Before and immediately after WW I, it had the usual brewhouse name for the style: KK. With an OG of around 1055º, it was a typical of a 8d per pint Burton. All that changed in 1931 after the disastrous Snowden emergency budget. The name was changed to XXX and 10º lopped off the gravity.
In 1933, to celebrate the rolling back of Snowden’s tax increase, Whitbread came out with a new Burton called 33. At 1060º, it was even stronger than KK had been. It was unusually strong for a standard draught beer, even a Burton. Though it still retailed at the expected 8d per pint.
The grist was quite similar in its elements to their Mild Ale, X, though the proportions were somewhat different. With 33 containing around double the amount of No. 3 invert sugar, but considerably less crystal malt.
The hops were the same as in PA, IPA and Double Brown: Worcester from the 1938 harvest, Mid-Kent from 1937, East Kent from 1937 and Sussex from 1936.
| 1939 Whitbread 33 | ||
| pale malt | 9.50 lb | 76.61% |
| crystal malt 60 L | 0.33 lb | 2.66% |
| No. 3 invert sugar | 2.50 lb | 20.16% |
| caramel 1000 SRM | 0.07 lb | 0.56% |
| Fuggles 75 mins | 2.00 oz | |
| Goldings 30 mins | 2.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1061 | |
| FG | 1020 | |
| ABV | 5.42 | |
| Apparent attenuation | 67.21% | |
| IBU | 42 | |
| SRM | 19 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 75 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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