Only a few hours until my webinar on the history of Mild

Only a few hours until my webinar on the history of Mild.

https://www.crowdcast.io/e/ron_pattinson_vintage_english_mild

Malting restrictions during WW I

The Food Control Manuals include information on the restrictions imposed on maltsters during the war. Which in the first couple of years were none at all. Only when the German U-boat campaign began to bite in 1917 did things get tougher for the malting industry.

The first Malt Order was draconian. It prohibited maltsters from delivering, buying or making malt. It makes you wonder what maltsters could do, other than twiddle their thumbs, as they weren’t allowed to carry on any part of their business.

The Brewers (Malt Purchases) Order, 1917. Dated February 3rd 1917. Order 1917 no. 132.
Prohibited maltsters from selling malt without the permission of the Food Controller. Brewers were prohibited from buying or making malt.

“1. Except under the authority of the Food Controller no maltster or dealer in malt shall on or after the 10th February, 1917, agree to sell any malt to any brewer for sale or make delivery to any brewer for sale of any malt other than deliverable under contracts made before that date.

2. Except under the authority of the Food Controller, no brewer for sale shall on or after the 10th February, 1917, agree to buy any malt or take delivery of any malt other than deliverable under contracts made before that date.

3. Except under the authority of the Food Controller, no brewer for sale shall manufacture any malt from barley agreed to be bought on or after the 10th February, 1917.”

The Malt (Restriction) Order, 1917. Dated February 20, 1917. Order 1917 no. 159.
Prohibited maltsters from making malt from any grains without the permission of the Food Controller.

The Malt (Restriction on Shipping) Order, 1917. Dated March 21, 1917. Order 1917 no. 259.
Prohibited exporting malt from Ireland to Great Britain or from Great Britain to Ireland without permission of the Food Controller.

The Malt (Restriction) No. 2 Order, 1917. Dated April 12, 1917. Order 1917 no. 345.
Prohibited maltsters from making malt from any grains without the permission of the Food Controller.
Prohibited maltsters from selling malt without the permission of the Food Controller.
Prohibited the use of malt for any purpose without the permission of the Food Controller, except for brewers making their permitted barrelage.

The Malt (Restriction) Order, 1917. Dated February 26, 1918. Order 1918 no. 225.
Prohibited maltsters from making malt or malt extract without the permission of the Food Controller.
Prohibited maltsters from selling malt without the permission of the Food Controller.
Prohibited the use of malt or malt extract for any purpose without the permission of the Food Controller, except for brewers making their permitted barrelage.

Order, Dated the 30th December, 1918, revoking the The Malt (Restriction on Shipping) Order, 1917. Order 1918 no. 1755.
Revoked Order 1917 no. 259.

No sign of any rules forbidding the manufacture of dark malt. Where could they be hiding?



The above is another excerpt from my book on WW I, Armistice!

 Buy this wonderful book.

Strong Bitter

According to my classification, Strong Bitter is anything above 1045º. Beers of this type pretty much disappeared in the 1940s. As restrictions on brewing were lifted in the early 1050s, breweries started to introduce stronger Bitters, similar in strength to pre-war Best Bitter.

About the only exception to this was Draught Bass, which even during the war remained over 1045º.

Beers of this strength didn’t sell in enormous quantities, but were profitable enough to be worth a brewery’s while. Often they were parti-gyled with standard Bitter, an economical way of producing a small batch beer. Which is still the way Fullers produce ESB.

Strong Bitter 1953 - 1964
Year	Brewer	Beer	Price per pint d	OG	FG	ABV	App. Atten-uation	colour
1960	Ansells	Bitter	17	1045.3	1010.7	4.5	76.38%
1954	Bass	Pale Ale	19	1046	1008.7	4.86	81.09%	20
1965	Bass	Draught PA		1050.5	1009.4	5.36	81.39%	16
1964	Camerons	Strong Arm	25	1045.2	1013.1	4.01	71.02%	45
1953	Charrington	Pale Ale	17	1046.4				29
1959	Charrington	Toby Ale	15	1046.6	1009.4	4.84	79.83%	20
1963	Charrington	Toby Ale	33	1048.1	1008.3	5.19	82.74%	18
1960	Courage & Barclay	Directors' Bitter	24	1048.8	1008.4	5.27	82.79%	26
1960	Greene King	Abbot Ale	22	1051.3	1007.9	5.43	84.60%	20
1960	Ridley	Best Bitter	21	1047	1007.8	4.9	83.40%	22
1961	Southams	Pressure PA	24	1045.8	1007.1	4.84	84.50%	17
1954	Watney	Special Bitter	20	1045.5	1013.7	4.12	69.89%	23
1963	Watney	Red Barrel Ex. PA	31	1047.7	1012.9	4.52	72.96%	20
1965	Watney	PA		1050.3	1011.5	5.05	77.14%	23
1960	Young & Co	Best Bitter	20	1048.4	1011.5	4.61	76.24%	24
	Average		21.4	1047.5	1010	4.82	76.24%	23.1
Sources:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
Which Beer Report, 1960, pages 171 - 173.

