Fullers vs Youngs Porter and Stout adjuncts and sugars in the early 1930s

I',m done with my trip reports. Time to get back to where I was before. Which was comparing Fullers and Youngs Black Beers.

Oatmeal Stouts were all the rage between the wars. We can see both brewers were packaged at least some Stout as Oatmeal from the presence of oats. A purely token amount in the case of Fullers. Something more substantial at Youngs. A quantity that probably had a noticeable effect on the character of the beer.

Instead, the Fullers beers have a decent amount of flaked maize. Just like all Fullers other beers.

Two sugars at each of the breweries, If you’ve been paying attention, obviously different ones. Special Dark and two types of caramel (Carameline and London caramel) at Fullers. So many different types of caramel they had in the past. It’s a nightmare.

At Youngs, it was bog-standard No. 3 invert and enigmatic "OM”.  From the name, I suspect the latter was a sugar specifically designed for Oatmeal Stout. Who knows what it might have contained. 

Fullers vs Youngs Porter and Stout adjuncts and sugars
Brewer	Beer	Style	flaked maize	oats	no. 3 sugar	Sp Dark	OM	caramel	total sugar
Fullers	P	Porter	8.28%	0.66%		13.49%		4.91%	18.40%
Fullers	BS	Stout	8.28%	0.66%		13.49%		4.91%	18.40%
Youngs	P	Porter		7.23%	5.19%		5.19%		10.38%
Youngs	S	Stout		7.23%	5.19%		5.19%		10.38%
Sources:
Fullers brewing record held at the brewery.
Young's brewing record held at Battersea Library, document number YO/RE/1/1.