Tuesday, 8 July 2025

Exhibit of Foreign and Colonial Beers (part nine)

A Molson beer mat with the text "In Bottles Only EXPORT ALE and CREAM PORTER" and "Established 1786".
Just in case you were wondering, these were the jurors:

The jurors consisted of Messrs. J. Grimble Groves, M.P., Salford (chairman, Groves and Whitnall, Limited), Chairman; W. Crockford (head brewer, Charrington and Co., Limited, of Mile End); Robert Hutton (head brewer, Samuel Allsopp and Co., Limited, of Burton-on-Trent); Arthur R. Ling, F.I.C., F.C.S. (consulting chemist, editor of The Journal of the Federated Institutes of Brewing), &c.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

That looks like a pretty distinguished bunch. You've got the head brewers of two pretty renowned brewers, Charrington and Allsopp. Plus Arthur Ling, a distinguished brewing scientist. Grinble Groves is a great name. Almost as good as Cosmo Bonsor.

It's the turn of Canada today.

Canadian samples
Exhibitors Country Samples Style
Alex Keith, Halifax Canada India Pale Ale IPA
J. H. R. Molson and Bros., Montreal Canada XXX Porter Porter
J. H. R. Molson and Bros., Montreal Canada Export Ale Pale Ale
Cosgrave Brewery Company, Toronto Canada Pale Ale Pale Ale
Cosgrave Brewery Company, Toronto Canada XXX Porter Porter
Port Hope Brewing and Malting Company, Ontario Canada Fine Ale (Blue Star) Pale Ale
Eaton Bros., Limited, Owen Sound Canada XXX Stout (Dublin) Stout
Eaton Bros., Limited, Owen Sound Canada Golden Ale Pale Ale
Halifax Breweries, Limited Canada Extra Stout  Stout
Halifax Breweries, Limited Canada Ale Pale Ale
Copland Brewing Company, Toronto Canada Extra Stout Stout
Copland Brewing Company, Toronto Canada India Ale IPA
Simeon Jones, Limited, New Brunswick Canada India Pale Ale IPA
Radnor Water Company, Montreal, Quebec Canada Radnor Mineral Water Water
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.


Porter/Stout and Pale Ale/IPA. So, much like India. No-one was brewing Mild Ale. Sadly.

Canada.— Among the first group of ales (top fermentation) the best sample shown from Canada was the India ale (pale) of the Copland Brewery Company, Toronto. It was in good condition, and bright. It is awarded three marks. Second on the list must be placed the export ale of Messrs. J. H. R. Molson, Brothers, Montreal. It is awarded two marks. It was a very fair beer.

Among the second group, the ale of Messrs. Howard and Co., Halifax, was bright though flat, and had a rough flavour. It is awarded two marks. The "pale ale ” of the Cosgrave Brewery Company, Toronto, had also a rough flavour and was not bright. It is awarded two marks. The "fine ale” (Blue Star) of the Port Hope Brewing and Malting Company, Ontario, was slightly acid. It is awarded one mark.

The best Canadian stout shown was the extra stout of Messrs. Howard, Halifax; it was of good general quality, excellent condition, and carried a satisfactory head. It is awarded three marks. The XXX stout (Dublin) of Messrs. Eaton Brothers, Limited, Owen Sound, might be described as very fair. It is awarded two marks.

Of two brands of porter the XXX porter of the Cosgrave Brewery Company, Toronto, was the better. It was slightly acid, but of good character. It is awarded three marks. The XXX porter of Messrs. J. H. R. Molson and Brothers, Montreal, was satisfactory as regards condition, but drank thin. It is awarded two marks.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

I think the jury was trying to be polite. The Canadian beers sound, er, a bit rough. And many of them sound like they have obvious faults. I'm surprised at the marks given to some.
 

Monday, 7 July 2025

Exhibit of Foreign and Colonial Beers (part eight)

A Pyramids Brewery Stella Lager Beer Export label with a red five-pointed star and the text "Brewed and bottled in Egypt".

I'm still having a good chew of this article. And will spit out the odd post, to the disgust of everyone, doubtless.

I'm particularly interested in the beers from India. As it gives some indication of the local competition British brewers faced in the Indian market.