This is an excerpt from my excellent book on brewing after WW II.


http://www.lulu.com/content/paperback-book/austerity/23181344

Let's Brew - 1939 William Younger DBS Btlg

As promised on Twitter, here's William Younger's Milk Stout from just at the start of WW II - it was brewed in November 1939.

DBS – presumably standing for Double Brown Stout – was another long-standing Younger product, having been around since the 1850s.

It has a peculiar connection with Copenhagen. Karl Jacobsen, son of the founder of Carlsberg, served an apprenticeship at William Younger in the late 1860s. When he returned to Copenhagen he started brewing some British-style beers. Most didn’t last very long, but one did: DBS. A beer which in Denmark would have been marketed as Porter.

The recipe and gravity of DBS changed quite a bit over the years. The biggest change being the addition of lactose in the 1930s. Which makes this beer something of an oddity. In that I’m pretty certain that it was aged. That’s inferred by where it was racked to. It mostly went into butts. None of Younger’s other beers were. Draught beers were mostly packaged into barrels and kilderkins, bottling beers into hogshead or tanks.

For William Younger, it has an incredibly complicated grist. In addition to the standard pale malt and grits there’s also crystal malt and “roasted”. Which could mean either roasted malt or roasted barley. I’ve plumped for the latter. There’s also liquorice, which was very popular in Scottish Stouts.

The sugars are lactose and caramel. I had to guess at the colour of the latter, but 1000 SRM gives a beer of about the right colour.

I’ve adjusted the FG, which is given as 1025º in the brewing record. That’s the cleansing gravity. Instead I’ve taken the FG from a 1939 analysis of the beer in the Whitbread Gravity Book.

1939 William Younger DBS Btlg
pale malt	9.50 lb	64.41%
roasted barley	0.50 lb	3.39%
crystal malt 60L	0.50 lb	3.39%
grits	2.75 lb	18.64%
caramel 1000 SRM	0.50 lb	3.39%
lactose	1.00 lb	6.78%
liquorice	0.25 oz
Fuggles 150 min	1.00 oz
Fuggles 60 min	1.00 oz
Fuggles 30 min	0.75 oz
Goldings dry hops	0.50 oz
OG	1066
FG	1019
ABV	6.22
Apparent attenuation	71.21%
IBU	32
SRM	36
Mash at	155º F
Sparge at	160º F
Boil time	150 minutes
pitching temp	60.5º F
Yeast	WLP028 Edinburgh Ale

To warm your blood

More delightful old Barclay Perkins ads for Russian Stout. This time pushing Russian Stout as an excellent choice of Christmas gift.

Though they're also still banging on about its warming properties.

"To warm your blood
It was the Imperial Court of Russia in the days of Catherine the Great that first discovered the virtues of Barclay's Russian Stout. Since then many wise men of the West have followed suit and taken kindly to this 'vintage' stout, matured in bottle, which strengthens the body and cheers the soul.
The presentation case of a dozen makes a splendid gift - and don't forget one for yourself
Barclay's Russian Stout
Matured at least a year in bottle and goes on maturing"
Illustrated Sporting and Dramatic News - Friday 13 December 1935, page 38.

There was another variation, with the same illustration, on this ad. One which gave a specific date for the first brewing of Russian Stout: 1781. Though I've learned to not always take dates claimed by a brewery as gospel. Especially ones which appear in promotional materials.

"To warm your blood
It was to make winter worth living for the Imperial Court of Russia that Barclay Perkins first brewed their famous Russian Stout in 1781. Many a wise man since, in our own more genial clime, has taken kindly to this 'vintage stout', aged in bottle, to raise the temperature of both body and soul.
Barclay's Russian Stout
Matured at least a year in bottle and goes on maturing"
The Bystander - Wednesday 20 November 1935, page 29.

This one is a tiny bit sexist. Why shouldn't women be warmed by a Russian Stout, too?

"A real man's drink
If you have yet to try Barclay's Russian Stout, you have yet to experience the full joys of an arctic day. For this inspiring drink not only thaws the cold right out of you, but keeps you warm to the marrow for hours afterwards.
Barclay's Russian Stout
Matured at least a year in bottle and goes on maturing
Presentation cases of a dozen - most uncommon Christmas gifts - can be had from your usual supplier"
Illustrated Sporting and Dramatic News - Friday 18 December 1936, page 40.

Hot blood

I've just discovered that my favourite Barclay's Russian Stout advertisement, featuring a Cossack and hounds, was actually part of a series.

The same Cossack character appeared in several different advertisements in the 1930s, all with beautiful illustrations. This is the one I already knew:

"Warmed to the marrow
Out in the cold a Barclay's Russian Stout will keep you warm for hours. It was the Imperial Court of Russia in the days of Catherine the Great that made the pleasing discovery; for this potent beverage was first brewed for export to that arctic land. Always have a dozen in the house to help you through the winter.
Barclay's Russian Stout
Matured at least a year in bottle and goes on maturing Illustrated Sporting and Dramatic News - Friday 20 November 1936, page 38.

