Cold storage of hops

How could they use such old hops? People ask when seeing hops that were two, three - or more - years old appearing in brewing records. The answer is simple: refrigeration.

Brewers weren't stupid and realised that hops stored cold deteriorated less quickly.

The preservation of hops is a most important matter to all brewing concerns. The old practice of storing hops in a warm room in a brewery is a most erroneous one, and this  has been proved most conclusively by those who have investigated the subject. At the brewery where I am head brewer, we have sufficient storage for 3,000 pockets of hops, probably more, and it is possible to store these hops for three years and then to have them in sufficient condition for use for dry hopping. Hops to be correctly stored, should be placed in a department which is absolutely dry, where daylight is entirely excluded, and where the temperature is kept slightly below freezing point. Some think this temperature too low, and recommend 38° to 40° F.; others consider 30° to 34° F. gives the best results, but from experience we have found that a temperature of from 28° to 32° F. gives the best results. This is proved by the condition of the hops being excellent after three years' storage. Haslam's system of refrigeration is an excellent one for the purpose, as the temperature of the departments is entirely maintained by cold air. A form of freezing or ice machinery employed for the purpose must, of course, vary to suit the requirements of the proprietors of the hop stores, but the reader cannot do better than inspect the different systems before deciding which to adopt. The great advantage in storing hops in a cold store is that when hops are expensive, and the stock on hand should always be sufficient for one or two years’ consumption, the brewer is able to dispense with purchasing any hops during a dear season, and he may then, when he sees a bargain to be obtained, purchase them, especially during a season when prices are reasonable.
Thatcher, Frank, A Treatise of Practical Brewing and Malting (The Country Brewers' Gazette, London, 1907), pages 241 - 242.

Obviously, this optimal storage temperature only became pratical after 1870 and the introduction of artificial refrigeration. Luckily, this was something likely to be available in a brewery. Where cooling of various things - such as wort - was required.

I've seen figures from the interwar period comparing the alpha acid content of hops which had been cold stored with those that hadn't. After a couple of years. the difference was very significant.

Beer Guide to the 1970s (part fifty-three)

Still going through the Courage breweries.Though it won't take too long as they had far fewer breweries than Bass Charrington or Courage. All of today's trio have closed.

Not sure if I ever tried the beer from the Reading brewery. I think not. I definitely never drank anything from Worton Grange. As they brewed no cask beer. And I was going to waste my time drinking any keg shit.

Plymouth Heavy I remember well from serving at the Great British Beer Festival. I rated it as one of the best Milds in the country. Lovely stuff. Obviosly, closed the brewery and the beer disappeared.


Courage (Plymouth)
Plymouth,
Devon.
Founded:         1852
Closed:            1984
Tied houses:    

Bought by Courage in 1970. I disagree about Heavy. I thought it was a cracking pint.

beer	style	format	OG	description
Best Bitter	Pale Ale	draught	1039	smooth and hoppy
Heavy	Mild	draught	1032	bland
Superkeg Mild	Mild	keg		dark

Courage (Reading)
Reading,
Berkshire.
Founded:         1768
Closed:            1979
Tied houses:    

The former Simonds brewery. 

beer	style	format	OG	description
Best Bitter	Pale Ale	draught	1039	well hopped
Mild	Mild	draught	1032	well balanced

Courage (Worton Grange)
Reading,
Berkshire.
Founded:         1980
Closed:            2010
Tied houses:    

A massive new brewery designed to replace the former Simonds brewery in Reading. It brewed no cask beer.
 

 

I'm still plugging my latest book, "Keg!". From which the above is an extract.

Get your copy of "Keg!" now!

 

Let's Brew Wednesday - 1895 Ny Carlsberg Lagerøl Export

I've started with Lagers, so why should I stop? Another 19th-century Carlsberg beer.

Carlsberg were very nice about letting me photograph their archived brewing records. And didn't make me sign any NDAs. Unlike some brewers.

