Let's Brew Wednesday - 1885 William Younger 100/-

No, this isn't another recipe from "Scotland! vol. 2", my award-winning book on Scottish brewing. It's a preview from "Free!", about brewing 1880-1914. A book I keep working away on in the background.

179 recipes I've written for it, so far. I've been chipping away at them. I know from past experience that I don't want to be left with hundreds of recipes to write when the rest of the book is just about done.

The best thing about 100/- is that there’s no modern beer with same name to cause confusion.

It took me a while to get my head around Scottish styles. Especially the Shilling Ales. Then I realised that they are just Ales. The weaker ones being Mild Ales, the stronger ones Stock Ales. It’s really that simple.

100/- is very similar to 60/- and 80/-, just a bit stronger. Three types of malt, with a little less than half made from Scottish barley, the rest from foreign. All very simple. It’s not going to last. By the end of the century Younger’s grists would look very different.

The hopping rate is about the same as for 60/- and 80/-. Consisting of Kent, Californian, Spalt and American, all from the 1884 crop. 

1885 William Younger 100/-
pale malt	17.25 lb	100.00%
Cluster 120 min	1.75 oz
Spalt 60 min	0.75 oz
Fuggles 30 min	1.50 oz
OG	1074
FG	1024
ABV	6.61
Apparent attenuation	67.57%
IBU	52
SRM	6
Mash at	153º F
Sparge at	163º F
Boil time	120 minutes
pitching temp	56º F
Yeast	WLP028 Edinburgh Ale

Let's Brew Wednesday - 1912 Thomas Usher 100/-

It's almost New Year. And what shouts end of year more than a Strong Scottish beer? Or someone who’s been drinking it.

Strongish, really, for the date. Or for the OG. In terms of ABV, it’s not strong at all. By any standards, other than 1918.

As usual, I struggled to find an apt style in BeerSmith. So I just added one. It’s called “Scottish Shilling Ale medium strong”. Even with my own definition of the style, I couldn’t hit all the parameters. Because BeerSmith expects better attenuation than the Scots went for. Not a dig at BeerSmith. I probably just haven’t found the right parameter to tweak.

I really like that you can customise BeerSmith. I should have started earlier. Maybe I should put together an historic styles add-on and flog it. That should earn me enough to retire early, shouldn’t it? No, I don’t think so. If only.

On with the recipe. Onwards to oblivion and back. I finished that bastard jigsaw. Incidentally. Rather, me and the kids did. Infernal effing thing. One of the pieces was totally white, other than one short black line.

Excuse the flim-flam. Need some padding, as this is more of the same, just at a different strength. Which is pretty much what 20th-century Scottish brewing was about. Pale malt, sugar and shit, plus a decent amount of hops.

1912 Thomas Usher 100/-
pale malt	8.00 lb	65.31%
crystal malt	0.50 lb	4.08%
flaked maize	0.75 lb	6.12%
No. 2 invert sugar	0.75 lb	6.12%
cane sugar	2.25 lb	18.37%
Fuggles 120 min	1.00 oz
Fuggles 60 min	1.00 oz
Fuggles 30 min	1.00 oz
OG	1064
FG	1029
ABV	4.63
Apparent attenuation	54.69%
IBU	33
SRM	8
Mash at	148º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	WLP028 Edinburgh Ale

1933 William Younger No. 1

In the first half of the 20th century, William Younger bashed out two Scotch Ales, No. 3 and the more powerful No. 1.

Both had been around since the 1850’s at least and managed to survive two world wars. Unlike the other Ales completing the set, No. 2 and No. 4. While No.3 was often sold on draught and filled a similar niche to Burton, No. 1 was more in the tradition of Scotch Ales sold in Belgium. It was dark and pretty powerful. I believe it was discontinued in the 1950’s or early 1960’s.

This is so exciting. Because here’s a Younger’s beer that has more ingredients than just pale malt and grits. It has that super-secret exciting ingredient you wouldn’t expect in a Scotch Ale: lactose. It’s about the only example of the use of lactose in a beer other than a Stout that I can recall. I assume it was a way of simulating the high FG beers of this type had in the 19th century.

It has one of the highest percentages of malt for a Younger’s beer of this period: almost 60%. That shows how special it was. The hopping is more heavy than style Nazis would have you believe was normal in Scotland. But compared to earlier version, it looks positively restrained at just 50 IBUs.

