Truman hadn’t used any malt extract before the war. My guess is that they adopted it to compensate for the loss of malt made from American grain. This usually contained more enzymes than UK malt. The enzyme-rich malt extract would make up for this. It’s far more common to see the use of malt extract at small breweries rather than at large national concerns like Truman.
Though caramel doesn’t appear in any specific brew, it does pop up in materials totals. Material. So I know it was being use, just not where and in which quantities.
The relative proportions of adjunct and sugar have changed. While before the war both were around 8%, that had changed by 1946. In most cases the percentage of adjuncts had increased considerably, while that of sugar had fallen.
|Truman (Burton) adjunct and sugars in 1946|
|Beer||Style||OG||flaked barley||invert K||malt extract||Total non malt|
|P1 Bott||Pale Ale||1050.7||4.18%||4.18%||1.39%||9.76%|
|Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.|