Though their is a connection with my Scottish research. I noticed the Irish stuff when looking for Scottish material. And thought that I may as well collect and use it. There being an Irish Stout section pencilled into my next book.
I’m including Ireland in this section for one simple reason: large quantities of Irish-brewed Stout were consumed in the UK. Mostly in the form of Guinness. Even though by the 1930s Guinness had constructed a new brewery in London, this did not produce enough beer to serve the shole of the country. The North of England and Scotland got their Guinness from Dublin. As did, logically enough, Northern Ireland.
Between the wars, Guinness, like breweries un the UK, seems to have stuck with the gravity bands of the last WW I price controls. Which basically made it uneconomic to brew a draught beer over 1055º.
You’ll see that at this point Guinness was not the “Dry” Stout it later became. With attenuation around 75%, rather than the 85% it was from the mi-1950s on.
Not sure why the Beamish & Crawford Stout is weaker than Guinness. It looks like it was in a lower price class. Were they trying to undercut Guinness on price in order to compete?
|Irish Stout before WW II|
|Year||Brewer||Beer||Price per pint (d)||OG||FG||ABV||App. Atten-uation|
|1934||Beamish & Crawford||XXX Stout||1048|
|1934||Beamish & Crawford||Export||1073|
|1935||Beamish & Crawford||Irish Stout||9.5||1054.3||1013.4||5.32||75.32%|
|1936||Beamish & Crawford||Stout||1047.7|
|1936||Beamish & Crawford||Irish Stout||8||1047.8||1013.8||4.41||71.13%|
|1937||Beamish & Crawford||Irish Stout||8||1047.2||1014.1||4.29||70.13%|
|Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252.|
|"Classic Porter and Stout", by Roger Protz.|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.|