Friday, 24 January 2025

Beer Guide to the 1970s (part forty-three)

Yippee! We're finally moving on to the final part of my guide to 1970s breweries: the Big Six. Who, at the time, operated a large number of plants. Especially Bass and Whitbread.

Bass owned breweries of massively differing size, ranging from the massive Runcorn plant to tiny operations such as Case and Highgate. There was a similar huge variation in the quality of the beer they brewed. Which was pretty much in reverse proportion to the size of the plant.

None of the three featured today brewed any cask beer.

Bass Charrington (Belfast)
Belfast,
Northern Ireland.
Founded:         1897
Closed:            2004
Tied houses:    

The former Caffrey’s plant in Belfast was the only brewery in Northern Ireland. It brewed exclusively for the local market.

Bass Charrington (Runcorn)
Runcorn,
Merseyside.
Founded:         1974
Closed:            1991
Tied houses:    

The infamous megakeggery, which was plagued by industrial action and production problems during its short life.

Bass Charrington (Hope & Anchor)
Sheffield,
South Yorkshire.
Founded:         1892
Closed:            1994
Tied houses:     

In 1960 merged with Hammonds United Breweries and John Jeffrey to form Northern Breweries. It didn’t brew any cask beer in the 1970s.

beer style format OG description
Jubilee Stout Stout bottled 1042.3 Sweet Stout

Thursday, 23 January 2025

Beer Guide to the 1970s (part forty-two)

"When will this all end?" I hear you say. Not for a while yet. Though I am finishibg off the independent brewers and homebrew pubs today. Which is why there are four rather than three entries.

Quite a varied set. There are a couple of short-lived new brewpubs, who made very little impact. And made no cask beer. Along with one of the longest-lived of the new cohort of brewpubs. And one of the original half-dozen survivors.

Only the national brewers to go now. For whom, rather bizarrely, I have rather less information when it comes to their packaged beers.


Miskin Arms
Miskin, Pontyclun,
Wales.
Founded:         1976
Closed:            1979
Tied houses:    1

A short-lived brewpub. No cask beer.


New Fermor Arms
Rufford, Ormskirk,
Lancashire.
Founded:         1976
Closed:            1985
Tied houses:    1

Handpumped beer, but sold under CO2 pressure. Meaning I have no details of any beers they brewed. Sold to Allied in 1981, then rebought by founder Alan Mawdesley in 1985.


John Thompson Inn

Ingleby,
Derbyshire.
Founded:         1977
Closed:            2021
Tied houses:    1

An early brewpub which did have legs, lasting more than three decades.

beer style format OG description
JPS  3X Pale Ale draught 1045 well-balanced



Three Tuns
Bishop’s Castle,
Shropshire.
Founded:    1642
Closed:    still open
Tied houses:    1

Another of the original surviving brewpubs. There were a couple of breaks in brewing from 1995 to 1996 and 2001 to 2003. One of the first UK brewers to revive Porter. 

beer style format OG description
XXX Pale Ale draught 1042 well hopped
Heavy Pale Ale draught 1048  
Mild Mild draught 1032 malty and dark
Castle Steamer Porter draught 1045  

Wednesday, 22 January 2025

Let's Brew Wednesday - 1880 Strangman Double Stout

And here we have a proper Stout. At least in London terms. Or Dublin terms, for that matter. As Guinness Extra Stout was a similar strength.

The grist is very similar to Single Stout. Around 95% pale malt and 5% black malt. Far less roasted malt than in London Stouts. Though most of that was in the form of brown malt. Even so, London Stouts of a similar strength were mostly much darker: 37 to 51 SRM (according to BeerSmith). Which is a bit of a surprise. Irish Stout nowadays being pretty black.

Unless the brewing software is way out, in this period Irish Stout wasn’t very dark at all. Having a colour similar to pre-black malt Stout. But . . the calculations don’t take into account the black malt that went into the copper, rather than the mash tun. 84 of 700 lbs, in this case. I assume that more colour was extracted during the boil than in the mash. But how much?

The hopping rate was even higher than in Single Stout: 13.5 lbs per quarter (336 lbs) compared to 9.5 lbs. Which results in a pretty bitter beer. The hops themselves were English from the 1880 harvest and Bavarian from 1879. 

