Truman (Burton) adjunct and sugars in 1946

When it came to sugars, Truman was pretty dull. All the beers have the same two: Invert K and malt extract. The latter being given different names, either DMS or EDME.

Truman hadn’t used any malt extract before the war. My guess is that they adopted it to compensate for the loss of malt made from American grain. This usually contained more enzymes than UK malt. The enzyme-rich malt extract would make up for this. It’s far more common to see the use of malt extract at small breweries rather than at large national concerns like Truman.

Though caramel doesn’t appear in any specific brew, it does pop up in materials totals. Material. So I know it was being use, just not where and in which quantities.

The relative proportions of adjunct and sugar have changed. While before the war both were around 8%, that had changed by 1946. In most cases the percentage of adjuncts had increased considerably, while that of sugar had fallen.

Truman (Burton) adjunct and sugars in 1946
Beer	Style	OG	flaked barley	invert K	malt extract	Total non malt
X	Mild	1025.8	14.12%	5.88%	3.53%	23.54%
XX	Mild	1028.8	13.70%	6.09%	2.03%	21.81%
No. 7	Mild	1033	13.48%	6.42%	2.57%	22.47%
P2	Pale Ale	1040.7	7.67%	3.41%	1.71%	12.79%
P1	Pale Ale	1047.6	7.67%	3.41%	1.71%	12.79%
P1 Bott	Pale Ale	1050.7	4.18%	4.18%	1.39%	9.76%
XXX	Strong Ale	1039.6	10.14%	4.22%	1.69%	16.05%
Source:
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.