Sunday 31 March 2019

Adjuncts in WW II

Since the 1880 Free Mash Tun Act loosened up the rules to allow unmalted grains, UK brewers had been quite keen on using adjuncts. Not necessarily always for reasons of economy.

In certain styles of beer – Light Pale Ales, for example – a light body and pale colour were desired characteristics. The use of adjuncts and sugar were the only way to achieve the characteristics expected by drinkers.

In the immediate aftermath of the 1880 legislation, brewers experimented with a few different possibilities. Barclay Perkins, for example, at first went for flaked rice. Eventually, however, they settled on flaked maize, as most other brewers did. And, the difficult years of WW I excepted, brewers mostly stuck with maize right up until WW II.

The percentage of adjuncts employed varied according to the style and the brewery, but 10-15% was pretty typical. Some breweries never went down the adjunct route, except when compelled during the war years. Whitbread, for example, who only used malt and sugar.

During the war, the type of adjunct used varied, presumably dependent on the availability of supplies. The first change came pretty early, in spring 1940 when I can see in brewing records that flaked rice replaces flaked maize. Fullers, Tetley, Boddington. It can’t be a coincidence.

The next adjunct to appear is flaked barley, something that was unknown pre-war. It was make practical by a big increase in UK barley production during the war. Despite being of malting quality, some was flaked to save labour and energy.

Early in 1943, brewers were asked to use flaked oats rather than flaked barley, which, owing to the poor supply of grain, was needed for bread.  But that phase was brief and in the final years of the war flaked barley was king.

Fullers X Ale grists are pretty typical in the adjuncts employed at different phases of the war.

Fullers X Ale adjunct usage 1939 - 1946
year flaked maize flaked rice grits flaked barley flaked oats
1939 14.78%
1940 9.72% 1.94%
1941 14.28%
1942 13.77%
1943 6.91% 7.54%
1944 14.82%
1945 15.10%
1946 14.55%
Source:
Fullers brewing records held at the brewery


As soon as everything got back to normal in the 1950s, brewers returned to their preferred adjunct, flaked maize.

Saturday 30 March 2019

Let's Brew - 1879 William Younger XX

Though it was never a huge part of their business, William Younger brewed draught Mild Ales right through the 19th century and even into the 1950’s. Most Scottish brewers had abandoned the style after WW I.

By this point, Younger’s Milds were weaker than the equivalent London X Ale. In 1879, Whitbread X Ale had an OG of 1062º  and in 1880 Barclay Perkins XX Ale was 1079.5º . I’ve no idea why this should have happened. Though the Mild Ales of London were famous for being strong.

It’s difficult to read the brewing record, but it lists two different types of pale malt. My guess is that one was from UK barley and the other imported barley. At this date it would be unusual if all the malt had been made from British barley. The UK’s agriculture just couldn’t keep up with the brewing industry’s demand for raw materials.

British agriculture’s shortcomings are revealed by the presence of American hops, some of which are referred to as “American” and others “Californian’. My guess is that the former refers to East Coast hops, probably from New York State. It’s fairly well hopped for a moderate strength Mild.


1879 William Younger X
pale malt 10.25 lb 100.00%
Cluster 90 min 1.50 oz
Goldings 30 min 1.50 oz
Goldings dry hops 1.00 oz
OG 1044
FG 1010
ABV 4.50
Apparent attenuation 77.27%
IBU 54
SRM 4
Mash at 150º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 61º F
Yeast WLP028 Edinburgh Ale

You guessed it - this is yet another extract from my definitive book on Scottish brewing:




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Friday 29 March 2019

Adjuncts in WW II

Since the 1880 Free Mash Tun Act loosened up the rules to allow unmalted grains, UK brewers had been quite keen on using adjuncts. Not necessarily always for reasons of economy.

In certain styles of beer – Light Pale Ales, for example – a light body and pale colour were desired characteristics. The use of adjuncts and sugar were the only way to achieve the characteristics expected by drinkers.

In the immediate aftermath of the 1880 legislation, brewers experimented with a few different possibilities. Barclay Perkins, for example, at first went for flaked rice. Eventually, however, they settled on flaked maize, as most other brewers did. And, the difficult years of WW I excepted, brewers mostly stuck with maize right up until WW II.