The export version of Lagerøl is a slightly odd beast. What exactly is it?  You couldn’t call it an Export, because it’s too strong and dark. Dunkles Export, then? Too strong. It’s just about Bock strength. So you could, perhaps, consider it a Dunkles Bockbier.

Export? A classier beer, you would expect. Yet the grist is a third barley flour. The rest, Munich malt. The former is the reason that the colour is paler than that of standard Lagerøl.

The hopping is a bit heavier at the equivalent of 2.5 lb per quarter (336 lbs) of malt. Quite a lot more than in the domestic version. Still way short of a UK export beer, which would have four or five times as many hops.

Those hops were, which makes this a bit more interesting, a combination of Saaz and East Kent hops. I’ve assumed the latter were something Goldings-like.

1895 Ny Carlsberg Lagerol Export
Munich malt 20L	11.50 lb	69.70%
barley flour	5.00 lb	30.30%
Saaz 150 mins	0.75 oz
Saaz 60 mins	0.75 oz
Goldings 30 mins	0.75 oz
OG	1064
FG	1028
ABV	4.76
Apparent attenuation	56.25%
IBU	24
SRM	17
Mash double decoction
Boil time	150 minutes
pitching temp	44º F
Yeast	Wyeast 2042 Danish lager

I’d give a beer of this gravity four months of lagering.

These are the decoction mash details:

Mash in at 35º C (95º F)	5 minutes
Warm whole mash to 52º C (126º F)	20 minutes
Rest whole mash at 52º C (126º F) (protein rest)	15 minutes
Draw off first mash and without a rest bring to the boil	30 minutes
Boil first mash	10 minutes
The rest of the mash remains at 52º C (126º F)	40 minutes
Mash at 70º C (158º F)	25 minutes
Rest whole mash at 70º C (158º F) (saccharification rest)	30 minutes
Draw off second mash and without a rest bring to the boil	15 minutes
Boil second mash	10 minutes
Mash at 76º C (169º F) and mash out	20 minutes

 

Foreign hops

From the middle of the 19th century, increasingly large quantities of foreign hops were used by UK brewers. Why? The UK simply couldn't produce enough hops to meet demand.

The result was that the UK imported hops from pretty much everywhere that grew them. But not all hops were created equal. And those from certain countries were far more valued. Though for different reasons.

German hops, in particular from Bavaria and Württemberg, were valued because of their flavour. While American hops were liked for their economy. That is, because they were higher in alpha acid fewer needed to be used.

The majority of English brewers employ very few foreign hops when those of their own country are good and may be purchased at a reasonable price. Foreign hops, such as those imported from Bavaria, Bohemia, America, Australia, and the Colonies, yield a decided harsh bitter flavour as already referred to, and although foreign beer consumers are used to, and like it, the public of this country would discard beer thus bittered. Usually, brewers employ one-fourth American hops for the production of mild ales, or even a larger percentage of other growths, but usually the limit does not reach or even exceed half foreign and half English. Bavarian hops, and especially those of the Halledau and Wurtemburg growths, are extremely good, both for copper and dry hopping all classes of beer. They impart a rich nutty flavour of their own.
Thatcher, Frank, A Treatise of Practical Brewing and Malting (The Country Brewers' Gazette, London, 1907), page 235.

As always, there's a warning about overuse of American hops, on account of their horrible flavour.

Californian and other hops coming from the Pacific States must be sparingly used, as although the black currant flavour and aroma is not so strong in these hops as it used to be, yet it can be easily detected if an excessive amount of such material is employed.
Thatcher, Frank, A Treatise of Practical Brewing and Malting (The Country Brewers' Gazette, London, 1907), pages 235 - 236.

While German hops were OK to use for dry-hopping.

Bavarians, Wurtemburgs, Halledaus, etc., also impart a rich flavour to beers, which is, however, entirely devoid of the characteristic delicate flavour usual to Worcester and Kent hops, although they may be employed for dry hopping in the cask during warm weather with the best possible iesults on account of their antiseptic constituents, and they are often the means of preventing beers developing premature acidity.
Thatcher, Frank, A Treatise of Practical Brewing and Malting (The Country Brewers' Gazette, London, 1907), pages 236 - 237.