1880 Strangman Double Stout
pale malt 17.00 lb 95.10%
black malt 0.875 lb 4.90%
Fuggles 90 mins 3.50 oz
Fuggles 60 mins 3.50 oz
Fuggles 30 mins 1.75 oz
Hallertau 30 mins 1.75 oz
Fuggles dry hops 0.75 oz
OG 1076
FG 1018
ABV 7.67
Apparent attenuation 76.32%
IBU 102
SRM 27
Mash at 150º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 58.5º F
Yeast WLP004 Irish Stout

Tuesday, 21 January 2025

Beer in Czechoslovakia in the 1980s

Time to see what the view of Czech beer was from the DDR.

The two countries were the brewing specialists of the socialist block. Which was fair enough. They had by far the strongest brewing traditions amongst the socialist countries.

Beer at the neighbour's
The preference for beer is also gaining ground in countries that are not traditional beer producers. The CSSR and the GDR are leaders in beer production within the socialist community of states. Their experiences, which are passed on to the friendly countries within the socialist economic integration, make it easier for them to set up their own beer production. This also includes the delivery of machines and systems. In addition, beer exports and imports play a major role.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 53.

It's interesting to see these two countries held up as examples of modern brewing equipment and techniques. When many breweries there were effectively brewing in a pre-war way. Which is one of the reasons Czech beer, for example, was so good.

CSSR: Urquell - five times around the equator
Our southern neighbors are not only passionate beer drinkers, but also passionate brewers. Barley juice in Czechoslovakia has centuries-old traditions. It is not without reason that the Pilsner from the western Bohemian city of Plzen became a well-known type of beer all over the world.

In the USA, "Budweiser" was a type of mild beer, although it does not have to come from Ceske Budejovice. The Bohemian art of brewing has found connoisseurs, lovers and imitators everywhere. However, the happy harmony of high-quality brewing barley, the famous hops such as Zatec (Saaz) and Ustek, the ideal brewing water and the storage of the beers is not easily repeatable.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 54.

As today, the most famous Czech breweries were Pilsner Urquell and Budvar. No change there.

Another common thread is how Czechs were very enthusiastic beer drinkers. Amongst the thirstiest in the world.

From 2 million hectolitres in 1864, when the rapid development of brewing began, the annual production of Czechoslovakian breweries increased to the current level of almost 25 million hectoliters. “Pilsner Urquell” alone leaves the brewery in quantities of over a million hectolitres every year. This calculation is astonishing: if you wanted to fill this amount in the half-litre glassess that our neighbours use, you could span the equator more than five times. It is not surprising when you hear that the Czechs and Slovaks consume 155 litres of beer per capita per year. That was in 1979, but now it may have increased again. In any case, the CSSR surpasses most of the European beer countries in per capita consumption.

The world-famous companies that mainly produce export beers, such as the Staropramen breweries in Prague, Pilsner Urquell in Plzen and Budvar in Ceske Budejovice, have gone through years of reconstruction and modernisation, always striving to maintain or even improve the traditional quality while increasing production. There are also a number of renowned breweries that produce high-quality beer, such as the modern brewery in Nosovice, Moravia. The traditions of Bohemian brewing are also at work here.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 54.

155 litres a year was impressive when you consider that Slovaks were mostly wine drinkers. When Czechoslovakia split apart, the Czech Republic shot to number one position in terms of comsumption per capita.

Monday, 20 January 2025

Beer in the DDR in he 1980s (part three)

Just a short post today. Where we take a look at top-fermented beer in the DDR.

Which, in this book, means mostly Berliner Weisse. Because Porter, which could include Brettanomyces, had a primary bottom fermentation. It's a bit odd that it talks of Leipziger Gose as something belonging to the past, even though it had been revived when the book was written. Though Lichtenhainer, arguably a more obscure style, is spoken of as a living type.

Top-fermented beer should also be mentioned here. It used to play a leading role, but today it is produced less and less. Examples include the former Leipzig “Gose” and “Berliner Weiße”. In top-fermented beer, fermentation takes place at temperatures between 20 and 25 degrees, and the yeast, which sits at the bottom of bottom-fermented beer and is ultimately “harvested” there, rises to the surface and is top-fermented.

