Drybrough, for example, which had brewed their Scotch Ale in batches of 60-odd barrels in 1939, had halved the brew length by 1945. Given the cap placed on the number of standard barrels a brewery could produce, brewing one barrel of Scotch Ale was the equivalent of 2.5 barrels of 60/-. When beer was in short supply, it must have been hard to justify brewing much
The examples from Drybrough, Maclay and William Younger all look quite similar in character. An OG in the 1080º’s, approximately 7% ABV and hopping at around 5lbs per quarter (336 lbs) of malt.
All of these beers were dark in colour, despite none containing any dark malts, other than a few pounds of chocolate malt in Drybrough’s version. The colour came almost exclusively from caramel adding at racking time.
Ironically, brewers which had continued to brew this type of beer, such as Drybrough, discontinued it in 1945. The result of even tighter restrictions on brewing in the immediate aftermath of the war.
|Strong Scotch Ale during WW II|
|Date||Year||Brewer||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|15th Nov||1939||Younger, Wm.||1||1084||1033.5||6.68||60.12%||4.74||1.58|
|Maclay brewing record held at the Scottish Brewing Archive, document numbers M/6/1/1/3 and M/6/1/1/4.|
|Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/4.|
|William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/76.|