Only No. 2 invert was used by more than one brewery: Greene King and Fullers. Whitbread instead opted for No. 1 invert, and in large quantities. Making up no less than 16% of the total fermentables
With three different sugars, Fullers used the most types. In addition to the No. 2 invert there was also a little glucose. Not that common an ingredient in UK brewing, but one which Fullers seemed attached to. Intense is some type of caramel used for colour correction. Despite the many types, sugar made up less than 4% of the grist. Considerably less than at Whitbread and Greene king.
I’ve no real idea what Fiona was. Possibly a type of proprietary malt extract.
|AK sugars 1925 - 1939|
|Year||Brewer||Beer||malt extract||no. 1 sugar||no. 2 sugar||glucose||intense||Fiona||total sugar|
|Fullers brewing records held at the brewery.|
|Greene King brewing record held at the brewery, document number AC93/1/12 .|
|Shepherd Neame brewing record held at the brewery.|
|Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/096.|
Only the hops to go now.