The percentage of adjuncts employed varied according to the style and the brewery, but 10-15% was pretty typical. Some breweries never went down the adjunct route, except when compelled during the war years. Whitbread, for example, who only used malt and sugar.

During the war, the type of adjunct used varied, presumably dependent on the availability of supplies. The first change came pretty early, in spring 1940 when I can see in brewing records that flaked rice replaces flaked maize. Fullers, Tetley, Boddington. It can’t be a coincidence.

The next adjunct to appear is flaked barley, something that was unknown pre-war. It was make practical by a big increase in UK barley production during the war. Despite being of malting quality, some was flaked to save labour and energy.

Early in 1943, brewers were asked to use flaked oats rather than flaked barley, which, owing to the poor supply of grain, was needed for bread.  But that phase was brief and in the final years of the war flaked barley was king.

As soon as everything got back to normal in the 1950s, brewers returned to their preferred adjunct, flaked maize.

Thursday 28 March 2019

Irish brewing in WW II

In WW II, the Republic of Ireland was in a similar position to The Netherlands or Denmark in WW I: not directly involved in the conflict but still greatly affected by it.

Disruption of international trade was the main problem faced by Irish brewing. Which made the shipping in of ingredients and shipping out of beer (Ireland being a big exporter) much trickier. For hops they had always depended on imports, but during the war it was also necessary to import barley. We’ll get to why later.

Luckily, the biggest export market was close at hand: the UK. Before the war, good for around 1 million barrels a year. Almost all of it was in the form of Guinness. Despite owning a brewery in London, Guinness still shipped large quantities of beer from Dublin to the UK.

Irish beer production held up very well during the war. It remained steady in terms of standard barrels and increased considerably in terms of bulk barrels, due to the fall in gravity. I’m slightly surprised by the increase in consumption

The border between the two parts of Ireland is notoriously difficult to control. Its course is fairly random, never having been intended to be an international border, and is crossed by dozens of tiny roads. Was that beer really being drunk in the South, or was some being smuggled into Northern Ireland?

Before the war, a very high percentage of Irish beer was exported, over 50%. Despite the relative ease of exporting to the UK, the war did impact exports. They fell considerably in the middle years of the war. This was partly due to a dispute between the UK and the Republic of Ireland.


Changes in UK and Republic of Ireland brewing 1938 - 1949
Output; Standard barrels Bulk barrels Consumption bulk barrels Average Gravity Exports: Standard barrels
Ireland -2.68% 20.73% 79.49% -19.35% -28.75%
UK -9.11% 11.50% 10.06% -18.50% -9.68%
Sources:
Brewers' Almanack 1955, pages 50 and 57.
“1955 Brewers' Almanack”, pages 107 - 110.

Once the war was over, exports picked up again. The 1949 figure of 760,000 barrels may look considerably smaller than the million barrels of 1938, but they’re standard barrels. In 1938, when Guinness Extra Stout had an OG of 1055º, the standard and bulk barrel figures were about the same. But 760,000 standard barrels is around a million bulk barrels at 1042º.

As in the UK, beer gravity fell during the war, from 1052º to 1042º. In percentage terms, the fall was just shy of 20%, which is even slightly more than the fall in the UK. Though it did kick off the war 10º higher. Unsurprisingly, average Irish OG is eerily close to the OG of Guinness Extra Stout at the time.

In most aspects, Irish brewing fared better than that in the UK. Output, in terms of standard barrels, was only slightly down, while in the UK the decline was almost 10%. 


