I've just realised that my talk is the bones of a ittle history of London Stout. As if I didn't have enough projects already. But I could knock it out pretty quickly. Would anyone be interested? 250 years of London Stout. With a few dozen recipes, obviously. And lots and lots of tables.
Getting back to the topic, can you spot the difference with 1850? A lot more black malt. More than twice as much, on average. While the amount of brown malt is down by a third.
Though sugar had been legal ingredient since 1847, none of the London brewers used it in their Stouts in 1850. What a change by the 1890s. Every brewer used sugar of some sort, on average making up 12.5% of the grist. Quite a few different sorts, as you'll see in the table. Most of it probably invert sugar of some type. The adoption of sugar is probably responsible for the reduction in the percentage of base malt.
| Late 19th century London Stout grists | |||||||||
| Year | Brewer | Beer | pale malt | white malt | brown malt | black malt | amber malt | crystal malt | total malt |
| 1899 | Barclay Perkins | SDP Ex | 58.64% | 11.17% | 5.98% | 7.18% | 82.98% | ||
| 1899 | Barclay Perkins | RDP | 49.26% | 8.82% | 5.51% | 11.03% | 7.72% | 82.35% | |
| 1899 | Barclay Perkins | BS Ex | 54.24% | 11.38% | 6.03% | 14.06% | 85.71% | ||
| 1899 | Whitbread | CS | 75.73% | 12.62% | 8.74% | 97.09% | |||
| 1900 | Whitbread | S | 51.25% | 13.75% | 5.00% | 20.00% | 90.00% | ||
| 1899 | Whitbread | SS | 50.00% | 16.07% | 4.17% | 17.86% | 88.10% | ||
| 1899 | Whitbread | SSS | 50.00% | 16.07% | 4.17% | 17.86% | 88.10% | ||
| 1895 | Truman | Single Stout | 65.95% | 13.39% | 7.44% | 86.78% | |||
| 1895 | Truman | Double Stout | 65.95% | 13.39% | 7.44% | 86.78% | |||
| 1895 | Truman | Imperial Stout | 65.95% | 13.39% | 7.44% | 86.78% | |||
| Average | 42.48% | 16.21% | 13.01% | 6.19% | 8.80% | 0.77% | 87.46% | ||
| Late 19th century London Stout sugars | ||||||||
| Year | Brewer | Beer | no. 2 sugar | no. 3 sugar | Garton | black | other sugar | total sugar |
| 1899 | Barclay Perkins | SDP Ex | 17.02% | 17.02% | ||||
| 1899 | Barclay Perkins | RDP | 17.65% | 17.65% | ||||
| 1899 | Barclay Perkins | BS Ex | 14.29% | 14.29% | ||||
| 1899 | Whitbread | CS | 2.91% | 2.91% | ||||
| 1900 | Whitbread | S | 3.00% | 7.00% | 10.00% | |||
| 1899 | Whitbread | SS | 3.57% | 8.33% | 11.90% | |||
| 1899 | Whitbread | SSS | 3.57% | 8.33% | 11.90% | |||
| 1895 | Truman | Single Stout | 13.22% | 13.22% | ||||
| 1895 | Truman | Double Stout | 13.22% | 13.22% | ||||
| 1895 | Truman | Imperial Stout | 13.22% | 13.22% | ||||
| Average | 3.13% | 1.76% | 3.97% | 1.01% | 2.66% | 12.53% | ||
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5 comments:
Sounds good to me! I'd be interested in seeing comparative production figures for stout and porter, if you have them: I did a rough-and-ready analysis of advertising 1850-1910, and it was clear that, as you would expect, advertising for porter dropped away while advertising for stout climbed: while in the early part of the period many brewers did not advertise a stout, by the end almost all did.
What the heck is white malt?
A Brew Rat,
the palest type of malt.
Unknown,
in 1900 Whitbread brewed 120,000 barrels of Porter and 94,000 barrels of Stout.
Unknown,
to put that into context, Whitbread brewed a total of 672,000 barrels, of which 321,000 were X Ale.
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