Marcin Ostajewski interview part one

 Where Marcin explains the history of brewing in Grodzisk and the local style Grodziskie.

 

Let's Brew Wednesday - 1851 William Younger 60/-

Another in my series of Sixty Shilling recipes. This time in the form of a mid-19th-century Shilling Ale.

It’s a good bit stronger than the Thomas Usher 60/- from 1885. That was only 1041.5º and 3.5% ABV. Whereas this is considerably higher in OG, though less highly-attenuated.

As is usual for recipes from the earlier decades of the 19th century, the recipe is very simple. Just two types of base malt, one of which was Scottish. Though sugar was already allowed at this point, it wasn’t much used. Especially in Scotland.

The hopping is pretty light for the period. Made up of a couple of different types of Kent and Farnham hops. The combination of light hopping and high FG must have left the finished beer rather sweet and full-bodied. 

1851 William Younger 60/-
pale malt	16.25 lb	100.00%
Goldings 105 min	1.00 oz
Goldings 60 min	1.00 oz
Goldings 30 min	1.00 oz
OG	1072
FG	1030
ABV	5.56
Apparent attenuation	58.33%
IBU	36
SRM	7
Mash at	151º F
Sparge at	184º F
Boil time	105 minutes
pitching temp	56º F
Yeast	WLP028 Edinburgh Ale

 

 

This is my short YouTube video about Sixty Shilling..

 

Youngs malts in 1940

What’s been happening on the ingredients front? Not all that much yet. What with the war still being in its early days. The big changes will come in a couple of years’ time.

On average, the percentage of malt has increased from 87% to 89.5% since 1939.  Which is interesting. With that slight increase being in the base malt. The percentages of the other malts are pretty much unchanged. 

As are the types of malt being used. Three base malts: pale, mild and pale ale. Three coloured malts: black, amber and crystal. Though two of those only appear in the Porter and Stout.  While crystal malt is in everything except the Pale Ales.

Youngs liked combining a couple of types of base malts in their beers. As with pale malt and PA malt in the Pale Ales. Or mild and pale malt in Mild Ales. Only the Black Beers and Burtons (Strong Ales) always have a single type of base malt. X Ale only when it was parti-gyled with a Burton. 

Youngs malts in 1940
Beer	Style	pale malt	mild malt	PA malt	enzymic malt	black malt	amber malt	crystal malt	total malt
A	Mild	13.06%	68.57%					9.80%	91.43%
X	Mild		82.68%					9.45%	92.13%
PAB	Pale Ale	33.80%		51.76%	3.17%				88.73%
PA	Pale Ale	33.80%		51.76%	3.17%				88.73%
P	Porter		60.00%			7.50%	10.00%	7.50%	85.00%
S	Stout		60.00%			7.50%	10.00%	7.50%	85.00%
XXX	Strong Ale		82.68%					9.45%	92.13%
XXXX	Strong Ale		82.68%					9.45%	92.13%
	Average								89.41%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/9.

 

This is Eighty Shilling part two

 I explain the recipe of 1913 William Younger 80/-. Yum. All those grits!

 

Largest Lager breweries worldwide in 1890

Even towards the end of the 19th century, the largest Lager breweries were still quite modestly-sized compared to the big producers in the UK.

The biggest two producers, both in the USA, made only about three -quarters of a million hectolitres. Which was only around a third of what Guinness was churning out each year. And the largest on continental Europe, Spaten, wasn’t even making half a million hectolitres.

It’s a demonstration of how far industrialisation of brewing had gone in the UK compared to the rest of the world. The process had started way back in the middle of the 18th century with the big Porter brewers.

Note that two of the original London Porter brewers, Barclay Perkins and Truman, remained amongst the largest breweries in the world. With Barclays still double the size of Spaten.

Largest Lager breweries year ending April 30, 1890
brewery	location	hl
Anheuser-Busch	St. Louis	746,552
Pabst Brewing Company	Milwaukee	725,255
Joseph Schlitz Brewing Company	Milwaukee	499,418
George Ehret	New York	363,237
Spatenbrauerei	Munich	466,752
Lowen	Munich	430,288
Anton Dreher	Vienna	417,918
St. Marx Brauerei	Vienna	275,974
Source:
The Abbeville press and banner, (Abbeville, S.C.), 19 Nov. 1890.

