tag:blogger.com,1999:blog-5445569787371915337.post6732897884691509121..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Porter 1914-1919Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-24646329699902588712008-11-27T02:31:00.000-08:002008-11-27T02:31:00.000-08:00You mention looking more closely at costs, Ron. I'...You mention looking more closely at costs, Ron. I'm struggling to understand all the figures on the top-right bit of the log, but if the cost is 16.73 and the margin is 12.27 then they were selling for 29 shillings, which would give a gross profit margin of 42.3%. That sounds pretty healthy to me for what is essentially a manufacturing company, but then I'm no accountant and I've no idea what margins big brewers expect to make. Also, it's all a bit meaningless without factoring in operating costs.<BR/><BR/>Anyone know how this compares to typical gross profit margins for modern big breweries?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-8514562110185314802008-11-26T13:58:00.000-08:002008-11-26T13:58:00.000-08:00Don't ever worry about diving too deeply into port...Don't ever worry about diving too deeply into porter, metaphorically or physically. Interesting stuff and it certainly demonstrates a thirst for, um, knowledge. Excellent.On_Peace_Missionhttps://www.blogger.com/profile/17550515669993936634noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-24673099488442268142008-11-26T12:27:00.000-08:002008-11-26T12:27:00.000-08:00I wonder how the taste of these early 20th century...I wonder how the taste of these early 20th century Porters differ from the typical Porter of today that uses a portion of crystal malt and (I assume) less sugar. Perhaps less sweet (especially considering the hopping rate today is lower, right?). <BR/><BR/>I also wonder how they were able to maintain a semi-low attenuation range of 70-75% when sometimes 15% of the fermentables came from sugar (which I assume is the near 100% fermentable type).Anonymousnoreply@blogger.com