Once again, this would have been coloured up with caramel at racking time. Just pick your shade, as I’m sure it came in several, depending on where it was being sold.

1933 William Younger No. 1
pale malt	11.25 lb	58.44%
grits	7.25 lb	37.66%
lactose	0.75 lb	3.90%
Cluster 90 min	1.75 oz
Fuggles 30 min	1.75 oz
Goldings dry hops	0.25 oz
OG	1085
FG	1033
ABV	6.88
Apparent attenuation	61.18%
IBU	50
SRM	5
Mash at	156º F
Sparge at	160º F
Boil time	150 minutes
pitching temp	57º F
Yeast	WLP028 Edinburgh Ale

Let's Brew - 1933 William Younger No. 3

You’ve probably noticed that I have a bit of a thing about Younger’s No. 3. Probably because it was a beer I quite liked.

I drank it regularly at a couple of places in the 1980’s. The Burley Liberal Club in Leeds. And the pub just around the corner from my office on Gloucester Place in London. In my head, I was thinking strong Dark Mild. Which wasn’t totally far off the mark.

It was a nice alternative to Younger’s IPA. At the time it had an OG of 1043º, ever so slightly higher than the IPA’s 1042.2º. A few pints at lunchtime set me up nicely for an afternoon snooze back at work. By the time I’d woken up it would be time to return to the pub for a few more pints before heading home.

You’ve probably noticed that the beer below is pretty pale. It always seems to have come in a variety of shades, though dark was most popular after WW I. The colour presumably coming from caramel added at racking time. Feel free to colour this up any way you like.

There’s not really much to say about the grist. As with most Younger’s beers in the 20th century. There’s pale malt, loads and loads of grits and that’s it. I have the feeling that all that limited grits to just 40% of the total was maintaining enough malt to convert the starch. They’d probably have happily used 70% grits, if it had been practical. Their beers have the highest levels of adjuncts I’ve seen anywhere.

1933 William Younger No. 3
pale malt	7.50 lb	58.82%
grits	5.25 lb	41.18%
Cluster 90 min	1.25 oz
Fuggles 30 min	1.25 oz
Goldings dry hops	0.25 oz
OG	1055
FG	1015.5
ABV	5.23
Apparent attenuation	71.82%
IBU	39
SRM	4
Mash at	154º F
Sparge at	160º F
Boil time	135 minutes
pitching temp	59º F
Yeast	WLP028 Edinburgh Ale

Bottled beer in the 1850's

Exeter and Plymouth Gazette, Saturday 06 June 1857, page 5.

I enjoyed our little look at bottled beer of the 1840's that I thought I'd extend the series. It saves me the trouble of doing any proper research or exerting any other effort. As I keep telling you, I'm a lazy bastard at heart.

Again, I've arbitrarily assigned styles to the beers. Not that there are many unclear ones in this set. About the only decision I had to make was to assign Strong Ale to the Burton Ales.

I'll mention now a difficulty that bottled beer presents when trying to guess the strength of a beer. With draught beers it's a piece of piss to work out relative strength. That's because the measures are known. A barrel is 36 gallons, a kilderkin is 18 gallons, etc. The capacity in gallons is often also specifically mentioned in advertisements. No such luck with bottles. Sometimes no size is indicated. Others it says "large" or "small". Even when it says "pint" or "quart" there's uncertainty. Because often that doesn't mean an imperial pint or quart but a "reputed" pint or quart. These were two-thirds of the imperial measure, or 378.85 ml and 757.7 ml, respectively.

In some entries in the table below, it can't possibly be an imperial pint. For example the Barnstaple Porter. 1s 9d for a dozen pints is 1.75d. per pint, which is below the draught price of 2d. per pint. That must be a reputed pint.

Do you see the biggest change in this list? Lower-gravity Pale Ales have appeared. Beers that definitely aren't IPA's and are considerably weaker. Or at least considerably cheaper. For example, Ind Coope's AKK Ale. The draught version cost 1s 2d per gallon, which implies a gravity of 1050-1055º. You can see that a quart of it (probably a reputed quart) cost the same as an imperial pint of Allsopp's IPA.

Alnwick Mercury, Monday 01 March 1858, page 1.