Largest breweries in the UK in 1884
brewery	location	hl
Guinness	Dublin	2,127,570
Bass	Burton	1,636,592
Allsopp	Burton	1,391,104
Barclay	London	900,126
Watney	London	736,467
Truman	London	736,467
Source:
Document ACC/2305/8/246 part of the Courage archive held at the London Metropolitan Archive.

 

 

 

 

 

Beery suggestions for Canada

Next week I'm off to Canada with the kids. Two weeks of North American fun.

I've been rather busy and haven't done much in the way of research about what we're going to do when we're there. I say I've been busy. That's true. But I've also been a lazy git.

Any pubs and brewpubs you could recommend would be most appreciated. This is our schedule so you'll know where we'll be:

15th-18th July Toronto
19th-20th July Ottawa
21st-24th July Montreal
25th-27th July Quebec City

I've only been to Toronto before so I'm totally clueless about the other three cities.

If you fancy meeting up and buying me some beer, get in touch. I',m a sociable fellow and always enjoy meeting new people.

Hopefully, it's not going to be too warm in Canada. Andrew really doesn't cope with heat well. When we were in Japan a few years back, several times I thought he was going to drop dead. 

This is Eighty Shilling - a recipe

As a follow-up to What is Eighty Shilling, I explain a recipe for 1851 William Younger 80/-. A Shilling Ale version of 80/-.

 

Let's Brew - 1885 Thomas Usher 60/- B

If you’ve looked at my YouTube video on Sixty Shilling, you’ll know that this beer has no relationship with the modern type. This being a Shilling Ale. The older type of Scottish Ale that was roughly equivalent to an English Mild. While modern 60/- is a type of Pale Ale.

The recipe is pretty simple: just base malt and sugar. With not the slightest indication of what that type of sugar might be. I’ve gone for cane sugar. It could also have been some sort of invert. There really was just a single type of base malt. What’s more surprising is that it was Scottish.

At just 5 lbs per quarter (336 lbs) of malt, the hopping rate is pretty low. A lot lower than Usher’s Pale ales, which received 9 lbs per quarter. There were two types of hops: Californian from  the1883 harvest and Alsace from 1884. 

1885 Thomas Usher 60/- B
pale malt	8.00 lb	88.89%
cane sugar	1.00 lb	11.11%
Cluster 90 min	0.75 oz
Cluster 60 min	0.75 oz
Strisselspalt 30 min	0.50 oz
OG	1041.5
FG	1015
ABV	3.51
Apparent attenuation	63.86%
IBU	39
SRM	4
Mash at	155º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP028 Edinburgh Ale

  

For those who missed it, this is my short video on 60/-.

 

What is Eighty Shilling?

Another of my little videos. This time looking at the third and strongest of the classic Scottish Pale Ales, Eighty Shilling. 

 

Youngs beers in 1940

A year into the war, what had happened to Youngs beers? To be honest, not very much.

The situation was very dynamic, so it’s worth saying exactly when this snapshot was taken. All these beers were brewed in August 1940, except for XXXX, which is from December.

Things hadn’t yet become so bad that drastic action was required. Just a few tweaks were necessary. That wouldn’t be the case for the whole of the war. For now, there was little change to the beers being brewed. Other than the price.

For example, the cost price of a 36-gallon barrel of X Ale had risen from 49 shillings and 11d in August 1939 to 111 shillings and 9d twelve months later.  That more than doubling in price was mostly due to increases in tax.

The most obvious change is a slight reduction in gravities. Most beers lost 1º, the exceptions being A, PAB and XXXX, which were unchanged, and XXX, which fell by 2º.

It’s a similar story with hopping rates. Those for the two Black Beers and the Mild Ales are unchanged. While that of the Pale Ales has been reduced by 1 lb per quarter (336 lbs) of malt.

The rates of attenuation look somewhat higher in this set. I wouldn’t read that much into it, as final gravities varied quite a bit from brew to brew. And even across the different fermenters in a single batch. 