Though note that they didn't rate the flavour as highly as the best-quality English hops.

Beer Guide to the 1970s (part fifty-two)

Are you still enjoying my trundle through the Big Six breweries of the 1970s? I'm not sure if I am or not.

We're still with Courage. And today's trio includes a brewery with a very special place in my heart: the former Holes brewery in Newark. The one responsible for the funny smell at my school's playing fields. As they used to boil about the same time as our morning break. It must have been far worse at the girls' grammar school as that was virtually next door to the brewery.


Courage (Alton)
Reading,
Berkshire.
Founded:    1841
Closed:            1979
Tied houses:    77

Bought by Courage in 1903 to brew their Pale Ale. Closed when Worton Grange came on line.

beer	style	format	OG	description
Alton Bitter	Pale Ale	draught	1040.7

Courage (Bristol)
Bristol,
Avon.
Founded:    1702
Closed:            1999
Tied houses:    1,459

Bought by Courage in 1961. The former George’s brewery.

beer	style	format	OG	description
Directors Bitter	Pale Ale	draught	1047	malty, distinctive
Best Bitter	Pale Ale	draught	1039	well hopped
Bitter	Pale Ale	draught	1030	bland

Courage (Newark)
Newark,
Nottinghamshire.
Founded:    1870
Closed:            1983
Tied houses:    220

Bought by Courage in 1967. The only brewery at which I have worked.
 

beer	style	format	OG	description
AK	Pale Ale	keg	1037
IPA	Pale Ale	keg		a former Warwick & Richardson beer
Owd Bill	Old Ale	keg		seasonal
Harp	Lager	keg	1032.4

 

I'm still plugging of my latest book, "Keg!". From which the above is an extract.

Get your copy of "Keg!" now!

 

The police and pubs in 1914 (part two)

The police had pretty wide-ranging powers when it came to pubs. For example, they had the power to enter pubs whenever they felt like it.

POLICE SUPERVISION. —Entry on Licensed Premises.—Any constable may at all times enter on any licensed premises, or premises in respect of which an occasional licence is in force, for the purpose of preventing or detecting any of the offences against the Licensing Act. But this right of entry only arises when there is reasonable ground for suspecting that circumstances exist, or are about to exist, constituting a violation of some provision of the Acts.

Every licence holder, who by himself or by any person in his employ, or acting by his direction or with his consent, refuses or fails to admit any constable in the execution of his duty demanding to enter for the purpose above stated, is liable to a penalty on the first conviction not exceeding £5, and on a second or other subsequent conviction not exceeding £10.
Brewers' Almanack 1915, pages 311 - 312.

Once again, these are hefty fines.Especially when you consider it's just for not letting a policeman into your pub.

The police also had the right to demand that anyone in a pub identifies themself. 

Persons Found on Licensed Premises.—Any constable may demand the name and address of any person found on any licensed premises during prohibited hours, and, if he has reasonable ground to suppose that the name or address given is false, may require evidence of the correctness of such name and address, and may, if such person fail upon such demand to give his name or address, or such evidence, apprehend him without warrant, and carry him before a justice of the peace.

A person found upon licensed premises during prohibited hours may, unless he can prove that he was an inmate, servant, or lodger on such premises, or a bond fide traveller, or otherwise that his presence on such premises was not in contravention of the law relating to closing hours, be fined 40s.

If being required by the constable to give his name and address he has failed to do so, or has given it falsely, or has given false evidence with respect to it, he may be fined £5.
Brewers' Almanack 1915, page 312.

Not exactly sure how you could provide proof of your name and address back then. It's not like people carried around driving licences or passports. 

Just being pissed up in a pub was a crime.

A person found drunk upon licensed premises may be fined 10s., or on a second conviction within twelve months, 20s., or on a third or any subsequent conviction within twelve months, 40s.

If the person so found is himself the occupier of such licensed premises, he will not be liable to the penalty unless at the time when he is so found his premises are open for the sale of intoxicating liquor. But if the person so found is an ordinary member of the public, it is no defence that he was so found after closing time.
Brewers' Almanack 1915, page 312.

