There remains a highly disparate group of Scottish Stouts, though most do have a vaguely reasonable level of attenuation. The exception being Calder Milk Stout, whose high gravity means it still manages to be over 5% ABV. Very strong for a post-war Milk Stout.
To put this set into context, after the war Guinness Extra Stout was around 1045º, as you’ll see in the next section on Irish Stout.
There’s another Imperial Stout, one which does just about struggle to 4% ABV. Well done. I’m guessing that Manx Oyster Stout was the same beer, at least by 1949. Thinking about it, Manx Oyster Stout is a strange name for a Scottish beer. Can anyone explain its origin?
Jeffrey comes out as the winner with two high-gravity and well-attenuated Stouts. In the case of Double Stout, extremely well-attenuated. It must have been very confusing if you were used to the watery, very sweet Stouts that were common in Scotland.
Were the strong Stouts intended for markets outside Scotland? Obviously, the ones specified as Export were. Some of the others may have been intended for England, where a lot of Scottish beer was sold, especially in the Northeast.
|Other Scottish bottled Stout after WW II|
|Year||Brewer||Beer||Price per pint (d)||OG||FG||ABV||App. Atten-uation|
|1949||McEwan||Manx Oyster Stout||1040.5||1014||3.43||65.43%|
|1949||McEwan||Manx Oyster Stout||28||1046.4||1014.3||4.16||69.18%|
|1950||Tennent||Milk Stout (Export)||1063.2||1020||5.60||68.35%|
|Thomas Usher Gravity Book held at the Scottish Brewing Archive, document number TU/6/11.|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.|