They seem to be very proud of the warming qualities of Russian Stout. Not sure they're real. But a couple of quick ones would certainly make you feel better. Well, they'd make me feel better.

"Hot blood
There have been changes in Russia, but none in Barclay's Russian Stout. This remains the potent vintage stout that warmed the cockles of the Imperial heart 150 years ago. Remember for a 'Buchan's cold spell' there's nothing like a Barclay's Russian Stout. So keep a dozen in the house.
Barclay's Russian Stout
Matured at least a year in bottle and goes on maturing"
The Bystander - Wednesday 04 December 1935, page 32.

I've actually got more than a dozen bottles in the house. I believe I still have around 50 bottles of the 1992 and 1993 vintages, the last ever produced.*


You can get a tote bag with the first advert from above:

Barclays Russian Stout Tote Bag
by Kilderkin

* I don't count the Charles Wells rebrew as it didn't contain Brettanomyces. Not the same beer without it.

Hear me talk at East Michigan University

I'll be giving a couple of talks on Saturday, 12th October at East Michigan University. You can see the details here:

https://sites.google.com/emich.edu/ronpattinsonemu/

The topics will be "German Sour Beers" and "Brettanomyces in British Brewing".

It's going to be fun. I've never done a double header before.

Let's Brew Wednesday - 1939 William Younger XXX

Unusually for a Scottish brewery, William Younger brewed a range of Mild Ales. Most likely the reason was that they had tied houses in England where Mild was very much a must-have beer for publicans.

These Milds weren’t just coloured-up versions of lower-gravity Pale Ales but genuine Mild Ales. As can be seen from the fact that the recipe is very different to that used by Younger for their Pale Ales. The latter had very simple grists, consisting of just pale malt and grits. Though I’m sure there was caramel added at racking time to achieve the various shades Scottish brewers felt compelled to colour their beers.

XXX, on the other hand, has a far more complicated grist. It addition to pale malt and grits, there are two other malts described simply as “M” and “C”. I’m pretty sure the C stands for crystal. But what about the M? Usually, I’d assume that stood for mild malt. But the proportion of this malt is so small that doesn’t seem likely. My guess is that it was some type of coloured malt, as it also pops up DBS, Younger’s Stout. Which is why I’ve gone for a dark crystal malt to represent both M and C.

Younger’s Pale Ales contained no sugar, but not so XXX. It had two: invert and a proprietary sugar called CWA. I’ve plumped for No. 3 invert and a light-ish caramel.

The novel ingredient is liquorice. Something which you sometimes see in Stout recipes, but not in other styles.

The hops were Kent from the 1937 and 1938 harvests. At 2.5 lbs per quarter (336 lbs) of malt, the hopping rate is extremely low. To put this into context, in 1939 Adnams XX Mild was hopped at 5lbs per quarter , Boddington XX and Whitbread X at around 8 lbs.

1939 William Younger XXX
pale malt	6.25 lb	71.43%
crystal malt 120 L	1.00 lb	11.43%
grits	1.25 lb	14.29%
No. 3 invert sugar	0.125 lb	1.43%
caramel 1000 SRM	0.125 lb	1.43%
liquorice	0.25 oz
Fuggles 105 min	0.50 oz
Fuggles 30 min	0.25 oz
Goldings dry hops	0.25 oz
OG	1037
FG	1012
ABV	3.31
Apparent attenuation	67.57%
IBU	10
SRM	18
Mash at	155º F
Sparge at	160º F
Boil time	105 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale

Scottish beer myths

BeerAdvocate

Scotch Ale / Wee Heavy

Description:
Scotch Ales are strong ales, also known as "Wee Heavy." In the 19th century Scotland, they'd also be known as 160/-, a nomenclature based on the now obsolete shilling currency.

Scotch Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew. Compared to Scottish Ales, they'll be sweeter and fuller-bodied, and of course higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. A low tea-like bitterness can be found in many examples. Best served in a "thistle" glass.



Scottish Ale

Description:
The Scottish style of ales break down into Light, Heavy and Export. In the 19th century Scotland, a nomenclature, based on the now obsolete shilling currency, was devised in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales.

Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.



BJCP

Scottish Heavy 60/-, 70/-, 80/-

Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.

Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.

Flavor: Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.

Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.

Overall Impression: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.

Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.

History: Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.

Ingredients: Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.


RateBeer

Scotch Ale

Scotch Ale was the name given to a strong pale ale from Edinburgh in the 19th century. This was typical of the strong pale ales brewed in Britain at that time - mainly pale barley malt and moderate hopping, and were not that stylistically different to English Strong Ales or Barley Wines. The name however became regionalised so that a strong pale ale from Scotland became known as a Scotch Ale or Wee Heavy. Beers using the designation Scotch Ale are popular in the USA where most examples are brewed locally. Examples of beers brewed in the USA under the name Wee Heavy tend to be 7% abv and higher, while Scottish brewed examples, such as Belhavens Wee Heavy, are typically between 5.5% and 6.5% abv.