But, it was OK for the landlord to be plastered in his own pub. Just as long as it wasn't during licensing hours.

A fairly stiff fine, that, just for having a pint or two too many. Ten shillings was the equivalent of 60 pints of Mild.

Publicans also had to be prepared to show their licence on demand.

Production of Licence.—Every holder of a licence or of a general or special order of exemption as to hours of closing made by a local authority and every holder of an occasional licence must, by himself, his agent, or servant, produce such licence or order within a reasonable time upon the demand of any justice of the peace, constable, or officer of Customs or Excise, and deliver the same to be read or examined by him. If he fails to do so, he is liable to a penalty of £10.
Brewers' Almanack 1915, page 312.

I think that's about it for coppers in pubs.

 

Let's Brew - 1895 Ny Carlsberg Lagerøl

It's always nice to publish some Lager recipes for a change. So I'm sticking with Carlsberg.

A massive percentage of the brewery’s output at this point was in the form of Lagerøl. Listed as “B” in the brewing record, which I’m guessing stands for Bayerskt: Bavarian. Because this is an attempt at a Bavarian-style Dark Lager.

The recipe is even simpler than for the Pilsner. Just base malt – in this case, Munich – and Hallertau hops. I’m going to struggle to spin much out of that. But that’s not going to stop me trying.

Note the pretty crappy rate of attenuation of under 70%. Low rates of attenuation were typical of 19th-century Lagers. It’s rare to come across anything that gets as high as the 75% which was fairly standard in the UK.

The hopping rate is very low compared to UK beers. It’s only about the equivalent of 1.75 lbs per quarter (336 lbs) of malt. Even the most lightly hopped Milds usually had at least 4 lbs per quarter.

As a Lager, this would, obviously, need some lagering. Three to three and half months you’d need for a beer of this gravity. Though I’m not sure the original got that.
 

1895 Ny Carlsberg Lagerøl
Munich malt 20L	13.75 lb	100.00%
Hallertau 180 mins	0.50 oz
Hallertau 60 mins	0.50 oz
Hallertau 30 mins	0.50 oz
OG	1057
FG	1018
ABV	5.16
Apparent attenuation	68.42%
IBU	18
SRM	19
Mash double decoction
Boil time	150 minutes
pitching temp	51º F
Yeast	Wyeast 2042 Danish lager

These are the decoction mash details:

Mash in at 35º C (95º F)	5 minutes
Warm whole mash to 52º C (126º F)	20 minutes
Rest whole mash at 52º C (126º F) (protein rest)	15 minutes
Draw off first mash and without a rest bring to the boil	30 minutes
Boil first mash	10 minutes
The rest of the mash remains at 52º C (126º F)	40 minutes
Mash at 70º C (158º F)	25 minutes
Rest whole mash at 70º C (158º F) (saccharification rest)	30 minutes
Draw off second mash and without a rest bring to the boil	15 minutes
Boil second mash	10 minutes
Mash at 76º C (169º F) and mash out	20 minutes

 

Beer Guide to the 1970s (part fifty-one)

In a way, I'm pleased that I was persuaded to continue with this series. As it means I can bash out a load of posts with minimal effort. Which is what I need to do, as I'll be travelling for a lot of March.

We round off Bass Charrington with two of its breweries from the Celtic fringe. Both of which, oddly enough, are still open. I've only ever drunk one beer from the two. That was a pint of dodgy Tennent's Lager in a Glasgow curry house. It wasn't great.

And we start on Courage. With, appropriately enough, the original brewery in London. Whose beer, when you could find it in cask form, was decent enough. And, of course, they brewed the wonderful Russian Stout.