Irish brewing 1938 - 1949
Year Output; Standard barrels Bulk barrels Consumption bulk barrels Average Gravity Exports: Standard barrels % exported
1938 1,652,844 1,755,774 623,238 1051.78 1,066,094 64.50%
1939 1,368,661 1,472,678 643,495 1051.12 770,562 56.30%
1940 1,401,188 1,494,036 651,858 1051.58 789,864 56.37%
1941 1,335,171 1,465,569 623,387 1050.11 767,209 57.46%
1942 1,451,782 1,750,140 659,008 1045.62 905,165 62.35%
1943 1,293,862 1,631,009 759,621 1043.63 691,275 53.43%
1944 1,242,754 1,534,040 937,509 1044.57 483,031 38.87%
1945 1,458,419 1,798,450 982,533 1044.60 661,674 45.37%
1946 1,665,815 2,063,093 1,069,649 1044.41 802,122 48.15%
1947 1,480,769 1,952,583 1,060,552 1041.71 676,485 45.68%
1948 1,490,218 1,988,580 1,046,639 1041.51 700,291 46.99%
1949 1,608,606 2,119,583 1,117,859 1041.76 759,846 47.24%
change 1938 - 1949 -2.68% 20.73% 79.49% -19.35% -28.75% -26.77%
Source:
“1955 Brewers' Almanack”, pages 107 - 110.

Wednesday 27 March 2019

Let's Brew Wednesday - 1851 William Younger XP

Edinburgh brewers jumped onto the Pale Ale train early. Something that was to serve them well in export markets.

William Younger was no exception, and one of their classic IPAs was XP, a beer that was brewed for a century. Not quite as long as its big brother XXP, but still a very decent run.

What makes this an IPA? The fact that at this early date in the IPA tale, there wasn’t a separate thing called Pale Ale. The two term both related to the same thing. The classic Bass IPA, for example, was always officially called simply Pale Ale. Things only get confused later in the century when all sorts of weaker versions of Pale Ale appeared.

In the early days, Scottish Pale Ales were hopped as heavily as anywhere in England. As XP nobly demonstrates. That’s a lot of hops for a beer of this strength. I’ve not included dry hops in the recipe because they aren’t recorded in the brewing record. My guess would be 0.5-0.75 oz.

Don’t feel obliged to stick to that FG. 1015º is probably more realistic for the real end gravity.

1851 William Younger XP
pale malt 13.50 lb 100.00%
Goldings 75 min 4.50 oz
Goldings 45 min 4.50 oz
Goldings 30 min 4.50 oz
OG 1058
FG 1020
ABV 5.03
Apparent attenuation 65.52%
IBU 180
SRM 5
Mash at 153º F
Sparge at 184º F
Boil time 75 minutes
pitching temp 57º F
Yeast WLP028 Edinburgh Ale

This is yert another bit I've lazily knicked from my brilliant book about Scottish beer:




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Tuesday 26 March 2019

Stout on the eve of WW I

Despite the decline of Porter, Stout remained very popular. Most breweries produced more than one at different strengths. London brewers often brewed three, four or even more Stouts.

There was a wide variation in the strength of Stouts. Provincial versions could be as weak as 1050º, very similar in strength to a London Porter. The strongest Imperial Stouts were over 1100º.

Milk Stout was an innovation that made an appearance just a few years before the start of the war. It was first brewed on the Kent coast by Mackeson, who acquired a patent for it and allowed other brewers to brew a version under licence.

Another variation was Oatmeal Stout. This was developed by Maclay of Alloa in the 1890s. They also tried to patent their invention, but with rather less success. Their Beer was called Oat Malt Stout and, as the name implies, used malted oats. Other brewers got around this by using oat flakes and calling their beers Oatmeal Stout.

London Stout before WW I
Year Brewer Beer OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl
1910 Barclay Perkins OMS 1053.2 1016.5 4.86 68.98% 7.50 1.82
1910 Barclay Perkins BS 1074.2 1025.0 6.51 66.31% 8.00 2.75
1910 Barclay Perkins BS Ex 1076.0 1022.5 7.08 70.39% 12.00 4.12
1914 Courage Double Stout 1078.9 1033.2 6.05 57.89% 7.20 2.33
1914 Courage Imperial 1094.2 1038.8 7.33 58.82% 7.20 2.78
1914 Fuller BS 1066.4 1020.8 6.03 68.70% 6.74 2.01
1914 Whitbread LS 1054.0 1014.0 5.29 74.05% 5.99 1.37
1914 Whitbread Exp S 1070.9 1013.0 7.66 81.67% 13.03 4.25
1914 Whitbread SS 1079.7 1024.0 7.37 69.88% 8.56 3.03
1914 Whitbread SSS 1095.0 1036.0 7.81 62.11% 8.56 3.62
Sources:
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/602.
Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/247.
Fullers brewing record held at the brewery.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/108.

