tag:blogger.com,1999:blog-54455697873719153372024-03-18T16:40:32.571-07:00Shut up about Barclay PerkinsRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger7518125tag:blogger.com,1999:blog-5445569787371915337.post-63269744755336033332024-03-18T01:05:00.000-07:002024-03-18T01:05:00.128-07:00Ipanema<p>I rise at 8:30. And go down for breakfast almost immediately. <br /><br />Same drill as always. Bacon and scrambled egg for main. Fruit for pudding. A perfectly balanced meal. Along with orange juice and lots of coffee. I’m such a healthy bastard.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNwjO-t-Ak-6S10E317iK26JXGh9b3eB2cvKXsVjFDxZibsvofDIHTgjGhR4Arz2Q52fSIbTJFOea0eCP3zN5eAI1KCmQJE_p78zIr0nC19n8hEZ-jBZEft3OG_Ss9oORJNhmGxv49ssE7Sk4u9WWWMW5rD2dgBg2gdSmtQWNN7d1meKUrt7XwRnuhcc/s4000/Brazil_breakfast_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNwjO-t-Ak-6S10E317iK26JXGh9b3eB2cvKXsVjFDxZibsvofDIHTgjGhR4Arz2Q52fSIbTJFOea0eCP3zN5eAI1KCmQJE_p78zIr0nC19n8hEZ-jBZEft3OG_Ss9oORJNhmGxv49ssE7Sk4u9WWWMW5rD2dgBg2gdSmtQWNN7d1meKUrt7XwRnuhcc/w640-h480/Brazil_breakfast_1.jpg" width="640" /></a></div><p>After berkkie, I wander down to the supermarket for a few bits and bobs. Mostly drinks. It’s so handy having a supermarket just 100 metres away. One of the reasons I chose to return to this hotel.<br /><br />I want to take advantage of my roaming data. Did I mention that I always get data while I’m away? In this case, a local sim. Though not one bought in Brazil, as you need a Brazilian id for that. I bought one over the net that isn’t Brazilian but has data for Brazil. Don’t ask me how that works.<br /><br />I head to the beach, just to send a photo to annoy Mikey. No plans to sit on the beach. But it’s so tempting, I do anyway. <br /><br />“A large caipirinha, please.”<br /><br />“700 mil?”<br /><br />“Why not?”<br /><br />Perhaps the drinks help lure me into lingering. And the prices. 30 reals is a steal for a cocktail that size. Especially on a beach as beautiful as this. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ-8_TO3ES_j6vaD7bs6LpcdS2vSX1fmXfvXXjuUuia0fb5PSwyyHJPh2RtZBdqZun18gaXI_QQqcWCwbNa5y5_tUVyid8WA_F8RV3XA4gudIokNUhEp0Bkp11FVuiK3nVUBBGGNRy36eymuTu6X4FHEZV2etB0mOfN_70KDPh8ZUsuziis21zqeyk5A/s4038/Ipanema_beach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2735" data-original-width="4038" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ-8_TO3ES_j6vaD7bs6LpcdS2vSX1fmXfvXXjuUuia0fb5PSwyyHJPh2RtZBdqZun18gaXI_QQqcWCwbNa5y5_tUVyid8WA_F8RV3XA4gudIokNUhEp0Bkp11FVuiK3nVUBBGGNRy36eymuTu6X4FHEZV2etB0mOfN_70KDPh8ZUsuziis21zqeyk5A/w640-h434/Ipanema_beach.jpg" width="640" /></a></div><p>I settle myself in a chair under an umbrella. But I notice my knees are in the sun. Dangerous. Since I didn’t bother with sunscreen, not having intended sitting on the beach. Last year I was caught by the sun even though I kept to the shade all the time. Just from the sun reflecting off the white sand.<br /><br />A middle-aged bloke asks me to keep an eye on his bag while he has a dip in the sea. Turns out he’s Argentinian. Just like the empanadas they come round selling.<br /><br />It’s not that busy. Far fewer people are around than last year. Is Wednesday a quiet day? There are fewer vendors, too. Only the occasional empanada or beer pusher. The cigarette seller escalates very quickly this time, going straight to coke.<br /><br />“Er, no thanks.” My monster caipirinha will do me.<br /><br />Having data, I fiddle on my phone a bit to show off where I am. Just like annoying young people. Except that I’m by myself. Mostly, I just soak up the joy. Of doing nothing. Other than occasionally sipping on my cocktail.<br /><br />I only stay for the one. Which is quite a lot of alcohol. I don’t want to get burnt. Or ripped off my tits. Not yet, at least.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DdWtk8dnegB6nwq5AHCZsSDTYBXNfnVwLMVbIMVXQZsGYdvIEzVxGoCJS8wx-EuwcFEZ7-Yk3nJomz0Gz6y_74kls-5JtDVc0LW7cj7LfZ7bASUBx6lL3V1oU1UdQwrDokO6luSaMeapvOKl5rfwH7UyrJuckt0V4nyLjNaGjhExNbGzHf6k7SVQwiU/s4000/Ipanema_street.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DdWtk8dnegB6nwq5AHCZsSDTYBXNfnVwLMVbIMVXQZsGYdvIEzVxGoCJS8wx-EuwcFEZ7-Yk3nJomz0Gz6y_74kls-5JtDVc0LW7cj7LfZ7bASUBx6lL3V1oU1UdQwrDokO6luSaMeapvOKl5rfwH7UyrJuckt0V4nyLjNaGjhExNbGzHf6k7SVQwiU/w640-h480/Ipanema_street.jpg" width="640" /></a></div><p>On the way back I drop by the supermarket. Where I get a couple of rolls, ham and sausage for my lunch. A rather late lunch. <br /><br />Which I eat back in my room. While watching the Rugby League World Club Championship. I taped it on Saturday. Through the miracle of the internet, I can watch it here. Who would ever have thought that I’d one day watch Rugby League in Rio?<br /><br />The plan is to head to a beer bar in Copacabana that opens at noon. But by the time I’ve finished pissing around in my room it’s almost 16:00. I decide to just go to Espaço 09, the beer place around the corner that opens at 17:00 instead.<br /><br />I get to Espaço 09 at 17:10 and am told they’re not open yet. I just sit and wait for a while. I’ve learnt to be patient. I’m in no hurry, anyway. As long as I’ve got a seat, I don’t care.<br /><br />They start serving about 17:30. When I order:<br /><b><br />18 Do Forte Motim Rye IPA 6% ABV, 58 IBU, 34 real for 473 ml</b><br />Very citrussy, quite bitter, not bad.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZIfksvFqHXs2z49lEfVJ_iJiNhbrK-4c3Hf-dG8O-4YdMikCAIhjzGw7FI-UD6jzBiy1C2uho5M64FjfKOedDgUssIUhGTk4gLLpFeyLg2y3t_7b_RSLSbFM8kx_V24ozk2maSUswEFMwZueeO64MiNr5vaOFqsn71T22hBxh6-EhIbA6qPDIM7p-TE/s4051/Motim_Rye_IPA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3026" data-original-width="4051" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZIfksvFqHXs2z49lEfVJ_iJiNhbrK-4c3Hf-dG8O-4YdMikCAIhjzGw7FI-UD6jzBiy1C2uho5M64FjfKOedDgUssIUhGTk4gLLpFeyLg2y3t_7b_RSLSbFM8kx_V24ozk2maSUswEFMwZueeO64MiNr5vaOFqsn71T22hBxh6-EhIbA6qPDIM7p-TE/w640-h478/Motim_Rye_IPA.jpg" width="640" /></a></div><p>I’m the only customer. For quite a while. Until a bloke about my age turns up. He doesn’t sit down. He’s just getting some draught beer as a carry out.<br /><br />The kit at the back is still confusing me. I take a closer luck. The bits at the front might be serving tanks, but there does seem to be a full brewhouse behind it. And most of the beers on sale are 09 branded. Maybe they do really brew here.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0xvJyq8NJahG-py9iRbg-q_adCFJlZu84K3WkdTmQ8MkHhM-yArAPKRGi3cMOa-hQKPwdcbk_8fGjChqWFjdAQBeuG5wVhleKKRSEVq_pfnbJLZF2axgosFUaXpVusSsDz7x6DJAJ2V7QpI_QVAiJ3_PVR-qmh-89CeRcPI0J-FRwue4rpAA4BityvY/s4071/Espaco_09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3150" data-original-width="4071" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0xvJyq8NJahG-py9iRbg-q_adCFJlZu84K3WkdTmQ8MkHhM-yArAPKRGi3cMOa-hQKPwdcbk_8fGjChqWFjdAQBeuG5wVhleKKRSEVq_pfnbJLZF2axgosFUaXpVusSsDz7x6DJAJ2V7QpI_QVAiJ3_PVR-qmh-89CeRcPI0J-FRwue4rpAA4BityvY/w640-h496/Espaco_09.jpg" width="640" /></a></div><p>As it darkens, people stream down the road returning from the beach. Many still in their beachwear. It isn’t the sort of weather that requires much clothing. I’ll be in shorts myself until I get back to Amsterdam. Count yourself lucky that you won’t have to gaze upon my shorted form. Not a pretty sight.<br /><br />Not really fancying any of the other beers, I get myself another one of the same. There are two Stouts, but I’m not really feeling in a Stouty mood. Which is unusual. Even in the tropics.<br /><br />More customers have shown up. A group of young expats from various nations. Students, maybe. Obviously, they converse in English. They get stuck into some food as well as beer.<br /><br />The music starts – a bloke with an acoustic guitar playing cover versions. I don’t stay much longer. I’m just having a lazy time. And what better city than Rio to just lay back and do fuck all?<br /><br />On the way back, I drop by the supermarket again for more of rolls. With the stuff I bought earlier, that will be my tea. Not being very hungry, it’s plenty.<br /><br />There’s a queue for the tills. But the cashier beckons me to come forward. I suppose because I’m an oldie. Isn’t Brazil great?<br /><br />After eating a couple of cheese rolls, I watch some internet stuff while sipping on whisky. My friend Tomatin shooing me to the nation of nod.<br /><br /><br /><b><br />Espaço 09 - Coletivo Gastronômico Artesanal</b><br />R. Farme de Amoedo, 43<br />Ipanema, <br />Rio de Janeiro<br />RJ, 22420-020. <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com1tag:blogger.com,1999:blog-5445569787371915337.post-17947493904080558392024-03-17T01:05:00.000-07:002024-03-17T01:05:00.125-07:00Leaving Amsterdam<p>Slight panic just before leaving. When I try to order an Uber, it tells me my linked credit card has expired. So a little last-minute fiddling is required. <br /><br />Which means I arrive at the airport a little later than intended. Cutting down on my lounge time. Luckily, not much of a queue for passport control. So soon I’m in the duty free, stocking up on the essentials: a bottle of hotel whisky, Tomatin, and some miniatures for the plane.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisEpBXeeJ_k3CQRxWrq9vCrOyTlrbPdHlVtOXfp1R4Yip0_3gNskV73_vFRKlvX6Vg5reJx7xEcX22P4rc7lWxRP0Pa642dLH4xu0XiKcceQ6qAav6d5oQbRaY4nv5Jlf_PkQ8QksmPXoigR-IpyOx9rOXHVxgWZzpiNO3Ao9uKer3aSYfs2CC7y-MTs/s4000/lounge_breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisEpBXeeJ_k3CQRxWrq9vCrOyTlrbPdHlVtOXfp1R4Yip0_3gNskV73_vFRKlvX6Vg5reJx7xEcX22P4rc7lWxRP0Pa642dLH4xu0XiKcceQ6qAav6d5oQbRaY4nv5Jlf_PkQ8QksmPXoigR-IpyOx9rOXHVxgWZzpiNO3Ao9uKer3aSYfs2CC7y-MTs/w640-h480/lounge_breakfast.jpg" width="640" /></a></div><br />The lounge is fairly busy. I kick off with my usual whisky and whiskey combination: Teachers and Jim Beam. No chipolatas today. Instead, there’s chicken bacon, which I give a miss. It’s just scrambled egg and mushrooms. A bit disappointing.<br /><br />There’s only time for three rounds of whisky before I have to head off to my gate. Timing it well, I arrive a couple of minutes before it’s time to board. All pretty painless so far.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2wGXp-TvIpHYZFO3mWBukxjINu_4HBfpGTyX2YhOlx74IEwxSxicPtkCvQVNHyvnyFwPDfJCZQ6nMJSnN8oc7qduBDkGtBkmPfIq2CPWN82eD5fsTNUFMj3WDDd6Ol6_s0svvYHJCBmMl0rilX7tdg-Fc3vbjfpjOU3QgoOjCCIErRBDXVlitkzQuWY/s4000/lounging.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2wGXp-TvIpHYZFO3mWBukxjINu_4HBfpGTyX2YhOlx74IEwxSxicPtkCvQVNHyvnyFwPDfJCZQ6nMJSnN8oc7qduBDkGtBkmPfIq2CPWN82eD5fsTNUFMj3WDDd6Ol6_s0svvYHJCBmMl0rilX7tdg-Fc3vbjfpjOU3QgoOjCCIErRBDXVlitkzQuWY/w640-h480/lounging.jpg" width="640" /></a></div><p>Amazingly, we leave the gate before scheduled departure time. Though it’s after scheduled time when we get to the Polderbaan for actual take off.<br /><br />A pensioner couple from Wakefield sit next to me. They’re off on a four-week tour of South America. Including a cruise around Patagonia. Sounds like a lot of fun. Though a bit chilly at this time of year.<br /><br />I spend the first 90 minutes of the flight reading Private Eye. Not wanting to get stuck into the films straight away.<br /><br />First film is Showing Up. A film as dull as the colours in the main characters sculptures. It wanders along at an incredibly slow pace with nothing much happening. I’m still not sure what it’s supposed to be about.<br /><br />Next is a Mission Impossible film. Which trundled along through all sorts of clichéd scenes. Like a fight on the roof of the Orient Express. And mostly seemed designed to let Tom Cruise do some showy-offy stunts. It was over 2 hours, but only part one. At least it filled in a lot of time.<br /><br />The couple next to me aren’t very happy that, despite us being in seats which cost more, we’re the last to be served our food. And there’s only the vegetarian option left. After complaining, they’re given Premium Economy meals. Later the purser comes by to give a quite aggressive non apology. Not great customer service.<br /><br />When the coffee is brought around after the first meal, I take the opportunity to add some knives to it from my whisky miniatures. Which, after the unappetising chicken sausage and mash, cheers me up a bit.<br /><br />Amsterdam, the film, that is, is like Citizen Kane compared to the Mission Impossible twaddle. And fills up some more time in a reasonably fun way.<br /><br />The final film is Deadpool 2. Which was pretty entertaining. Though we arrive before it ends.<br /><br />As usual, there’s a huge long walk to immigration. Luckily, most of the pensioners on the plane don’t realise that they can go use the priority lane. Meaning there’s not much of a queue.<br /><br />Normally, as it’s marked priority, my checked bag is one of the first out. That doesn’t seem to be the case today. Leaving me plenty of scope for worrying. Though I do have a change of clothes in my carry-on bag.<br /><br />Next it’s time to get some cash and prepay a taxi. Soon we’re bouncing along the motorway and penetrating some massive tunnels on our way to Ipanema. Where I usually stay in Rio. At least this driver isn’t watching TV. That’s a plus.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUetEXH-znUXfDQEZvE-OFkmMrj6FsNiSVIq5929BlM6-67aKbs8DYYf7yUmNVjL2fkdaYpj8K5IXgNWsen14VfatPk_E51dmWenDoY8PYGK_qXAUexNtiFG-PYtU-kGiTVpTuo1Ajr5B6A5gxY4Awz359OH5qmc1OBsMTTfe6w2ApfDBkdNkgI3EXxHc/s4000/meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUetEXH-znUXfDQEZvE-OFkmMrj6FsNiSVIq5929BlM6-67aKbs8DYYf7yUmNVjL2fkdaYpj8K5IXgNWsen14VfatPk_E51dmWenDoY8PYGK_qXAUexNtiFG-PYtU-kGiTVpTuo1Ajr5B6A5gxY4Awz359OH5qmc1OBsMTTfe6w2ApfDBkdNkgI3EXxHc/w640-h480/meat.jpg" width="640" /></a></div><p>After settling in my room for a while, it’s off to the supermarket. Where I buy a couple of rolls, cheese and some drinks. Just some ballast before heading off to dreamland. Which is where some whisky quickly takes me.<br /><br /><br /> </p><br />Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com0tag:blogger.com,1999:blog-5445569787371915337.post-43559110820449053592024-03-16T01:05:00.000-07:002024-03-16T01:05:00.122-07:001914 Drybrough PI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuTiys0rQW-ab7MA_y7iw8wTaZUPHsntgkjJIySpworZ7bueTHsqov8wnNcsVHqyyw7TinG3VfslnTvJHYPDs07Q5j2OsqqPz_ztyaiXolGzcqeOv8D3Zmd07OgVeMfjn6xTgLTA7tKHm8EpNjLtJ5P6mmETDIR9yLxh2SBcM4sHSChPwt1NLuyhLuGc/s984/Drybrough_Starbright_Ale%20(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="984" data-original-width="787" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuTiys0rQW-ab7MA_y7iw8wTaZUPHsntgkjJIySpworZ7bueTHsqov8wnNcsVHqyyw7TinG3VfslnTvJHYPDs07Q5j2OsqqPz_ztyaiXolGzcqeOv8D3Zmd07OgVeMfjn6xTgLTA7tKHm8EpNjLtJ5P6mmETDIR9yLxh2SBcM4sHSChPwt1NLuyhLuGc/s320/Drybrough_Starbright_Ale%20(2).jpg" width="256" /></a></div>For a change of pace. And I because I queued up one post short to cover all my travels. <br /><p></p><p>On the outbreak of war, Drybrough brewed three Pale Ales, in ascending order of strength: IP 48/-, IP and IP 60/-.<br /><br />With a fairly modest gravity in the mid-1040’s, Drybrough’s PI was the equivalent of an English AK. Though it wasn’t as heavily hopped, as was becoming the case with all Scottish Pale Ales. Fullers AK, for example, also had an OG of 1044 in 1914. That had 1.36 lbs of hops per barrel while Drybrough PI had only 0.91 lbs. That’s a significant difference.<br /><br />The grist is much like an English Pale Ale of the period: pale malt, flaked maize and sugar. The flaked rice is unusual, however. It does turn up occasionally in beers, mostly just after the 1880 Free mash Tun Act. Barclay Perkins, for example, used it for a while before switching to maize. I assume price was the reason for preferring maize.<br /><br />The sugar in the original really was No. 1 and No. 2. Though there was also a very small amount of something described as “Dxt”. It’s probably dextrose, but the quantity is so small – 28 lbs spread over 132 barrels – that it’s not really worth worrying about. <br /></p><p> </p><p>
</p><table border="0" cellpadding="0" cellspacing="0" style="width: 403px;"><colgroup><col style="mso-width-alt: 6592; mso-width-source: userset; width: 155pt;" width="206"></col>
<col style="mso-width-alt: 4000; mso-width-source: userset; width: 94pt;" width="125"></col>
<col style="width: 54pt;" width="72"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl78" colspan="3" height="21" style="border-right: .5pt solid black; height: 15.75pt; width: 303pt;" width="403">1914 Drybrough PI</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl66" height="17" style="border-top: none; height: 12.75pt; width: 155pt;" width="206">pale malt</td>
<td align="right" class="xl76">8.25 lb</td>
<td align="right" class="xl74" style="border-left: none;">82.50%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl66" height="17" style="border-top: none; height: 12.75pt; width: 155pt;" width="206">flaked maize</td>
<td align="right" class="xl67" style="border-top: none;">0.50 lb</td>
<td align="right" class="xl68" style="border-left: none; border-top: none;">5.00%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl66" height="17" style="border-top: none; height: 12.75pt; width: 155pt;" width="206">flaked rice</td>
<td align="right" class="xl67" style="border-top: none;">0.50 lb</td>
<td align="right" class="xl68" style="border-left: none; border-top: none;">5.00%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl66" height="17" style="border-top: none; height: 12.75pt; width: 155pt;" width="206">no. 1 sugar</td>
<td align="right" class="xl67" style="border-top: none;">0.25 lb</td>
<td align="right" class="xl68" style="border-left: none; border-top: none;">2.50%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl66" height="17" style="border-top: none; height: 12.75pt; width: 155pt;" width="206">no. 2 sugar</td>
<td align="right" class="xl67" style="border-top: none;">0.50 lb</td>
<td align="right" class="xl68" style="border-left: none; border-top: none;">5.00%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl75" height="17" style="border-top: none; height: 12.75pt;">Fuggles 120
min</td>
<td align="right" class="xl69" style="border-left: none; border-top: none;">0.50 oz</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl75" height="17" style="border-top: none; height: 12.75pt;">Goldings 60
