AK sugars 1925 - 1939

The story is much more complicated when it comes to sugars. Between, the four brewers featured used six different types.

Only No. 2 invert was used by more than one brewery: Greene King and Fullers. Whitbread instead opted for No. 1 invert, and in large quantities. Making up no less than 16% of the total fermentables

With three different sugars, Fullers used the most types. In addition to the No. 2 invert there was also a little glucose. Not that common an ingredient in UK brewing, but one which Fullers seemed attached to. Intense is some type of caramel used for colour correction. Despite the many types, sugar made up less than 4% of the grist. Considerably less than at Whitbread and Greene king.

I’ve no real idea what Fiona was. Possibly a type of proprietary malt extract. 

AK sugars 1925 - 1939
Year	Brewer	Beer	malt extract	no. 1 sugar	no. 2 sugar	glucose	intense	Fiona	total sugar
1925	Fullers	AK			1.67%	1.67%	0.22%		3.56%
1930	Whitbread	AK		16.33%					16.33%
1931	Fullers	AK			2.18%	1.09%	0.20%		3.47%
1935	Fullers	AK			2.42%	1.21%	0.13%		3.76%
1937	Fullers	AK			2.11%	1.06%	0.10%		3.27%
1937	Greene King	AK			9.88%			2.47%	12.35%
1937	Shepherd Neame	AK	0.66%						0.66%
1939	Fullers	AK			2.46%	1.23%	0.18%		3.88%
	Average		0.08%	2.04%	2.59%	0.78%	0.10%	0.31%	5.91%
Sources:
Fullers brewing records held at the brewery.
Greene King brewing record held at the brewery, document number AC93/1/12 .
Shepherd Neame brewing record held at the brewery.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/096.

Only the hops to go now.