What would otherwise take ten days or more is done in three to four days with this beer. “Top-fermented” beer has a slightly sour and refreshing taste, which can be further refined with a “shot” of raspberry juice in “Berliner Weisse”. This characteristic taste is caused by lactic acid bacteria that are added to the wort along with the yeast. The best-known representative of top-fermented beers is the “Berliner Weisse”. Weissbier is also still brewed in Jena-Wöllnitz and is very popular as a local specialty. It is bottled but also served in neighbouring pubs.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, pages 51 - 52.

And, finally, we have a nice table. I do love me a table. 

Types of beer OG (in %) Characteristics Minimum shelf life
Einfachbier 2.9-3.1  nutritious, malty 6 days
(Jung- und Braunbier, Malzbier) 5.9-6.2 beer, especially for sick people and expectant mothers (Doppelkaramel)  
Schankbier (Weißbier) 8.7-9.3 top-fermented beer, only as “Berliner Weisse” 8 days
Vollbier (Hell, Schwarzbier, Diabetiker-Pils, Deutsches Pilsner, Deutsches Pilsner Spezial, Märzenbier) 11-14.3 forms the main part of beer production, with Pilsner the alcohol content is 3 to 4 percent, Exportbier is usually more heavily hopped 8 days for Hell, 10 days for Pilsner and 90 days for Spezial
Starkbier (Weißer Bock, Bockbier dunkel, Deutscher Porter) 15.7-18.3 strong beer, which has recently been preferred as a dark bock with a malty note; Porter is rarely on offer and combines the taste of malt with the bitterness of hops 10 days

Sunday, 19 January 2025

Beer Guide to the 1970s (part forty-one)

Another trio of brewpubs for you. Including two of the very first to start up in probably at least 50 years.

None are still brewing, unfortunately. New brewpubs don't seem to have fared much better than new production breweries, with most not even managing to last a decade. I'm starting to realise just how few of them I ever visited. Mostly, because they were in locations I didn't get to.



Masons Arms
South Leigh, Witney,
Oxfordshire.
Founded:         1974
Closed:            1982
Tied houses:    1

One of the very earliest of the new breed of brewpub. After being sold to new owners in 1982 brewing stopped.

beer style format OG description
Sowlye Ale Pale Ale draught 1034  



Miners Arms
Priddy,
Somerset
Founded:         1973
Closed:            1990
Tied houses:    1

I believe this was the first new brewpub in many decades. In 1981, brewing was shifted to Westbury.

beer style format OG description
Own Ale Pale Ale bottled 1048  


Old House at Home
Chidham,
W, Sussex.
Founded:         1979
Closed:            1983
Tied houses:    1

A short-lived homebrew pub. One which seems to have left little trace behind.

beer style format OG description
Bitter Pale Ale draught 1034  


 

Saturday, 18 January 2025

Let's Brew - 1880 Strangman Single Stout


This beer I can understand better. Called “Single” in the brewing record, it’s obviously a Single Stout, which is Ireland really means Porter.

The recipe is generally the same as for Beer. That is, a combination of pale and black malt. The big difference is that there’s more than double the quantity of black malt. Which leaves this beer with a proper Porter-like colour.

Only two types of hops this time, English from the 1880 crop and Oregon Bavarian from 1879.

Was this beer aged? Probably not. Though There may have been a portion of aged beer blended in at racking time. 

1880 Strangman Single Stout
pale malt 13.23 lb 94.63%
black malt 0.75 lb 5.37%
Fuggles 90 mins 2.50 oz
Hallertau 30 mins 2.50 oz
Fuggles dry hops 0.50 oz
OG 1059
FG 1014
ABV 5.95
Apparent attenuation 76.27%
IBU 54
SRM 25
Mash at 150º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 59º F
Yeast WLP004 Irish Stout

Friday, 17 January 2025

Beer Guide to the 1970s (part forty)

Another trio of homebrew pubs today. I'll be through this section quite quickly as the number of such breweries, despite new startups, was still quite small.

Unlike new production breweries, quite a few of the new generation of brewpubs didn't serve cask, instead opting to sell their beer under CO2 pressure. Not sure why you would do that, as you'd miss out on support and promotion from CAMRA.