Indian samples
Exhibitors Country Samples Style
E. Dyer and Co., Lucknow India Pale Ale No. 1 Pale Ale
E. Dyer and Co., Lucknow India Pale Ale No. 2 Pale Ale
E. Dyer and Co., Lucknow India Pale Ale No. 3 Pale Ale
E. Dyer and Co., Lucknow India XX. Stout No. 1 Stout
E. Dyer and Co., Lucknow India XX. Stout No. 2 Stout
E. Dyer and Co., Lucknow India XX. Stout No. 3 Stout
E. Dyer and Co., Solan  India India Pale Ale. IPA
E. Dyer and Co., Solan  India Stout Stout
Meakin and Co, Kasanli  India XXX Stout Stout
Meakin and Co, Kasanli  India Pale Ale Pale Ale
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

In the traidition of the random use of the term IPA, two of the Indian brewers simply called their beers Pale Ales. Despite having an excellent claim to the prefix India. While the other did plump for IPA. Note that there are as many examples of Stout as Pale Ale.

India.— Among the samples of ale (top fermentation) the India pale ale of Messrs. E. Dyer and Co., Solan, was decidedly the best. It was a brilliant full-drinking beer, and is awarded three marks. Next in order of merit, though decidedly inferior to the last brand, should be mentioned the pale ale No. 3, of Messrs. E. Dyer and Co., Lucknow. It is awarded two marks.

The XX stout, No. 3, of Messrs. E. Dyer and Co., Lucknow, is awarded three marks as the best brand exhibited from India, while the XXX stout of Messrs. Meaking and Co., Kasanli, is also given three marks; the sample tested was not quite so good as that of the first-mentioned brand.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

I would have guessed that the numbered beers from Dyer of Lucknow were in descending order of strength, in the manner of Bass. But with the No. 3 of both the Pale Ales and Stouts scoring well, I suspect that it's the other way around. With No. 3 the strongest.

It seems that they were quite good at making Stout in India. With two of the three top scores going to Stouts.

We now switch continents to Africa.

Egyptian samples
Exhibitors Country Samples Style
Brasserie des Pyramides Egypt Pilsen (non-Pasteurised) Pils
Brasserie des Pyramides Egypt Pilsen (Pasteurised) Pils
Brasserie des Pyramides Egypt Munich (non-Pasteurised) Münchener
Brasserie des Pyramides Egypt Munich (Pasteurised) Münchener
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Egypt— These samples arrived too late for the Exhibition. The non-Pasteurised Pilsen of the Brasserie des Pyramides was a very fair beer in good condition. It is awarded three marks. The Pasteurised beer of the same brand is awarded two marks. The flavour was injured by the Pasteurising. Two samples of Munich beer (Pasteurised and non-Pasteurised) from the same brewery were also tested. The Pasteurised beer is awarded two marks. It was a fair beer, brilliant, and in good condition, but rather sweet. The sample of non-Pasteurised beer of the same brand was not so good.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Can you imagine what a nightmare it must have been to coordinate the arrival of all these samples from around the world? The Japanese and Australian beers would have been months in transit. I assume that it was partly arranged by telegram. Probably a bit too early for it to be all by telephone. How we take instant communication for granted now.

Interesting that the unpasteurised Pils was good, while the unpasteurised Munich was crap. Was it a difference in the age of the samples, perhaps? Or maybe their bottling was a bit hit and miss.


 

Sunday, 6 July 2025

William Younger beers in 1884 and 1885

An aerial view of Younger's Abbey Brewery in the 1890s, showing the houses aroun it on the bottom end of the Royal Mile.
Younger's Abbey Brewery in the 1890s.

I've spent a good bit of the last two weeks extracting information from William Younger's brewing records. Records that I'd been too lazy to go through properly. Until now. Information that I need for "Free!", the book I'm currently working on.

Going through the records for both the Abbey and Holyrood breweries, it became clear how different the beers they brewed were. Holyrood stuck to mostly Pale Ales, along with occasional brews of Strong Ales. And a few brews of Pils. The Abbey Brewery, while it mostly brewed Shilling Ales, Stout and Mild Ales, made pretty much every beer in their range. Other than Pils.

At Holyrood, XP was far and away the most-brewed beer, accounting for well over half of the brews. With most of the rest being XXP.

At Abbey, things were far more diverse, with no one beer dominating. The most frquently brewed were X, 50/-, 60/- and the Stouts S1 and S2. Note the huge range of gravities brewed, from 1031º to 1115º. Few English breweries could have matched that. Nor the 24 different beers brewed at Abbey.

Interested in learning more about these beers? I can stretch out the material to several more posts, if I can be bothered.