Scottish Ale

Scottish ales are generally dark, malty, full-bodied brews. Many examples have a hint of smokiness derived from the use of peated malt. 60, 70, and 80 shilling examples are all session ales under 5% abv, but the stronger "wee heavies" can range closer to 8%, with the accompanying increase in alcohol flavour and esters. Works well as an accompaniment to hearty meat and game dishes, sharp cheddar, atholl brose and shortbread.

Mild webinar

Next Monday (30th September) at 10 PM Dutch time (4 PM Eastern US time) I'll be giving a webinar on Mild Ale.

https://www.crowdcast.io/e/ron_pattinson_vintage_english_mild/register

So if you want to hear me ramble on endlessly about Mild - something my kids have made very clear they don't want to do - sign up and tune in. It's bound to be loads of fun for like-minded obsessives.

Brewery profits in wartime

I was quite surprised to discover that WW I, despite all the restrictions placed on brewing, was actually good news for most UK breweries.

The years immediately leading up to the war had been particularly tough. A fall in the value of pubs had a dramatic impact on many breweries' assets and led to a marking down of the value of their share capital. Profits were low and few breweries were able to maintain their usual level of dividends. The war changed all of that.

Brewery profits soared even as the quantity of beer produced fell. The net result was that most breweries were in a few more secure financial state in 1919 than they had been in 1914.

But what about WW II? Was that equally good for brewery profits? It seems like it was, based on this report on Benksins financil results in 1943.

"Brewery Profit Record
The full accounts of Benskins Watford Brewery, Ltd., show that net profits increased by £5739 to £263,221, after providing for Debenture interest, directors' fees, and taxation, the last named amounting to £188,604, against £165,244 in the previous year. The maintenance of the dividend at 18.5 per cent has been previously reported. Mr W. H. Briggs, the chairman, congratulates the stockholders on a successful year despite the difficulty of war conditions. Government orders and regulations controlling the use of brewing materials, fuel, petrol, transport maintenance, and labour had continued, he said, to test the capabilities of their depleted but nevertheless experienced staff. The gross profit earned was a record although the increase in taxation affected the net profit. He estimated that taxes and duties had increased by £1,500,000, compared with the last pre-war year although only six months of the last increase in duty had accrued when the accounts were made up. While the Company's properties had been kept in reasonable repair many repairs had to be deferred. After the war heavy expenditure would be needed to make up excessive wear and tear during the war in plant and transport vehicles and on the structure of the brewery and mailings. For this  provision was being made. The accounts show that £40,000 has been set aside from profits for repairs and contingencies, bringing the total reserve for this up to £158,122. A further £25,000 is placed to reserve for improvements to properties, bringing it up to £231,805. Altogether reserves total £1,151,000, while liquid assets at £1,309,810 are £318,072 in excess of liabilities. The £1 stock units are valued at 84s."
The Scotsman - Saturday 04 December 1943, page 3.

What isn't mentioned here is how in some ways the war reduced brewers' costs. Beer zoning, for example.  This was a scheme whereby brewers only delivered to their tied houses which were close to the brewery. More distant houses were supplied by breweries closer by. Which must have reduced breweries' transport costs.

Of course, during the war brewers could easily sell every drop of beer the made. And having some staff away serving in the armed forces reduced labour costs, although that must have presented its own challenges.

Towards the end of the article it mentions one of the big traps: the impossibility of improving, or even in some cases maintaining, buildings and equipment. Less foresighted brewers than Benskins who didn't put away money to pay for outstanding maintenace after the end of the war, were left in precarious financial position.

That's one of the factors behind the rash of mergers and takeovers in the 1950s. Some brewers hadn't invested anything in their plant for more than a decade. At a certain point they would need to replace large bits of their brewing kit for which they simply didn't have the money. The solution was to sell up.

William Younger Mild Ales before WW II

Fun, fun, fun. That's what you won't be getting today. Instead, more extracts from that book I might eventually finish. Early next year is the plan. Let's see if that happens. Travelling really disrupts my writing schedule.

Unlike for England, I haven’t got a great deal of choice of brewery when wanting to delve more deeply into specific Scottish Milds. William Younger is the only one whose Milds have left much trace in brewing records.

In the 1930s, Younger, amazingly, brewed multiple Milds. The standard version of XX and XXX are very similar in strength to, respectively, 5d and 6d English Milds. I’m guessing that isn’t a coincidence and that these beers were specifically brewed for the English market.

The oddball beer is XX Sc. I’m assuming that the “Sc” stood for Scotland. That’s the usual meaning of that abbreviation in brewing records. It’s stronger than pretty much any Mild you’d have found in England in the 1930s. Its recipe is also quite different from XX and XXX, implying that it was intended for a different audience.

The grists are much the same as for all William Younger’s other beers, basically just pale malt and an awful lot of grits. The use of grits was quite unusual in the UK. Unlike in the USA, few British brewers bothered with grits, probably because extra equipment in the form of a cereal cooker was required. Most preferred flaked maize, which could just be added to the mash tun.

If you’re wondering why there are two different recipes for XX, it’s all to do with parti-gyling. The first XX in the table was brewed single-gyle, the second was parti-gyled with XX Sc.