min</td>
<td align="right" class="xl69" style="border-left: none; border-top: none;">0.50 oz</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl75" height="17" style="border-top: none; height: 12.75pt;">Goldings 30
min</td>
<td align="right" class="xl69" style="border-left: none; border-top: none;">0.50 oz</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl75" height="17" style="border-top: none; height: 12.75pt;">Goldings dry
hop</td>
<td align="right" class="xl69" style="border-left: none; border-top: none;">0.50 oz</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">OG</td>
<td align="right" class="xl70" style="border-left: none; border-top: none;">1044</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">FG</td>
<td align="right" class="xl70" style="border-left: none; border-top: none;">1015</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: none; height: 12.75pt; width: 155pt;" width="206">ABV</td>
<td align="right" class="xl72" style="border-left: none; border-top: none; width: 94pt;" width="125">3.84</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">Apparent
attenuation</td>
<td align="right" class="xl68" style="border-left: none; border-top: none;">65.91%</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">IBU</td>
<td align="right" class="xl70" style="border-left: none; border-top: none;">20</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">SRM</td>
<td align="right" class="xl70" style="border-left: none; border-top: none;">6</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">Mash at</td>
<td align="right" class="xl73" style="border-left: none; border-top: none;">149º F</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">Sparge at</td>
<td align="right" class="xl73" style="border-left: none; border-top: none;">175º F</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">Boil time</td>
<td class="xl77" style="border-left: none; border-top: none;">120 minutes</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: none; height: 12.75pt; width: 155pt;" width="206">pitching temp</td>
<td align="right" class="xl73" style="border-left: none; border-top: none;">60º F</td>
<td class="xl65"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: none; height: 12.75pt;">Yeast</td>
<td class="xl70" style="border-left: none; border-top: none;">WLP028 Edinburgh Ale</td>
<td class="xl65"><br /></td>
</tr>
</tbody></table><p> </p><p> </p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com3tag:blogger.com,1999:blog-5445569787371915337.post-36734297990410044712024-03-15T01:05:00.000-07:002024-03-15T01:05:00.136-07:00Running Bass Charrington (part two)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6vfqNhCY92tSE24rlvwGaMSBEZcg-l5ppQDgWjQmbvA2YK3DZOQ7G1g2_aSwwZ1JWjTcaDKesiOpReEoWBSXJkBnryYlsnCMyKGcSFyciZDk1EmUvvVM3BkPAU_hBiMFtOiBNie0sb1O-iXHgf4m-RkSPCkNKQqEmxh8UkivFNX82k1b7lR3x5D9nek/s640/Charrington_Toby_Best_Pale_Ale_1967.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6vfqNhCY92tSE24rlvwGaMSBEZcg-l5ppQDgWjQmbvA2YK3DZOQ7G1g2_aSwwZ1JWjTcaDKesiOpReEoWBSXJkBnryYlsnCMyKGcSFyciZDk1EmUvvVM3BkPAU_hBiMFtOiBNie0sb1O-iXHgf4m-RkSPCkNKQqEmxh8UkivFNX82k1b7lR3x5D9nek/w400-h300/Charrington_Toby_Best_Pale_Ale_1967.jpg" width="400" /></a></div>More in the inimitable management style of H Alan Walker (HAW). When Bass M & B merged with Charrington United Breweries in 1967, Walker became its managing director and chairman, roles he had held at Bass M & B. The two halves of the new company had very different management approaches.<p></p><p style="margin-left: 40px; text-align: left;"><i>It led to a clash of cultures, in which authoritarianism easily triumphed under the leadership of HAW; all at M&B, and later BM&B [Bass M & B], including his fellow directors, had become used to his absolute authority and commanding style and offered no opposition. HAW once said "The smaller the brewery, the bigger the prima donna", in reference to the human problems arising when taking over companies. It was a comment too upon himself, as to his perception of those problems; his strength was also his weakness.</i><br />"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, page 103.</p><p>Walker sounds like a crazed narcissist in this next section.</p><p style="margin-left: 40px; text-align: left;"><i>Those present at the meeting were familiar with his views on the qualities of leadership, the principles of organisation, the ability to make and take the right decisions, and so on, as from time to time HAW put his thoughts into print and circulated them to senior employees as advised reading, and to others as recommended study; not bound up in little red covers, of course, but handed out on single sheets (see Appendix C). He referred to these and then began in earnest.</i></p><p style="margin-left: 40px; text-align: left;"><i>He outlined the essentials of his master plan - only two breweries, a London depot, overnight shuttle trains, the new brewery itself. He spoke of the benefits to be derived from his plan, in the manner of one conferring a privilege. He dismissed the fears of those about to lose their own regional beers, as having the petty-mindedness of provincials, men of limited faith and small vision. </i><br />"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, pages 107 - 108.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2tj4JlOALZxSLg9gZ50Lg4J3UDX1lEWRZWQDyN5CmnjcRMJ8sNX0Kv6s2uiyaudnq5st31cDGfyhAgiJfA8jIdCgR_lhe5Q7NeTztP-5lyndoEVbkZm6N83zXakF84sHdKcCxPKUGMIKtYpo0Q7vGuL2I3vKwY6qyPX5FvZBX8BgziQ-D0WEBUCkkQw/s640/Charrington_Brown_Jack.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2tj4JlOALZxSLg9gZ50Lg4J3UDX1lEWRZWQDyN5CmnjcRMJ8sNX0Kv6s2uiyaudnq5st31cDGfyhAgiJfA8jIdCgR_lhe5Q7NeTztP-5lyndoEVbkZm6N83zXakF84sHdKcCxPKUGMIKtYpo0Q7vGuL2I3vKwY6qyPX5FvZBX8BgziQ-D0WEBUCkkQw/w400-h300/Charrington_Brown_Jack.jpg" width="400" /></a></div><br />All sounds pretty reasonable, doesn't it?<p></p><p style="margin-left: 40px; text-align: left;"><i>The Runcorn project was already becoming a graven image. He went on about the advantages of huge production in new breweries, the advance of technology, the necessity for all present to get out into the market place and sell the beers. He announced the formation of a committee, made up of the company enthusiasts for his ideas, to be called the 1984 Committee, which would attempt to predict the manufacturing position of BC at that date, and in the meantime would organise to attain the decided goals. He wound up by saying there had been enough discussion within BC on the plan and the bellyaching had got to stop, as it would go ahead. He took a dim view of any more objection. He then asked if anybody had anything to say. They had not; the front row of his fellow directors was as silent as the grave whilst the rest of us were trying to memorise and digest what had been said. No note-taking had been allowed. Discretion kept us quiet; burgeoning anxieties were making us thoughtful.</i><br />"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, page 108.</p><p>"1984 Committee"? How creepy can you get? Was that deliberate or just ignorant? I suspect the latter. I mean, he doesn't sound like the sort of man you'd point out an error to. An error of his own, I mean. <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com5tag:blogger.com,1999:blog-5445569787371915337.post-81505874660302810072024-03-14T01:05:00.000-07:002024-03-14T01:05:00.142-07:00Running Bass Charrington<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5sTDETdewucjFUtPzD1iD-GqnH8wvXOHTCeeRukyZMLNmdAn8C58dqiLF6MRUgpNYfkvmqQ2I13zQ_bLkDM4k0hRi38wthaAizFh3WmqRTWv88iT_oQGSz1nflfKbHNclKd7Fa4XK6uWOHzhBjdEDc6JsfvKmEjU1EO0t0edoBCYlwLQ2CrUrv-qxn4/s588/Mitchell_&_Butler_Sam_Brown.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="588" data-original-width="464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5sTDETdewucjFUtPzD1iD-GqnH8wvXOHTCeeRukyZMLNmdAn8C58dqiLF6MRUgpNYfkvmqQ2I13zQ_bLkDM4k0hRi38wthaAizFh3WmqRTWv88iT_oQGSz1nflfKbHNclKd7Fa4XK6uWOHzhBjdEDc6JsfvKmEjU1EO0t0edoBCYlwLQ2CrUrv-qxn4/w316-h400/Mitchell_&_Butler_Sam_Brown.jpg" width="316" /></a></div>Today I'm going to publish some excerpts from Anthony Avis's wonderful memoir: "The Brewing Industry 1950 - 1990"<br /><br />They all concern H Alan Walker (HAW), the first chairman of Bass Charrington. And someone with a rather creepily dictatorial management style. The scheme in question here is the new brewery in Runcorn.<p></p><p style="margin-left: 40px; text-align: left;"><i>In the run up to the introduction of this scheme. HAW had called a three line whip type of meeting at his London headquarters for all senior executives, to give his explanation of the grand scheme, and to reiterate his threat to sack personally anyone who queried it. The MD of BCN, Vernon Parker, could not attend, as he was ill, so I went in his place. I am not certain to this day if he was really ill or chose not to go, as he was in disfavour, quite unfairly, for raising profits but not volume barrelage, just when the flavour of the month with HAW was barrelage. Those who had been called assembled on the first floor of the Grosvenor Gardens house, sitting in rows, awaiting the arrival of the Great Man, like nervous schoolchildren. His habit was to make dramatic, stage effect, entries to this sort of meeting. His headquarters staff of young men having suitably corralled those attending, and warmed them up, television audience style, then stood around the edges of the room like ushers or warders. Those of the main board working directors involved in the brewery operations were also there, in the front seats, waiting - no question of them entering with the Great Man in a show of unity. Silence having descended on the meeting, there was a signal from the personal assistant by the staircase, and HAW descended from his second floor rooms, preceded by his butler who saw him seated, and then left. We all waited expectantly and nervously; if the intention had been to create such an atmosphere it had succeeded.</i><br />"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, page 107.</p><p>He sounds like a right twat. Who gets seated by their butler at a business meeting? It's clear that Mr. Walker was showing, through the whole forma=t of the meeting, that no dissent was going to be allowed.</p><p>This is really the way to get people to open up and give you their honest opinion.</p><p style="margin-left: 40px; text-align: left;"><i>He began by strictly warning all present that nothing was to be spoken outside as to what was said inside the meeting, and with that he glared round the room. This gesture could be unnerving, as he had an aggressive manner, his rubicund face topped with scanty white hair, projecting itself like a dart at the listener; to meet his gaze was to be reminded of the fate of those who looked into the eyes of Medusa. He had protruding eyes. He rarely laughed, but occasionally smiled thinly; his voice had a guttural quality. Conviviality was not what he set out to achieve when dealing with management, staff and employees.</i><br />"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, page 107.</p><p>Sounds like a terrible boss to work for. Unless you were a total sycophant. In which case, it would have been great. <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com6tag:blogger.com,1999:blog-5445569787371915337.post-1870222282692358002024-03-13T01:05:00.000-07:002024-03-13T01:05:00.132-07:00Let's Brew Wednesday - 1899 Barclay Perkins SDP export<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDDMQadhDSCIpQJ9bHBIJ00nem_wFWFmd5sT-ObT3KyFdDq-1oivM8iQ-AqyjL5Dxz2RpTpJokBxXnGu4A4c1PHAcgQ0SiBYMYcg5rY6XJBuoWmX7qd5pl0tVEn3xcYahkHQDzlM0HyOIWXYa4hsq96nDWXjF-kJFEfxun39jHowUASCx6U9AzDquFoU/s674/Barclays_Export_Brown_Stout_3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="674" data-original-width="510" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDDMQadhDSCIpQJ9bHBIJ00nem_wFWFmd5sT-ObT3KyFdDq-1oivM8iQ-AqyjL5Dxz2RpTpJokBxXnGu4A4c1PHAcgQ0SiBYMYcg5rY6XJBuoWmX7qd5pl0tVEn3xcYahkHQDzlM0HyOIWXYa4hsq96nDWXjF-kJFEfxun39jHowUASCx6U9AzDquFoU/s320/Barclays_Export_Brown_Stout_3.JPG" width="242" /></a></div>At first glance this looks pretty similar to RDP. But there are some significant differences.<br /><br />Big news at the malt mill is that the crystal malt is missing. There’s also more brown malt, but less amber and black. While the sugar is No. 2 invert rather than No. 3. Which seems a slightly odd substitution. All these changes, leave it a good bit paler than RDP.<br /><br />There’s one sure sign this was a genuine export beer: the hopping rate. At over 19 lbs per quarter (336 lbs) of malt, the hopping is close to that of an export IPA. It’s more than double the hopping rate of RDP.<br /><br />The hops themselves were all East Kent, from the 1898 and 1899 harvests. Just like all their other beers.<br /><br />As a genuine export beer, this would have been aged before shipping. Probably at least 12 months. Along with Brettanomyces.<p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 320px;"><colgroup><col style="mso-width-alt: 4928; mso-width-source: userset; width: 116pt;" width="154"></col>
<col style="mso-width-alt: 3008; mso-width-source: userset; width: 71pt;" width="94"></col>
<col style="width: 54pt;" width="72"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl77" colspan="3" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 241pt;" width="320"><b>1899 Barclay Perkins SDP export</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pale malt</td>
<td align="right" class="xl69" style="border-top: medium;">8.00 lb</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">58.18%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">brown malt</td>
<td align="right" class="xl69" style="border-top: medium;">1.50 lb</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">10.91%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">black malt</td>
<td align="right" class="xl69" style="border-top: medium;">0.75 lb</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">5.45%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">amber malt</td>
<td align="right" class="xl69" style="border-top: medium;">1.00 lb</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">7.27%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">No. 2 invert sugar</td>
<td align="right" class="xl69" style="border-top: medium;">2.50 lb</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">18.18%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl74" height="17" style="height: 12.75pt;">Goldings 165 mins</td>
<td align="right" class="xl76" style="border-left: medium; border-top: medium;">3.75 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl74" height="17" style="height: 12.75pt;">Goldings 60 mins</td>
<td align="right" class="xl76" style="border-left: medium; border-top: medium;">3.75 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl75" height="17" style="border-top: medium; height: 12.75pt;">Goldings 30
mins</td>
<td align="right" class="xl76" style="border-left: medium; border-top: medium;">3.75 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl75" height="17" style="border-top: medium; height: 12.75pt;">Goldings dry
hops</td>
<td align="right" class="xl76" style="border-left: medium; border-top: medium;">1.00 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">OG</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">1065</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">FG</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">1016</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">ABV</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium; width: 71pt;" width="94">6.48</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">Apparent
attenuation</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">75.38%</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">IBU</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">139</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">SRM</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">32</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">Mash at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">145º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">After
underlet</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">154º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">Sparge at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">170º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">Boil time</td>
<td class="xl73" style="border-left: medium; border-top: medium;">165 minutes</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pitching temp</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">59º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl71" height="17" style="border-top: medium; height: 12.75pt;">Yeast</td>
<td class="xl71" style="border-left: medium; border-top: medium;">Wyeast 1099 Whitbread
Ale</td>
<td class="xl70"><br /></td>
</tr>