Fighting Cocks
Corby Glen,
Lincolnshire.
Founded:         1975
Closed:            1983
Tied houses:    1

One of the very earliest new breweries. Unfortunately, they brewed no cask beer. Which means I have no idea what they brewed. And is a reason why I never visited it. I’d guess that they probably brewed an Ordinary Bitter.


Fox & Hounds

Stottesdon,
Shropshire.
Founded:         1979
Closed:            1999
Tied houses:    1

A former homebrew pub which started up again in he late 1970s. Evidently, a bit of a timewarp place. Now, sadly, closed.

beer style format OG description
Dasher Downing's Draughtt Pale Ale draught 1040  


Ma Pardoes's Old Swan
Neherton,
West Midlands.
Founded:        1800
Closed:            still open
Tied houses:    2

Another one of the surviving homebrew pubs. After Ma Pardoes’ death in 1984, the brewery changed hands a couple of times and stopped brewing in 1990. Brewing restarted in 2001. I never visited the Old Swan, but did drop by their other pub. Which, weirdly, was a 1960s estate pub.

beer style format OG description
Old Swan Bitter Pale Ale draught 1034 rich & malty


 

Thursday, 16 January 2025

Beer in the DDR in he 1980s (part two)

More about the wonderful world of beer in the DDR. One of my favourite countries. Especially East Berlin, one of the most exciting cities I've ever visited. It's such a shame that there's only a parody version now. You can get an idea of what it used to be like here.

Some trends in beer were the same in both halves of Germany. Like the move from draught to bottled beer.

Favorite: bottled beer
As more beer is drunk, the proportion of bottled beer is also increasing. It is between 60 and 70 percent and shows an increasing trend. This is understandable, because drinking habits have also changed due to greater living comfort. As already mentioned, people like to drink their bottle at home. The breweries and the glass industry have to adapt to these new material and cultural needs. Filling systems with higher performance are required. The systems used in the GDR are able to fill 24,000 bottles per hour; further developments have already made it possible to fill up to 48,000 bottles per hour. It should be mentioned that people are not just drinking more beer. The Berlin State Beverage Office can also see an increasing trend in non-alcoholic specialties. But let's stick with beer, which is truly a people's drink and will remain so.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 50.

Though it was best to drink your bottles quickly. Most beer had a very short shelf-life. Not much more than a week. For Eisenacher Helles, even that was a bit of a stretch.

These are the official DDR beer types.

Browsing through the quality regulations
The GDR's quality regulations for beer recognize Einfachbier (Jungbier and Braunbier as well as Malzbier) with an original gravity of 2.9 to 3.1 percent. Counted as Schankbier was Weißbier, which unfortunately is only available regionally (Berlin, Jena) (original gravity 8.7 to 9.3 percent). Considered as Vollier are Helles (11 to 11.5 percent), Doppelkaramel (11.7 to 12.3 percent), Schwarzbier (11.7 to 12.3 percent), Diabetiker-Pils (11 to 11.5 percent), Deutsche Pilsner (12.5 to 13 percent) , Deutsche Pilsner Spezial (12.5 to 13.3 percent), Deutsches Pilsator (12.5 to 13 percent) and Märzenbier (13.7 to 14.3 percent). Starkbier, the light and dark Bock beers, have an original gravity of 15.7 to 16.3 percent, while the German Porter is the strongest at 17.7 to 18.3 percent, even though it is brewed very rarely.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, pages 50 - 51.


I realise that's not a complete list, as it misses out Dunkles. Not that I ever came across it. The same with Märzen. Though I've seen labels for both.

Where East and West Germany did differ was in the most popular styles. In the West, Pils was by far the most popular style, accounting for 57.5% of sales in 1989.*

The main share of production (at around 57 percent) in our breweries is Vollbier hell, which is commonly referred to as “helles”, followed by the Deutsche Pilsner with around 30 percent and Pilsner Spezial with around 8 percent. The other types of beer share the remaining percentage. For example, only 11,600 hectolitres of Porter are brewed in the GDR, a tiny amount considering the 23 million hectolitres of beer we produce overall. The few remaining percentages also include the so-called “AUBI”, the beer for drivers with an alcohol content that remains below one percent. It is mainly served where many motorists come, namely in motorway service stations. You hear different opinions from those who have already drunk it. Whether it will catch on remains to be seen. In any case, there are no experiences yet that could be generalized. Production is still limited and one thing is certain: everyone wants to try it at least once.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 51.

