Youngs hops in 1960/1961

The last of the ingredients: hops. Lots of English hops. Nothing but English hops, in fact. Which makes things a little boring.

Sadly, the brewing record contains very few details regarding the hops. Nothing, other than the grower’s name and, now and then, the year they were harvested. Not brilliant.

I could start guessing where they might have come from. Saying that the proximity of Kent probably meant that was the main source. However, London was also where all the hops from all over the country were stored and traded. Leaving hops from anywhere in the UK easily accessible. Even ones from overseas, too.
Most beers contain two types of hops. Only Export PA and Celebration Ale have three. The two beers that used the largest quantities of hops.

All the beers seem to have used the same hops: Hulme (1958) and Duckett (1959). Though the harvest year isn’t always given. At least, that’s true for 1960. In 1961, the hops were from Cotton and Highwood. For all beers.

Youngs hops in 1960/1961
Year	Beer	Style	hop 1	hop 2	hop 3
1961	X	Mild	English	English
1960	XS	Mild	English 1958	English 1959
1960	PAB	Pale Ale	English 1958	English 1959
1960	PA	Pale Ale	English 1958	English 1959
1960	SPA	Pale Ale	English 1958	English 1959
1960	QSPA	Pale Ale	English 1958	English 1959
1961	Ex PA	Pale Ale	English	English	English
1961	MS	Stout	English	English
1961	XXX	Strong Ale	English	English
1960	XXXX	Strong Ale	English 1958	English 1959
1961	CA	Barley Wine	English	English	English
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/29.