Note that there are still several examples of bottled Mild and Porter, though the latter is considerably outnumbered by bottled Stouts. As we progress through the decades of the 19th century you'll see how these become progressively rarer, with bottled Porter disappearing entirely. You can clearly see the most popular bottled styles emerging: IPA, Pale Ale, Stout and Strong Ale. Undoubtedly helped along by the most hyped beers of the day: Bass and Allsopp IPA, Guinness Extra Stout and Bass and Allsopp Strong Burton Ales.

I almost forgot the sad little Table Ale. A the advertisement was in a Northumberland newspaper, it's almost certainly of Scottish origin.

You know the score. I've still four decades of the 19th century to go. More to follow.

Bottled beers in the 1850's
Brewery	Place	year	beer	style	price per dozen	size	source
Wm. Younger	Edinburgh	1852	Edinburgh Ale	Edinburgh Ale	4s	pint	Medical times and gazette, Volume 5, 1852, page 155
Wm. Younger	Edinburgh	1852	Edinburgh Ale	Edinburgh Ale	4s 6d	pint	Medical times and gazette, Volume 5, 1852, page 155
Unknown	Edinburgh	1855	Edinburgh Ale	Edinburgh Ale	6s		"Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Allsopp	Burton	1853	Pale Ale	IPA	5s	Imperial pint	"The lancet 1853, vol. 2", 1853, page 258
Allsopp	Burton	1855	East India Pale Ale	IPA	5s		"Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Bass	Burton	1858	Pale India Ale	IPA	7s	quart	Alnwick Mercury - Monday 01 March 1858, page 1
Allsopp	Burton	1853	Mild Ale	Mild Ale	5s 6d	Imperial pint	"The lancet 1853, vol. 2", 1853, page 258
Barnstaple brewery	Barnstaple	1853	XX Ale	Mild Ale	3s	quart	North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery	Barnstaple	1853	XX Ale	Mild Ale	1s 9d	pint	North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery	Barnstaple	1853	XXXX Ale	Mild Ale	4s 3d	quart	North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery	Barnstaple	1853	XXXX Ale	Mild Ale	2s 4d	pint	North Devon Journal - Thursday 14 April 1853, page 1.
Unknown	Unknown	1858	Fine Mild XX Ale	Mild Ale	5s 6d	quart	Alnwick Mercury - Monday 01 March 1858, page 1
Wm. Younger	Edinburgh	1852	Pale Ale	Pale Ale	3s	pint	Medical times and gazette, Volume 5, 1852, page 155
John Lovibond	Greenwich	1852	Bitter Ale	Pale Ale	2s 6d	pint	"W. Archdeacon's Greenwich & Woolwich directory for 1852" page 2
Barnstaple brewery	Barnstaple	1853	Pale Ale	Pale Ale	4s 3d	quart	North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery	Barnstaple	1853	Pale Ale	Pale Ale	2s 4d	pint	North Devon Journal - Thursday 14 April 1853, page 1.
Ind Coope	Romford	1857	AKK Ale	Pale Ale	5s	quart	Exeter and Plymouth Gazette - Saturday 06 June 1857, page 5.
Ind Coope	Romford	1857	AKK Ale	Pale Ale	2s 9d	pint	Exeter and Plymouth Gazette - Saturday 06 June 1857, page 5.
Unknown	Unknown	1858	Fine Pale Ale	Pale Ale	5s 6d	quart	Alnwick Mercury - Monday 01 March 1858, page 1
Barnstaple brewery	Barnstaple	1853	Porter	Porter	3s	quart	North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery	Barnstaple	1853	Porter	Porter	1s 9d	pint	North Devon Journal - Thursday 14 April 1853, page 1.
Unknown	London	1858	Best London Porter	Porter	4s 6d	quart	Alnwick Mercury - Monday 01 March 1858, page 1
Wm. Younger	Edinburgh	1852	Stout	Stout	2s	pint	Medical times and gazette, Volume 5, 1852, page 155
Wm. Younger	Edinburgh	1852	Stout	Stout	3s	pint	Medical times and gazette, Volume 5, 1852, page 155
John Lovibond	Greenwich	1852	Double Stout	Stout	2s 6d	pint	"W. Archdeacon's Greenwich & Woolwich directory for 1852" page 2
Barnstaple brewery	Barnstaple	1853	Treble Stout	Stout	4s 3d	quart	North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery	Barnstaple	1853	Treble Stout	Stout	2s 4d	pint	North Devon Journal - Thursday 14 April 1853, page 1.
Guinness	Dublin	1854	Extra Stout	Stout	3s 6d		Durham Directory & Almanack, 1854
Calvert & Co.	London	1855	Double Stout	Stout	5s		"Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Guinness	Dublin	1857	Extra Stout	Stout	4s		Durham Directory & Almanack, 1857
Guinness	Dublin	1858	Dublin Stout	Stout	6s 6d	quart	Alnwick Mercury - Monday 01 March 1858, page 1
Unknown	London	1858	Best London Stout	Stout	5s 6d	quart	Alnwick Mercury - Monday 01 March 1858, page 1
Allsopp	Burton	1853	Strong (Old Burton) Ale	Strong Ale	6s 6d	Imperial pint	"The lancet 1853, vol. 2", 1853, page 258
Unknown	Burton	1855	Burton Ale	Strong Ale	6s		"Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Unknown	Burton	1855	Burton Ale Extra Quality	Strong Ale	7s		"Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Unknown	Unknown	1858	Table Ale	Table Ale	3s 6d	quart	Alnwick Mercury - Monday 01 March 1858, page 1

