The biggest change is the introduction of an adjunct in the form of flaked maize. In 1914 only malt and sugar were used. Other than B.P.G., which, rather than the sugar I first thought, is some sort of preparation of unmalted grain. Exactly what sort of preparation and which type of grain it was made from isn’t clear.
The three sugars of 1898 – No. 2 and No. 3 invert, and caramel – have been slimmed down to just one: glucose. It’s not specified in which form the glucose was. In a couple of the beers – 2d Ale and Bitter Ale – the sugar content is around 20%. That’s very high, even for England. And in Ireland, where little sugar was used, it’s extremely high.
The percentage of malt has fallen from between 80% and 90% to between 65% and 75%. The introduction of flaked maize is the biggest reason for the decline in the malt content. As before, the base malt was made from a combination of Middle Eastern and UK barley.
|Cairnes grists in 1914|
|Beer||Style||OG||pale malt||black malt||flaked maize||glucose|
|Bitter Ale||Pale Ale||1050||70.59%||9.80%||19.61%|
|Cairnes brewing record held at the Guinness archives.|