While lactose is usually associated with Milk Stout, William Younger sometimes used it in other styles. For example, in Mild Ale, as here. But their strongest Scotch Ale, No. 1, also contained lactose at various times.

Liquorice, on the other hand, is a very odd ingredient to see in a Mild. Its use was usually reserved for Porter and Stout. I don’t recall seeing another brewery use liquorice in any other context.

William Younger Mild Ales before WW II
Year	Beer	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
1933	XX	1037	1012	3.31	67.57%	4.71	0.63
1933	XX	1037	1013.5	3.11	63.51%	5.00	0.76
1933	XXX	1042	1014	3.70	66.67%	4.74	0.71
1933	XX Sc	1050	1025	3.31	50.00%	5.00	0.86
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/70.

William Younger Mild Ale grists before WW II
Year	Beer	OG	pale malt	grits	lactose	liquorice	hops
1933	XX	1037	58.82%	41.18%			Pacific (1930), Kent (1931)
1933	XX	1037	58.47%	38.14%	3.39%	7 lbs	Pacific (1930), Kent (1931, 1932)
1933	XXX	1042	57.89%	42.11%			Pacific (1930), Kent (1931)
1933	XX Sc	1050	58.47%	38.14%	3.39%	7 lbs	Pacific (1930), Kent (1931, 1932)
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/70.

What I did on my day off

Stripped all these numbers from a William Younger brewing record.

It was hugely satisfying. Hard to explain why I felt that, other than by labelling myself with some obsessive condition. Though I'm sure I have one. I wouldn't be so arsed with this type of number collection, otherwise.

This isn't even the full table, just the left-hand half.

I sometimes wonder whether assembling these spreadsheets is really my goal, rather than a means to achieve another. That is, writing books so number-laden, only professionals and fellow obsessives can endure them.

Having wondered whether I was wasting my time extracting every single brew, despite many being identical, I now feel vindicated. having at lest used the information somewhere.