Bottled beer in the 1840's

Northern Liberator, Saturday 12 December 1840, page 8.

I been done me some thinking again. It was that article of Lott about bottled beer. The types of Ale that he said were bottled. "I've got a spreadsheet of details taken form price lists. Let's see what bottled beers are in there." That was my thought. Nothing that's going to rewrite human history. But it's mine.

The spreadsheet has over 3,500 entries. Best I cut it down into more digestible chunks by limiting it by date. So we're going to start with the first bottled beers I have, from the 1840's. And what a fascinating bunch they are. That tell quite a story.

I don't have a huge number of examples, only 50-odd in total. And quite a large number of those are for a single brewery, Aitchison. Though that in itself tells a story.  It's no coincidence that a Scottish brewery should feature so prominently in the table. Because Scotland was the part of Britain where bottled beer became common the earliest.

Surprisingly, much Scottish was already being packaged in bottled form in the 18th century. More than 100 years before the rise in popularity of bottled beer in England.

But my mean reason for putting together the table below was to see which styles were being bottled. It provides some confirmation of Lott's assertion that the only Ales bottled were IPA, Mild Ale and Strong Ale.

First, I need to explain a little about the styles I've assigned to the beers, in particular those of Aitchison. I've ended up calling most of them "Edinburgh Ale", though some could equally well be classified as Strong Ale and others as Mild Ale. The problem is that it's not always possible to tell which group a beer belongs in by the description. Is "Superior Ale" a Mild Ale or a Strong Ale? I've no idea. Of course, it could be both.

 Newcastle Courant, Friday 17 April 1840, page 1

You can see that there was still a certain fluidity in the name given to IPA, with Pale India Ale, Pale Export India Beer and India Ale being used as well as the later standard India Pale Ale and East India Pale Ale. There's an intriguing set of brewers for the IPA's - Bass and Allsopp from Burton, Hodgson & Abbott of London, plus the Scottish brewers Aitchison and Tennent. It's an indication of just how quickly some Scottish brewers started brewing IPA.

There are, indeed, quite a few Strong Ales in the table. Especially when you consider many of the ones I've classified as Edinburgh Ales are also Strong Ales. Even more confusingly, the only beers identified as Mild Ales are also pretty strong, as shown by the prices of 5 and 7 guineas per hogshead. That makes them 105 shillings and 147 shillings respectively. In 1847, William Younger's 100/- had an OG of 1090º and their 140/- one of 1112º*. I assume Aitchison's Mild Ales were of a similar strength.

As I would have expected, there are several Stouts, including Guinness. Their beers were mostly sold in bottled form in England. By the 1840's, Guinness was already selling over 40,000 barrels of Stout annually in England. Sales grew exponentially in the second half of the 19th century, as this table shows.

Guinness Extra Stout sales 1840 - 1890 (barrels)
	1840	1850	1860	1870	1880	1890	1900
GB	42,209	44,410	82,690	178,556	207,695	352,109	458,630
Ireland	25,021	26,979	52,594	93,854	201,348	261,359	437,613
Total	67,230	71,389	135,284	272,410	409,043	613,468	896,243
Source:
A Bottle of Guinness, Please by David Hughes, pages 276-279.

