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.

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:

http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html 

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.

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.

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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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.

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.

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.

http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html