Adnams sugars in 1913

Sugars are always fun. At least in this case there are no weird proprietary sugars. Many of which leave me totally stumped.

The total sugar content is a little on the high side at 16% to 18%. While the average sugar usage for whole country was 13% in 1913. 

No. 1 invert appears in both the Pale Ales and Tally Ho. It’s exactly the type of sugar that you would expect in Pale Ales, being very light in colour

The darker beers – the two Mild Ales and the Stouts – contain rather large amounts of glucose. So, half invert. A bit surprising, as it would have been very pale in colour. And would have lightened the colour, especially in the quantities used.

Counteracting that, there’s a very dark sugar, CDM (Caramelised Dextro-Maltose) in both Stouts. Dextrin not being very readily fermentable, this would have added body as well as colour.

The final sugar type is Tintose. Which, judging by its name and the tiny quantities used, was a type of caramel. It appears in both the Mild Ales and Tally Ho. 

Adnams sugars in 1913
Beer	Style	no. 1 sugar	glucose	CDM	Tintose	total sugar
X	Mild Ale		15.84%		0.99%	16.83%
XX	Mild Ale		17.41%		0.97%	18.38%
BLB	Pale Ale	16.00%				16.00%
PA	Pale Ale	9.30%				9.30%
BS	Stout		14.16%	3.54%		17.70%
DS	Stout		13.11%	3.28%		16.39%
Tally Ho	Old Ale	15.53%			0.64%	16.16%
Source:
Adnams brewing record Book 1 held at the brewery.