William Younger beers 1939-1940
Date	Year	Beer	Style	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl	hops
15th Nov	1939	1	Strong Ale	1084	1033.5	6.68	60.12%	4.74	1.58	Kent (1937, 1938)
22nd Nov	1939	1	Strong Ale	1084	1035.0	6.48	58.33%	4.74	1.60	Kent (1937, 1938)
29th Nov	1939	1	Strong Ale	1084	1028.0	7.41	66.67%	4.74	1.60	Kent (1937, 1938)
24th Jan	1940	1	Strong Ale	1082	1033.0	6.48	59.76%	4.74	1.54	Kent (1937, 1938)
14th Nov	1939	3	Strong Ale	1053	1017.0	4.76	67.92%	3.00	0.61	Kent (1937, 1938)
16th Nov	1939	3	Strong Ale	1053	1017.0	4.76	67.92%	3.00	0.60	Kent (1937, 1938)
17th Nov	1939	3	Strong Ale	1053	1017.0	4.76	67.92%	3.00	0.60	Kent (1937, 1938)
18th Nov	1939	3	Strong Ale	1053	1015.0	5.03	71.70%	3.00	0.59	Kent (1937, 1938)
21st Nov	1939	3	Strong Ale	1053	1017.0	4.76	67.92%	3.00	0.60	Kent (1937, 1938)
22nd Nov	1939	3	Strong Ale	1053	1017.0	4.76	67.92%	3.00	0.59	Kent (1937, 1938)
23rd Nov	1939	3	Strong Ale	1053	1015.0	5.03	71.70%	3.00	0.60	Kent (1937, 1938)
23rd Nov	1939	3	Strong Ale	1053	1015.0	5.03	71.70%	3.00	0.60	Kent (1937, 1938)
24th Nov	1939	3	Strong Ale	1053	1015.0	5.03	71.70%	3.40	0.59	Kent (1937, 1938)
27th Nov	1939	3	Strong Ale	1053	1018.0	4.63	66.04%	3.00	0.60	Kent (1937, 1938)
27th Nov	1939	3	Strong Ale	1053	1017.0	4.76	67.92%	3.00	0.60	Kent (1937, 1938)
28th Nov	1939	3	Strong Ale	1053	1014.0	5.16	73.58%	3.00	0.60	Kent (1937, 1938)
6th Dec	1939	3	Strong Ale	1053	1015.5	4.96	70.75%	3.00	0.60	Kent (1937, 1938)
7th Dec	1939	3	Strong Ale	1053	1016.0	4.89	69.81%	3.00	0.61	Kent (1937, 1938)
22nd Jan	1940	3	Strong Ale	1052	1016.0	4.76	69.23%	3.60	0.69	Kent (1937, 1938)
24th Jan	1940	3	Strong Ale	1052	1015.0	4.89	71.15%	3.60	0.69	Kent (1937, 1938)
25th Jan	1940	3	Strong Ale	1052	1016.0	4.76	69.23%	3.60	0.70	Kent (1937, 1938)
29th Jan	1940	3	Strong Ale	1052	1016.0	4.76	69.23%	3.60	0.69	Kent (1937, 1938)
29th Jan	1940	3	Strong Ale	1052	1016.0	4.76	69.23%	3.60	0.69	Kent (1937, 1938)
25th Mar	1940	3	Strong Ale	1052	1017.0	4.63	67.31%	3.60	0.65	Kent (1937, 1938)
25th Mar	1940	3	Strong Ale	1052	1017.0	4.63	67.31%	3.60	0.67	Kent (1937, 1938)
1st Apr	1940	3	Strong Ale	1052	1017.0	4.63	67.31%	3.60	0.68	Kent (1938)
2nd Apr	1940	3	Strong Ale	1052	1016.5	4.70	68.27%	3.60	0.70	Kent (1938)
14th Nov	1939	DBS Btlg	Stout	1066	1023.0	5.69	65.15%	6.06	1.59	Kent (1937, 1938)
15th Nov	1939	DBS Btlg	Stout	1066	1025.0	5.42	62.12%	7.14	1.41	Kent (1937, 1938)
17th Nov	1939	DBS Btlg	Stout	1066	1024.0	5.56	63.64%	6.06	1.59	Kent (1937, 1938)
21st Nov	1939	DBS Btlg	Stout	1066	1023.0	5.69	65.15%	6.06	1.60	Kent (1937, 1938)
24th Nov	1939	DBS Btlg	Stout	1066	1023.0	5.69	65.15%	6.06	1.58	Kent (1937, 1938)
28th Nov	1939	DBS Btlg	Stout	1066	1023.5	5.62	64.39%	6.06	1.64	Kent (1937, 1938)
15th Nov	1939	Ext	Pale Ale	1054	1015.0	5.16	72.22%	5.40	1.10	Kent (1937, 1938)
15th Nov	1939	Ext	Pale Ale	1054	1015.0	5.16	72.22%	5.40	1.10	Kent (1937, 1938)
15th Nov	1939	Ext	Pale Ale	1054	1016.0	5.03	70.37%	5.63	1.11	Kent (1937, 1938)
24th Nov	1939	Ext	Pale Ale	1053	1014.0	5.16	73.58%	5.40	1.10	Kent (1937, 1938)
24th Nov	1939	Ext	Pale Ale	1054	1014.5	5.23	73.15%	5.40	1.09	Kent (1937, 1938)
15th Nov	1939	LAE	Pale Ale	1046	1013.0	4.37	71.74%	4.78	0.89	Kent (1938)
16th Nov	1939	LAE	Pale Ale	1046	1013.0	4.37	71.74%	4.78	0.82	Kent (1938)
18th Nov	1939	LAE	Pale Ale	1046	1013.0	4.37	71.74%	4.78	0.83	Kent (1938)
18th Nov	1939	LAE	Pale Ale	1046	1012.0	4.50	73.91%	4.78	0.81	Kent (1938)
23rd Nov	1939	LAE	Pale Ale	1046	1013.0	4.37	71.74%	4.78	0.82	Kent (1938)
23rd Nov	1939	LAE	Pale Ale	1046	1013.0	4.37	71.74%	4.78	0.81	Kent (1938)