William Younger (Holyrood) beers in 1884
Beer Style OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl dry hops (oz / barrel)
S XP IPA 1055 1014 5.42 74.55% 10.33 2.46 9.90
XP IPA 1056 1015 5.42 73.21% 8.08 2.76 8.84
XXP IPA 1062 1015 6.22 75.81% 9.31 3.46 9.44
XXX Mild 1063 1021 5.56 66.67% 5.45 1.25 4.54
XXXX Mild 1080 1025 7.28 68.75% 9.07 3.24 11.28
XXXX / 3 Mild 1101 1022 10.45 78.22% 8.38 4.37 17.80
Ext Pale Ale 1061 1014 6.22 77.05% 15.71 4.35 14.92
S Ext Pale Ale 1068 1021 6.22 69.12% 15.71 4.68 14.98
PX Pils 1054 1020 4.50 62.96% 5.82 1.14 0.00
1 Strong Ale 1100 1038 8.20 62.00% 11.08 5.54 14.70
3 Strong Ale 1077 1027 6.61 64.94% 8.57 2.87 9.39
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/3/11.

 

William Younger (Abbey) beers in 1885
Beer Style OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl dry hops (oz / barrel)
T Table Beer 1031 1008 3.04 74.19% 6.36 0.78 3.95
50/- Ale 1037 1011 3.44 70.27% 5.45 0.85 3.69
S 50/- Ale 1042 1018 3.18 57.14% 3.85 0.45 0.00
B 50/- Ale 1044 1016 3.70 63.64% 3.85 0.85 3.61
H 60/- Ale 1041 1014 3.57 65.85% 6.43 1.14 5.67
60/- Ale 1052 1023 3.84 55.77% 5.00 1.06 0.00
80/- Ale 1063 1025 5.03 60.32% 5.24 1.39 0.00
100/- Ale 1075 1036 5.16 52.00% 8.00 1.85 0.00
120/- Ale 1087 1034 7.01 60.92% 6.23 2.67 0.00
140/- Ale 1101 1043 7.67 57.43% 8.44 4.61 0.00
160/- Ale 1115 1050 8.60 56.52% 8.44 5.25 0.00
X Mild 1048 1012 4.76 75.00% 5.29 1.11 3.36
XX Mild 1056 1016 5.29 71.43% 6.19 1.48 3.82
XXX Mild 1071 1024 6.22 66.20% 7.69 2.45 4.71
XXXX Stock Ale 1079 1020 7.81 74.68% 7.42 2.97 9.91
P Pale Ale 1047 1009 5.03 80.85% 8.82 1.73 3.14
XP IPA 1054 1013 5.42 75.93% 11.50 2.84 9.28
XP Scotch Pale Ale 1055 1016 5.16 70.91% 11.00 2.72 9.48
DBS Stout 1073 1025 6.35 65.75% 15.86 5.51 11.50
S1 Stout 1074 1034 5.29 54.05% 1.43 0.45 0.00
S2 Stout 1065 1028 4.89 56.92% 1.60 0.39 0.00
1 Strong Ale 1106 1035 9.39 66.98% 12.05 6.39 15.04
2 Strong Ale 1091 1030 8.07 67.03% 9.76 4.80 11.42
3 Strong Ale 1081 1029 6.88 64.20% 9.12 3.46 9.12
3 pale Strong Ale 1077 1024 7.01 68.83% 9.33 3.37 9.25
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/31.

 

 

 


 

Saturday, 5 July 2025

Let's Brew - 1885 William Younger No. 3 Pale

A William Younger No. 3 Scotch Ale label featuring a drawing of a Holyrood Palace.
Another recipe for a beer I'm sort of obsessed by. Younger's No. 3. One of the first beers I brewed with my brother was a supposed clone of it. And I drank quite a bit of it in Burley road Liberal Club whilst playing snooker very badly. 

Younger wasn’t content with making No. 3. They made two of them: No. 3 and No. 3 Pale. The difference, I assume, being the colour.

Though if you look at the recipes, they come out about exactly the same shade. No sugar in this version, just 100% base malt. It’s not a complicated beer. Though there were three types of pale malt, made of barley from various countries.

What complication there is, comes in the hopping. Where there are four copper hops: Kent from the 1884 and 1885 harvests, plus Württemberg and American, both from 1884.  Then there are four dry hops: Württemberg and American from the 1885 season, with American and East Kent, both from 1884. 