Tennent
Glasgow,
Scotland.
Founded:    1769
Closed:            still open
Tied houses:    240

Bought by Charrington United Breweries in 1963. With the huge popularity of their Pilsner, Tennent concentrated mostly on brewing Lager. And, no, I never tried it. For two reasons: I didn’t drink Lager and it wasn’t available where I lived. Weirdly, the only cask beer was 60/-, a style that was on its last legs.

beer	style	format	OG	description
60/-	Pale Ale	draught	1031
Pilsner	Pils	keg	1037

Welsh Brewers
Cardiff,
Wales.
Founded:    1884
Closed:            still open (as Brains)
Tied houses:    505

Bought by Bass Charrington in 1968, the name was changed from William Hancock to Welsh Brewers. Sold to Brain in 1999 and currently operating under their name.

beer	style	format	OG	description
HB	Pale Ale	draught	1037	full flavoured
BB	Pale Ale	draught	1037	pleasant
PA	Pale Ale	draught	1033.6	light and bland
Worthington Dark Mild or Dash	Mild	draught	1033.3	smooth and fruity
PMA	Mild	draught	1033.2	smooth and pale

Courage (London)
Southwark,
London.
Founded:    1787
Closed:            1981
Tied houses:    

The original Courage brewery on the South Bank right next to Tower Bridge. They started brewing the magnificent Russian Stout after the closure of the nearby Barclay Perkins brewery.

beer	style	format	OG	description
Directors Bitter	Pale Ale	draught	1047	malty, distinctive
Best Bitter	Pale Ale	draught	1039	lightly hopped
Bitter	Pale Ale	draught	1030
Mild	Mild	draught	1031.2	well balanced
Tavern Keg	Pale Ale	keg	1036.2	Courage's flagship keg beer
Draught John Courage	Pale Ale	keg		strong
Special IPA	IPA	keg		bland
Russian Stout	Stout	bottled	1101.8	rich and heavy
Bulldog Pale Ale	Pale Ale	bottled	1068
Velvet	Stout	bottled	1041
Barley Wine	Barley Wine	bottled	1081.1
Light Ale	Pale Ale	bottled	1032.4
John Courage IPA	IPA	bottled	1047.6
Brown Ale	Brown Ale	bottled	1033.7

 

Time for yet another plug of my latest book, "Keg!".

Get your copy of "Keg!" now!

 

The police and pubs in 1914

There were some things a publican was allowed to do in a pub. And some things that the police were obliged to do.

But first, something about people pretending to be travellers to get a drink outside licensing hours.

IN AID OF THE LICENCE HOLDER.—Falsely Pretending to be a Traveller, &c.—A person who, by falsely representing himself to be a traveller or a lodger, buys or obtains, or attempts to buy or obtain, at any licensed premises any intoxicating liquor during prohibited hours is liable to a penalty of £5.
Brewers' Almanack 1915, page 311.

Not exactly sure what is meant by a "traveller" here. Opening hours didn't - and still don't - apply to anyone lodging in a pub. Something I've taken advantage of a couple of times myself.

A publican could get some use from the police. For example, with help in chucking out a customer who was causing trouble.

Calling in the Police.—All constables are required, on the demand of the licence holder, or his agent or servant, to expel or assist in expelling from the licensed premises any person who is drunken, violent, quarrelsome, or disorderly, or any person whose presence on the licensed premises would subject the licence holder to a penalty. Such force may be used in the expulsion as is required for that purpose.

Any such disorderly person who, on the request of the licence holder or his servant or agent, refuses or fails to quit the licensed premises is liable to a penalty of £5; but it is necessary that he should have been actually disorderly at the time that he was requested to leave.

This remedy is in addition to and not in derogation of the licence holder's ordinary right as a householder to expel from his premises any objectionable person who will not leave when requested.
Brewers' Almanack 1915, page 310.

And, of course, publicans could refuse to serve anyone and ask them to leave. The fine, £5, for failing to leave when asked, was a considerable sum. The equivalent of 600 pints of Mild. Which was probably more than a year's worth of drinking. Even for a committed pisshead.

Let's Brew Wednesday - 1895 Ny Carlsberg Pilsner

A bit of a change of pace here. As we cross the North Sea to Denmark for a  recipe.For a beer which is still around today.