27th Nov	1939	LAE	Pale Ale	1046	1012.0	4.50	73.91%	4.78	0.81	Kent (1938)
27th Nov	1939	LAE	Pale Ale	1046	1012.0	4.50	73.91%	4.78	0.82	Kent (1938)
4th Dec	1939	LAE	Pale Ale	1046	1012.0	4.50	73.91%	4.78	0.82	Kent (1938)
4th Dec	1939	LAE	Pale Ale	1046	1013.0	4.37	71.74%	4.78	0.81	Kent (1938)
4th Dec	1939	LAE	Pale Ale	1046	1014.0	4.23	69.57%	4.78	0.81	Kent (1938)
4th Dec	1939	LAE	Pale Ale	1046	1012.0	4.50	73.91%	4.78	0.82	Kent (1938)
5th Dec	1939	LAE	Pale Ale	1046	1012.0	4.50	73.91%	4.78	0.80	Kent (1938)
22nd Jan	1940	LAE	Pale Ale	1041	1011.5	3.90	71.95%	4.75	0.70	Kent (1938)
22nd Jan	1940	LAE	Pale Ale	1041	1011.5	3.90	71.95%	4.75	0.71	Kent (1938)
22nd Jan	1940	LAE	Pale Ale	1041	1012.0	3.84	70.73%	4.75	0.71	Kent (1938)
26th Jan	1940	LAE	Pale Ale	1041	1012.0	3.84	70.73%	4.75	0.71	Kent (1938)
26th Jan	1940	LAE	Pale Ale	1041	1011.0	3.97	73.17%	4.75	0.72	Kent (1938)
29th Jan	1940	LAE	Pale Ale	1041	1011.0	3.97	73.17%	4.75	0.72	Kent (1938)
29th Jan	1940	LAE	Pale Ale	1041	1010.5	4.03	74.39%	4.75	0.72	Kent (1938)
29th Jan	1940	LAE	Pale Ale	1041	1012.5	3.77	69.51%	4.75	0.71	Kent (1938)
29th Jan	1940	LAE	Pale Ale	1041	1012.0	3.84	70.73%	4.75	0.71	Kent (1938)
25th Mar	1940	LAE	Pale Ale	1041	1012.0	3.84	70.73%	4.75	0.70	Kent (1937, 1938)
25th Mar	1940	LAE	Pale Ale	1041	1012.0	3.84	70.73%	4.75	0.70	Kent (1937, 1938)
25th Mar	1940	LAE	Pale Ale	1041	1012.0	3.84	70.73%	4.75	0.71	Kent (1937, 1938)
15th Nov	1939	Pale XXPS	Pale Ale	1046	1015.0	4.10	67.39%	4.13	0.72	Kent (1937, 1938)
16th Nov	1939	Pale XXPS	Pale Ale	1046	1015.0	4.10	67.39%	4.13	0.70	Kent (1937, 1938)
22nd Nov	1939	Pale XXPS	Pale Ale	1046	1014.0	4.23	69.57%	4.13	0.73	Kent (1937, 1938)
23rd Nov	1939	Pale XXPS	Pale Ale	1046	1014.0	4.23	69.57%	4.13	0.72	Kent (1937, 1938)
24th Jan	1940	Pale XXPS	Pale Ale	1045	1012.0	4.37	73.33%	4.78	0.81	Kent (1937, 1938)
1st Apr	1940	Pale XXPS	Pale Ale	1045	1013.0	4.23	71.11%	4.78	0.80	Kent (1938)
17th Nov	1939	X	Mild	1029	1012.0	2.25	58.62%	2.50	0.28	Kent (1937, 1938)
23rd Nov	1939	X	Mild	1029	1011.0	2.38	62.07%	2.67	0.31	Kent (1937, 1938)
1st Apr	1940	XP Btlg	Pale Ale	1033	1011.0	2.91	66.67%	4.67	0.57	Kent (1938)
1st Apr	1940	XP Btlg	Pale Ale	1033	1010.0	3.04	69.70%	4.71	1.22	Kent (1938)
16th Nov	1939	XX	Mild	1032	1011.5	2.71	64.06%	2.50	0.31	Kent (1937, 1938)
18th Nov	1939	XX	Mild	1032	1012.0	2.65	62.50%	2.50	0.31	Kent (1937, 1938)
23rd Nov	1939	XX	Mild	1032	1012.0	2.65	62.50%	2.50	0.31	Kent (1937, 1938)
23rd Nov	1939	XX	Mild	1032	1012.0	2.65	62.50%	2.67	0.31	Kent (1937, 1938)
27th Nov	1939	XX	Mild	1032	1011.0	2.78	65.63%	2.50	0.31	Kent (1937, 1938)
4th Dec	1939	XX	Mild	1032	1013.0	2.51	59.38%	2.50	0.31	Kent (1937, 1938)
26th Jan	1940	XX	Mild	1031	1011.0	2.65	64.52%	2.65	0.31	Kent (1937, 1938)
25th Mar	1940	XX	Mild	1031	1013.0	2.38	58.06%	2.86	0.30	Kent (1937, 1938)
22nd Nov	1939	XXP Btlg	Pale Ale	1040	1013.0	3.57	67.50%	4.21	0.63	Kent (1937, 1938)
22nd Nov	1939	XXP Btlg	Pale Ale	1040	1013.0	3.57	67.50%	4.21	0.63	Kent (1937, 1938)
22nd Nov	1939	XXP Btlg	Pale Ale	1040	1014.0	3.44	65.00%	4.44	0.59	Kent (1937, 1938)
28th Nov	1939	XXP Btlg	Pale Ale	1040	1011.0	3.84	72.50%	4.21	0.62	Kent (1937, 1938)
28th Nov	1939	XXP Btlg	Pale Ale	1040	1014.0	3.44	65.00%	4.21	0.63	Kent (1937, 1938)
6th Dec	1939	XXP Btlg	Pale Ale	1040	1011.0	3.84	72.50%	4.21	0.62	Kent (1937, 1938)
6th Dec	1939	XXP Btlg	Pale Ale	1040	1011.0	3.84	72.50%	4.21	0.64	Kent (1937, 1938)
24th Jan	1940	XXP Btlg	Pale Ale	1039	1013.0	3.44	66.67%	4.74	0.68	Kent (1937, 1938)
24th Jan	1940	XXP Btlg	Pale Ale	1039	1012.0	3.57	69.23%	5.00	0.68	Kent (1937, 1938)