Was this aged? I would think so. Probably around a year. With Brettanomyces, of course. Which would drop down that FG quite a bit. Leaving the apparent attenuation 75%-80% and pushing 8% ABV. 

1885 William Younger No. 3 Pale
pale malt 18.00 lb 100.00%
Cluster 150 min 2.00 oz
Hallertau 60 min 2.00 oz
Fuggles 30 min 2.00 oz
Hallertau dry hops 1.00 oz
Cluster dry hops 0.67 oz
Hallertau dry hops 0.33 oz
Goldings dry hops 0.33 oz
OG 1077
FG 1024
ABV 7.01
Apparent attenuation 68.83%
IBU 73
SRM 6
Mash at 153º F
Sparge at 163º F
Boil time 150 minutes
pitching temp 55.5º F
Yeast WLP028 Edinburgh Ale

 

Friday, 4 July 2025

What am I up to?

A Barclay Perkins Export Imperial Stout label.
Thought I'd give you an update on my current activities. Not sure of how much interest it is. But I'm going to tell you anyway.

My current long-term project is the book "Free!". Which is a history of UK beer 1880-1914. Another part of my long-long-term series covering UK brewing  1700 to 1973. These are the volumes I've published so far:

Armistice! 1914-1918
Peace! 1919-1939
Blitzkrieg! 1939-1945
Austerity! 1946-1969
Keg! 1970-1980!

I've covered most of the 20th century. With "Free!" I'll have pretty much finished it off. Plus a bit of the 19th century.

1880 to 1914 is probably my favourite period of UK brewing. When the beers were still full strength and there were plenty of different styles. My idea of heaven.

The first section, which covers general brewing statistics, brewing materials, brewing equipment, tax and licensing, is pretty much complete. The second section, which is about beer styles, is way more incomplete. All I've completed is most of Mild Ale and a bit of Pale Ale.

I've been putting quite a bit of effort into the third section, which consists of home-brew recipes. And it's coming along pretty well. With 318 recipes, I'm about two-thirds done. 

With a good tail wind, I might have "Free!" finished by the end of the year.

All my travelling is plumping out a couple of travel books quite nicely. Which I will probably publish later in the year. Not that I'm likely to sell any of those. 

Thursday, 3 July 2025

Exhibit of Foreign and Colonial Beers (part seven)

A Sapporo Dai Nippon Company Lager beer label with a red star and the text "specially brewed for export.".
Three weeks I'll be away in Singapore and Australia. Leaving me with loads of posts to load up before I leave. This series will spawn so many posts. Exactly what I need.

Beers from another couple of exotic countries: Russia and Japan.

Russia.— These beers arrived too late for the exhibition.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Not a good start. Note that all the beers came from Warsaw, one of the most westerly cities in the Russian Empire.

Russian samples
Exhibitors Country Samples Style
Brasserie E. Reych Synomie and Fils, Warsaw Russia Brown Beer Brown Beer
Brasserie E. Reych Synomie and Fils, Warsaw Russia Golden Beer Golden Beer
Brasserie E. Reych Synomie and Fils, Warsaw Russia Takopjanskie Malt Malt Beer
Brasserie E. Reych Synomie and Fils, Warsaw Russia Pilsen Pils
Brasserie Carl Machlejd, Warsaw Russia Lezak Beer Lager
Brasserie Carl Machlejd, Warsaw Russia Pilsen Beer  Pils
Brasserie Haberbusch and Schiele, Warsaw Russia Bavarian (Beer) Lager
Brasserie Haberbusch and Schiele, Warsaw Russia Pilsen Pils
Brasserie Haberbusch and Schiele, Warsaw Russia Kulmbach Kulmbacher
Brasserie Francois Lutoslawski Fils, Drozdowo Russia Drozdowakia Lager
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

 

A dark lager from the Brasserie Francois Lutoslawski Fils, Drozdowo, labelled Piwo Drozdowskie Marcowe, of high gravity, drank very full, but was somewhat too sweet. It is awarded three marks. The dark lager Zakopianskie E. Key ch Synowye, Warsaw, was a good beer. It is also given three marks.

The Lezak of the Brasserie Carl Machlejd, Warsaw, was an excellent full-pale lager. It is awarded three marks. Whilst the Pilsen of E. Bey ch Synowye, Warsaw, drank thin. It is given two marks.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Are we to assume that all the other beers scored one? It's not very clear.

Only two beers from Japan. And a mineral water, for some reason.