</tbody></table><p> </p><p> <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com0tag:blogger.com,1999:blog-5445569787371915337.post-58845711688994625102024-03-12T01:05:00.000-07:002024-03-12T01:05:00.141-07:00Courage<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpH2l3V9cZA-bN_ga1RX-IvGDvqCKjZM9WxSfajLq5AwHsvoifQg2PR5XPF7s46fC5ZDsxSlLcEAq86SdHfE1QqjU6VrnpHb_KQsXd3BVH15Vy9sAtp38yq-z-_YhV35h-HTn3Y5SUq4yarB1Cu8oEi6X7E0wMyoGxcxcm7hUhv9xB4n_Kzdm4QKgfmXE/s525/Courage_Glucose_Stout.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="525" data-original-width="456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpH2l3V9cZA-bN_ga1RX-IvGDvqCKjZM9WxSfajLq5AwHsvoifQg2PR5XPF7s46fC5ZDsxSlLcEAq86SdHfE1QqjU6VrnpHb_KQsXd3BVH15Vy9sAtp38yq-z-_YhV35h-HTn3Y5SUq4yarB1Cu8oEi6X7E0wMyoGxcxcm7hUhv9xB4n_Kzdm4QKgfmXE/s320/Courage_Glucose_Stout.jpg" width="278" /></a></div>I have very mixed feelings about Courage. Having ended up owning both of the brewers in my hometown of Newark, they owned almost all the pubs. All but one of which sold no cask beer. On the other hand, they brewed Russian Stout.<br /><br />On the other hand, my first job after school was working in their Newark plant, the former Holes brewery. Filling kegs. It was so much fun. Not really. It was very heavy work. Which my 18-year-old body could cope with. Then there was all that free beer.<br /><br />In the North and Midlands, Courage produced no cask beer at either their Tadcaster or Newark breweries. Drinkers in the South were luckier, with the London and Bristol plants producing some cask. Though Worton Grange, the replacement for the former Simmonds brewery in Reading, produced only keg beer.<br /><br /><b>London</b><br />Horselydown, the original Courage brewery on the South bank of the Thames opposite the Tower of London, was open all through the 1970s, not closing until 1982.<br /><br />It produced at least some cask right up until its closure. Though it wasn’t always easy to tell which of their breweries the beer had been brewed in.<br /><br /><b>Reading</b><br />The former Simonds brewery in Reading was one of the constituent parts of the original group, Courage Barclay Simonds.<br /><br />Having a good reputation for their beer, there was quite a bit of consumer resistance to its closure, orchestrated by CAMRA. Of course, this had no effect and the brewery closed in 1979 anyway. <br /><br /><b>Worton Grange</b><br />Opened in 1980 as the replacement for Reading, it was a massive brewery, with a capacity of six million barrels. Designed as a keg beer plant, it never brewed any cask beer. It was never greatly loved and closed in 2010. <br /><br />It was one of the megakeggeries built in the 1970s when brewers assumed that beer consumption would continue to rise and that extra capacity would be needed. When consumption started to fall in the 1980s, the industry was left with considerable overcapacity.<br /><br /><b>Bristol</b><br />The former George’s plant in Bristol had a long history and a good reputation. After the closure of Reading, it became home of Courage Bitter and Directors.<br /><br />It was founded in 1781 and had grown to a decent size. When Courage bought it in 1961 it had almost 1,000 tied houses, which would have made it one of the largest independent brewers. It finally closed in 1999. <br /><br />I’m pretty sure that I drank both Courage Bitter and Directors which had been brewed in Bristol. Perfectly serviceable beers, if not particularly exciting by that date.<br /><br /><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eXrG-QT5V_TLp_4quqQwQiQEnYCxm7SBqnx2Mj28nicQyrthNHQqNvxeam3OAH6eqU3pb-9HrkbRXCANwPy8lXOtmrIL2NJ2tn4p1O2xMdXr5rFY3MoV2CYhfeUc3o4w0DwmIK5B7kpzFviho3WJLLQGmZSwDjvGJGhOwaptTBZ82NMenvRg8_mFVqQ/s719/Holes_Castle_Stout_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="719" data-original-width="560" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eXrG-QT5V_TLp_4quqQwQiQEnYCxm7SBqnx2Mj28nicQyrthNHQqNvxeam3OAH6eqU3pb-9HrkbRXCANwPy8lXOtmrIL2NJ2tn4p1O2xMdXr5rFY3MoV2CYhfeUc3o4w0DwmIK5B7kpzFviho3WJLLQGmZSwDjvGJGhOwaptTBZ82NMenvRg8_mFVqQ/w311-h400/Holes_Castle_Stout_2.jpg" width="311" /></a></div><br />Newark</b><br />The former Holes plant has a special place in my memories, being the only brewery I’ve ever been employed in.<br /><br />Bought by Courage in 1967, it continued in much the same way as before. Except that, as the other Newark brewery (Warwick & Richardson) had also ended up in the hands of Courage and been closed, they went from serving half the pubs in Newark to virtually all of them.<br /><br />It continued to brew the former Holes beers such as AK and Mild. But also brewed one Warwick & Richardson beer, IPA. One thing had changed, however: none of the beer was cask. It was all bright beer, filled into 50 and 100 litre kegs and served by electric diaphragm pump.<br /><br />The beers weren’t terrible, not being heavily pasteurised. Definitely better than keg beer. But not a patch on decently-kept cask.<br /><br /><b>Tadcaster</b><br />The former John Smiths brewery is the only Courage plant still in operation. In the early 1970s they phased out cask beer. And didn’t brew any again until the early 1980s. Which was frustrating, because, in cask form, their beer was pretty decent.<br /><br />The Bitter was quite dark, dry and reasonably bitter. Magnet was similar, but stronger. For a while, quite a few Courage pubs in Newark had cask again. And fairly good cask. Then John Smiths Smooth came along and fucked everything up again.<br /><br /><b>Barnsley</b><br />A much-beloved brewery, famous for its Bitter. Which was the first good beer I ever tasted. Having taken over Warwick & Richardson before being gobbled up themselves by John Smith.<br /><br />A few pubs in Newark still served Barnsley Bitter when I started drinking in the early 1970s. But, as the Barnsley brewery was scheduled for closure, most had swapped over to beer from Newark.<br /><br />When the brewery closed in 1976, only one pub in Newark, the Wing Tavern, was still selling Barnsley Bitter.<br /><br /><b>Plymouth</b><br />This was one of Courage’s latest acquisitions, happening in December 1970. The brewery soldiered on for a reasonable length of time, not closing until 1983. <br /><br />I remember coming across their beer at the Great British Beer Festival. They were unusual in using cast iron casks which weighed an absolute ton. Heavy, their Dark Mild, was top class. <br /><p></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com7tag:blogger.com,1999:blog-5445569787371915337.post-6801182691909080882024-03-11T05:02:00.000-07:002024-03-11T05:02:00.130-07:00Watney Mann<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1gRlis2yJZDcyUGzqfkkd0Y9M6vUzEqtddM80RbkVeJm_-sP5Pu6PGbelxUHzjTtiY9QixFlgOcnYcIr0koOOhjAOqkftKbcFfAECOKAA_hyphenhyphene0uFWDaiy__BPrzCp9et8Ye0wurHEydF2qknmySkriRo4WqEJ38PndGNBmedTv3glMD8YgUNKca3Frc/s889/Bullards_Strong_Ale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="889" data-original-width="781" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1gRlis2yJZDcyUGzqfkkd0Y9M6vUzEqtddM80RbkVeJm_-sP5Pu6PGbelxUHzjTtiY9QixFlgOcnYcIr0koOOhjAOqkftKbcFfAECOKAA_hyphenhyphene0uFWDaiy__BPrzCp9et8Ye0wurHEydF2qknmySkriRo4WqEJ38PndGNBmedTv3glMD8YgUNKca3Frc/s320/Bullards_Strong_Ale.jpg" width="281" /></a></div>The most hated of breweries amongst the CAMRA faithful. For the simple reason that they had moved aggressively into keg beer. Some of their breweries still produced a little cask, but they were deeply committed to keg.<br /><br />In the 1890s, they leapfrogged into first place in London after taking part in the first big brewing merger. The result was Watney Combe Reid. A company that was producing over 1 million barrels a year.<br /><br />They owned several breweries in different regions: Norwich, Webster (Halifax), Wilsons (Manchester), Usher (Cheltenham) and Drybrough (Edinburgh). Some producing cask, others not. Webster’s beers were OK in cask form, but nothing special. Wilsons beers, even though often in cask, I never cared for.<p></p><p><b>Mortlake</b><br />One of the breweries owned by the company when it was still Watney Combe Reid, it was their main brewery in London after the closure of the Stag Brewery in Pimlico in 1959. It was first acquired by Watney in 1889. <br /><br />At the start of the decade, it produced no cask beer and hadn’t for quite a while. Though, under pressure from CAMRA, they introduced Fined Bitter, a cask beer served from kegs, in the middle of the 1970s.<br /><br /><b>Whitechapel</b><br />The former Manns brewery in the East End of London, it was bought by Watney in 1958 to replace their original Stag Brewery, which was demolished to make way for a commercial development. <br /><br />Manns had been one of the major Ale breweries in the capital. Their biggest claim to fame was to have developed the first modern Brown Ale at the start of the 20th century. Oh, and their brewery tap, the Blind Beggar, was the scene of a notorious gangland murder in the 1960s. I drank in there a couple of times in the 1970s. Scary, is how I would describe it.<br /><br /><b>Norwich</b><br />Of the three independent breweries located in the town during the 1950s, only one remained in 1970. And that was in the hands of Watney, who had bought all three breweries in 1963. Of Steward & Patteson, Bullard and Morgan, only the last continued to brew. <br /><br />Having inherited the tied houses of all three breweries, Watney had a near monopoly in Norwich and parts of Norfolk. Villages which once had a pub from each of the three, found themselves with just one. Or maybe even none. As Watney ruthlessly closed rural pubs they didn’t consider viable.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVOrxt5rNclZ2EjIVB6M8shP4Fzz7qcyaNgcwEyyIXK7DyF-X_hcheJd6uEED_oix2bQSfB59t11a30YKBhVFluDNiNBUytmea3qXuEBBIJisTRrt8lKtfFMPXu5-94HGEPsoILvI7OAoCndVJy3j6XxIxgNU7uyjbSy1aFT30fprX0MVMEATS1eaXsY/s456/Webster_Green_Label_Ale_1964.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="456" data-original-width="436" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVOrxt5rNclZ2EjIVB6M8shP4Fzz7qcyaNgcwEyyIXK7DyF-X_hcheJd6uEED_oix2bQSfB59t11a30YKBhVFluDNiNBUytmea3qXuEBBIJisTRrt8lKtfFMPXu5-94HGEPsoILvI7OAoCndVJy3j6XxIxgNU7uyjbSy1aFT30fprX0MVMEATS1eaXsY/s320/Webster_Green_Label_Ale_1964.JPG" width="306" /></a></div><b>Webster </b><br />Despite being owned by Watney, Webster still brewed a range of draught beers typical of West Yorkshire: a fairly light Bitter and a Pale and Dark Mild. The latter two suspiciously of the same gravity. My guess is that it was one beer sometimes coloured up with caramel.<p></p><p><b>Wilsons</b><br />According to John Keeling, who worked in the lab at Wilsons during the 1970s, there was a big split between production methods of the Wilsons and Watneys brands. The former were brewed from malt and sugar and were fermented in open squares, cooled by a water jacket. While the latter contained 40% raw barley along with enzymes to convert it. They were then fermented in conicals. <br /><br /><b>Usher</b><br />Located in Trowbridge in the Southwest of England, Usher was one of the Watney plants which still produced a decent amount of cask beer. In 1977, around 300 of their 688 tied houses stocked cask. Though, typically of the period some of that was served on top pressure. <br /><br /><b>Drybrough</b><br />One of the many breweries which were located in Duddingston, a village on the outskirts of Edinburgh. The brewery started the decade with a mostly fairly dull range of keg-dispensed draught products, all parti-gyled together. Friends who lived in Scotland weren’t great fans of their beers.<br /><br />It was one of the four Watney breweries which installed continuous fermentation system. And the last one to decommission it. <br /><br />For a while, they brewed with 60% unmalted barley in the grist. But that was too much even for Watney and it was reduced to “just” 45%. <br /> </p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com6tag:blogger.com,1999:blog-5445569787371915337.post-84757746644528822432024-03-10T00:05:00.000-08:002024-03-10T00:05:00.233-08:00Cask vs Keg Best Bitter in 1976<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqoay8G2KEuzAqkvhOns4mBTyurdvmjpv5tErB107APsSZDoM5FXvYpfi72BqZabYrGCDRycFLKMonkYnG_JjkJP9rtbcTutHHegTIor4dVpTz_UkEOjakhhrJ3-6u7l-BOyK-cOqEZq1wBR338MmgCPT9joK3BeiHkKyyOENFDlzPha4mdDgmTPHeWg/s1231/Courage_Directors_2017.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="886" data-original-width="1231" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqoay8G2KEuzAqkvhOns4mBTyurdvmjpv5tErB107APsSZDoM5FXvYpfi72BqZabYrGCDRycFLKMonkYnG_JjkJP9rtbcTutHHegTIor4dVpTz_UkEOjakhhrJ3-6u7l-BOyK-cOqEZq1wBR338MmgCPT9joK3BeiHkKyyOENFDlzPha4mdDgmTPHeWg/w400-h288/Courage_Directors_2017.jpg" width="400" /></a></div>Another set of cask and keg Bitters. This time, the stronger examples. <br /><p></p><p>This time, there's no difference at all in the average value for money between cask and keg. Though the cask average is distorted by the spectacularly poor value of Watney Fined Bitter. A beer which was 4.5p per pint more expensive than the second dearest, Charles Wells Fargo. A beer which was considerably stronger.</p><p>Fined Bitter was a bit of a funny beer. It was the first cask beer bearing the Watney name for quite a while. As they didn't have casks, it was served from a modified keg. Based on the gravity, it looks like a cask version of Watney Special Bitter. I had it a couple of times and wasn't particularly impressed. Though that might have been down to poor cellarmanship. As Watney landlords mostly wouldn't have any experience of looking after cask beer.</p><p>A sign that keg and cask prices were levelling out is provided by Draught Bass and Worthington E. I'm pretty sure they were just cask and keg versions of the same beer. And you can see that the price of the two is identical: 25p.</p><p>That's all I can think of for now.<br /></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 503px;"><colgroup><col style="mso-width-alt: 5595; mso-width-source: userset; width: 115pt;" width="153"></col>
<col style="mso-width-alt: 4864; mso-width-source: userset; width: 100pt;" width="133"></col>
<col style="mso-width-alt: 2962; mso-width-source: userset; width: 61pt;" width="81"></col>
<col style="mso-width-alt: 2267; mso-width-source: userset; width: 47pt;" width="62"></col>
<col style="mso-width-alt: 2706; mso-width-source: userset; width: 56pt;" width="74"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl110" colspan="5" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 379pt;" width="503"><b>Cask Best Bitter in 1976</b></td>
</tr>
<tr height="68" style="height: 51pt;">
<td class="xl99" height="68" style="border-top: medium; height: 51pt;"><b>Brewer</b></td>
<td class="xl102" style="border-left: medium; border-top: medium;"><b>Beer</b></td>
<td class="xl104" style="border-left: medium; border-top: medium;"><b>Price</b></td>
<td class="xl100" style="border-left: medium; border-top: medium; width: 47pt;" width="62"><b>º
gravity per p</b></td>
<td class="xl99" style="border-left: medium; border-top: medium;"><b>OG</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Charles
Wells</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Draught Fargo</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">28</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.82</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1051</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Robinson</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Best Bitter Ale</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">24</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.75</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1042</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Courage</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Director's Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">27</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.74</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1047</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Devenish
(Redruth)</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Cornish Best Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">26</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.63</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1042.5</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Bass</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Draught Bass</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">25</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.60</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1040</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Watney</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Fined Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">32.5</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.36</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1044.2</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;"> </td>
<td class="xl109" style="border-left: medium; border-top: medium;"><b><i>Average</i></b></td>
<td align="right" class="xl107" style="border-left: medium; border-top: medium;"><b><i>27.1</i></b></td>
<td align="right" class="xl108" style="border-left: medium; border-top: medium;"><b><i>1.65</i></b></td>
<td align="right" class="xl107" style="border-left: medium; border-top: medium;"><b><i>1044.5</i></b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl113" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;"><b>Source:</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl116" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;">Sunday Mirror - Sunday 01 August 1976, page 17.</td>
</tr>
</tbody></table><p> </p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 503px;"><colgroup><col style="mso-width-alt: 5595; mso-width-source: userset; width: 115pt;" width="153"></col>
<col style="mso-width-alt: 4864; mso-width-source: userset; width: 100pt;" width="133"></col>
<col style="mso-width-alt: 2962; mso-width-source: userset; width: 61pt;" width="81"></col>
<col style="mso-width-alt: 2267; mso-width-source: userset; width: 47pt;" width="62"></col>
<col style="mso-width-alt: 2706; mso-width-source: userset; width: 56pt;" width="74"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl112" colspan="5" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 379pt;" width="503"><b>Keg Best Bitter in 1976</b></td>
</tr>
<tr height="68" style="height: 51pt;">
<td class="xl99" height="68" style="border-top: medium; height: 51pt;"><b>Brewer</b></td>
<td class="xl103" style="border-left: medium; border-top: medium;"><b>Beer</b></td>
<td class="xl105" style="border-left: medium; border-top: medium;"><b>Price</b></td>
<td class="xl101" style="border-left: medium; border-top: medium; width: 47pt;" width="62"><b>º
gravity per p</b></td>
<td class="xl99" style="border-left: medium; border-top: medium;"><b>OG</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl104" height="17" style="border-top: medium; height: 12.75pt;">Tetley</td>
<td class="xl110" style="border-left: medium; border-top: medium;">Imperial</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">24</td>
<td align="right" class="xl102" style="border-left: medium; border-top: medium;">1.75</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">1042</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl104" height="17" style="border-top: medium; height: 12.75pt;">Usher
(Edinburgh)</td>
<td class="xl110" style="border-left: medium; border-top: medium;">Double Amber</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">26</td>
