Looking at this set, I've realised something. That while Scottish brewers were renowned for their Strong Ales, they didn't make Stouts of any great strength. The strongest I've found so far was 1078º. That's barely a Double Stout by London standards. There were plenty of London Stouts that were 1090º and above.
The strongest of Bernard's Stout, the Imperial Stout wasn't really all that Imperial. At the same time, the early 1920's, Barclay Perkins base-level draught Stout had nearly the same gravity: 1054º to Bernard's Imperial and 1057º. And that Double Brown Stout at 1035º? Well that's just taking the piss. How strong was the Single Stout?
Bizarrely, the most highly-attenuated of the Stouts is Milk Stout. I thought that was supposed to be sweet? You have to wonder how much - if any - lactose it contained with an FG as low as 1013.6º. Maybe, like the many oatmeal Stouts contained bugger all oats, there was a token amount of lactose thrown in to justify the name.
The Strong Ales look very typical. This is the type of beer that outside Scotland was called Scotch Ale. The stronger, Younger's No. 1 style. 7 - 8% ABV, dark brown and sweet. I know Bernard's was sweet. Because there's a note on the flavour in the Usher's Gravity Book entry for the 1929 version: "Pleasant. Very sweet." That's a real compliment compared to the comments made on most of the other beers analysed. There's barely a good word said. The beers marketed as Scotch Ale in Belgium are probably the closest match you'll find today.
Finally there's that weedy Brown Ale. Which is about 10º weaker than a typical Brown Ale of the 1930's. It looks more like one from the austerity years of the 1940's. It, too, is surprisingly highly attenuated.
I'll finish with the table. Let me know if you can spot anything I've missed. I'm only human.
|T & J Bernard other beers 1923 - 1958|
|1932||Double Brown Stout||Stout||pint||bottled||1009.5||1035.5||3.37||73.24%|
|1938||Milk Stout||Stout||4.5d||half pint||bottled||0.07||1013.6||1057||1/16" cell 1 red 17 brown||5.65||76.14%|
|1954||Export Stout||Stout||1/2d||half pint||bottled||0.04||1013.3||1043.9||1 + 14||3.96||69.70%|
|1958||Export Stout||Stout||26d||16 oz||can||0.05||1014.7||1046.4||225||3.96||68.32%|
|1926||Strong Ale||Strong Ale||pint||bottled||1020||1080||100||7.84||75.00%|
|1928||Strong Ale||Strong Ale||pint||bottled||1030||1083||100||6.87||63.86%|
|1929||Strong Ale (carbonated)||Strong Ale||pint||bottled||1027||1086||13 - 14||7.68||68.60%|
|1931||Brown Ale||Brown Ale||pint||bottled||1008||1031||2.98||74.19%|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002|
|Younger, Wm. & Co Gravity Book document WY/6/1/1/19 held at the Scottish Brewing Archive|
|Thomas Usher Gravity Book document TU/6/11|