy's Brewery. Though it says the brewery was on Balderton Gate, I'm sure the official address was on Barnby Gate, where there's still a sign saying "Devon Brewery". The Devon - pronounced Dee - von - is a tributary of the Trent, joining it just on the edge of Newark.
The brewery closed sometime after WW I. I can remember the brewery buildings still standing at least until the 1980's. It was pretty obviously a former brewery. The Cross Keys - now called the Mail Coach - on Beaumond Cross used to have an etched glass Davy's window. That was about the only trace of the brewery remaining.
Goodwin's/Davy's was on a much smaller scale than the two major Newark breweries, Hole's and Warwick's & Richardson's. By the 1960's, those two both had 200+ tied pubs.
"THE BREWING INDUSTRY AT NEWARK.I hadn't particularly realised than Newark was first well-known for malt and then only later beer. Newark is in a great location for a brewery. You've got the gypsum bed of the Trent for Burton-type water, the maltsters, barley-producing farms around it and great transport connections with the Trent, the Fosse, the Great North Road, the Midland Railway and the mainline from London to Edinburgh. It would have been weird if there hadn't been a brewing industry.
A VISIT MESSRS. GOODWIN BROS.
There is no industry that has made such Strides of late years in the historic borough of Newark as that of brewing, and the prediction that in course of time the town would become "a second Burton" seems to be rapidly approaching fulfilment. For many long years Newark has held the highest reputation for the superior qualities of its malt, and the honoured names of such merchants as the Gilstraps, the Branstons, the Thorpes, the Holes, the Bishops, the and others are "familiar as household words" in the great world of commerce. The annual out-put of malt is enormous, and, as we write, a new range kilns of vast capacity is in course construction for one of the leading firms. It was natural that in the metropolis of malt, and in the midst of an abundant supply of water specially adapted for brewing, the kindred industry should rise and flourish, and recent years have seen wondrous strides in the facilities provided for the production of the national beverage. Amongst the large firms which have made great progress in the extent the out-put of their popular beers is that of Messrs, Goodwin Bros., which, having in 1883 a return of less than 4,000 barrels, has so extended its premises in Baldertongate and its business connections that it this year produced 12,373 barrels, paying the Government in duty £3,885. The brewery stands back from the roadwav so that the public who pass down Baldertongate have little idea its extent. As we have lately had the pleasure paying it a visit, a brief description may not uninteresting.
Proceeding to the top of the principal tower we were first shown the lift by which the malt is carried into the malt stores, and also into the hopper ready for crushing. Samples of the different malts were ready for inspection, which, so far could judge, were of the finest quality, and we were informed were the very best that could be bought, and specially malted principles suited the various beers to be produced. The whole malt passes from the hopper to the rollers, and is crushed at the rate about ??? quarters per hour, and falls into the malt hopper below. In this room are also the two hot liquor tanks of eighty and thirty barrels. Descending to the room in which placed the principal shaft, it is here to be noted that so simple, and yet perfect, are the arrangements that this one shaft alone are placed all the pulleys necessary for the movements of lifting, pumping, crushing, &c. In this room, and also partly in the next room, the large malt grist ???? capable of containing more than thirty quarters of malt. It is stained and varnished. To this is attached a steel mashing machine in which the water or liquor, as it is called, and the ground malt are mixed. This mixing is accomplished by means of a rapidly revolving shaft, which causes the mash to pour into the mash-tun placed in the next room. The mash-tun is fitted with revolving rakes for completing the work, and with Cave's gun-metal slotted false bottoms. The tun is handsomely lagged and bound with brass hoops, and has a polished mahogany top. It 20 quarter tun, and this regulates the size of the plant. Standing this room, and looking over a ??? brass rail, a view is obtained of the copper, and to the room in which this is placed we now descended. First to attract attention was large copper vessel, which we were informed was a wort converter fitted with a patent steam coil so that the operator is enabled to raise the heat of the wort to any point desirable. From the bottom of the mash-tun proceed six copper pipes, ending in six taps, which discharge the wort into the converter, and this latter, upon opening a large sluice cock, discharges itself into the copper, in the centre of which stands a fountain. This enables the wort to be boiled at the greatest possible rate, without the risk of boiling over — in fact, the copper can filled within two inches from the top, the wort rushing up the tube with the greatest rapidity, and distributing itself in the shape of a parachute, without causing any disturbance at the edge of the copper.
Grantham Journal - Saturday 31 January 1891, page 2.
The list of maltsters caught my eye, too. Because I genuinely recognise a couple of the names. Hole went on to own one of the breweries and Gilstrap, well, the library in Newark was named after him. And I've seen his malt in many a brewing record.
12,000 barrels, even in the 1890's, wasn't a huge amount of beer. By that time really big breweries - like Bass or Guinness - were producing over a million barrels annually. I remember the buildings and they weren't huge. Pretty small compared to those of Hole and Warwick.
It's nice to have something about the beers. Especially the AK. Newark-brewed AK is one of the things that got me started on this whole beer history trip. And a beer I drank in my youth. But not the Goodwins version. AK was the flagship Bitter of Hole's, later Courage. Never seen it called County Ale before. The beer described here, at a shilling a gallon, would have been 1045-1050º. Very light for a Pale Ale of the day.
|Brewery||Place||year||beer||price per barrel (shillings)||price (per gallon)|
|Goodwin Bros.||Newark||1885||Light Mild Ale||36||1s|
|Goodwin Bros.||Newark||1885||X Mild Ale||36||1s|
|Goodwin Bros.||Newark||1885||XX Mild Ale||42||1s 2d|
|Goodwin Bros.||Newark||1885||XXX Mild Ale||48||1s 4d|
|Goodwin Bros.||Newark||1885||XXXX Strong Ale||54||1s 6d|
|Goodwin Bros.||Newark||1885||XXXXX Strong Ale||60||1s 8d|
|Goodwin Bros.||Newark||1885||Extra Strong||72||2s|
|Goodwin Bros.||Newark||1885||AK Bitter Ale||36||1s|
|Goodwin Bros.||Newark||1885||PA Bitter Ale||42||1s 2d|
|Goodwin Bros.||Newark||1885||IPA Bitter Ale||54||1s 6d|
|Goodwin Bros.||Newark||1885||Double Stout||48||1s 4d|
|Goodwin Bros.||Newark||1885||Extra Stout||54||1s 6d|
Imperial Invalid Stout sounds like a beer brewed for Queen Victoria in her dotage. Or returning wounded soldiers.
What colour do you think golden-brown is? Is it more golden or more brown? That could encompass anything from the colour of modern Bitter to that of Dark Mild. I wouldn't like to guess.