<td align="right" class="xl102" style="border-left: medium; border-top: medium;">1.65</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">1043</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl104" height="17" style="border-top: medium; height: 12.75pt;">Bass</td>
<td class="xl110" style="border-left: medium; border-top: medium;">Worthington E</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">25</td>
<td align="right" class="xl102" style="border-left: medium; border-top: medium;">1.60</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">1040</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl104" height="17" style="border-top: medium; height: 12.75pt;">Charles
Wells</td>
<td class="xl110" style="border-left: medium; border-top: medium;">Noggin</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">25</td>
<td align="right" class="xl102" style="border-left: medium; border-top: medium;">1.60</td>
<td align="right" class="xl110" style="border-left: medium; border-top: medium;">1040</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;"> </td>
<td class="xl111" style="border-left: medium; border-top: medium;"><b><i>Average</i></b></td>
<td align="right" class="xl108" style="border-left: medium; border-top: medium;"><b><i>25</i></b></td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;"><b><i>1.65</i></b></td>
<td align="right" class="xl107" style="border-left: medium; border-top: medium;"><b><i>1041.3</i></b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl115" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;"><b>Source:</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl118" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;">Sunday Mirror - Sunday 01 August 1976, page 17.</td>
</tr>
</tbody></table><p> </p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com6tag:blogger.com,1999:blog-5445569787371915337.post-59104123367347251202024-03-09T00:05:00.000-08:002024-03-09T00:05:00.372-08:00Let's Brew - 1899 Barclay Perkins RDP<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUIW4eo4bjXLnU9Ukfvs43kL_UNrbSsCoQvdXeJ6gvYaGLtSyK3waXVw3vK-ZqQeXbaPP3QiJJpdTGvn7i_f-bdob3mvDsvrtBOT_0U7fWmtzgeM8C0dHyrIH7eeWlIzNfpuO7NRpJ1_JghIljZtbZ2Ei3BW_sHvnpLPtJ8LqZBHVeL2tivucY58igqA/s260/Barclay_Perkins_Stout_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="260" data-original-width="193" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUIW4eo4bjXLnU9Ukfvs43kL_UNrbSsCoQvdXeJ6gvYaGLtSyK3waXVw3vK-ZqQeXbaPP3QiJJpdTGvn7i_f-bdob3mvDsvrtBOT_0U7fWmtzgeM8C0dHyrIH7eeWlIzNfpuO7NRpJ1_JghIljZtbZ2Ei3BW_sHvnpLPtJ8LqZBHVeL2tivucY58igqA/w297-h400/Barclay_Perkins_Stout_4.jpg" width="297" /></a></div>Another beer from Barclay Perkins’ alphabet soup of brewhouse names. I can make a guess at the first and last letters – “R” usually stands for “Running” and “P” for “Porter” – but I’ve no real clue about the “D”. “Double”, possibly?<br /><br />Whatever the letters might stand for, this is certainly a Black Beer, whether you choose to call it a Porter or a Stout. The 25% of roasted malts in grist make that pretty clear.<br /><br />This batch was brewed in the small brewhouse. Though, at 112 barrels, it was still a substantially-sized brew. Still pretty small compared to the 1,300 barrels of X Ale being brewed on the main kit.<br /><br />It’s a pretty complex grist, with five malts, in total. Oddly, for such a dark beer, the base is white malt, the palest of pale malts. Along with a full set of roast malts: amber, brown and black. And in decent amounts, especially the amber malt. And no adjuncts. Only quite a lot of No. 3 invert. Most of Barclay’s beers, other than Porter and Stout, contained either flaked maize or flaked rice.<br /><br />All East Kent hops from the 1898 and 1899 seasons. A fair amount of them and quite a long boil leave a decently bitter beer.<br /><br />No ageing for this. Pretty sure of that.<p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 320px;"><colgroup><col style="mso-width-alt: 4928; mso-width-source: userset; width: 116pt;" width="154"></col>
<col style="mso-width-alt: 3008; mso-width-source: userset; width: 71pt;" width="94"></col>
<col style="width: 54pt;" width="72"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl75" colspan="3" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 241pt;" width="320"><b>1899 Barclay Perkins RDP</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pale malt</td>
<td align="right" class="xl67" style="border-top: medium;">7.50 lb</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium;">50.85%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">brown malt</td>
<td align="right" class="xl67" style="border-top: medium;">1.25 lb</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium;">8.47%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">black malt</td>
<td align="right" class="xl67" style="border-top: medium;">0.75 lb</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium;">5.08%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">amber malt</td>
<td align="right" class="xl67" style="border-top: medium;">1.50 lb</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium;">10.17%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">crystal malt 60 L</td>
<td align="right" class="xl67" style="border-top: medium;">1.25 lb</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium;">8.47%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">No. 3 invert sugar</td>
<td align="right" class="xl67" style="border-top: medium;">2.50 lb</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium;">16.95%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl72" height="17" style="height: 12.75pt;">Goldings 150 mins</td>
<td align="right" class="xl74" style="border-left: medium; border-top: medium;">1.75 oz</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl72" height="17" style="height: 12.75pt;">Goldings 60 mins</td>
<td align="right" class="xl74" style="border-left: medium; border-top: medium;">1.75 oz</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Goldings 30
mins</td>
<td align="right" class="xl74" style="border-left: medium; border-top: medium;">1.75 oz</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Goldings dry
hops</td>
<td align="right" class="xl74" style="border-left: medium; border-top: medium;">0.50 oz</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">OG</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">1070</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">FG</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">1020</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl63" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">ABV</td>
<td align="right" class="xl64" style="border-left: medium; border-top: medium; width: 71pt;" width="94">6.61</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">Apparent
attenuation</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium;">71.43%</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">IBU</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">63</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">SRM</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">37</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">Mash at</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">144º F</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">After
underlet</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">154º F</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">Sparge at</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">172º F</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">Boil time</td>
<td class="xl71" style="border-left: medium; border-top: medium;">150 minutes</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl63" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pitching temp</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">61º F</td>
<td class="xl68"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl69" height="17" style="border-top: medium; height: 12.75pt;">Yeast</td>
<td class="xl69" style="border-left: medium; border-top: medium;">Wyeast 1099 Whitbread
Ale</td>
<td class="xl68"><br /></td>
</tr>
</tbody></table><p> <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com1tag:blogger.com,1999:blog-5445569787371915337.post-26518553773274757272024-03-08T00:05:00.000-08:002024-03-08T00:05:00.130-08:00Cask vs Keg Ordinary Bitter in 1976<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHbMnZV4SoRfTQRJ0EkV4ElUgVCwnTY8mNxl_mQ2uSHyglMEelXBLUTFJZlWHXhVwRsyQYDiCJHDzXF68FAFSNSACBWGYeg-5k2fakkEi0dYiPXM0DVPnb5yMbdPlzwsw_vRY8NpscRaq_190dDkF_bviH73QPZxuvHUcYn5LDOI3pKdZExL-eAGqdmA/s345/Hardy_and_Hansons_Guinea_Gold_Ale_1966.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="345" data-original-width="273" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHbMnZV4SoRfTQRJ0EkV4ElUgVCwnTY8mNxl_mQ2uSHyglMEelXBLUTFJZlWHXhVwRsyQYDiCJHDzXF68FAFSNSACBWGYeg-5k2fakkEi0dYiPXM0DVPnb5yMbdPlzwsw_vRY8NpscRaq_190dDkF_bviH73QPZxuvHUcYn5LDOI3pKdZExL-eAGqdmA/s320/Hardy_and_Hansons_Guinea_Gold_Ale_1966.JPG" width="253" /></a></div>Just a short numbery post today. One I wrote a couple of weeks ago to cover now, when I'm in Brazil. Having fun, I hope.<br /><br />Lots of numbers and not much analysis. Just a quick comparison of typical cask and keg Ordinary Bitters.<br /><br />What you're seeing here is keg beer move into the mainstream. The beers here aren't the first generation of specifically keg beers. Which were mostly Best Bitters. Or, at least, claiming to be. Some of the beers here, such as Tetley, are just a brewery-conditioned version of their cask Bitter.<br /><br />That might explain why there's so little difference in price between the two. On average, about half a p. Not much at all, really.<br /><br />Enough burbling on for today. I've important trip preparations to get on with. <p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 503px;"><colgroup><col style="mso-width-alt: 5595; mso-width-source: userset; width: 115pt;" width="153"></col>
<col style="mso-width-alt: 4864; mso-width-source: userset; width: 100pt;" width="133"></col>
<col style="mso-width-alt: 2962; mso-width-source: userset; width: 61pt;" width="81"></col>
<col style="mso-width-alt: 2267; mso-width-source: userset; width: 47pt;" width="62"></col>
<col style="mso-width-alt: 2706; mso-width-source: userset; width: 56pt;" width="74"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl112" colspan="5" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 379pt;" width="503"><b>Cask Ordinary Bitter in 1976</b></td>
</tr>
<tr height="68" style="height: 51pt;">
<td class="xl99" height="68" style="border-top: medium; height: 51pt;"><b>Brewer</b></td>
<td class="xl102" style="border-left: medium; border-top: medium;"><b>Beer</b></td>
<td class="xl104" style="border-left: medium; border-top: medium;"><b>Price per pint (p)</b></td>
<td class="xl100" style="border-left: medium; border-top: medium; width: 47pt;" width="62"><b>º
gravity per p</b></td>
<td class="xl99" style="border-left: medium; border-top: medium;"><b>OG</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Hardy &
Hanson</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Best Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">20</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.95</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1039</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Banks</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">22</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.77</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1039</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Charles
Wells</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Draught IPA</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">23</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.57</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1036</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Tetley</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">23</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.54</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1035.5</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Wem</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Best Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">24</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.54</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1037</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Burtonwood</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Best Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">23</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.52</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1035</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Jennings</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Best Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">23</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.52</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1035</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Whitbread
(Fremlins)</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Trophy</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">25</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.46</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1036.5</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;"> </td>
<td class="xl109" style="border-left: medium; border-top: medium;"><b><i>Average</i></b></td>
<td align="right" class="xl107" style="border-left: medium; border-top: medium;"><b><i>22.9</i></b></td>
<td align="right" class="xl108" style="border-left: medium; border-top: medium;"><b><i>1.61</i></b></td>
<td align="right" class="xl107" style="border-left: medium; border-top: medium;"><b><i>1036.6</i></b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl110" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;"><b>Source:</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl111" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;">Sunday Mirror - Sunday 01 August 1976, page 17.</td>
</tr>
</tbody></table><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 503px;"><colgroup><col style="mso-width-alt: 5595; mso-width-source: userset; width: 115pt;" width="153"></col>
<col style="mso-width-alt: 4864; mso-width-source: userset; width: 100pt;" width="133"></col>
<col style="mso-width-alt: 2962; mso-width-source: userset; width: 61pt;" width="81"></col>
<col style="mso-width-alt: 2267; mso-width-source: userset; width: 47pt;" width="62"></col>
<col style="mso-width-alt: 2706; mso-width-source: userset; width: 56pt;" width="74"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl112" colspan="5" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 379pt;" width="503"><b>Keg Ordinary Bitter in 1976</b></td>
</tr>
<tr height="68" style="height: 51pt;">
<td class="xl99" height="68" style="border-top: medium; height: 51pt;"><b>Brewer</b></td>
<td class="xl102" style="border-left: medium; border-top: medium;"><b>Beer</b></td>
<td class="xl104" style="border-left: medium; border-top: medium;"><b>Price</b></td>
<td class="xl100" style="border-left: medium; border-top: medium; width: 47pt;" width="62"><b>º
gravity per p</b></td>
<td class="xl99" style="border-left: medium; border-top: medium;"><b>OG</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Fullers</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">21</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.67</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1035</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Matthew
Brown</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Heritage</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">24</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.63</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1039</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Border</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">22</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.59</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1035</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Courage
(Reading)</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Tavern</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">24</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.58</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1038</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Tetley</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Drum Bitter</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">23</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.54</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1035.5</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">St. Austell</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Extra</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">24</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.54</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1037</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Whitbread
(London)</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Trophy</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">24</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.48</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1035.5</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;">Alloa</td>
<td class="xl106" style="border-left: medium; border-top: medium;">Diamond Heavy</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">25</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1.45</td>
<td align="right" class="xl106" style="border-left: medium; border-top: medium;">1036.2</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl103" height="17" style="border-top: medium; height: 12.75pt;"> </td>
<td class="xl109" style="border-left: medium; border-top: medium;"><b><i>Average</i></b></td>
<td align="right" class="xl107" style="border-left: medium; border-top: medium;"><b><i>23.4</i></b></td>
<td align="right" class="xl108" style="border-left: medium; border-top: medium;"><b><i>1.56</i></b></td>
<td align="right" class="xl107" style="border-left: medium; border-top: medium;"><b><i>1036.4</i></b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl110" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;"><b>Source:</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl111" colspan="5" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;">Sunday Mirror - Sunday 01 August 1976, page 17.</td>
