Fremlin sugars in 1897

The sweet stuff now. Of which there are also quite a few different types. Four, to be exact.

Let’s start with No. 2 invert. Which in the individual brewing records is listed as “glucose”. But in the month totals is described as “Garton’e No. 2 invert”.  I suppose they were half right with glucose.

The proportion of No. 2 used is pretty high. Between 15% and 20%. That’s about as much as you ever see. What’s surprising, is that in most cases it’s combined with another sugar. One we’ll be looking at next, dectro-maltose.

More than half the beers also contain some of this sugar. All the Pales Ales, other than H, the weakest. Not being 100% fermentable, I always assume that it’s there to add body.

Something simply escribed as “cane” seems to operate in the place of No. 2 in some beers. I guess that it means some sort of raw cane sugar rather than pure sucrose.

The final type is caramel. Small quantities destined for the Black Beers, Porter, Cooper and Double Stout.

Between 20% and 25% is a lot of sugar. In everything other than the Pilsener. They sure did love their sugar.

Fremlin sugars in 1897
Beer	Style	no. 2 sugar	cane	dextro-maltose	caramel	total sugar
X	Mild	23.53%				23.53%
H	Pale Ale		22.00%			22.00%
BA	Pale Ale		18.60%	4.65%		23.26%
BA C	Pale Ale		15.69%	7.84%		23.53%
BA L	Pale Ale	16.67%		8.33%		25.00%
BB	Pale Ale	17.65%		5.88%		23.53%
BB L	Pale Ale	16.67%		8.33%		25.00%
PA	Pale Ale	15.69%		7.84%		23.53%
PA L	Pale Ale	20.00%		8.00%		28.00%
IPA	IPA	15.69%		7.84%		23.53%
Pilsener	Pilsener					0.00%
P	Porter		24.39%		2.44%	26.83%
Cooper	Porter	24.49%			2.04%	26.53%
DS	Stout		18.93%		1.18%	20.12%
Source:
Fremlin brewing record held at the Kent Archives, document number U3555/2/F/Bx2/1/22.