25th Jan	1940	XXP Btlg	Pale Ale	1039	1013.0	3.44	66.67%	4.74	0.68	Kent (1937, 1938)
29th Jan	1940	XXP Btlg	Pale Ale	1039	1011.0	3.70	71.79%	4.74	0.68	Kent (1937, 1938)
25th Mar	1940	XXP Btlg	Pale Ale	1039	1012.0	3.57	69.23%	4.44	0.63	Kent (1937, 1938)
1st Apr	1940	XXP Btlg	Pale Ale	1039	1011.0	3.70	71.79%	4.71	1.26	Kent (1938)
1st Apr	1940	XXP Btlg	Pale Ale	1039	1013.0	3.44	66.67%	4.72	0.63	Kent (1938)
2nd Apr	1940	XXP Btlg	Pale Ale	1039	1011.0	3.70	71.79%	4.72	0.69	Kent (1938)
13th Nov	1939	XXPS	Pale Ale	1046	1015.0	4.10	67.39%	3.04	0.51	Kent (1937, 1938)
16th Nov	1939	XXPS	Pale Ale	1046	1015.0	4.10	67.39%	3.04	0.53	Kent (1937, 1938)
16th Nov	1939	XXPS	Pale Ale	1046	1014.0	4.23	69.57%	3.04	0.53	Kent (1937, 1938)
17th Nov	1939	XXPS	Pale Ale	1046	1013.0	4.37	71.74%	3.04	0.52	Kent (1937, 1938)
20th Nov	1939	XXPS	Pale Ale	1046	1014.0	4.23	69.57%	3.04	0.53	Kent (1937, 1938)
20th Nov	1939	XXPS	Pale Ale	1046	1015.0	4.10	67.39%	3.04	0.53	Kent (1937, 1938)
22nd Nov	1939	XXPS	Pale Ale	1046	1015.0	4.10	67.39%	3.04	0.52	Kent (1937, 1938)
24th Nov	1939	XXPS	Pale Ale	1046	1014.0	4.23	69.57%	3.04	0.53	Kent (1937, 1938)
24th Nov	1939	XXPS	Pale Ale	1046	1012.0	4.50	73.91%	3.04	0.53	Kent (1937, 1938)
27th Nov	1939	XXPS	Pale Ale	1046	1014.5	4.17	68.48%	3.04	0.54	Kent (1937, 1938)
27th Nov	1939	XXPS	Pale Ale	1046	1014.5	4.17	68.48%	3.04	0.53	Kent (1937, 1938)
28th Nov	1939	XXPS	Pale Ale	1046	1012.0	4.50	73.91%	3.04	0.52	Kent (1937, 1938)
4th Dec	1939	XXPS	Pale Ale	1046	1016.0	3.97	65.22%	3.04	0.53	Kent (1937, 1938)
6th Dec	1939	XXPS	Pale Ale	1046	1013.0	4.37	71.74%	3.04	0.53	Kent (1937, 1938)
7th Dec	1939	XXPS	Pale Ale	1046	1014.0	4.23	69.57%	3.04	0.54	Kent (1937, 1938)
22nd Jan	1940	XXPS	Pale Ale	1045	1014.5	4.03	67.78%	3.70	0.62	Kent (1937, 1938)
26th Jan	1940	XXPS	Pale Ale	1045	1013.5	4.17	70.00%	3.70	0.62	Kent (1937, 1938)
29th Jan	1940	XXPS	Pale Ale	1045	1015.0	3.97	66.67%	3.70	0.67	Kent (1937, 1938)
25th Mar	1940	XXPS	Pale Ale	1045	1014.0	4.10	68.89%	4.78	0.81	Kent (1937, 1938)
1st Apr	1940	XXPS	Pale Ale	1045	1015.0	3.97	66.67%	3.70	0.62	Kent (1938)
6th Dec	1939	XXPS Btlg	Pale Ale	1040	1011.0	3.84	72.50%	4.21	0.57	Kent (1937, 1938)
17th Nov	1939	XXX	Mild	1037	1014.0	3.04	62.16%	2.50	0.36	Kent (1937, 1938)
20th Nov	1939	XXX	Mild	1037	1012.0	3.31	67.57%	2.50	0.35	Kent (1937, 1938)
23rd Nov	1939	XXX	Mild	1037	1013.0	3.18	64.86%	2.50	0.36	Kent (1937, 1938)
27th Nov	1939	XXX	Mild	1037	1013.0	3.18	64.86%	2.50	0.35	Kent (1937, 1938)
4th Dec	1939	XXX	Mild	1037	1012.0	3.31	67.57%	2.50	0.36	Kent (1937, 1938)
7th Dec	1939	XXX	Mild	1037	1014.5	2.98	60.81%	2.50	0.37	Kent (1937, 1938)
26th Jan	1940	XXX	Mild	1036	1012.0	3.18	66.67%	2.65	0.36	Kent (1937, 1938)
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/76.

Moving on from my own mental frailties, what's significant about the Younger's beers? The feeble level of hopping.

To take a beer's gravity out of the equation when looking at hopping, you have to look at the rate per quarter. In 1939, Whitbread hopped their beers way, way more heavily:

Whitbread Ales in 1939
Beer	Style	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
PA	Pale Ale	1048.2	1012.0	4.79	75.10%	7.33	1.41
IPA	IPA	1037.1	1008.0	3.85	78.44%	10.00	1.51
X	Mild	1033.9	1010.5	3.10	69.03%	8.27	1.11
33	Strong Ale	1061.0	1020.0	5.42	67.21%	8.49	2.15
Source:
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/107.

Whitbread's Mild Ale was hopped more than twice as heavily as Younger's Pale Ales. That tells you all you need to know.

Also, see how much No. 3 they were brewing. There were only more brews of one beer - LAE - in this set.