Arsed - being it, not being it. Where does that expression come from? I'm going Manchester.
While you're thinking about that, here's the boring shit:
Scottish brewers had quite a reputation for producing top-class Table Beer. This is reflected in the fact that it was often exported to England. While what Table Beer there was brewed in England was usually for quick, local consumption.
One of the odd characteristics of Scottish brewing is that it featured far more beers at the top and bottom end of the strength range than in England. Table Beer also hung around longer in Scotland. The last London Table Beer I’ve seen in the brewing records was produced in 1869. While William Younger was still brewing one in 1898.
The “beer” part of the name wasn’t random. The weakest malt liquors in the 18th century were almost always beers because, with low levels of alcohol, they needed the extra protection of more hops. And you can clearly see evidence of that in William Younger’s Table Beer, which was hopped at 11 to 12 pounds per quarter of malt. That’s a similar hopping rate to a Stock Ale.
Younger continued to brew a similar Table Beer in the succeeding decades, though the gravity fell over time, as did the hopping rate after 1868.
There’s not a huge deal to say about the grists. For the whole period they were 100% pale malt. Other than right at the start, when sometimes it was 100% pale malted bigg.
|William Younger Table Beer 1848 - 1849|
|Date||Year||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/3.|
|William Younger Table Beer 1851 - 1879|
|Year||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|William Younger brewings record held at the Scottish Brewing Archive, document numbers WY/6/1/2/5, WY/6/1/2/14, WY/6/1/2/21 and WY/6/1/2/28.|
The text above is an excerpt from my tone-setting volume on the history of Scottish beer. It's dead good. Believe me.