A bit of a change of pace today. We're jumping over to Scotland. And quite recently. Why? BEcause I just happened to notice part of the William Younger archive that I hadn't ever done anything with.
It's a set of type-written sheets recording the specifications of the Scottish & Newcastle beers brewed in Scotland. At either the Holyrood brewery (William Younger) or the Fountain Brewery (William McEwan). The particular sheet we're looking at today defines the colours of the beers for bottling brewed at Holyrood.
What particularly struck me were the notes about the colour of the Brown Ale and Sweet Stout. Both were brewed way darker than rewuired because of the quantity of "reprocessed beer" added to them. This would have been ullage (returned beer) and other shit. The change in colour implies an awful lot of it.
| Colours of Holyrood beers in 2001 | |
| beer | EBC |
| * S/Stout | 270° |
| Harp (Bott) | 9° |
| DCA (Double Century Ale) | 70° |
| DBS (McEwans Milk Stout) | 270° |
| PA (Youngers Pale Ale) | 24° |
| K 5/A (McEwans Pale Ale) | 48° |
| ** BA (Brown Ale) | 85° |
| Harp (CT) | 9° |
| XXPS | 25° |
| 5/b (McEwans Export) | 25° |
| Source: | |
| Holyrood and Fountain beer specifications held at the Scottish Brewing Archive, document number WY/6/1/8/1. | |
| * SS is brewed at a colour of 600° - when blended with reprocessed beer, the final colour is 270° | |
| ** BA is brewed at a colour of 220° - when blended with reprocessed beer, the final colour is 85° | |
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