That's the first time I've seen any figure put on the quantity of Porter brewed in the DDR. Fuck all, really. Which  makes it odd that I actually did get to drink it once.



* Brauwelt nr. 46-47 (2006) page 1431.
 

Wednesday, 15 January 2025

USA this year?

The last couple of years I  haven't been to the USA very often. For  a couple of reasons.

For start, I've been spending a lot of time in the other American  continent. I visited South America four times in 2024. But also, I haven't been getting he invitations o the USA I once did. Not  sure why that is. Less interest in craft beer? Or just less interest in me? I'm not sure.

If you'd like me o show up in our own to give a talk and drink some beer, get in touch. I'm very open to suggestions.

Let's Brew Wednesday - 1880 Strangman Beer

Irish recipes seem to be popular. So here's another one. Though from a different brewery.

I’ll be honest with you: I’m not really sure what type of beer this is. It’s too pale to be a Porter. And too dark to be a Pale Ale. All that’s really left is Mild Ale. Is that what it is? I don’t think so. No fucking idea, really.

The hopping rate, at just 4 lbs per quarter (336 lbs) of malt, certainly implies Mild to me. In which case, calling it “Beer” is a bit strange. But who am I to argue? Certainly, the colour fits in with the type of semi-dark Mild which started to appear at the end of the 19tth century.

Mostly, the grist is very straightforward. Just pale malt and a smidgin of black malt. With a bit more than a quarter of the black malt being added to the copper rather than the mash tun.   A practice that also occurred in London Potter breweries.

Three types of hops were used. English from the 1879 and 1880 harvests along with Bavarian from 1880.

1880 Strangman Beer
pale malt 13.25 lb 97.57%
black malt 0.33 lb 2.43%
Fuggles 90 mins 0.67 oz
Fuggles 60 mins 0.67 oz
Hallertau 30 mins 0.67 oz
Fuggles dry hops 0.50 oz
OG 1058
FG 1014
ABV 5.82
Apparent attenuation 75.86%
IBU 22
SRM 15
Mash at 150º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 59º F
Yeast WLP004 Irish Stout

 

Tuesday, 14 January 2025

Beer in the DDR in he 1980s

Back to the DDR in the 1980s. One of my favourite places. I'd love to go back there sometime for a long weekend.

We saw in the last post that beer production greatly increased in the DDR in the 1970s. Rising from 18 million hectolitres to over 25 mmillion hectolitres. How was this achieved? By installing conical fermenters.

This means introducing new technologies that ensure greater output - with improved quality, it should be added. The key word is: processes that shorten the fermentation time. For this purpose, large-scale fermenters are put into operation in which fermentation and maturation take place. They are built in free construction and are similar to silos in agriculture. The breweries are changing their face, but without changing anything in the basic brewing process. Block brewing plants for reconstructing wort production are also just a means of creating the conditions for more extensive production. The resulting more favorable use of space and the improved technology ensure the necessary supply of wort for fermentation and maturation.

The large-capacity fermenters, or “beer rockets,” as they are popularly known, usually have a capacity of 250 cubic meters. The new process also ensures that the brewing time is reduced by around half. This time saving, combined with the increased volume, significantly increases output in the breweries. The Magdeburg Diamond Brewery has 24 of these “beer rockets” and produces over a million hectolitres annually. Neubrandenburg has a production volume of half a million hectolitres of beer.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 49.


Why was he fermentation time halved in a conical fermenter? Were they fermenting warmer? Or just lagering for a shorter time?

I'm guessing that he Magdeburg Diamond Brewery was the largest brewery in the DDR. Based on an output of 25 million hl across 160 breweries, average output was 156,000 hl per brewery. Though it should be remembered that there were still some very small privately-owned breweries making no more than a couple of thousand hectolitres annually.

I seems that there were plans to install conicals in all of the larger breweries in the country. 

Modernization through “beer rockets”
Similar generous reconstruction measures were planned for all important breweries in the GDR, such as the VEB Sachsenbräu Leipzig and the Berlin and Dresden breweries.

Even a traditional brewery like VEB Exportbierbrauerei Wernesgrün is looking for new ways to produce even more of its sought-after specialty beer. At the end of 1973, a fermentation and lagering facility was built here, the first such complete facility in the GDR. It consists, among other things, of 12 large-capacity fermenters, which can produce 150,000 more hectolitres of beer annually.

