Tuesday 18 June 2024

Fullers vs Youngs Porter and Stout adjuncts and sugars in the early 1930s

I',m done with my trip reports. Time to get back to where I was before. Which was comparing Fullers and Youngs Black Beers.

Oatmeal Stouts were all the rage between the wars. We can see both brewers were packaged at least some Stout as Oatmeal from the presence of oats. A purely token amount in the case of Fullers. Something more substantial at Youngs. A quantity that probably had a noticeable effect on the character of the beer.

Instead, the Fullers beers have a decent amount of flaked maize. Just like all Fullers other beers.

Two sugars at each of the breweries, If you’ve been paying attention, obviously different ones. Special Dark and two types of caramel (Carameline and London caramel) at Fullers. So many different types of caramel they had in the past. It’s a nightmare.

At Youngs, it was bog-standard No. 3 invert and enigmatic "OM”.  From the name, I suspect the latter was a sugar specifically designed for Oatmeal Stout. Who knows what it might have contained. 

Fullers vs Youngs Porter and Stout adjuncts and sugars
Brewer Beer Style flaked maize oats no. 3 sugar Sp Dark OM caramel total sugar
Fullers P Porter 8.28% 0.66%   13.49%   4.91% 18.40%
Fullers BS Stout 8.28% 0.66%   13.49%   4.91% 18.40%
Youngs P Porter   7.23% 5.19%   5.19%   10.38%
Youngs S Stout   7.23% 5.19%   5.19%   10.38%
Fullers brewing record held at the brewery.
Young's brewing record held at Battersea Library, document number YO/RE/1/1.


Anonymous said...

Does London caramel and Carameline even still exist?

Ron Pattinson said...


I don't think so.

Anonymous said...

So you will have to use an alternative and hope you get as close as possible if you were to brew that particular recipe.

Christoph Riedel said...

Surprised you call it Black Beer and not Brown Beer. Wasn't Black Beer the Spruce stuff?