Burton and Old Burton

Sometimes it's hard to work out what beers in brewing records were marketed and sold as.

Which is where this little price list from Barclay Perkins comes in handy. It gives both the brewhouse and retail names of their beers.

KK was Burton and KKKK Old Burton. I bet you're wondering what those beers were like. Let's take a look, shall we?

First Barclay Perkins KK or Burton:

17th February Barclay Perkins 1933 KK
	type	qtr	weight qtr	lbs	%
pale malt	Dereham California	8.5	336	2856	26.33
pale malt	Dereham MA	10	336	3360	30.97
pale malt	Page SA	5	336	1680	15.49
maize		3	336	1008	9.29
crystal malt		1.5	336	504	4.65
sugar	Martineau No.3	6	224	1344	12.39
sugar	caramel			96	0.88
total		34.00		10848	100.00
	lbs	type	year	%
hops	90	Fox MK Fuggles	1931	33.09
hops	49	Rogers MK Golding Varieties	1930	18.01
hops	42	Saaz	1930	15.44
hops	91	Mainwaring MK Fuggles	1930	33.46
hops	0			0.00
hops (lbs)	272
hops (lbs/barrel)	1.69
hops (lbs/qtr)	8.00
dry hops (oz/brl)	3
boil time (hours)	2.25
Hopping:	at inch:	91	Mainwaring MK Fuggles	1930
		49	Rogers MK Golding Varieties	1930
	after 1 hour boil	90	Fox MK Fuggles	1931
	after 1.5 hour boil	42	Saaz	1930
pitching temp (ºF)	59
gravity (lbs barrel)	19.39
gravity (OG)	1053.70
gravity (FG)	1015.50
ABV	5.05
apparent attenuation	71.14%
barrels wort	161
extract (lbs/barrel/qtr)	90.6
extract	3080.4
Colour	74
Source: Barclay Perkins brewing records

Now KKKK or Old Burton:

16th February Barclay Perkins 1933 KKKK
	type	qtr	weight qtr	lbs	%
pale malt	Dereham California	5.625	336	1890	28.89
pale malt	H and D T PA	10	336	3360	51.37
crystal malt		1.375	336	462	7.06
sugar	Martineau No.2	3	224	672	10.27
malt extract		0.5	224	112	1.71
sugar	caramel			45	0.69
total		20.50		6541	100.00
	lbs	type	year	%
hops	110	Reeves MK Golding Varieties	1932	50.00
hops	55	Reeves MK Goldings	1931	25.00
hops	55	Rogers MK Goldings	1930	25.00
hops (lbs)	220
hops (lbs/barrel)	3.31
hops (lbs/qtr)	10.73
dry hops (oz/brl)	4
boil time (hours)	2.50
Hopping:	at inch:	55	Reeves MK Goldings	1931
		55	Rogers MK Goldings	1930
	after 1 hour boil	55	Reeves MK Golding Varieties	1932
	after 1.5 hour boil	55	Reeves MK Golding Varieties	1932
pitching temp (ºF)	58
gravity (lbs barrel)	27.65
gravity (OG)	1076.60
gravity (FG)	1028.00
ABV	6.43
apparent attenuation	63.45%
barrels wort	66.5
extract (lbs/barrel/qtr)	89.1
extract	1826.55
Colour	90
Source: Barclay Perkins brewing records

I was a bit surprised at how the grists differed. I'd expected the KKKK to be pretty much a scaled up version of KK. That's not the case. As you've no doubt noticed, KK was Californian malt, SA malt, MA (Mild Ale) malt, crystal malt, No.3 invert sugar and a touch of caramel. KKKK, on the other hand, contained Californian malt, PA malt, crystal malt, No.2 invert sugar and caramel.

And, despite being brewed on consecutive days, the hops used were almost completely different: all Goldings or Golding Varieties for KKKK: Golding Varieties, Fuggles and Saaz for KK.

At about 6.5% ABV, KKKK was about as strong as draught beer came in the 1930's.

And, because I'm such a generous soul, here are the equivalent beers from Fuller's. First their Burton, BO.

26th June 1935 Fuller's BO
	type	qtr	weight qtr	lbs	%
pale malt	English	19	326	6194	26.67
pale malt	Australian	19	326	6194	26.67
pale malt	Australian	16.5	326	5379	23.16
pale malt	Chilean	2.5	326	815	3.51
flaked maize		10	336	3360	14.47
sugar	glucose	3	224	672	2.89
sugar	Intense		224	338	1.46
sugar	Tri ?? BP		224	235	1.01
sugar	BP			37	0.16
total		70.00		23224	100.00
	lbs	type	year	%
hops	131	Pemfret	1934	24.95
hops	394	Suninens??	1934	75.05
hops (lbs)	525
hops (lbs/barrel)	1.6
hops (lbs/qtr)	7.50
boil time (hours)	1.5	1.75
pitching temp (ºF)	60
gravity (lbs barrel)	20.20
gravity (OG)	1055.95
gravity (FG)	1014.40
ABV	5.50
apparent attenuation	74.26%
barrels wort	515.5
extract (lbs/barrel/qtr)	93.94
Source: Fuller's brewing records

Now their Old Burton Extra:

26th June 1935 Fuller's OBE
	type	qtr	weight qtr	lbs	%
pale malt	English	19	326	6194	26.67
pale malt	Australian	19	326	6194	26.67
pale malt	Australian	16.5	326	5379	23.16
pale malt	Chilean	2.5	326	815	3.51
flaked maize		10	336	3360	14.47
sugar	glucose	3	224	672	2.89
sugar	Intense		224	338	1.46
sugar	Tri ?? BP		224	235	1.01
sugar	BP			37	0.16
total		70.00		23224	100.00
	lbs	type	year	%
hops	131	Pemfret	1934	24.95
hops	394	Suninens??	1934	75.05
hops (lbs)	525
hops (lbs/barrel)	1.9
hops (lbs/qtr)	7.50
boil time (hours)	1.5	1.75
pitching temp (ºF)	60
gravity (lbs barrel)	24.40
gravity (OG)	1067.59
gravity (FG)	1019.94
ABV	6.30
apparent attenuation	70.49%
barrels wort	515.5
extract (lbs/barrel/qtr)	93.94
Source: Fuller's brewing records

As BO and OBE were party-gyled with each other, the grist and hopping are identical.

So here are my definitions of 1930's Burton and Old Burton.

Burton: OG 1050-1055, 5-5.5% ABV, 80-100 EBC, 1.5-1.75 lbs hops/barrel.
Old Burton: OG 1065-1075, 6-7% ABV, 80-110 EBC, 2-3.5 lbs hops/barrel.

There. Two more new styles. What a productive day it's been.