Long-term tests for new processes are also underway at VEB Radeberger Exportbierbrauerci, which is not the largest with an annual production of 330,000 hectolitres, but is the most important export beer brewery in the republic with 50 percent of its output as export beer. Despite all the innovations, the Radeberg beer brewers always strive to ensure that both the beer type and quality are always maintained.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, pages 49 - 50.

Wernesgrüner and Radeberger were considered the premium beers of the DDR. I can't say that I cared for either. I much preferred the beers brewed in either Berlin or Thuringia. I don't think many of those had conicals installed.

Monday, 13 January 2025

Beer Guide to the 1970s (part thirty-nine)

This is easily the longest series of posts I've ever done. We've go to the last independent brewery. But there's still a way to go. Starting with homebrew pubs.

The two we have today were amongst the handful that had managed to survive until the 1970s. A hundred years earlier, there had been literally thousands. In 1870, there were 26,506 brewers producing fewer than 1,000 barrels a year. The vast majority of those would have been homebrew pubs.

Westcrown
Newark,
Nottinghamshire.
Founded:    1977
Closed:            1980
Tied houses:    0

Here’s a new brewery whose beers I definitely did drink. As it was based in my hometown of Newark. Regal Bitter was a pretty decent drink. The brewery’s big problem was that most of the pubs in the area were tied, limiting possible outlets. And the few free pubs in town didn’t stock their beer.

beer style format OG description
Regal Bitter Pale Ale draught 1037.5 hoppy and bitter
Regal Conqueror Strong Ale draught 1072.5  



All Nations
Madeley,
Shropshire.
Founded:    1789
Closed:            still open
Tied houses:    1

A homebrew pub which briefly stopped brewing between 2001 and 2003. It was one of the handful of homebrew pubs left in 1970.

beer style format OG description
Light Mild Mild draught 1032 more  like a Bitter



Blue Anchor
Helston,
Cornwall.
Founded:    1400
Closed:            still open
Tied houses:    1

It supposedly started life as some sort of monastic building, becoming a pub after the dissolution of the monasteries. Not sure how true that is. But the place is fucking ancient.

beer style format OG description
Medium Bitter Pale Ale draught 1050 distinctive and fruity
Best Bitter Pale Ale draught 1053 heavy
Special Bitter Pale Ale draught 1060 magnificent and heavy


 

Sunday, 12 January 2025

Beer Guide to the 1970s (part thirty-eight)

We're almost done with the new breweries from he 1970s. Today, we've three relatively short-lived outfits.

The name Saxon Cross sounds vaguely familiar. The other two are completely new to me. Pretty sure that  I never tried beer from any of the three.


Saxon Cross
Buxton,
Derbyshire.
Founded:    1979
Closed:            1987
Tied houses:    1

Here’s another new brewer from the 1970s that didn’t make I out of the next decade. And, no, I never tried their beer. Locally known as Winkle’s, after founder Clive Winkle. They owned the Mow Cop Inn in Stoke-on-Trent.

beer style format OG description
Saxon Cross Bitter Pale Ale draught 1038  


Simon's Tower Bridge Brewery
Southwark,
London.
Founded:    1979
Closed:            1983
Tied houses:    0

A short-lived brewery which was located close to Courage’s Horselydown Brewer. It was partially financed by CAMRA (Real Ale) Investments. It was London’s second standalone microbrewery.

beer style format OG description
Simon's Tower Bridge Bitter Pale Ale draught    


Studley
Studley,
Warwickshire.
Founded:    1978
Closed:            1982
Tied houses:    0 

beer style format OG description
Old Glory Pale Ale draught 1038 with added herbs
Stud Bitter Pale Ale draught 1046  
Studley Giant Pale Ale draught 1058 winter


Saturday, 11 January 2025

Let's Brew - 1906 Murphy XX Stout

We’re now getting to a proper strength Stout. One which have counted as a Stout in London.

The excitement comes from a grist that’s different. There’s another element to the grist, other than just pale and black malt. And that element is amber malt. How exciting. Amber malt is something which turns up in stronger London Stouts. So it’s not such a surprise to see it here.

