I'm finally back to writing more of the body of my next book. Not just whacking out recipes
In the Southwest, Brown Ales look somewhat different to in the Southeast. Though I do have samples from fewer different breweries.
Despite being stronger, the average price is only marginally higher than the Southeast: 17.9d as opposed to 17.6d. Which isn’t really significant at all.
The attenuation, averaging about 77%, is pretty standard. Only one example is below 70%. That’s pretty much in line with most of the rest of the provinces, but it’s a fair bit higher than the 70% average attenuation amongst London examples.
The colour is definitely on the paler side, mostly. Only the St. Anne’s Well and Ushers examples are really dark brown. And the Hancock’s one is barely darker than Bitter. It’s striking how much brewers’ ideas of what constituted “brown” varied so much, even within a single region.
|Southwestern Brown Ale after WW II|
|Year||Brewer||Beer||Price per pint (d)||OG||FG||ABV||App. Atten-uation||colour|
|1948||Plymouth||Double Brown Ale||18||1035||1010.8||3.13||69.14%||64|
|1952||Plymouth||Double Brown Ale||18||1035.3||1008.3||3.50||76.49%||58|
|1952||St. Anne's Well||Brown Ale||19||1034.1||1005.1||3.77||85.04%||100|
|1951||Hancocks||Nut Brown Ale||19||1039.3||1010.2||3.77||74.05%||33.5|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.|