Pilsner was far from being king at Carlsberg in the 19th century. By was the most brews were of Lagerol, which was obviously the big seller. As in much of Europe, the first Lagers brewed in Denmark were in the darker Munich style. When Pilsner was introduced, it was an exclusive drink, aimed at the better off.  Much like IPA in the UK.

This is a very different beer from the current iteration. With a much fight gravity and a much worse degree of attenuation. Which leaves it around the same strength, but with, obviously, way more body. Though the light hopping probably leaves it wit ha similar level of bitterness.

The grist is slightly more complex than you might imagine, with a little Munich malt in addition to the pilsner malt. Giving it a touch more colour. Though it’s still pretty damn pale.

All Saaz hops, with is a nice authentic touch. And which, I’m sure, given the finished beer a delicate hop character.

A couple of months lagering Should get this into a nice state. 

1895 Ny Carlsberg Pilsner
pilsner malt	11.50 lb	97.21%
Munich malt 20L	0.33 lb	2.79%
Saaz 90 mins	0.75 oz
Saaz 60 mins	0.50 oz
Saaz 30 mins	0.50 oz
OG	1052
FG	1019
ABV	4.37
Apparent attenuation	63.46%
IBU	18
SRM	4
Mash double decoction
Boil time	90 minutes
pitching temp	48º F
Yeast	Wyeast 2042 Danish lager

These are the decoction mash details:

Mash in at 35º C (95º F)	5 minutes
Warm whole mash to 52º C (126º F)	20 minutes
Rest whole mash at 52º C (126º F) (protein rest)	15 minutes
Draw off first mash and without a rest bring to the boil	30 minutes
Boil first mash	10 minutes
The rest of the mash remains at 52º C (126º F)	40 minutes
Mash at 70º C (158º F)	25 minutes
Rest whole mash at 70º C (158º F) (saccharification rest)	30 minutes
Draw off second mash and without a rest bring to the boil	15 minutes
Boil second mash	10 minutes
Mash at 76º C (169º F) and mash out	20 minutes

 

Beer Guide to the 1970s (part fifty)

There's still quite a way to go with this series, as we're still only on the second Big Six brewer. Not done Whitbread yet, either. And they owned more breweries than anyone.

Today we've the two smaller M & B breweries. The good ones. Both in the Black Country. One producing just Mild, the other just Bitter. Highgate was a real survivor, clinging on for almost 75 years after being bought by M & B just before WW II.

Then there's Stones. Who really only made the one beer, Stones Bitter. A very pale beer, which was pretty decent. At least in the early days.


M & B (Highgate)
Walsall,
West Midlands.
Founded:         1898
Closed:            2010
Tied houses:    30

A real oddity: a Mild-only brewery. Whose beer was only available in the Walsall area. It was remarkably long-lived, given its small size and early acquisition date, having been bought by M & B in 1939.

beer	style	format	OG	description
Highgate Mild	Mild	draught	1034	dark and malty

M & B (Springfield)
Wolverhampton,
West Midlands.
Founded:         1839
Closed:            1991
Tied houses:    830

Bought by M & B in 1960. I quite liked Springfield Bitter, which was way better than Brew X.

beer	style	format	OG	description
Springfield Bitter	Pale Ale	draught	1035.9	sweetish

Stone
Sheffield,
South Yorkshire.
Founded:        1895
Closed:           1998
Tied houses:    257

Bought by Bass Charrington in 1968.

beer	style	format	OG	description
Best Bitter	Pale Ale	draught	1038.2	well hopped and very pale

 

Time for another plug of my latest book, "Keg!". From which the above was taken.

Get your copy of "Keg!" now!

 

 

What wasn't allowed in a pub in 1914? (part five)

Yet more stuff that you couldn't do in a pub. Pretty much anything that was fun.

Though this one doesn't sound that unreasonable: you couldn't be open during a riot.

Riots.-Any two justices of the peace acting for any county or place where any riot or tumult happens or is expected to happen may order every licensed person in or near the place where such riot or tumult, happens or is expected to happen to close his premises during any time which the justices may order; and any person who keeps open his premises for the sale of intoxicating liquors during any time at which the justices have ordered them to be closed is liable to a penalty not exceeding £50; and any person acting by the order of any justices may use such force as may be necessary for the purpose of closing such premises.
Brewers' Almanack 1915, page 310.