There are also changes with the hopping. For a start, the rate is far heavier at 14 lbs per quarter (336 lbs) of malt. Compared to just 5 lbs per quarter for Porter.

The types of hops are slightly different, too. There were two types of English hops, without any vintage listed. Along with Oregon hops from the 1904 and 1905 seasons.

With the high rate of hopping, my guess is that his was aged for a while. Probably at least six to twelve months.

1906 Murphy XX Stout
pale malt 15.00 lb 88.24%
black malt 1.00 lb 5.88%
amber malt 1.00 lb 5.88%
Cluster 90 mins 3.00 oz
Fuggles 60 mins 3.00 oz
Fuggles 30 mins 3.00 oz
Fuggles dry hops 1.25 oz
OG 1072
FG 1018
ABV 7.14
Apparent attenuation 75.00%
IBU 101
SRM 30
Mash at 153º F
Sparge at 175º F
Boil time 90 minutes
pitching temp 58º F
Yeast WLP004 Irish Stout

 

Friday, 10 January 2025

Beer in the DDR in the 1980s

Which is a subject very dear to my heart. Having drunk quite a bit of it.

But first, there are some general observations about beer  in Europe:

Beer here - beer there
Drinking habits are changing

The production in European breweries, which has grown enormously in recent years and decades, is finding its buyers: beer consumption has constantly increased. The beer drinker of today is very different from the beer drinker of the past. Today, the nutritional value of beer is no longer taken into account as food, but barley juice is considered a luxury food.

Drinking habits have also changed. Television keeps many people glued to their home screens. People like to drink a beer with it - and not just men. Women in particular are more appreciative of the alcoholic beverage, which is not at all strong, than before. These are general phenomena that have different effects in individual countries, but overall speak very much in favour of beer.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 48.

In the mid-1980s, the trend was sill for increased production and consumption of beer in most European countries. The author seems to recon  that this will continue. When, in fact, the opposite was true. At leas in Western European countries. hat wasn't the case in countries such as Poland, where there  was considerable unfulfilled demand.

Did home consumption convert more women to beer drinking? I'm not sure. In Germany, both East and West, it was pretty normal for women to drink beer.    Unlike in some countries, where it was considered a male drink.

The point about beer drinking moving away from being a way of taking in calories to something consumed purely for pleasure. Though, obviously, the calories still came along for the ride.

In the DDR, beer consumption rose considerably in the 1970s.

Beer in the GDR
In Europe, the GDR is one of the countries where the most beer is drunk. In 1982, an average of 152 liters per GDR citizen let run down their throats every year. From 1972 to 1982, production increased from just under 18 million to well over 25 million hectolitres annually. The trend is for beer consumption to increase.

In any case, the approximately 160 breweries in our country have to be prepared for this higher consumption.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, page 48.

Note that brewing is seen as any other industry, with increased production being a good thing. No temperance nonsense here.

Thursday, 9 January 2025

Beer Guide to the 1970s (part thirty-seven)

New brewers of the 1970s again. Three who started in the late 1970s, but didn't make it out of the 1980s.

This is a recurring theme with these startups. That they only lasted a couple of years. The failure rate in the first five years was very high. I'd be interested to know what the failure rate for breweries founded more recently is. Does a high percentage throw in the towel in the initial years of operation? Not sure where I'd get that information from.


Mendip
Temple Cloud,
Somerset.
Founded:         1978
Closed:            1984
Tied houses:    0

A new brewery close to Bristol. Another brewer which wasn’t around for long and left few ripples in the brewing world. I’m sure that I never tried their beer.

beer style format OG description
Mendip Special Pale Ale draught 1040 rich, nutty and hoppy
Mendip Special Bitter Pale Ale draught 1035 well hopped


New Forest
Codnam,
Hampshire
Founded:        1979
Closed:            1988
Tied houses:    0

Another new brewery in a Southern English village. Hanging around for 9 years, they lasted longer than many of the brewery startups in the 1970s.

beer style format OG description
New Forest Real Ale Pale Ale draught 1038  


Raven
Brighton,
E. Sussex.
Founded:         1979/1983
Closed:            1982/1987
Tied houses:    0 

beer style format OG description
Brighton Best Bitter Pale Ale draught 1048  
Raven Bitter Pale Ale draught 1039