</tr>
</tbody></table><p><br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com7tag:blogger.com,1999:blog-5445569787371915337.post-52081195803526583332024-03-07T00:05:00.000-08:002024-03-07T00:05:00.130-08:00Carlsberg vs the Big Six<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0kbHJHltcVB6eFg9_RjiHCVPsHysJY2GhMxOVokTXoXQfE0LAdSJw6zRPWn48TDgw5Dr54wFiujkr1MQzGklGdK9UVAlEnNQWZg9qJqswDxPbOrN40XOJYW8oDrJbO60NQOnB7U86l-oXBrm8YOk1-WiOBzkcG9vMVzzeAz3D5yBBWiDJwlWYFG_MRk/s579/Charrington_Jubilee_Stout.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="428" data-original-width="579" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0kbHJHltcVB6eFg9_RjiHCVPsHysJY2GhMxOVokTXoXQfE0LAdSJw6zRPWn48TDgw5Dr54wFiujkr1MQzGklGdK9UVAlEnNQWZg9qJqswDxPbOrN40XOJYW8oDrJbO60NQOnB7U86l-oXBrm8YOk1-WiOBzkcG9vMVzzeAz3D5yBBWiDJwlWYFG_MRk/s320/Charrington_Jubilee_Stout.jpg" width="320" /></a></div>It may be hard to believe now, but the Big Six, in their prime during the 1970s, were some of the largest brewing groups in the world. But, while large breweries on the continent, such as Carlsberg and Heineken have continued to grow, the UK's biggest breweries all fell by the wayside.<br /><br />When Watney Mann were making deals with Carlsberg in the early 1970s, they were by far the larger brewery of the two. At least in terms of the quantity of beer produced.<br /><br />The figures are from slightly different dates, Carlsberg being for 1969 and Watney and Bass Charrington from 1976. Even Watney, one of the smallest of the Big Six, produced more than double as much as Carlsberg. Which must have had an impact on the relations between the two. I've included Bass Charrington, the largest of the Big Six, for comparison.<br /><br />So where did it go wrong for the big UK brewers? They didn't expand internationally. Or at least not as much and not as successfully. Obviously, there wasn't quite the incentive for this as there was for brewers like Carlsberg and Heineken, whose home markets were much smaller. <p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 348px;"><colgroup><col style="mso-width-alt: 6582; mso-width-source: userset; width: 135pt;" width="180"></col>
<col style="mso-width-alt: 3181; mso-width-source: userset; width: 65pt;" width="87"></col>
<col style="mso-width-alt: 2962; mso-width-source: userset; width: 61pt;" width="81"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl104" colspan="3" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 261pt;" width="348"><b>Carlsberg vs the Big Six</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;"><b> </b></td>
<td class="xl102" style="border-left: medium; border-top: medium;"><b>hl</b></td>
<td class="xl102" style="border-left: medium; border-top: medium;"><b>barrels</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;">Denmark
consumption</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">4,830,000</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">2,951,256</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;">Total
Carlsberg</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">3,571,000</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">2,181,974</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;">Carlsberg
exports</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">825,000</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">504,096</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;">Carlsberg
domestic</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">2,746,000</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">1,677,877</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;">% Carlsberg
domestic</td>
<td align="right" class="xl103" style="border-left: medium; border-top: medium;">56.85%</td>
<td class="xl100" style="border-left: medium; border-top: medium;"> </td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;">Bass</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">12,831,060</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">7,840,111</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl100" height="17" style="border-top: medium; height: 12.75pt;">Watney</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">7,698,636</td>
<td align="right" class="xl101" style="border-left: medium; border-top: medium;">4,704,067</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl99" height="17" style="border-top: medium; height: 12.75pt;"><b>Source:</b></td>
<td class="xl100" style="border-left: medium; border-top: medium;"> </td>
<td class="xl100" style="border-left: medium; border-top: medium;"> </td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl110" colspan="3" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;">Brewers' Guardian, Volume 99, April 1970, page 75.</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl107" colspan="3" height="17" style="border-right: 0.5pt solid black; height: 12.75pt;">“The Brewing Industry, a Guide to Historical Records” by
Lesley Hammons & Alison Turton.</td>
</tr>
</tbody></table><p><br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com7tag:blogger.com,1999:blog-5445569787371915337.post-1151777223034807152024-03-06T06:59:00.000-08:002024-03-06T06:59:28.620-08:00A scencic cachacaria<p>Here's a little prview of my time in Brazil. Part of a day out in the countrside touring distilleries.<br /><br />Our first stop is Dupipe. We enter via a narrow and at times steep track. We struggle to get up one section. Good job we’re in a four-wheel drive. At the end, several dogs run out barking to greet us. Where the hell in the distillery?<br /><br />A man of about my age appears. It’s the owner. We’re in a stunning tropical garden where tropical flowers thrust out from between mature trees of all different types. Several fish ponds on different levels punctuate the garden It’s ridiculously idyllic.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpc7Fy8O6nu-t2dUeUKT4_AiAU91VEM_FqfBTnrKj2yzugZawDIBECeKFuRijEU68lZFDjO45oRQxEGal479WpZwtM5ocBfDNnbuGFRktgJJCiJjJOe8PD2JaqYBz0FN7mG0wqEQT9MfYV9ZI_-m6z4MGMApNRmeXWKzf5PnhDKGwXTilxkF644S1ns3s/s8000/20240305_145419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="8000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpc7Fy8O6nu-t2dUeUKT4_AiAU91VEM_FqfBTnrKj2yzugZawDIBECeKFuRijEU68lZFDjO45oRQxEGal479WpZwtM5ocBfDNnbuGFRktgJJCiJjJOe8PD2JaqYBz0FN7mG0wqEQT9MfYV9ZI_-m6z4MGMApNRmeXWKzf5PnhDKGwXTilxkF644S1ns3s/w640-h480/20240305_145419.jpg" width="640" /></a></div><br />The owner thows some food into one of the ponds so ew can see the fish, which a surprisingly large. Then points to a toucan perching in one of the trees.<br /><br />The distillery is in a shed. Above the door there’s a sign saying that it’s not allowed to enter drunk, but it is to leave.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInb1ExGS1jyatDwYJFhUr6_NfQnUmOEd2xzvxcBSXUrudR-D9lz-uC7jRebrcjmUiizjhhUF9oVgdLqDmaLzT9dsBLAEG3avvpqHIfKDyzQpI794_gwivPWcpqHzobIVErWMaCIDGDAfx9o9elgpHtvq7gga-ztdkZD80n9xn9QhGzXx-zOmMlZnNCuY/s8000/20240305_150515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="8000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInb1ExGS1jyatDwYJFhUr6_NfQnUmOEd2xzvxcBSXUrudR-D9lz-uC7jRebrcjmUiizjhhUF9oVgdLqDmaLzT9dsBLAEG3avvpqHIfKDyzQpI794_gwivPWcpqHzobIVErWMaCIDGDAfx9o9elgpHtvq7gga-ztdkZD80n9xn9QhGzXx-zOmMlZnNCuY/w640-h480/20240305_150515.jpg" width="640" /></a></div><br />Inside, there’s a small space with rows of bottles and larger jugs. In a connecting room, there’s the still itself, which he made himself. It’s rather, er, rustic. In the next room there’s a row if huge glass jars, where he’s making liqueurs from whole fruit. Including the strange pink bananas he showed us earlier in his garden.<p></p><p>Finally we get to the barrel room. The barrels are furry with black mould. Abd bats flutter around under the eaves when we disturb them. I’ve never seen anything quite like it.<br /><br />The tour doesn’t take long. Then the sampling begins. First the silver and gold straight cachacas. They’re both very good. And the measures the size of a full measure. But the liqueurs are the true revelation. The standouts being the banana and the ginger. I’ve never experienced anything like the latter. It’s bursting with the flavour of fresh ginger: citrusy and with a tongue-tingling spiciness. Wow.<br /><br />I buy bottles of the two straight cachacas and the ginger liqueur. You won’t find them anywhere else as he doesn’t distribute.<br /><br /><br /></p><br /><br />Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com2tag:blogger.com,1999:blog-5445569787371915337.post-25325080641556761992024-03-06T00:05:00.000-08:002024-03-06T00:05:00.250-08:00Let's Brew Wednesday - 1899 Barclay Perkins KK<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAOKQ0ko7fW-i0R-PVhPWXtdwU4cLH-zQ15IVjwyagqN4BO95w2rkOrzyPXfhbUw0WF_R6DQeARwUWYYmwZzlSmzR0Z0go-JxYtsGMD2HakhFCu5yf89Cf3VDSrGW-cJ6pRxuE8qvzVusmFTyb75uxaAOQY9i603wjLuIMa-q6Yq1T0-7ZMOnlewUxJU/s747/Barclays_Southwarke_Ale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="619" data-original-width="747" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAOKQ0ko7fW-i0R-PVhPWXtdwU4cLH-zQ15IVjwyagqN4BO95w2rkOrzyPXfhbUw0WF_R6DQeARwUWYYmwZzlSmzR0Z0go-JxYtsGMD2HakhFCu5yf89Cf3VDSrGW-cJ6pRxuE8qvzVusmFTyb75uxaAOQY9i603wjLuIMa-q6Yq1T0-7ZMOnlewUxJU/s320/Barclays_Southwarke_Ale.jpg" width="320" /></a></div>I'm still chipping away at the recipes for my book "Free!". Even though it's not my current focus. Because if I don't, it'll be a nightmare trying to write hundreds of recipes at short notice.<br /><br />By the end of the century, Barclay Perkins seems to have cut back to just a single Burton Ale, the weaker KK. Though that’s just relative. It still weighs in at over 7% ABV.<br /><br />There have been some changes to the recipe since 1891. Out is the crystal malt, replaced by more base malt. While in comes a little caramel. For which there can only be one reason: colour. And it does more than make up for the crystal malt in that regard.<br /><br />As in a lot of their beers from this period, there are two types of East Kent hops from the 1898 and 1899 harvests. Which leave it pretty hoppy and a (calculated) 100 IBU.<br /><br />I’m pretty sure this would have been at least a semi-Stock Ale. Which means six to twelve months secondary conditioning. Probably in trade casks, but possibly in a small vat. Along with Brettanomyces, of course. <p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 320px;"><colgroup><col style="mso-width-alt: 4928; mso-width-source: userset; width: 116pt;" width="154"></col>
<col style="mso-width-alt: 3008; mso-width-source: userset; width: 71pt;" width="94"></col>
<col style="width: 54pt;" width="72"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl79" colspan="3" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 241pt;" width="320"><b>1899 Barclay Perkins KK</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pale malt</td>
<td align="right" class="xl73" style="border-top: medium;">11.50 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">72.83%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">flaked rice</td>
<td align="right" class="xl73" style="border-top: medium;">1.75 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">11.08%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">No. 2 invert sugar</td>
<td align="right" class="xl73" style="border-top: medium;">2.50 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">15.83%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">caramel 2000 SRM</td>
<td align="right" class="xl74" style="border-top: medium;">0.04 lb</td>
<td align="right" class="xl76" style="border-top: medium;">0.25%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl78" height="17" style="border-top: medium; height: 12.75pt;">Goldings 120
mins</td>
<td align="right" class="xl75" style="border-top: medium;">3.00 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl78" height="17" style="border-top: medium; height: 12.75pt;">Goldings 60
mins</td>
<td align="right" class="xl75" style="border-top: medium;">3.00 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl78" height="17" style="border-top: medium; height: 12.75pt;">Goldings 30
mins</td>
<td align="right" class="xl75" style="border-top: medium;">3.00 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl78" height="17" style="border-top: medium; height: 12.75pt;">Goldings dry
hops</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">1.00 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">OG</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">1075</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">FG</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">1020</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">ABV</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium; width: 71pt;" width="94">7.28</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Apparent
attenuation</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">73.33%</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">IBU</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">100</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">SRM</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">15</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Mash at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">147º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">After
underlet</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">156º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Sparge at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">170º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Boil time</td>
<td class="xl77" style="border-left: medium; border-top: medium;">120 minutes</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pitching temp</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">60º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Yeast</td>
<td class="xl68" style="border-left: medium; border-top: medium;">Wyeast 1099 Whitbread
ale</td>
<td class="xl70"><br /></td>
</tr>
</tbody></table><p><br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com2tag:blogger.com,1999:blog-5445569787371915337.post-86725584044431333522024-03-05T00:05:00.000-08:002024-03-05T00:05:00.237-08:00More lovely 1970s pub food<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWq1Mam60RK_y8H3Y-IE84uToGNICxYTkuhiEPlgKO5oNcz2kUj58j2mIzOYidoNKVq7rZP06RVzdDjtQ8dJNbLMeBW_kJ44msLE7ns64PlAoC3GcbX4n_p8GnijzJsnfCRm5U_2_o7jNlqDYjFNM0JVSFOGuEXq7f59Im-AehlK7Ilm3UPKUnoi5xsDM/s569/Plymouth_Devon_Pale_Ale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="569" data-original-width="431" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWq1Mam60RK_y8H3Y-IE84uToGNICxYTkuhiEPlgKO5oNcz2kUj58j2mIzOYidoNKVq7rZP06RVzdDjtQ8dJNbLMeBW_kJ44msLE7ns64PlAoC3GcbX4n_p8GnijzJsnfCRm5U_2_o7jNlqDYjFNM0JVSFOGuEXq7f59Im-AehlK7Ilm3UPKUnoi5xsDM/w303-h400/Plymouth_Devon_Pale_Ale.jpg" width="303" /></a></div>I've not finished with processed pub meals yet. I've some more lovely dried meals for you.<p></p><p style="margin-left: 40px; text-align: left;"><i>Other dried products. Batchelors Catering Supplies has carried out intensive research into pub catering and to give maximum assistance to the trade have catering advisory service from which brochures, recipe booklets, etc., can be obtained free of charge. Members of this service are also available at all tunes to help and advise customers. There are three recipe booklets, one gives 50 meals using Batchelors savoury mince or farmhouse stew, the next giving 50 recipes for sweets from Batchelors and the third with 50 recipes for entrées from Batchelors ready dishes.</i></p><p style="margin-left: 40px; text-align: left;"><i>All the products, from soup to coffee, and including quick-dried vegetables, are convenience foods. They offer no shelf-life problems, all being guaranteed for at least 12 months under normal conditions. Reconstitution is by the addition of water, bringing to the boiling point and simmering for varying periods up to about 30 minutes. Additional assistance is rendered in that these pre-prepared foods cater for snacks, simple and elaborate meals and simple and elaborate sweets. They may be made to suit the custom and, in particular, the evening out — when it is a natural thing to go to a pub for a few drinks and a meal not encountered in everyday household catering.</i></p><p style="margin-left: 40px; text-align: left;"><i>For a simple meal there can be beef curry and rice, chicken curry and rice, chicken supreme and rice, chicken orientale and pilaff rice or spaghetti bolognese. For the more special occasion there is an orientale medley: stuffed peppers orientale, chicken marengo, chicken supreme de luxe, spiced chicken adriatica or savoury polonaise. Sweets have been far from forgotten, for here there are the convenience packs for delectations such as souffle milannaise, apple strudel, apple torte, charlotte royale, sundaes and strawberry delight.</i><br />Brewers' Guardian, Volume 99, May 1970, page 60.</p><p>Fifty meals from savoury mince and farmhouse stew? That's what I call cooking. Just add water, bring to the boil and away you go. You could even go crazy oriental. It's making my mouth water just reading about it.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6J8K8Ju-OF29Gq2UxUMszwxMRDOu2Mwk88vSeOfiuHgq4P_jgpslRNcB4c6HAnu8UOCdZcIzHwsbWLBQMNeokImm2bV8erypbMD5X1GYY4Q1w8FKcY919wdnNlR89wDzt0AKv68LXrk9ja7ijUsTq_IOQGj0BeEQjTFxwpr9WEGPwi2BVlthtaPD9mM/s579/Plymouth_Strong_English_Ale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="579" data-original-width="433" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6J8K8Ju-OF29Gq2UxUMszwxMRDOu2Mwk88vSeOfiuHgq4P_jgpslRNcB4c6HAnu8UOCdZcIzHwsbWLBQMNeokImm2bV8erypbMD5X1GYY4Q1w8FKcY919wdnNlR89wDzt0AKv68LXrk9ja7ijUsTq_IOQGj0BeEQjTFxwpr9WEGPwi2BVlthtaPD9mM/w299-h400/Plymouth_Strong_English_Ale.jpg" width="299" /></a></div>Another new development was boil-in-the-bag technology.