Not only could the justices tell you to close, they could physically force you to. I wonder when pubs were last forced to close on account of a riot? My guess is that most landlords wouldn't open anyway if there was a riot going on around them.

Next, it's the turn of children.

Children in Bar of Licensed Premises.—Any person who causes or procures or attempts to cause or procure a child under the age of fourteen years, not being a child of the licence holder or a child who is resident but not employed in the licensed premises to go to or be in the bar of any licensed premises (not being railway refreshment rooms or other premises constructed, fitted, and intended to be used in good faith for a purpose to which the holding of a licence is merely auxiliary), except during the hours of closing, or except for the purpose of passing through to some other part of the premises to which there is no other convenient means of access, is liable to a penalty not exceeding £2 for a first offence, and £5 for any subsequent offence.
Brewers' Almanack 1915, pages 310 - 311.

Note the wording. It doesn't say that children weren't allowed on licensed premises. It's just the bar they couldn't go in. Meaning it was fine for kids to be in a room which didn't have a bar.

Note the exceptions: children of the landlord or children who were resident. And then the one that surprised me: railway refreshment rooms, I wonder if that still applies?

You weren't allowed to sell to children, either. 

Sale to Children.—Any person who knowingly sends any person under the age of fourteen years to any place where intoxicating liquors are sold or delivered, for the purpose of obtaining any description of intoxicating liquor, except in the manner permitted by law, is liable to a penalty not exceeding £2 for the first offence, and not exceeding £5 for any subsequent offence.
Brewers' Almanack 1915, page 311.

Note the age: 14. The drinking age was only raised to 18 during WW I. You weren't allowed to send anyone under 14 to fetch beer for you. But there's a very important proviso: "except in the manner permitted by law". Because it was still common for people to send their kids to fetch beer. It was OK, as long as a seal was placed on the container. My mum used to fetch beer for her mother in the 1920s. (Mild Old Ale mixed, if you're wondering.)

Beer Guide to the 1970s (part forty-nine)

By popular request, I'm soldiering on with this series. If only because of the opportunities it gives me to push the book it comes from, "Keg!".

Three more Bass Charrington breweries today. Two of which closed just around when I was starting to drink. And one which was one of the company's main production sites, lasting just into this century.

The closure of Joule prompted an early CAMRA protest. No no avail, obviously. The brand has since been revived, though I've not tried the new version of the Bitter. Who knows how close it gets to the original.


Joule
Stone,
Staffordshire.
Founded:    1780
Closed:            1972
Tied houses:    214

Bought by Bass Charrington in 1968 and closed a few years later.

beer	style	format	OG	description
Joules Bitter	Pale Ale	draught	1035

Massey's Burnley Brewery
Burnley,
Greater Manchester.
Founded:    1750
Closed:            1974
Tied houses:    312

Bought by Charrington United in 1966.

beer	style	format	OG	description
Kings Ale	Pale Ale	bottled
Light Ale	Pale Ale	bottled
Pale Ale	Pale Ale	bottled

M & B (Cape Hill)
Birmingham,
West Midlands.
Founded:    1851
Closed:            2002
Tied houses:    

The original Mitchell & Butler brewery in Birmingham. And, for a while, the largest cask brewery in the world. I can’t say I was that keen on their cask beer. Brew XI was a crap, sweet excuse of a Bitter. The Mild was OK. But no better than that. When in Birmingham, I much preferred Ansells Mild.
 

beer	style	format	OG	description
Brew XI	Pale Ale	draught	1038.8	sweet
DPA (Dunkirk or Darby Pale Ale)	Pale Ale	draught	1032	pleasant
Mild	Mild	draught	1034.6	dark and malty
Family Ale	Pale Ale	bottled	1031.6
Export Pale Ale	Pale Ale	bottled	1044.9

 

Time for the plug of my latest book, "Keg!".

Get your copy of "Keg!" now!