The most unexpected beers are the Scottish Table Ale and Dinner Ale. These would have been very low gravity beers for the period. William Younger's Table Ale was between 1033º and 1037º in 1847*. I would be surprised if Aichison's were over 1040º. Scottish brewers had a good reputation for Table Ale and sold quite a lot of it in England. Part of the description probably explains why such a weak beer could be bottled successfully: "highly hopped."

I think that's me all explained out. There's nothing left for me but to leave you with the table:

Bottled beers in the 1840's
Brewery	Place	year	beer	style	price per dozen	size	source
S. Bloxsome & Company	Bristol	1849	Alloa Scotch Dinner Ale	Dinner Ale	2s 6d		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Aitchison	Edinburgh	1840	Edinburgh Ale, strongest and best made	Edinburgh Ale	8s	reputed quart?	Newcastle Courant - Friday 17 April 1840. page 1.
Aitchison	Edinburgh	1840	Strong Edinburgh Ale	Edinburgh Ale	6s	reputed quart?	Northern Liberator - Saturday 12 December 1840, page 8.
Aitchison	Edinburgh	1840	Superior Ale	Edinburgh Ale	4s 6d	reputed quart?	Northern Liberator - Saturday 12 December 1840, page 8.
Aitchison	Edinburgh	1842	Edinburgh Ale	Edinburgh Ale	4s	quart	Morning Post (London) - Monday 04 April 1842, page 1.
Aitchison	Edinburgh	1842	Edinburgh Ale	Edinburgh Ale	6s	quart	Morning Post (London) - Monday 04 April 1842, page 1.
Aitchison	Edinburgh	1842	Edinburgh Ale	Edinburgh Ale	8s	quart	Morning Post (London) - Monday 04 April 1842, page 1.
Aitchison	Edinburgh	1843	Splendid Edinburgh Ale, Strongest	Edinburgh Ale	6s	reputed quart?	Newcastle Journal - Saturday 06 May 1843, page 2.
Aitchison	Edinburgh	1843	Fine Pale Edinburgh Ale	Edinburgh Ale	4s 6d	reputed quart?	Newcastle Journal - Saturday 06 May 1843, page 2.
Aitchison	Edinburgh	1843	Splendid Ale	Edinburgh Ale	4s 6d	reputed quart?	Newcastle Journal - Saturday 05 August 1843, page 1.
Aitchison	Edinburgh	1843	Strongest Ale	Edinburgh Ale	6s	reputed quart?	Newcastle Journal - Saturday 05 August 1843, page 1.
Aitchison	Edinburgh	1843	Prime Strong Ale (Old Bottle 1)	Edinburgh Ale	6s	reputed quart?	Newcastle Courant - Friday 22 December 1843, page 1.
Aitchison	Edinburgh	1843	Prime Strong Ale (Old Bottle 1)	Edinburgh Ale	4s 6d	reputed quart?	Newcastle Courant - Friday 22 December 1843, page 1.
Aitchison	Edinburgh	1844	Edinburgh Ale	Edinburgh Ale	3s	reputed quart?	Newcastle Courant - Friday 10 May 1844, page 1.
Aitchison	Edinburgh	1844	Edinburgh Ale	Edinburgh Ale	4s 6d	reputed quart?	Newcastle Courant - Friday 10 May 1844, page 1.
Aitchison	Edinburgh	1844	Edinburgh Ale	Edinburgh Ale	6s	reputed quart?	Newcastle Courant - Friday 10 May 1844, page 1.
Aitchison	Edinburgh	1846	Rich Flavoured Edinburgh Ale	Edinburgh Ale	4s 6d	reputed quart?	Newcastle Courant - Friday 19 June 1846, page 1.
Aitchison	Edinburgh	1846	Strongest and Best Edinburgh Ale	Edinburgh Ale	6s	reputed quart?	Newcastle Courant - Friday 19 June 1846, page 1.
Aitchison	Edinburgh	1848	Edinburgh Ale	Edinburgh Ale	3s 6d	pint	Hampshire Advertiser - Saturday 25 November 1848, page 1.
Aitchison	Edinburgh	1848	Edinburgh Ale	Edinburgh Ale	6s	quart	Hampshire Advertiser - Saturday 25 November 1848, page 1.
Aitchison	Edinburgh	1840	Highly hopped and attenuated India Ale	IPA	3s	reputed quart?	Northern Liberator - Saturday 12 December 1840, page 8.
Aitchison	Edinburgh	1842	Pale India Beer	IPA	4s	quart	Morning Post (London) - Monday 04 April 1842, page 1.