<p></p><p style="margin-left: 40px; text-align: left;"><i>A new concept in convenience meals was introduced nationally nearly a year ago by Cerebos Ltd. (part of Ranks Hovis McDougall), under the brand name Cerola, a range of complete meals which are easier to cook than break an egg. The packs of Cerola "Magipaks" meals, which serve either one or two persons, contain two pouches, one of meat and vegetables, another of rice. The two pouches are simply placed in a pan of boiling water and are boiled together for 15 minutes. The advantages are obvious — no preparation, no supervision, no messy cooking pans. Shelf life is indefinite and the packs are light and compact.</i></p><p style="margin-left: 40px; text-align: left;"><i>The range includes beef curry with rice; beef in a medium curry sauce with vegetables, tomato and sultanas. Chicken curry with rice; chicken in a mild curry sauce with red peppers, peas and sultanas. Lamb curry with rice; lamb in a strong curry sauce with apples, tomatoes, mango chutney and pineapp1e. Jambalaya; smoked ham in tomato sauce with onions, mushrooms, sweet peppers and spices, served with rice. Spaghetti Bolognese — spaghetti with a classic bolognese meat sauce with beef, tomatoes, burgundy wine and spices, served with Parmesan cheese and Paella; rice with chicken, prawns, red peppers and mushrooms in a spicy sauce.</i></p><p style="margin-left: 40px; text-align: left;"><i>The meat and the sauce are preserved for an indefinite shelf life with natural preservatives, involving the use of lactic acid. This procedure means that the meat and the sauce can be pasteurised rather than sterilised as in canning, and thus all the important nutrients are retained in the food. The contents are sealed in a flexible plastic pouch which allows reheating in boiling water, Boil-in-the-bag meals until now have only been available with frozen foods, where special storage facilities are essential. This, it is claimed, is the first time a range of meat products has been sucessfully preserved in a flexible plastic pouch.</i><br />Brewers' Guardian, Volume 99, May 1970, page 60.</p><p>Burgundy wine? How posh. Was there real burgundy in the meal? If so, how much?<br /><br />One thing I've noticed about these processed meals. They almost all come with rice. I guess that was easier to have preprocessed than rice. <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com10tag:blogger.com,1999:blog-5445569787371915337.post-87204828094879074142024-03-04T00:05:00.000-08:002024-03-04T00:05:00.138-08:00The birth of Keg<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi47jimRYJ3mHBQsfeeBXJCrPnY30Hb78m3SWoWAyVNrVonJBjA0XPKBLTfY83I66qWqCWJcD83vO6AvvG1U-r7o7zRDjApJtjr2sOJy24UfZ9jc0WBo47ZpcC2tu0axOTBKYMMyAveEpZ_nnd6t38CO8KDWZs7rjYUWsaoKOcpfEm2LAvksfH7Yr3hDA/s551/Threlfalls_Keg_Mild.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="374" data-original-width="551" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi47jimRYJ3mHBQsfeeBXJCrPnY30Hb78m3SWoWAyVNrVonJBjA0XPKBLTfY83I66qWqCWJcD83vO6AvvG1U-r7o7zRDjApJtjr2sOJy24UfZ9jc0WBo47ZpcC2tu0axOTBKYMMyAveEpZ_nnd6t38CO8KDWZs7rjYUWsaoKOcpfEm2LAvksfH7Yr3hDA/w400-h271/Threlfalls_Keg_Mild.jpg" width="400" /></a></div>The Brewers' Guardian is a gift that just keeps giving. I'm only halfway through 1970 and it's had articles - or even whole features - on exactly the topics I wanted either more information or references. As well as subjects I didn't know I needed to know more about. Like continuous fermentation.<br /><br />Then I come across an article that references the title of my book on the 1970s: Evolution of the British keg system.<br /><br />It kicks off with a bit of history. Some of it a little dodgy:<p></p><p style="margin-left: 40px; text-align: left;">Mr Davidson continued with a brief look at the progress of the U.K. brewing industry over the past 100 years. Facts and figures given in this outline showed that from over 5,000 individual brewers in 1870, there are now seven large brewing groups and approximately 100 smaller and medium sized independent breweries. A great reduction in the number of public houses had taken place in the same period. Other changes had been alterations in the specific gravities of beers often averaging 1100º prior to 1870, these now averaged between 1030º and 1040º. There had also been a transition from naturally conditioned beer in wooden container (with fining taking place in the public house) to beer chilled and filtered in the brewery.<br />Brewers' Guardian, Volume 99, May 1970, page 68.</p><p>That 1100º is way off. Average OG in 1870 was more like half that. Then he mentions evil keg replacing proper beer. The bastard.<br /><br />He continues with a justification for keg. And how this cancer started.</p><p>"With bottled beer in widespread use by the mid 1930’s, the next natural logical development,” Mr. Davidson went on, "was bright beer in cask.”</p><p style="margin-left: 40px; text-align: left;">"It can be said that the first step towards the keg system as we know it today was taken by Watneys, who purchased in 1929 a Bergendorfer bulk pasteuriser, which had been exhibited that year. With this pasteuriser it was hoped to overcome problems of conservation of beer exported to the Far East. In 1930 Watneys were the first to export a filtered, pasteurised beer, known as Watney Container Bitter, in stainless steel five-gallon drums.</p><p style="margin-left: 40px; text-align: left;">In the following two to three years the brewery launched this container beer throughout the U.K., using stainless steel drums with a Baines neck. You will be familiar with this neck, which became virtually standard throughout the U.K. To seal the container, a snap valve was used and dispensing was by means of a Barnes syphon tube and CO2. Watneys continued to use this system until as late as 1959.<br />Brewers' Guardian, Volume 99, May 1970, page 68.</p><p>I'm hoping this bit of history is better. Mr Davidson was sales director, Grundygroup Export Ltd., manufacturers of things like kegs. And, er Grundy tanks. Start of the 1930s. That's earlier than keg is normally supposed to have started its deadly rise. End of the decade is usually quoted. Interesting that Keg Bitter started as an export beer. That sort of makes sense.<br /><br />I'm just not sure how much I should trust a salesman. I'd be more committed to it if it were coming from a brewer at Watney. Rather than the man selling them kegs. Still, it was in the Brewers' Guardian. Let's see if anyone from Watney commented on the article in a later edition.<br /><br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com4tag:blogger.com,1999:blog-5445569787371915337.post-53029905693810046822024-03-03T06:40:00.000-08:002024-03-03T06:40:00.242-08:00More of the customer's view of 1970s pub food<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3TuDksMFtOEBLHaxNbd2U1VuLpIKoCk0zi2uyXzFlmfqeK_aUJ8TJvE2An1nkOjpxdl2-3N-weaTrHbAiBAORyYocWETx52RUmDOE-Chlll4HbNWuzmCVlw70Bi3RglPm4VDcC5KtLxbef8gpQq-17Q2MkjvQ3nfsHXLfqBIoSpUYCknhRQFXyBYoFI/s988/Northampton_Export_Pale_Ale.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="988" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3TuDksMFtOEBLHaxNbd2U1VuLpIKoCk0zi2uyXzFlmfqeK_aUJ8TJvE2An1nkOjpxdl2-3N-weaTrHbAiBAORyYocWETx52RUmDOE-Chlll4HbNWuzmCVlw70Bi3RglPm4VDcC5KtLxbef8gpQq-17Q2MkjvQ3nfsHXLfqBIoSpUYCknhRQFXyBYoFI/w311-h400/Northampton_Export_Pale_Ale.JPG" width="311" /></a></div>Let's see how our three pub customers reacted to some more questions. Starting with a very early 1970s activity: driving to a country pub.<p></p><p style="margin-left: 40px; text-align: left;"><i><b>When you are out driving what prompts you to pick a particular pub for a meal break?</b><br />(a) In the summer, I most certainly look for a pub with outside chairs and tables - or perhaps a garden at the rear for customers — so that I can eat drink in the open. In the winter I tend to stop at the cosy pub rather than the imposing hotel type inns. I suppose I must relate the cosiness to home-cooking.</i></p><p style="margin-left: 40px; text-align: left;"><i>(b) The secluded country pub - better still one by a river. If the car park is well-filled then I am more inclined to stop because the pub must have something, even if it's only an attractive barmaid. The various "meals served-here” signs do help a suppose, but they are not greast enough publicity and so you don't know what standard to expect.</i></p><p style="margin-left: 40px; text-align: left;"><i>(c) As a matter of fact I usually to a ............. pub if there is one in the area. More often than not they have good and food and are pleasantly decorated. If I am in an area served by them then I go for a country pub which looks as though it has got a history. Because most of my time is spent in town during the week I like to get out of the dirt and grime and never really see town pubs other than at weekday lunch-times. I should imagine they can be pretty lifeless during the day at weekends.</i><br />Brewers' Guardian, Volume 99, May 1970, page 56.</p><p>As we've been seeing, your chances of getting genuine home-cooking might not have been great. However cosy and traditional the pub might have appeared.<br /><br />Would people really drive to a pub just because it had a pretty barmaid? Knowing blokes, and especially 1970s blokes, I think that's not only possible, but extremely likely.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDYgGYiXJpcyMk3chDfIo4tmAwmY05eDJsage_vWPLzKXARHOhdzWLZdweujAPw1noHxu3njY8stKJLVXS23FvMzzhCTDr1f3Y6xMkTHOvRxexYIA9dDcsk52ItL6lSFkYSS8UM4bKv4FqEdaXej_mAVPJG6dh5LTZ5eT-kctA9hNHMq1Y0IZfLh0YEg/s574/Northampton_IPA_1948.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="574" data-original-width="454" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDYgGYiXJpcyMk3chDfIo4tmAwmY05eDJsage_vWPLzKXARHOhdzWLZdweujAPw1noHxu3njY8stKJLVXS23FvMzzhCTDr1f3Y6xMkTHOvRxexYIA9dDcsk52ItL6lSFkYSS8UM4bKv4FqEdaXej_mAVPJG6dh5LTZ5eT-kctA9hNHMq1Y0IZfLh0YEg/w316-h400/Northampton_IPA_1948.JPG" width="316" /></a></div><br />Were town pubs really that dead during the day at weekends? That wasn't my experience of pubs in the centre of Leeds. Which would be packed, at least on a Saturday. Sunday was another matter, though. That were scarily dead everywhere. How I hated Sundays.<p></p><p style="margin-left: 40px; text-align: left;"><i><b>How do you find the standard of food and cooking in pubs compares with other eating places?</b><br />(a) By and large I think they compare very well. The thing is that with the new gadgets for quick-cooking the cleanliness and hygiene of the food can never really be in question, which is quite the reverse to some of the restaurants and cafes I have been in.</i></p><p style="margin-left: 40px; text-align: left;"><i> (b) In the lunch-hour they seem to have so much to do in so little time that the quality suffers in some pubs. Things are slightly underdone, spilled, badly served and so on, In one pub I have visited in the past not too much attention was paid to the washing of plates and cutlery.</i></p><p style="margin-left: 40px; text-align: left;"><i>(c) In my local, both at work and at home, the quality is good if unspectacular. I think that this is probably one of the things which attracts me to the particular pubs I use. Their consistency. In restaurants one can find that the chef will have an “off" day but in pubs with cold snacks and pre-prepared foods which are just heated they seem to be able to eradicate the "human" element to quite a large degree. I have found that in some pubs where the licensee's wife experiments in foreign dishes they don't turn out quite right. Perhaps more attention should be paid to their training if they are going to a pub with a high meals trade.</i><br />Brewers' Guardian, Volume 99, May 1970, page 56.</p><p>Were pub diners not very critical of the standard of food? Or was it really mostly OK? Mr. c seemed to actually prefer the prepackaged stuff because of its consistency. Which is an interesting take. And probably just as true of some punters today.<br /><br /> </p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com4tag:blogger.com,1999:blog-5445569787371915337.post-67964721664029331332024-03-02T00:05:00.000-08:002024-03-02T00:05:00.130-08:00Let's Brew - 1900 Barclay Perkins PA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyx1JHQiK4ZNDt8ddU4KRMeexIIdP9i5l0gPqgBdLg9S9wL_x7Z-A8MGgc1wmA7dswKhAAma851JnZoXj-BqeodG66_cE019KHsAECu-FTx0-_iJ_PSzju0wAgj26fkZP8P-vOZ_05LZjkwoCX-WxuvEjqsz28b-v8i9hs_5gwq7dfoLUbBru4LHffLQA/s527/Barclay_Perkins_Pale_Ale_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="527" data-original-width="397" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyx1JHQiK4ZNDt8ddU4KRMeexIIdP9i5l0gPqgBdLg9S9wL_x7Z-A8MGgc1wmA7dswKhAAma851JnZoXj-BqeodG66_cE019KHsAECu-FTx0-_iJ_PSzju0wAgj26fkZP8P-vOZ_05LZjkwoCX-WxuvEjqsz28b-v8i9hs_5gwq7dfoLUbBru4LHffLQA/s320/Barclay_Perkins_Pale_Ale_2.JPG" width="241" /></a></div>Surprisingly, PA is a couple of degrees higher in gravity than in 1886. Even with not the greatest rate of attenuation, it’s still pushing 6% ABV. Which would be loony strength today for a Bitter. Even an ESB.<br /><br />The rather dull recipe is livened up a bit, at least for me, by the source of one of the three types of base malt: Gilstrap. Which was one of the big maltsters in my hometown of Newark.<br /><br />Other than that, there’s just sugar and the same two adjuncts as in XLK, flaked maize and flaked rice. Nothing too thrilling there. And it all looks designed to keep the colour pale. Even though it doesn’t specifically say so in the recipe, I’m pretty sure it was No. 1 invert. As there are other recipes around it which are specific.<br /><br />East Kent hops from the 1898 and 1899 harvests again. And quite a lot of them.<br /><br />My guess would be that this was a semi-stock Pale Ale, with three to six months secondary conditioning in cask. <p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 320px;"><colgroup><col style="mso-width-alt: 4928; mso-width-source: userset; width: 116pt;" width="154"></col>
<col style="mso-width-alt: 3008; mso-width-source: userset; width: 71pt;" width="94"></col>
<col style="width: 54pt;" width="72"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl79" colspan="3" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 241pt;" width="320"><b>1900 Barclay Perkins PA</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pale malt</td>
<td align="right" class="xl77" style="border-top: medium;">9.00 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">72.93%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">flaked rice</td>
<td align="right" class="xl77" style="border-top: medium;">0.67 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">5.43%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">flaked maize</td>
<td align="right" class="xl77" style="border-top: medium;">0.67 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">5.43%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">No. 1 invert sugar</td>
<td align="right" class="xl74" style="border-top: medium;">2.00 lb</td>
<td align="right" class="xl76" style="border-top: medium;">16.21%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Goldings 120
mins</td>
<td align="right" class="xl75" style="border-top: medium;">2.50 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Goldings 60
mins</td>
<td align="right" class="xl75" style="border-top: medium;">2.50 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Goldings 30
mins</td>
<td align="right" class="xl75" style="border-top: medium;">2.50 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Goldings dry
hops</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">0.50 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">OG</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">1060</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">FG</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">1016</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">ABV</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium; width: 71pt;" width="94">5.82</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Apparent
attenuation</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">73.33%</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">IBU</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">93</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">SRM</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">7</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Mash at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">147º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">After
underlet</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">154º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Sparge at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">165º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Boil time</td>
<td class="xl78" style="border-left: medium; border-top: medium;">120 minutes</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pitching temp</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">59º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Yeast</td>
<td class="xl68" style="border-left: medium; border-top: medium;">Wyeast 1099 Whitbread
ale</td>
<td class="xl70"><br /></td>
</tr>
