There was a lot happening during the war years. With restrictions both on the strength of beer and the ingredients used in producing it. A bit of a nightmare for brewers, who might have to tweak their recipes every few weeks. The final two years of the war were particularly chaotic.
At Fullers, in 1917 their Brown Stout disappeared for two years. Reappearing in the summer of 1919 with an OG almost 15º lower than in 1914. They did continue to brew Porter without interruption.
While the hopping rate per quarter (336 lbs) during the war fell a little during the war, it more than bounced back once peace rolled around.
With its OG in the mid-1050ºs the post-war version was clearly intended as an 8d per pint beer. Not that it stuck around all that long, being dropped in the early 1930s.
|Fullers Brown Stout 1910 - 1920|
|Date||Year||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|Fullers brewing records held at the brewery.|
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