And how, er, hardly, er, what's the word I'm looking for? More interesting. That's it. They're hardly more interesting than the last table. But there is one tiny point to be made.
The recipes is very constant between 1931 and 1939. Essentially identical in every year. But between 1925 and 1931 recipes, there is a significant change. Some of the pale malt has been replaced by flaked maize. Probably for cost reasons. This set demonstrates something about receipe evolution.
At many breweries, outside of the crisis years of the two wars, recipes remained the same for years on end. Sometimes decades. But every now and again, there might be a sudden change, as here. Then everything would stay the same for years.
Ambitious breweries tended to tinker more. Presumably as they were more cost-driven and the brewers themselves tended to have less influence.
Note that the specifications of the beer didn't change between 1925 and 1931. It remained exactly the same strength. Only the recipe changed in the background a bit. Did anyone notice?
|Fullers AK grists 1925 - 1939|
|Date||Year||OG||pale malt||flaked maize||no. 2 sugar||glucose||intense|
|Fullers brewing records held at the brewery|