Youngs beers in 1940
Beer	Style	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
A	Mild	1029	1005.5	3.10	80.90%	6.14	0.71
X	Mild	1034	1005	3.84	85.34%	5.60	0.81
PAB	Pale Ale	1039	1008.3	4.06	78.69%	7.00	1.07
PA	Pale Ale	1047	1012.7	4.53	72.89%	7.00	1.29
P	Porter	1034	1008.3	3.40	75.56%	7.00	0.99
S	Stout	1052	1016.6	4.68	68.04%	7.00	1.52
XXX	Strong Ale	1055	1017.2	5.00	68.77%	5.60	1.31
XXXX	Strong Ale	1081	1036	5.95	55.54%	6.09	2.00
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/9.

 

Long service at Youngs part two

Remember Mr. Coirnish? Who in 1935 celebrated 60 years of service with Youngs. Well, it seems he continued to work after that. Until he literally dropped dead at work at the ripe old age of 84.

OBITUARY
Mr. John Cornish
Mr. John Cornish. the veteran head horsekeeper at the Ram Brewery, Wandsworth High-street, died on Wednesday last week in St. Stephen's Hospital, Fulham-road. Chelsea, aged 84. For more than 67 years he had been in the service of Messrs. Young and Co.

His only surviving daughter, Miss Cornish, told a “South Western Star” reporter that on the preceding Sunday, when he was showing some visitors over the stable, a rupture from which be suffered gave way. He was immediately taken to hospital. While showing the visitors round the stable Mr. Cornish was carrying an enlarged framed photograph of himself, demonstrating how to handle two shire horses. The photograph was presented to him in February to mark his 67th anniversary as horsekeeper. Wherever the horses were exhibited they won prizes, including prizes at the principal shows at Islington. Regent's Park. Richmond, Maidenhead, and also in local parades, etc The late Mr. Cornish was a native of Thame, Oxfordshire, and was brought to London by his parents when he was nine months old.
South Western Star - Friday 17 April 1942, page 6.

I'm getting the impression that he quite liked his job. As surely he could have retired, had he wanted.

The article has some nice details about Mr. Cornish's work at the brewery:

RECORD OF SERVICE
Messrs. Young and Co.s Brewery, Ltd, Wandsworth. formed the subject of an article in “Live Stock Journal" of February 5. 1926, from which we make the following interesting attracts, viz.:—

The company has a stud of 27 splendid draughters of shire type, and puts on the road every day 10 or 11 pairs. A pair in the course of a day travels about 20 miles. On the outward journey they draw a load of anything up to 2.5 tons, exclusive of the dray weighing over 1 ton lO cwt., two men, and fittings. The dray brings back a load of empties, which works out at about two-thirds the weight of the full vessels. On an average day a total weight of 50 tons of beer is moved by the company’s horses.

To fill the requirements of such a trade for the seven or eight years which comprise the average life of the company's draughters, a horse must, in the first place, be of a type to stand hard wear, and, secondly, must receive the beet of care and treatment. As a matter of fact the company’s horses often last much longer than eight years under the care of John Cornish, who controls the stable.

We count ourselves fortunate in making the acquaintance of Cornish, for he has what must be nearly a record of service among horses, having been with the company for 51 years. His stock of horse lore is therefore something more than mere knowledge — it approaches instinct. Such men are not too numerous in this mechanical age. Many fine animals have passed through Cornish’s hands, and he is justly proud of the conduct of one of the best stables we have ever seen.
South Western Star - Friday 17 April 1942, page 6.

Around 20 miles was probably far enough to reach most of Young's tied houses, which were within a few miles of the brewery. That's one of the reasons they stuck with horse-drawn drays for so long.

The importance of Mr. Cornish's job running the stables is reflected in the turnout for his funeral.

HORSE-DRAWN DRAY AS HEARSE
The hymns sung were "Ye servants of the Lord" and "Abide with me."

The coffin rested in the private mortuary chapel of Messrs. Evershed Bros, funeral establishment, 84 Wandsworth High-street. The cortege started from the brewery. The coffin was borne on a dray drawn by two pure bred shire geldings. "Surprise," a winner of many prizes in pre-war days, and “Burton," recently purchased from a south country breeder. Mr. O. Odell drove the dray and pair to All Saints’ Parish Church, where the service Was held. Immediately after the dray came the directors of Messrs. Young and Co., the staff, foreman. and employees, who acted as pall bearers. Many old employees of the firm also attended the service. The coffin was conveyed from the church to the cemetery by a motor hearse. The directors. staff, and foreman attended the cremation at Putney Vale Cemetery, where the Rev. G. Freeman Irwin also officiated.

