"Keg!" is coming along nicely. I've over 40,000 words and I've hardly even started on the personal memories and recipes. Of which there will be more than I expected. I'll have recipes from 12 breweries, in total. Somewhere around 50 or 60 recipes in all.
Let's get on with the extract.
On average, around a fifth of the UK barley harvest was used for malting. Even that wasn’t all dedicated to beer, as considerable quantities were also used for distilling. As we can see in table below.
Much malting was still being performed by brewers and distillers. A lot more than I would have expected. A massive 44% in 1971 and, despite declining a little, it was still 37% in 1979. And in absolute terms had actually increased.
I’m quite surprised to see just how much malt was used in distilling. In some years, such as 1973 and 1974, it was only slightly less than that used in brewing.
My guess is that the malt imports were almost all in the form of lager malt or other continental malt types. I can’t see UK brewers using foreign-made pale malt in their beer.
I’d love to know what the destination of the malt exports were. Presumably to countries which were brewing British-style beers.
What else was malt used for other than brewing and distilling? Well, an obvious one is malt vinegar. A fair bit must have been for that. And there are some foods – such as biscuits – which can contain malt.
|Malt production and usage (thousand tonnes)|
|The Brewers' Society UK Statistical Handbook 1980, page 26.|