Aitchison	Edinburgh	1843	India Pale Ale, much esteemed	IPA	3s	reputed quart?	Newcastle Journal - Saturday 06 May 1843, page 2.
Aitchison	Edinburgh	1843	Superior India Pale Ale	IPA	3s	reputed quart?	Newcastle Journal - Saturday 05 August 1843, page 1.
Aitchison	Edinburgh	1843	Pale India Ale	IPA	3s	reputed quart?	Newcastle Courant - Friday 22 December 1843, page 1.
Allsopp	Burton	1845	India Pale Ale	IPA	5s	quart	Glasgow Herald - Monday 20 October 1845, page 2.
Allsopp	Burton	1845	India Pale Ale	IPA	2s 6d	pint	Glasgow Herald - Monday 20 October 1845, page 2.
Aitchison	Edinburgh	1845	Pale Export India Beer	IPA	3s	quart	Newcastle Courant - Friday 09 May 1845, page 1.
Aitchison	Edinburgh	1846	Pale Export India Beer	IPA	3s	reputed quart?	Newcastle Courant - Friday 19 June 1846, page 1.
Aitchison	Edinburgh	1848	Pale India Ale	IPA	3s 6d	pint	Hampshire Advertiser - Saturday 25 November 1848, page 1.
Aitchison	Edinburgh	1848	Pale India Ale	IPA	6s	quart	Hampshire Advertiser - Saturday 25 November 1848, page 1.
S. Bloxsome & Company	Bristol	1849	East India Pale Ale	IPA	3s 6d		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Bass	Burton	1849	East India Pale Ale	IPA	4s		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Hodgson & Abbott	London	1849	India Ale	IPA	4s 6d		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Tennent	Glasgow	1849	India Pale Ale	IPA	4s	quart	Glasgow Herald - Friday 22 June 1849, page 3.
Tennent	Glasgow	1849	India Pale Ale	IPA	2s 6d	pint	Glasgow Herald - Friday 22 June 1849, page 3.
Aitchison	Edinburgh	1845	Mild Ale (5 guineas a hogshead)	Mild Ale	4s 6d	quart	Newcastle Courant - Friday 09 May 1845, page 1.
Aitchison	Edinburgh	1845	Mild Ale (7 guineas a hogshead)	Mild Ale	6s	quart	Newcastle Courant - Friday 09 May 1845, page 1.
S. Bloxsome & Company	Bristol	1849	Dursley Pale Ale	Pale Ale	2s 6d		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Unknown	Dublin	1845	XX Dublin Porter	Porter	4s	quart	Glasgow Herald - Monday 20 October 1845, page 2.
Unknown	Dublin	1845	XX Dublin Porter	Porter	2s	pint	Glasgow Herald - Monday 20 October 1845, page 2.
Unknown	London	1849	Brown Stout Porter	Porter	2s 9d		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Georges	Bristol	1849	Strong Old Porter	Porter	4s		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Guinness	Dublin	1845	Extra Stout	Stout	5s	quart	Glasgow Herald - Monday 20 October 1845, page 2.
Guinness	Dublin	1845	Extra Stout	Stout	2s 6d	pint	Glasgow Herald - Monday 20 October 1845, page 2.
Unknown	London	1849	Extra Brown Stout	Stout	4s		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Unknown	Dublin	1849	Extra Stout	Stout	3s 4d		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Allsopp	Burton	1845	Burton Strong Ale	Strong Ale	6s	quart	Glasgow Herald - Monday 20 October 1845, page 2.
Allsopp	Burton	1845	Burton Strong Ale	Strong Ale	3s	pint	Glasgow Herald - Monday 20 October 1845, page 2.
S. Bloxsome & Company	Bristol	1849	Strong October Beer	Strong Ale	4s 6d		"Chilcott's descriptive history of Bristol", by John Chilcott, 1849
Aitchison	Edinburgh	1840	Edinburgh Table Ale, highly Hopped, an excellent Stomachic	Table Ale	3s	reputed quart?	Newcastle Courant - Friday 17 April 1840. page 1.
Aitchison	Edinburgh	1840	High hopped Table Ale	Table Ale	3s	reputed quart?	Northern Liberator - Saturday 12 December 1840, page 8.

* William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/3.