Japanese samples
Exhibitors Country Samples Style
Sapporo Brewery Company Japan Lager Beer Lager
Sapporo Brewery Company Japan Export Beer Export
Clifford Wilkinson Japan Tansan Mineral Water Mineral Water
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Japan.— The lager beer of the Sapporo Brewery Company was a very fair beer. It is awarded two marks.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Now there's faint praise for you.

Still lots more of this to come. 

Wednesday, 2 July 2025

Let's Brew Wednesday - 1884 William Younger No. 3

A William Younger No. 3 Scotch Ale label featuring a drawing of a thistle and a tartan background.
In addition to the strong Shilling Ales, William Younger also had a range of numbered Strong/Scotch Ales. Which seem to be inspired by the numbered Burton Ales of breweries like Bass and Truman. Originally, they ran from No. 1 to No. 4. But by the 1880s, only Nos. 1 to 3 remained.

No. 3 was by far the longest-lived, limping its way into the 21st century. What was the difference between No. 3 and 100/-? Not very much. The hopping rate is the same. And the only difference in the grist is the presence of a small amount of dextro-maltose. For which I’ve substituted No. 2 invert.

This was probably darkened with caramel. There’s nothing in the brewing record. But, it definitely was a little later. And there’s a No. 3 Pale, implying that this version must have been darker. A shade of 15 to 20 SRM would be my guess.

The presence of dextro-maltose, which would provide food for a slow secondary fermentation, implies to me that this was a Stock Ale. Probably aged for at least twelve months.

There were four types of hops: Kent, California, Württemberg, American, all from the 1883 harvest. 

1884 William Younger No. 3
pale malt 15.75 lb 92.65%
No. 2 invert 1.25 lb 7.35%
Cluster 150 min 3.00 oz
Hallertau 60 min 2.00 oz
Fuggles 30 min 1.00 oz
Goldings dry hops 1.25 oz
OG 1077
FG 1027
ABV 6.61
Apparent attenuation 64.94%
IBU 85
SRM 9
Mash at 153º F
Sparge at 163º F
Boil time 150 minutes
pitching temp 57º F
Yeast WLP028 Edinburgh Ale

 

Tuesday, 1 July 2025

Exhibit of Foreign and Colonial Beers (part six)

A Carnegie Porter label with the text "Argang 1994".
I hope you're enjoying this series. Because there's loads more of it still to come.

We're looking at some more European beers. Starting with Austria.

Austrian samples
Exhibitors Country Samples Style
Nussdorfer Bierbrauerei, (Bachofew and Medinger) Austria Vienna Maerzenbier Märzen
Alt-Pilsenetzer Brauhaua Austria Pilsen, Sterilised Pils
Alt-Pilsenetzer Brauhaua Austria Pilsen, Non-sterilised Pils
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

This is their opinion of them.

Austria.— The non-sterilised Pilsen of the "Alt-Pilsenetzer Brauhaus” was one of the best European beers sampled, of good character, flavour, and condition. It is awarded three marks. The sterilised sample was not so good. Two marks are given.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

No surprise that a good Lager should come from Austria. Especially when not sterilised.

Holland provided just a single. Surprisingly, not from one of the big Lager breweries, but from a Trappist monastery.

Dutch samples
Exhibitors Country Samples Style
Bierbrouwerij de Schaapskooi, Bij Tilburg Trappiat Monastery Holland Trappisten Bier (as exported to Java) Trappist
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

The judges seemed to like it, though. 

Holland.—Three marks are given the Trappist Monastery beer as exported to Java. It was a very fine dark lager, but somewhat sweeter than Munich beer.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Was it really a Dark Lager? Or was it a dark top-fermenting beer?

Sweden only provided two beers, both of them Porter. One of which, Carnegie Porter is still knocking around today. And an excellent beer. A personal favourite of mine.

Swedish samples
Exhibitors Country Samples Style
Carlston Brygueri, Stockholm Sweden Porter Porter
D. Carnegie and Co., Göteborg Sweden Porter Porter
Source:
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674.

Sweden.—The porter of Messrs. D. Carnegie and Co., Goteborg, was a very good sample of excellent condition and carrying a fine head. Three marks are awarded. The porter of the “Carlsten Bryggeri” was too sweet, and had a burnt flavour. It is awarded one mark.
The Brewers' Journal vol. 38 1902, November 15th 1902, page 672 - 674. 

 They seemed to like the Carlsten Porter much less than the Carnegie.