</tbody></table><p><br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com0tag:blogger.com,1999:blog-5445569787371915337.post-54212567366525327052024-03-01T00:05:00.000-08:002024-03-01T00:05:00.134-08:00How pub catering worked<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wTk3WKaRulkD42RWkVhvWised3yPDVDEtRI28XNhXGrl7j59Rq-lAKE4nxCqhf0w1V8wTVrVMQvzxYiEjxIepv7OpI7Uz9kFjgQeZJ8uaAPWpiTV_5WRCuu8l_XFbVZ_46Be24SJogrSlIGruYFv66xi4jsp7mAqemgJZiABFw7jTetfvcFIm6W-AI8/s617/Georges_Bitter_Ale_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="617" data-original-width="545" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wTk3WKaRulkD42RWkVhvWised3yPDVDEtRI28XNhXGrl7j59Rq-lAKE4nxCqhf0w1V8wTVrVMQvzxYiEjxIepv7OpI7Uz9kFjgQeZJ8uaAPWpiTV_5WRCuu8l_XFbVZ_46Be24SJogrSlIGruYFv66xi4jsp7mAqemgJZiABFw7jTetfvcFIm6W-AI8/s320/Georges_Bitter_Ale_2.jpg" width="283" /></a></div>It would be easy to imagine that in the past pubs were serving nutritious, home-cooked food. Not like the pre-prepared muck sold in today's pub chains. Well, you'd be very disappointed.<br /><br />Advances in food technology in the 1960s were taking the pain out of pub catering. The aim seemingly to remove all actual cooking from the process. It all sounds wonderful.<p></p><p style="margin-left: 40px; text-align: left;"><i>Basic essentials. </i>An essential consideration is cost that doesn't add value — cost of marketing, preparation, wastage and cooking. To which may be added possible overwork for a licensee's wife or, if the call for food is high, the problems associated with a kitchen staff. Fortunately, advances in food processing by forward-looking manufacturers have eliminated all previous barriers to pub meals. There are now no foods that cannot be obtained in oven-ready and convenience pack form-from snacks to full haute cuisine meals.</p><p style="margin-left: 40px; text-align: left;">These prepared foods may be in chilled or deep-frozen form, accelerated freeze or air dried, canned and otherwise packaged: in convenience packs properly apportioned to suit the formula of the meal and the number of persons served. Preparation is simple and quick. Explanatory instructions are given by the manufacturers who also are only too pleased to render assistance in the planning of meals.</p><p style="margin-left: 40px; text-align: left;">Of equal importance is minimal kitchen equipment. Basic requirements are for a low temperature storage cabinet; a refrigerator for short-term storage of perishable foods; a cooker with boiling rings, a micro-wave oven, a deep fat frier; equipment for hot snacks; a washing and drying machine. Some of these must be available, whilst others are needed according to the products handled.<br />Brewers' Guardian, Volume 99, May 1970, page 58.</p><p>Note the assumption that the landlord's wife would have to do the cooking. A bit of casual sexism for you there.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbylxP9CkoFmDFSdB-WPIUgcLwfWnkHbm5dp4t-kIrM6ppmaIXFGuT14QuTRDoJobQ22uLxSogVeE7TYPjJRjbvNrXMjHrpG8K3TepnpO0EOsXlhicFqhsAyj-PqbPW01LGDtjM_MZL3srIUw6TsUkXmmXmvHGT_ZDq6xKdmpzgmU8IGFk6e3SZGfsBVY/s729/Georges_Brown_Ale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="729" data-original-width="565" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbylxP9CkoFmDFSdB-WPIUgcLwfWnkHbm5dp4t-kIrM6ppmaIXFGuT14QuTRDoJobQ22uLxSogVeE7TYPjJRjbvNrXMjHrpG8K3TepnpO0EOsXlhicFqhsAyj-PqbPW01LGDtjM_MZL3srIUw6TsUkXmmXmvHGT_ZDq6xKdmpzgmU8IGFk6e3SZGfsBVY/s320/Georges_Brown_Ale.jpg" width="248" /></a></div>Quite a bit of kit was still needed. Though no more than you would find in most kitchens today. Not sure why they called a freezer a "low temperature storage cabinet". Because I'm certain that's what they meant.<br /><br />What sort of food was being prepared? A full three-course meal could be assembled from processed foods. With no processing more complicated than boiling water required.<p></p><p style="margin-left: 40px; text-align: left;">There are 15 flavours in the Heinz-Erin range of air-dried soups, including all the favourites. They are simply added to the water, brought to the boil and simmered for 15 to 20 minutes with an occasional stir. The equipment needed is a gas or electric range for preparation service bain-marie on the counter for service.</p><p style="margin-left: 40px; text-align: left;">For main-courses, Heinz-Erin market five casserole-type dishes in ten-portion packs. They are smoked fish, vegetable and prawn curry, chicken curry, savoury beef with vegetables and beef curry. Preparation of each is the same as for the soup mixes, as is also keeping in a bain-marie for service. Each may be served with Heinz-Erin patna rice and one of the vegetables from this concern’s range of air-dried or canned vegetables.</p><p style="margin-left: 40px; text-align: left;">Also produced is the means for making Pizza pie, unique by virtue of the fact that for the first time this attractive snack may be prepared quickly and economically from a packet. The product is a complete pizza pie containing tomatoes, anchovies, capers, oragana, herbs and spices. Tailored to suit the British palate, this full savoury is ready to eat in twenty minutes. Each carton contains a can of pizza sauce and a sachet of powdered dough mix.<br />Brewers' Guardian, Volume 99, May 1970, page 60.</p><p>Tinned and packet food. That's exactly what I want when I go out for a meal. "Tailored to suit the British palate" doesn't bode well for the authenticity of the pizza.</p><p>There was another big reason pubs would go for this approach. In addition to the convenience. Cost.</p><p style="margin-left: 40px; text-align: left;">Economics are indicated by typical menus taken from the Heinz catering range. A snack comprising a bowl of soup, slice of Pizza pie and coffee has a selling price of about 4s. 9d., for a materials cost of approximately 1s. 7d. A light meal comprising a bowl of soup or fruit juice, a casserole type dish served with rice and one vegetable, and coffee could sell at a minimum price of 6s. 9d. The materials cost here is approximately 2s. 8d. Labour and heating costs are not accounted, but these should not make great inroads into the high margin of profit available.<br />Brewers' Guardian, Volume 99, May 1970, page 60.</p><p>Those are huge markups: 19d (1s. 7d.) to 57d (4s. 9d) and 32d (2s. 8d.) to 81d (6s. 9d.). Which must have been very attractive to a landlord. AS well as the lack of cooking needed.<br /> </p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com10tag:blogger.com,1999:blog-5445569787371915337.post-23136710368369791182024-02-29T00:05:00.000-08:002024-02-29T00:05:00.137-08:00What annoys you most about pub snacks?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD05V9mzVelM2dpNIu37JJY9wjrRuvhIl_VpDYevrVChqzdciZEvDNWbdDWBn9UYbTQ_hzPBhhwoD7h94PjJ2N1pg-xDCFTjfUOB50BNH4U_ukMKwXzCOtr5ACPWhyWmdoxhfjNXOeHAuWiHhzmnAt2XuzdgNLkUk4nk11jyQQQH5w46vaM1dtc6ERwoY/s442/Brickwoods_IPA_3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="442" data-original-width="345" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD05V9mzVelM2dpNIu37JJY9wjrRuvhIl_VpDYevrVChqzdciZEvDNWbdDWBn9UYbTQ_hzPBhhwoD7h94PjJ2N1pg-xDCFTjfUOB50BNH4U_ukMKwXzCOtr5ACPWhyWmdoxhfjNXOeHAuWiHhzmnAt2XuzdgNLkUk4nk11jyQQQH5w46vaM1dtc6ERwoY/w313-h400/Brickwoods_IPA_3.JPG" width="313" /></a></div>In 1970, the Brewers' Guardian interviewed three customers about pub food. It gives us a little insight into the attitudes of publicans and diners. <br /><br />At least that's what I'm going to claim. The reality is that I've a couple of weeks of travelling coming up and I need to string out a stack of posts before I go. Maybe I should make this interactive. You can tell me what you find annoying about pub snacks.<br /><br />I'll go first. Not enough of them, too expensive. My favourite? A simple hard-boiled egg. Which is something you find in old-fashioned Amsterdam pubs.<p></p><p style="margin-left: 40px; text-align: left;"><i><b>What annoys you most about pub snacks?</b><br />(a) Well, it's terribly difficult to generalise, of course, but I suppose my pet hate about pub snacks or meals is the awful smell of cooking that hangs around some bars. It hits you as soon as you walk in the place and if you stay for any length of time you can smell it on your clothes when you get home. I don't mean all pubs are like this, but there are plenty of them and when I come across one I can't even drink there, let alone have something to eat.</i></p><p style="margin-left: 40px; text-align: left;"><i>(b) Apart from the obvious things, like bad hygiene, I think what I dislike most is that one can never really tell how long the food has been standing in the warming cabinet. It’s easy enough to spot a curled up sandwich or a piece of mouldy cheese but if you fancy shepherd's pie or sausages I am put off by the thought that they may have been re-heated from the morning session. Perhaps I am too nervous.</i></p><p style="margin-left: 40px; text-align: left;"><i>(c) I would say that 99 per cent of pub snacks are really good value for money, but occasionally you can be grossly overcharged for a sandwich in a pub. I went into a pub in the West End [of London] the other day and was charged 3s. 6d. for a cheese and tomato sandwich and the only tomato I found in it was a few pieces of skin. I don't know how some of them get away with it.<br />Brewers' Guardian, Volume 99, May 1970, page 56.</i></p><p>It's weird complaining about the small of food at a time when pubs were blue with fag smoke. How could you have even smelled the food?</p><p>Sometimes it's best not to think too much about what the food might have been through before hitting your plate. Just like in Wetherspoons. Who knows what horrors might have befallen it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CpXOzKRv7IWAnN3F8rM0fAK0Ja3EFVLI0WQfBPBqJn_G0AxyOTZeaJAkeGJhEiQ9E1_mcAPuh96sWEHSIxCCCcHU9-ZG2WDdxhZWZNcXKhUPlaihLfj86O0mrQCW4rlvLiKPH5qmKrTaEd69GAsI1J0oEkWGVsQ5vM2PgaDUup6ZN-TDmHTACbR80gA/s433/Brickwoods_Brown_Ale_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CpXOzKRv7IWAnN3F8rM0fAK0Ja3EFVLI0WQfBPBqJn_G0AxyOTZeaJAkeGJhEiQ9E1_mcAPuh96sWEHSIxCCCcHU9-ZG2WDdxhZWZNcXKhUPlaihLfj86O0mrQCW4rlvLiKPH5qmKrTaEd69GAsI1J0oEkWGVsQ5vM2PgaDUup6ZN-TDmHTACbR80gA/w338-h400/Brickwoods_Brown_Ale_2.JPG" width="338" /></a></div><p></p><p><br />Let's put that 3s. 6d (17.5p) into context. The average price of a pint of Bitter in 1970 was 10.7p. Making that spartan cheese and toamto the equivalent of seven or eight quid today.</p><p>We'll move along to the next question.</p><p style="margin-left: 40px; text-align: left;"><i><b>Do you ever go to a pub for an evening meal? If so what special features do you look for?</b><br />(a) I never go on spec., as it were. If I have been recommended to a pub or inn then most certainly I will go, but in general I do not like eating in a room separate from the atmosphere of the pub. I like to be in amongst the noise and entertainment, which after all is a good slice of the attraction at the pub.</i></p><p style="margin-left: 40px; text-align: left;"><i>(b) No. If I want to eat out then I will go into a proper restaurant where the preparation of food is their whole livelihood and not just an extremely profitable sideline. Apart from this, I feel that there is not enough variation on a pub's menu to warrant it. Roast beef and steak seems to be about the usual limit, whichever language they print it in. Also pubs that serve decent sweets are few and far between.</i></p><p style="margin-left: 40px; text-align: left;"><i>(c) Yes I do. There are some very nice little restaurants above pubs or in annexes to them. If one is prepared to be adventurous, spend some time searching and, perhaps, be prepared to make a mistake or two. then I think the search can be rewarding. One small complaint is that many pubs, especially in towns, only cater for the lunch-time crowd. If a snack is available in the evening it is often re-heated from the lunch-time session.</i></p><p>I'll answer this one. No. Well, maybe I have at sometime in the past. But I can't think of an occasion off the top of my head. In contrast, I've eaten meals at midday loads of times.<br /><br />I agree with Mr. a. If I'm in a pub, I want to feel like I'm in a pub. Not a restaurant. <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com7tag:blogger.com,1999:blog-5445569787371915337.post-73860449308003705352024-02-28T00:05:00.000-08:002024-02-28T00:05:00.128-08:00Let's Brew Wednesday - 1900 Barclay Perkins XLK<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5r599Y9kZ0gM_-C3vCUCmHsPF3oQYWWQllqmEDzlccyFpCjhghyaJ60jLxDIh4MDEEt9VAnC4ABnYy3Zyw2oOWq1HMFMs7xaWToVtNW14_E8EfiKIXe4fAiMxDhbNSFY8W3cLyCcRrh2y_VOaOxtk8MjgRlmgDtNtntayYLOnyzZbnHw_s27RJ1VbYA/s555/Barclays_London_Pale_Ale_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="555" data-original-width="435" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5r599Y9kZ0gM_-C3vCUCmHsPF3oQYWWQllqmEDzlccyFpCjhghyaJ60jLxDIh4MDEEt9VAnC4ABnYy3Zyw2oOWq1HMFMs7xaWToVtNW14_E8EfiKIXe4fAiMxDhbNSFY8W3cLyCcRrh2y_VOaOxtk8MjgRlmgDtNtntayYLOnyzZbnHw_s27RJ1VbYA/s320/Barclays_London_Pale_Ale_2.jpg" width="251" /></a></div>What changes have the new century brought to Barclay’s Ordinary Bitter? Surprisingly few. To be honest.<br /><br />The gravity is a little lower, but that was true of pretty much all of their beers. It was a simple question of economics. When the duty increased, the gravity was cut. Brewers didn’t have any option, unless they wanted to cut their profit margin. <br /><br />When the gravity of a standard barrel was reduced from 1057º to 1055º in 1889, that was, effectively, a 3.5% increase in the duty. On a beer costing 3d a pint, that would have meant raising the price to 3.1d. But the smallest coin was a farthing. 0.25d, so that wasn’t possible. Easier just to reduce the gravity a little and keep the price the same. Customers were very resistant to price rises, beer having cost the same for 30 years at this point.<br /><br />The elements are much the same as in 1886: base malt, adjuncts and invert sugar. The only difference is that there’s a bit more sugar and there are two adjuncts, flaked maize and flaked rice. This was a transition period when they were moving from rice to maize. A few years later, it was 100% maize.<br /><br />No foreign hops this time. Just two types of East Kent, from the 1898 and 1899 harvests.<br /><br />No long ageing for this Running Beer. No more than a few weeks in the cask. <p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 320px;"><colgroup><col style="mso-width-alt: 4928; mso-width-source: userset; width: 116pt;" width="154"></col>
<col style="mso-width-alt: 3008; mso-width-source: userset; width: 71pt;" width="94"></col>
<col style="width: 54pt;" width="72"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl79" colspan="3" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 241pt;" width="320"><b>1900 Barclay Perkins XLK</b></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pale malt</td>
<td align="right" class="xl73" style="border-top: medium;">7.75 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">72.09%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">flaked rice</td>
<td align="right" class="xl73" style="border-top: medium;">0.50 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">4.65%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">flaked maize</td>
<td align="right" class="xl73" style="border-top: medium;">0.50 lb</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">4.65%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">No. 1 invert sugar</td>
<td align="right" class="xl75" style="border-top: medium;">2.00 lb</td>
<td align="right" class="xl77" style="border-top: medium;">18.60%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl74" height="17" style="border-top: medium; height: 12.75pt;">Goldings 120
mins</td>
<td align="right" class="xl76" style="border-top: medium;">1.50 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl74" height="17" style="border-top: medium; height: 12.75pt;">Goldings 60
mins</td>
<td align="right" class="xl76" style="border-top: medium;">1.50 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl74" height="17" style="border-top: medium; height: 12.75pt;">Goldings 30
mins</td>
<td align="right" class="xl76" style="border-top: medium;">1.50 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl74" height="17" style="border-top: medium; height: 12.75pt;">Goldings dry
hops</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">1.00 oz</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">OG</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">1051</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">FG</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">1011</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">ABV</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium; width: 71pt;" width="94">5.29</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Apparent
attenuation</td>
<td align="right" class="xl69" style="border-left: medium; border-top: medium;">78.43%</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">IBU</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">58</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">SRM</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">6.5</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Mash at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">148º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">After
underlet</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">153º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Sparge at</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">165º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Boil time</td>
<td class="xl78" style="border-left: medium; border-top: medium;">120 minutes</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pitching temp</td>
<td align="right" class="xl72" style="border-left: medium; border-top: medium;">60º F</td>
<td class="xl70"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl68" height="17" style="border-top: medium; height: 12.75pt;">Yeast</td>
<td class="xl68" style="border-left: medium; border-top: medium;">Wyeast 1099 Whitbread
ale</td>
<td class="xl70"><br /></td>
</tr>