Provincial Stouts were, in general, a good bit weaker than their London cousins. And, while London brewers made multiple Stouts, outside the capital they tended to stick to just one.

Provincial Stout before WW I
Year Brewer Beer OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl
1914 Adnams BS 1055.0 1013.5 5.49 75.45% 5.86 1.43
1914 Boddington Stout 1054.0 1018.0 4.76 66.67% 3.10 0.94
1911 Lees XXXP 1059.0 1017.0 5.56 71.19% 4.05 0.98
1911 Murphy XXX 1088.0 1028.5 7.87 67.61% 15.21 5.87
1911 Russell DS 1074.2 8.37 2.86
1904 Tetley S 1066.8 1020.5 6.12 69.29% 4.91 1.36
1910 Warwicks SS 1053.7 1022.2 4.18 58.76% 4.83 1.12
Sources:
Adnams brewing record Book 2 held at the brewery.
Boddington brewing record held at Manchester Central Library, document number M693/405/126.
Lees brewing record held at the brewery.
Tetley's brewing record held at the West Yorkshire Archives, document number WYL756/51/ACC1903.
Warwicks & Richardsons brewing record held at the Nottinghamshire Archives, document number DD/NM/8/4/1.

The exception, in terms of strength, is from Murphy, which was based in Cork, Ireland. The Stouts with gravities in the 1050s look rather like London Porters in terms of strength. The hopping rates are all over the place, but generally lower than in London, with Murphy again being an exception.

Scottish Stout before WW I
Year Brewer Beer OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl
1915 Drybrough XXX 1083 1026 7.54 68.67% 4.79 1.34
1909 Maclay DBS 54/- 1044 1013 4.10 70.45% 7.56 1.53
1909 Maclay OMS 63/- 1062 1024 5.03 61.29% 7.56 2.16
1914 Thomas Usher 48/- 1046 1021 3.31 54.35% 5.00 1.04
1914 Thomas Usher 54/- 1056 1025 4.10 55.36% 5.00 1.27
1913 Younger, Wm. S2 1059 1029 3.97 50.85% 1.88 0.45
1913 Younger, Wm. S1 1065 1031 4.50 52.31% 1.88 0.50
1913 Younger, Wm. DBS 1065 1022 5.69 66.15% 10.65 2.63
1913 Younger, Wm. MBS 1065 1020 5.95 69.23% 3.50 0.74
Sources:
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/3.
Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/2.
Thomas Usher brewing record held at the Scottish Brewing Archive, document number TU/6/1/5.
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/58.

Scottish started going weird in the late 19th century. Especially at William Younger, who combined minimal hopping (including some spent hops) with very poor attenuation. The forerunners of Sweet Stout, which would later become a Scottish speciality.



The above is an excerpt from my most recent book, Armistice!

 Buy this wonderful book.





Monday 25 March 2019

Penalised for owning tied houses

We're looking again at the 1909 Budget and the impact it was likely to have on specifically the pub trade.But not the whole of the pub trade because of the different way licensing worked in the different parts of the UK.

When younger I used to wonder why almost all the pubs were tied in England, but not in Scotland. It turns out that it was all to do with the way licences were issued.

In England and Wales, the 1869 Licensing Act not only made it extremely difficult to obtain new licenses, it also made it much easier for the authorities to revoke licences. With temperance twats sitting as licensing magistrates in many areas, it's no wonder that there was an aggressive campaign to reduce the number of licences.

In Scotland and Ireland, things worked differently.

"His [Mr. Herbert Samuel, MP] estimate of the proportion of the total consumption of beer, as taking place in on-licensed houses, viz., two thirds of the total, itself illustrates how unequally the burden of new taxation is distributed.

About £2,800,000 annually is to be extracted from the English and Welsh brewers as a penalty for owning or supplying "tied houses."

Does any one doubt that if the conditions under which the Irish and Scotch publicans have carried on their business had been the same as they are here, they would not also have sold their licensed houses as they have in England?

In England a licensed house is a valuable monopoly, requiring capital and possessing a substantial saleable value.

In Ireland, owing to the ease with which licences have been granted, the monopoly has no comparison with that in England, and the capital required and the saleable value are correspondingly small.

