Tuesday 12 December 2023

Light Ale adjuncts in the 1970s

Adjuncts. There are bound to be loads, aren’t there? Surprisingly, no. Two – from Adnams and Eldridge Pope – contain none at all.

The UK’s favourite adjunct, flaked maize, only turns up in half of the beers. And in pretty small amounts in two of those. The exception being the beer from Fullers.

Flaked barley, which was forced on brewers during WW II, fell out of use a couple of years into peace. Basically, as soon as flaked maize became available again, brewers reverted to that. Which makes its appearance at the end of the 1960s quite unusual. Not sure why they might have preferred it over maize.

But with pearl barley things get much weirder. It seems an odd thing to put into beer. I’m only used to it in soup or stew. Did they grind it up first? In its usual form, it doesn’t look like you’d extract much from it in the mash tun. 

Light Ale adjuncts 1968 - 1984
Year Brewer Beer flaked maize flaked barley pearl barley total adjuncts
1977 Adnams LBA       0.00%
1971 Boddington Bod 2.41%     2.41%
1984 Eldridge Pope BAK       0.00%
1968 Fullers LA 14.52%     14.52%
1972 Shepherd Neame LA 3.28%     3.28%
1969 Truman LK   2.42% 7.97% 10.39%
Sources:
Adnams brewing record held at the brewery.
Boddington brewing record held at Manchester Central Library, document number M693/405/134.
Eldridge Pope brewing record.
Fullers brewing record held at the brewery.
Shepherd Neame brewing book held at the brewery, document number 1971 H-5O5.
Truman brewing record held by Derek Prentice.


1 comment:

Iain said...

Pearl barley does seem a strange addition.

Is it something to do with the particular starch content that is different from malted or flaked barley? If pearl barley has a higher content of small-granule starch, that maybe gives you a dextrinous wort at regular mash temperatures. (Small granules don't fully gelatinise or paste below 71°C, whereas large granule starch does around 57–60°C.) The brewers at Truman must have known what they were doing, you'd think. Maybe they'd found 8% pearl barley gives a nice dextrinous wort without too much downside in the form of haze from unconverted starch?

Are there breweries today that still use pearl barley?