</tbody></table>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com4tag:blogger.com,1999:blog-5445569787371915337.post-52684038951951167842024-02-27T00:05:00.000-08:002024-02-27T00:05:00.129-08:00Foreign adventures<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-GZXb2EqrIRmy8nb1S1q6VowOmVqiHYnZdnY2mwocAQYPNEQRdp8ZAfvj5a57XmTcSb3b57__4y1LSw_2fX-ximCVHm905_r9AuEcPvA-EUd65HwnWUX5TVK_TA5qDHA62_HfAQk_cx7-hZ5Z10BvneZ46zFzgeo1KnOiVzHonseczrFxGB5VgoaZW8/s800/Oranjeboom_Bok_advert_1931.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="557" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-GZXb2EqrIRmy8nb1S1q6VowOmVqiHYnZdnY2mwocAQYPNEQRdp8ZAfvj5a57XmTcSb3b57__4y1LSw_2fX-ximCVHm905_r9AuEcPvA-EUd65HwnWUX5TVK_TA5qDHA62_HfAQk_cx7-hZ5Z10BvneZ46zFzgeo1KnOiVzHonseczrFxGB5VgoaZW8/w279-h400/Oranjeboom_Bok_advert_1931.jpg" width="279" /></a></div>In 1970, the biggest UK brewing groups were amongst the largest in Europe. Yet they made remarkably few inroads in Europe. Eventually being overtaken by brewers like Heineken and Carlsberg, who had been far smaller in size. Why did UK brewers end up mostly concentrating on the UK market?<br /><br />Difficult to say. Though one problem may well have been the kind of beer they were trying to sell. Lager was king in continental Europe. But that wasn't what UK brewers were trying to sell abroad.<br /><br />Allied, with their purchase of two decent-sized Dutch breweries, seemed to have taken a more progressive approach. Especially as it gave them a genuine Dutch Lager brand to compete with Whitbread=brewed Heineken.<p></p><p style="margin-left: 40px; text-align: left;"><b>Allied find going Dutch does pay</b><br />This month. the Rotterdam Brewery of Breda-Oranjeboom N.V., the Dutch concern owned by Britain's Allied Breweries. are to increase their total fermentation capacity by 16,000 hl. with the installation of 12 Ziemann stainless steel combi-tanks of 1,500 hl. capacity. These new fermenters are to be equipped with in-place cleaning and temperature control.</p><p style="margin-left: 40px; text-align: left;">Forming the second stage of work at the brewery, the move follows increased output of 50 per cent from the brewhouse, which consists of a four-vessel Steinecker plant operational since April, 1969. Later on in the year, silos will be installed in the old brewhouse which has virtually been gutted.</p><p style="margin-left: 40px; text-align: left;">For future expansion in production the company can look to their recent purchase from Heineken-Amstel, Holland's largest brewing group. Situated at Helmond, near the German border, it is a 30-acre site — quite a handy acquisition when one considers that this is almost twice the area available at Breda and Rotterdam. At the time of purchase, the plant had no brewhouse but with the company’s current annual capital expenditure running at £l.5m. developments there seem more than likely.</p><p style="margin-left: 40px; text-align: left;">But this is mere speculation on future trends. At present the bare facts are that in its first year of operation the Dutch group made a pre-tax profit of £500,000, after allowing for the cost of loans carrying high interest rates. Mr. Nicholas Herald, the Allied Breweries vice-chairman in charge of the International operations in Holland, also predicts an increase in that figure during the current year.</p><p style="margin-left: 40px; text-align: left;">But this is mere speculation on future trends. At present the bare facts are that in its first year of operation the Dutch group made a pre-tax profit of £500,000, after allowing for the cost of loans carry-high interest rates. Mr. Nicholas raid, the Allied Breweries vice-chairman in charge of the International operations in Holland, also predicts an increase in that figure during the current year.</p><p style="margin-left: 40px; text-align: left;">In the Dutch market the Breda-Oranjeboom grouping claims 20 per cent of the market while Heineken-Amstel have cornered a 55 per cent share. The only other brewery having a sizeable market share is Grolsch Bierbrouwerij, who claim 10 per cent. On the home market, Allied say that per capita beer consumption in Holland has more than doubled in the last ten years — from 41 pints in 1960 to 90 pints in 1969. The picture is just as rosy on the export front. Of last year’s production of l.5m. hl., 13 per cent went to 80 countries.</p><p style="margin-left: 40px; text-align: left;">In the U.K., however, Oranjeboom has not been particularly in evidence. True, Allied did cease sales of Skol 2000 and put the Dutch beer in its place but they have, perhaps, not pushed the beer too much. In 1968, their first year of ownership, £1,312 was spent on advertising Oranjeboom compared with £64,946 on the already established Skol Lager.</p><p style="margin-left: 40px; text-align: left;">But the beer flow is not all one way. Double Diamond is being sold through its namesake's pub in Rotterdam and it is proving extremely popular with the locals. In fact, it accounts for a little under 25 per cent of beer sales through the particular outlet, although it costs more than the ordinary Dutch beers sold there.</p><p style="margin-left: 40px; text-align: left;">When questioned on the reason for Allied success in Holland, despite gloomy forecasts made by some pundits Mr. Herald pointed to the splendid cooperation between the merged breweries which had previously been competitors. The companies they had taken over were sound, he said, and Allied had taken a good, long look at them before making any move. And when they had he, he continued, the deal had been a fair one for both sides. From then on much of the credit goes to the Dutch team who worked together in complete harmony from the start. Draught beer was now bring produced at one brewery, while bottled beers were the sole domain of the other.</p><p style="margin-left: 40px; text-align: left;">Beer is not the only side to Allied trading in the Netherlands. They also acquired Warninks, the well-known advocaat producers, and both Breda and Oranjeboom have large soft drink holdings. In fact, Breda say that 30 per cent of their revenue comes from this sector. Oranjeboom own C P. Fabrieken, fruit juice, mineral and syrups manufacture who in turn control North Netherlands Bottling Co., a company holding the Coca Cola franchise in the three northern provinces of Holland.</p><p style="margin-left: 40px; text-align: left;">All in all the Dutch affair has developed into a strong and growing combine forming a solid base for any further expansion into Europe, should opportunity arise.<br />Brewers' Guardian, Volume 99, June 1970, page 34.</p><p>You can see they were still trying to flog English Pale Ale, in the form of Double Diamond, to Europe. Longterm, Oranjeboom would fare far better in the UK market. <br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com13tag:blogger.com,1999:blog-5445569787371915337.post-79116772530143453552024-02-26T00:05:00.000-08:002024-02-26T00:05:00.130-08:00Food in 1970s pubs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx3MrAXsVjpvLgv6sH5yxaxV2k45GdeGp5W5YkVFumHn7QIYblLQvVGfkVNyrxxbeKTIuCACpYfq1zF56fLk9x9Wz75nbAzZGw1qFSl9tw2AqJI23ehjm7l-VTQZwisaGM_CrboiOTVOsh2BujDJDiUcTR_KseAKd9P_7MPoT0tVQAFQ46r3HPNlVRvQ/s300/Watneys_Red_beermat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="300" data-original-width="225" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx3MrAXsVjpvLgv6sH5yxaxV2k45GdeGp5W5YkVFumHn7QIYblLQvVGfkVNyrxxbeKTIuCACpYfq1zF56fLk9x9Wz75nbAzZGw1qFSl9tw2AqJI23ehjm7l-VTQZwisaGM_CrboiOTVOsh2BujDJDiUcTR_KseAKd9P_7MPoT0tVQAFQ46r3HPNlVRvQ/w300-h400/Watneys_Red_beermat.jpg" width="300" /></a></div>Rising living standards after WW II led to an increased demand for food in pubs. Though the form that food took varied considerably. From cold snacks to full meals.<br /><br />In 1970, the head of Watney Mann’s catering department, Mr. F. MacPhillips, identified four different categories of pub food:<p></p><p style="margin-left: 40px; text-align: left;">1. Full meals.<br />2. Speciality restaurants, such as steak or fish.<br />3. Warm snacks.<br />4. Cold snacks. </p><p>The latter two of these categories being the most common.<br /><br />Brewers were in an odd position when it came to food. In tenanted houses, they had no direct financial interest in the catering. As it was run purely by the tenant. However, knowing that the provision of food encouraged custom, and hence beer sales. So, food did benefit brewers indirectly. In managed houses, however, the catering was run by the brewery, as was everything else. <br /><br />Customers weren’t totally satisfied with pub meals. Especially the prices. This punter had some harsh words on the subject:</p><p style="margin-left: 40px; text-align: left;"><i>But some of the prices charged are really monstrous. Publicans obviously use this side of their trade to pay for their holidays or the wife's new fur coat. They seem to push the prices to their limit, like they do with foreign lagers. And when they do attempt to keep the price down either the meals shrink or the plates get bigger something happens to the size of the portions anyway. </i><br />Brewers' Guardian, Volume 99, May 1970, page 56.</p><p>Another complaint was that, as most urban pubs concentrated on serving food at lunchtime, in the evenings everything had been reheated. Insufficient seating meant meals and snacks often had to consumed in crowded conditions or even standing up. <br /> </p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com8tag:blogger.com,1999:blog-5445569787371915337.post-74809990976672611312024-02-25T00:05:00.000-08:002024-02-25T00:05:00.126-08:00Young’s Saxon lager<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPt9DoPLTicuQR96l4JRZsIqYswbrCPOAcbJqcgtTsOxbI4yO-RLoDGqf6sQmI1wzsi4sb5zmXkaq4gJZAWddqPunDV0Gfu90f0zgqu3j69OiPJ0YI6kV6qihFChzwAqQcoNpRjKFV36lyFF6LcyyuN58knr805tznTd4MerBmq0FAS1E_yJEAqtdGNM/s1244/Youngs_Saxon_Lager.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1244" data-original-width="1095" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPt9DoPLTicuQR96l4JRZsIqYswbrCPOAcbJqcgtTsOxbI4yO-RLoDGqf6sQmI1wzsi4sb5zmXkaq4gJZAWddqPunDV0Gfu90f0zgqu3j69OiPJ0YI6kV6qihFChzwAqQcoNpRjKFV36lyFF6LcyyuN58knr805tznTd4MerBmq0FAS1E_yJEAqtdGNM/s320/Youngs_Saxon_Lager.jpg" width="282" /></a></div>I could have already guessed that Young's Saxon was a pseudo-Lager. That type of regional brewery just didn't have the equipment for things like decoction and cold fermentation. But chairman John Young hit back at those who complained it wasn't a real Lager.<br /><br />Given his commitment to cask beer, it's rather odd to hear him extolling the qualities of their Lager.Because, I'm pretty sure, behind the scenes he wasn't that keen on it. Regarding it as an evil necessity rather than the future of the brewery. Which time has shown it wasn't.<p></p><p style="margin-left: 40px; text-align: left;"><b>Young’s start major drive for their Saxon lager</b><br />In readiness for (he expected summer lager boom. Young & Co.’s Brewery Ltd. of Wandsworth, are starting a major sales push for their Saxon Lager, which was introduced last year.</p><p style="margin-left: 40px; text-align: left;">Previously sold in bottles only, the brew was recently launched in cans and, as equipment is installed, it will also be sold on draught in Young's 136 pubs and through free trade outlets.</p><p style="margin-left: 40px; text-align: left;">Mr. Geoffrey Hicks, sales manager of of Foster-Probyn Ltd., Young’s subsidiary, has gathered together a special sales force to concentrate solely on the lager's sales to the free trade. The sales drive will be backed by point-of-sale and poster advertising and poster advertising.</p><p style="margin-left: 40px; text-align: left;">Speaking at the launch, Mr. Hicks said: “Our results last year were most impressive, exceeding our most optimistic forecasts for Saxon, and now we are going all-out to take advantage of the swing to lager drinking with what we feel is a very fine product with a distinctive flavour, stemming from the specially-imported hops and Young’s brewing expertise.</p><p style="margin-left: 40px; text-align: left;">“And for the trade, as with all Young's beers, we have the advantage of being able to offer extremely competitive prices backed by a first-class delivery service.”</p><p style="margin-left: 40px; text-align: left;">Mr. John Young, the company's chairman, had a word to say on the nature of lager itself. He believed that it was not necessarily the bottom fermentation process that made the beer a lager. It was, he claimed. The length of time the drink was stored in cold conditioning tanks after brewing that made a lager what it was. After all, the word lager was derived from the German word for storage. </p><p style="margin-left: 40px; text-align: left;">Although Saxon is not brewed by the bottom fermentation process it has a long storage time and this prompted Mr. Young to defend the beer against those who had criticised his right to call Saxon a lager: “Saxon is stored for ten weeks before being ready for sale - a much longer period than most of our rivals store their lager beers.”<br />Brewers' Guardian, Volume 99, June 1970, page 34.</p><p>John Young does have a point. There are German beers described as "obergäriges Lagerbier": top-fermenting Lager. It's a term used for beers such as Kölsch and Alt which are top-fermented then lagered at a near-freezing temperature. Which sounds very similar to what was happening with Saxon. I'm sure Mr. Young is correct when he said most rival UK Lagers weren't lagered for ten weeks. Many probably barely had time to rest in the lagering cellar.<br /><br /> </p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com3tag:blogger.com,1999:blog-5445569787371915337.post-15494216395231431912024-02-24T00:05:00.000-08:002024-02-24T00:05:00.133-08:00Let's Brew - 1899 Barclay Perkins X Ale<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP8VDAQe3S0adYMU-cuqzWpXa0kPoZdH9PC-eavPMdtXCW3jRT-X2-7zhf-zZOMsNbYl-mCH_hLa0bxj5hl4i0MKAeT-SiWqm9r6YWnXQer2R9u0bhOwUAtEwfJwTgFXEkfz8qWzd8W5Jji6qjoo9shrasgWBvaOPUybCGkdQsCFVByO_P9nwJ2FpAxI/s556/Barclay_Perkins_Ale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="374" data-original-width="556" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP8VDAQe3S0adYMU-cuqzWpXa0kPoZdH9PC-eavPMdtXCW3jRT-X2-7zhf-zZOMsNbYl-mCH_hLa0bxj5hl4i0MKAeT-SiWqm9r6YWnXQer2R9u0bhOwUAtEwfJwTgFXEkfz8qWzd8W5Jji6qjoo9shrasgWBvaOPUybCGkdQsCFVByO_P9nwJ2FpAxI/s320/Barclay_Perkins_Ale.jpg" width="320" /></a></div>At the end of the 1880s, there was quite a big cut in the gravity of X Ale. Followed by another, smaller one, in the second half of the 1890s. Presumably in reaction to increases in duty.<br /><br />The recipe was also quite unstable in that period. In addition to base malt, sometimes there was brown malt, sometimes crystal malt and others both. After 1891, They settled on just pale and crystal malt. Along with a bit of flaked maize and a shitload of sugar. As often in the 19th century, it’s just described as “saccharum”. I’ve opted for No. 3. Partly because it feels right. But also because it gets the colour to about the right spot.<br /><br />In the copper, were some American hops, from the most recent harvest, 1898. There were also some Mid-Kent hops from the same year. The other type of Mid-Kent hops were a year older, but are specifically described as Goldings.<br /><br />The finished beer would have been semi-dark, fairly hoppy and with a decent alcoholic kick. My type of Mild. <p></p><p>
</p><table border="1" cellpadding="1" cellspacing="0" style="width: 320px;"><colgroup><col style="mso-width-alt: 4928; mso-width-source: userset; width: 116pt;" width="154"></col>
<col style="mso-width-alt: 3008; mso-width-source: userset; width: 71pt;" width="94"></col>
<col style="width: 54pt;" width="72"></col>
</colgroup><tbody><tr height="21" style="height: 15.75pt;">
<td class="xl81" colspan="3" height="21" style="border-right: 0.5pt solid black; height: 15.75pt; width: 241pt;" width="320">1899 Barclay Perkins X Ale</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl74" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pale malt</td>
<td align="right" class="xl78" style="border-top: medium;">6.75 lb</td>
<td align="right" class="xl80" style="border-left: medium; border-top: medium;">63.26%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="height: 12.75pt; width: 116pt;" width="154">crystal
malt 60L<span style="mso-spacerun: yes;"> </span></td>
<td align="right" class="xl79" style="border-left: medium;">0.25 lb</td>
<td align="right" class="xl68" style="border-left: medium;">2.34%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">flaked maize</td>
<td align="right" class="xl79" style="border-left: medium; border-top: medium;">1.00 lb</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">9.37%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl67" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">No. 3 invert sugar</td>
<td align="right" class="xl79" style="border-left: medium; border-top: medium;">2.67 lb</td>
<td align="right" class="xl76" style="border-left: medium; border-top: medium;">25.02%</td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl77" height="17" style="height: 12.75pt;">Cluster 120 mins</td>
<td align="right" class="xl75">1.00 oz</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Fuggles 120
mins</td>
<td align="right" class="xl75">0.50 oz</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Fuggles 60
mins</td>
<td align="right" class="xl75">1.25 oz</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl73" height="17" style="border-top: medium; height: 12.75pt;">Goldings 30
mins</td>
<td align="right" class="xl75">1.25 oz</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">OG</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">1055</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">FG</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">1009</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">ABV</td>
<td align="right" class="xl66" style="border-left: medium; border-top: medium; width: 71pt;" width="94">6.09</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">Apparent
attenuation</td>
<td align="right" class="xl68" style="border-left: medium; border-top: medium;">83.64%</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">IBU</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">55</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">SRM</td>
<td align="right" class="xl70" style="border-left: medium; border-top: medium;">16</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">Mash at</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">148º F</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">After
underlet</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">153º F</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">Sparge at</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">165º F</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">Boil time</td>
<td class="xl72" style="border-left: medium; border-top: medium;">120 minutes</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl65" height="17" style="border-top: medium; height: 12.75pt; width: 116pt;" width="154">pitching temp</td>
<td align="right" class="xl71" style="border-left: medium; border-top: medium;">61º F</td>
<td class="xl69"><br /></td>
</tr>
<tr height="17" style="height: 12.75pt;">
<td class="xl70" height="17" style="border-top: medium; height: 12.75pt;">Yeast</td>
<td class="xl70" style="border-left: medium; border-top: medium;">Wyeast 1099 Whitbread
ale</td>
<td class="xl69"><br /></td>
</tr>
</tbody></table><p><br /></p>Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.com2