In Scotland the licence is personal to the publican, and does not attach to his premises."

The English publican, therefore, has had most to fear from the organised hostility of the teetotal party, which is largely responsible for the tied-house system in this country, and it is not surprising that the old-fashioned English publican has long ago sold out his business."
Brewers' Journal, vol. 45, 1909, page 415.
Because the number of licences in England was limited and likely to decrease rather than increase, it greatly boosted the value of pubs. Mostly because it prompted a rush to buy tied houses in the 1880s and 1890s, a move financed by the capital raised when breweries coverted to public companies.

As the breweries owned most of the pubs in England, it was up to them to pay the licence fee. Meaning quite a big extra expense. It also reduced the value of pubs, which was a big problem for businesses where that's exactly where most of their  capital was tied up. In the remaining few years before the start of WW Imany breweries had to mark down the nominal value of their shares to reflect this reduction in capital.

Things have certainly changed in Ireland when it comes to the granting of new licences, which is as good as impossible today.

Sunday 24 March 2019

Scottish Pale Ale/IPA in the middle of the 19th century

Scotland, more specifically Edinburgh, was one of the first places outside Burton to take up brewing the trendy new IPA style. As early as the 1840’s, Edinburgh brewers were producing IPA for both the home and the Indian markets.

Trying to split apart Pale Ale and IPA in this early period is pointless. Brewers were highly inconsistent in their use of the two terms. In general, IPA was used to describe all early Pale Ales, regardless of their characteristics. Later in the 19th century Scottish brewers generally adopted the term Pale Ale instead, though IPA was sometimes used to denote one particular beer in a range of Pale Ales. Confused? You should be. I’ve been trying to get my head around this for a decade and still struggle.

Here’s confirmation that that early date Scotland was both exporting, and drinking, IPA:

"Large quantities of a light, pale, and highly-hopped variety of ale have been for some considerable time past exported to the East Indies, where it is in high estimation; and is now, also, rather extensively used in summer in this country."
"A Dictionary, Practical, Theoretical, and Historical, of Commerce and Commercial Navigation" by John Ramsay McCulloch, 1844, page 9.

Despite what you may have been told to the contrary, early IPAs were not particularly strong beers, at least by the standard of the day. They were, however, extremely heavily hopped. AT levels that just look plain crazy today. Heavy hopping was very necessary for export versions, if the beer were to arrive in India in good shape.

WH Roberts provides some intriguing analyses of Scottish-brewed IPAs in the 1840’s. Some are surprisingly weak, even ones genuinely exported to India:

