One of the things that struck me about beer history when I first really dug into it With my special history spade. How dynamic it was. What was 19th-century Stout like? Lots of things. It depends an awful lot on when.
I'd assumed far less change over time. I imagined Victorian Mild was just like modern Dark Mild, except quite a bit stronger. How wrong I was. Which I realised after a couple of visits to the archives. 19th-century Mild was a different beast altogether.
I'd been fooled by post-war British beer. Not realising that was one of the least dynamic periods in the last 300 years.
No surprise, then, that 30-odd years on from the introduction of black malt, London Stout grists had evolved further. Not much change in the pale and brown malt content. But the proportion of black malt has trebled.
| Mid-19th century London Stout grists | ||||||
| Year | Brewer | Beer | pale malt | brown malt | black malt | amber malt |
| 1850 | Truman | M Keeping Stout | 78.64% | 18.76% | 2.61% | |
| 1850 | Truman | Running Stout | 89.54% | 7.26% | 3.20% | |
| 1850 | Truman | Export Stout | 76.75% | 20.34% | 2.91% | |
| 1850 | Truman | Double Stout | 83.11% | 14.68% | 2.20% | |
| 1850 | Truman | Imperial | 79.25% | 18.53% | 2.22% | |
| 1850 | Whitbread | KS | 75.49% | 21.13% | 3.38% | |
| 1850 | Whitbread | S | 75.49% | 21.13% | 3.38% | |
| 1850 | Whitbread | SSS | 75.49% | 21.13% | 3.38% | |
| 1849 | Barclay Perkins | FSt | 78.17% | 18.48% | 3.36% | |
| 1849 | Barclay Perkins | BSt BI | 64.26% | 23.95% | 2.81% | 8.98% |
| 1850 | Barclay Perkins | BSt Expt | 64.30% | 23.95% | 2.77% | 8.98% |
| 1850 | Barclay Perkins | IBSt | 62.58% | 25.55% | 2.86% | 9.02% |
| Average | 75.25% | 19.57% | 2.92% | 2.25% | ||
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