Early 19th century IPA
Year Brewer Beer Price size package FG OG ABV App. Atten-uation
1844 Unknown 90/- IPA Export, India 20.00d gallon bottled 1007.75 1067.6 7.60 88.54%
1844 Unknown 84/- IPA Export 18.67d gallon draught 1005.25 1060.4 7 91.30%
1844 Unknown 95/- IPA Export 21.11d gallon draught 1008 1069.4 7.8 88.48%
1844 Unknown 90/- IPA Export, India 20.00d gallon draught 1008 1066.3 7.4 87.93%
1844 Unknown 84/- IPA Export, India 18.67d gallon draught 1010 1062 6.6 83.86%
1844 Unknown 81/- IPA Home 18.00d gallon draught 1012 1059.3 6 79.75%
1844 Unknown 60/- IPA Export, India 13.33d gallon bottled 1006.5 1053.8 6 87.91%
1844 Unknown 60/- IPA Export, India 13.33d gallon bottled 1005 1053.8 6.2 90.71%
1844 Unknown 60/- IPA Export, India 13.33d gallon bottled 1013 1054.2 5.23 76.00%
1844 Unknown 90/- IPA Export, India 20.00d gallon bottled 1012 1065.6 6.8 81.69%
1844 Unknown 95/- IPA Export, India 21.11d gallon bottled 1007.25 1067.1 7.6 89.20%
1844 Unknown 90/- IPA Export 20.00d gallon bottled 1007.5 1068.9 7.8 89.12%
1844 Unknown 60/- IPA Home 13.33d gallon bottled 1005 1044.7 5.04 88.81%
1844 Unknown 60/- IPA Home 13.33d gallon bottled 1004.25 1049.9 5.8 91.49%
1844 Unknown 60/- IPA Home 13.33d gallon bottled 1006 1047.2 5.23 87.28%
1844 Unknown 81/- IPA Export 18.00d gallon bottled 1003 1061.3 7.4 95.10%
1844 Unknown 81/- IPA Export 18.00d gallon bottled 1003.25 1058.4 7 94.43%
1844 Unknown 66/- IPA Export 14.67d gallon bottled 1004 1054.4 6.4 92.65%
1844 Unknown 90/- IPA Export, India 20.00d gallon bottled 1010.25 1070.1 7.6 85.38%
1844 Unknown 90/- IPA Export 20.00d gallon bottled 1009 1067.3 7.4 86.62%
1845 Unknown 81/- IPA Home 18.00d gallon draught 1006.5 1053.8 6 87.91%
1845 Unknown 81/- IPA Home 18.00d gallon bottled 1006 1054.8 6.2 89.06%
1845 Unknown 81/- IPA Home 18.00d gallon bottled 1005 1058.6 6.8 91.46%
1845 Unknown 81/- IPA Home 18.00d gallon bottled 1005 1060.1 7 91.68%
1845 Unknown 81/- IPA Home 18.00d gallon bottled 1005.25 1058.8 6.8 91.07%
1845 Unknown 90/- IPA Export 20.00d gallon draught 1012.25 1062.7 6.4 80.45%
1845 Unknown 90/- IPA Export 20.00d gallon draught 1012.25 1064.2 6.6 80.93%
1845 Unknown 90/- IPA Export 20.00d gallon draught 1012 1062.4 6.4 80.77%
1845 Unknown 90/- IPA Export, India 20.00d gallon bottled 1010.5 1068.5 7.4 84.68%
1845 Unknown 60/- IPA Export 13.33d gallon bottled 1004.25 1048.4 5.6 91.21%
1845 Unknown 60/- IPA Export 13.33d gallon draught 1004.25 1048.4 5.6 91.21%
1845 Unknown 63/- IPA Export 14.00d gallon draught 1005.5 1049.6 5.6 88.91%
1845 Unknown 81/- IPA Export 18.00d gallon bottled 1003.75 1058.9 7 93.63%
1845 Unknown 63/- IPA Export 14.00d gallon bottled 1003.25 1055.2 6.6 94.11%
1845 Unknown 90/- IPA Export 20.00d gallon draught 1007.5 1068.9 7.8 89.12%
1845 Unknown 90/- IPA Export 20.00d gallon draught 1007.75 1069.2 7.8 88.80%
1846 Unknown 90/- IPA Export 20.00d gallon draught 1006 1054.8 6.2 89.06%
1846 Unknown 90/- IPA Home 20.00d gallon draught 1006.5 1055.3 6.2 88.25%
1846 Unknown 90/- IPA Export 20.00d gallon bottled 1005 1052.3 6 90.43%
1846 Unknown 65/- IPA Export 14.44d gallon bottled 1005.25 1062 7.2 91.53%
Source:
“Scottish Ale Brewer”, by W.H. Roberts, Edinburgh, 1847,  pages 171 and 173

The weakest IPA exported to India was just over 5% ABV. That’s not even a strong beer by modern standards. It’s interesting that they go all the way from 60/- to 90/-. The latter is very rare as a beer designation. Though weirdly it popped up again in the 1920’s to describe a low-gravity (low 1030º’s) bottled Pale Ale. More recently it’s been used for Strong/Scotch Ales.

The IPAs William Younger was brewing a few years later look remarkably similar to those analysed by Roberts.

William Younger Pale Ales 1851 - 1853
Year Beer OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl
1851 XP 1060 1018 5.56 70.00% 20 5.15
1851 XXP 1072 1018 7.14 75.00% 24 8.18
1852 XP 1056 1018 5.03 67.86% 20 4.66
1852 XXP 1067 1017 6.61 74.63% 24 8.20
1853 XP 1056 1015 5.42 73.21% 20 5.14
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/5.

The text above is another excerpt from my tone-setting tome on the history of Scottish beer. Way better than any other book on the subject.




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