The Immediate mourners were Miss Cornish and relatives.

There were, in addition to floral tributes from Miss Cornish and relatives, beautiful emblems from the directors of Messrs. Young and Co., staff, foreman, all departments at the brewery, and local tradesmen.
South Western Star - Friday 17 April 1942, page 6.

This also demonstrates the paternalistic nature of many famliy breweries. Where the directors had respect for their employees. I can't imagine many of my former employers would have turned up to my funeral. But that's another story.
 

What is Scottish Seventy Shilling?

Another little video. This time about Seventy Shilling, or Heavy, one of the classic Scottish Pale Ales.

 

Let's Brew Wednesday - 1928 Thomas Usher PA 70/-

Continuing with a little series of Scottish beers, here’s an interwar 70/-. It’s a great example because the gravity of 1048º is typical for a 7d per pint beer.

The names 60/-, 70/- and 80/- clearly derive from the prices and gravities of the last set of WW I price controls. Some brewers simply called their beers 6d, 7d and 8d PA. Maclay, for example. While Thomas Usher went for 60/-, 70/- and 80/-.

Unlike with 60/- and 80/-, 70/- hadn’t really existed before WW I. In the older type of Scottish beer, what I call Shilling Ales, the beers went 40/-, 50/-, 60/- then jumped to 80/-/ I’ve no idea why that was, but it seems pretty consistent across breweries.

There’s not a huge deal to the recipe. Base malt, flaked maize and sugar. The latter being split between something simply described as “invert” and dextro-laevulose, a type of partially fermentable fructose syrup. I’ve substitutes No. 2 invert for both.

There’s no description of any kind of the hops. I’ve guessed Goldings. I could be wrong. Th hopping rate is a lower than in London: 7 lbs per quarter (3365 lbs) of malt compared to 10 lbs. 

1928 Thomas Usher PA 70/-
pale malt	8.00 lb	78.05%
flaked maize	1.25 lb	12.20%
No. 2 invert sugar	1.00 lb	9.76%
Goldings 105 min	1.00 oz
Goldings 60 min	1.00 oz
Goldings 30 min	0.75 oz
Goldings dry hops	0.25 oz
OG	1048
FG	1014.5
ABV	4.43
Apparent attenuation	69.79%
IBU	37
SRM	7
Mash at	150º F
Sparge at	170º F
Boil time	105 minutes
pitching temp	60.5º F
Yeast	WLP028 Edinburgh Ale

Here's a short video about the Seventy Shilling style:

 

Impressions of London

I'm just back from a brief weekend trip to London with my son Andrew. The reason: the 70th birthday of Pete, one of my university friends. 

But I'm not going to tell you anything about that because it's private. And it's not really beer-related. There was one beery activity: meeting up with Tweedy Pubs for a few pints. I really like his pub videos as they're so well researched. He's also a very amiable chap.

We met in the Queen's Larder. A new pub to me. It's odd I've never been in, as it's close to where I usually stay in London. A rather nice pub, too. With decent cask beer. I really enjoyed the Tim Taylor's Landlord. A beer which sometimes isn't looked after that well in London.

I had planned to take Andrew to the Blind Beggar. But we got stuck in 'Spoons. As you do. Andrew has a very soft spot for 'Spoons. Probably because I took him and his brother Alexei into them so often when they were younger. 

The UK is still a nightmare if you have kids. You've no idea from the outside whether they're allowed in a pub. That's why Wetherspoon's pubs are a godsend. They always let children in. I also knew that I can afford to buy all three of us meals and get a pint for me. And a couple of double whiskies. I needed to calm my nerves when out and about with the kids. 

Shakespeare's Head is a pretty typical Spoons.Other than that the toilets are easily accessible. Not hidden away in some far corner, up a couple of flights of stairs and along a 50-metre corridor. I sweat it took me 10 minutes to walk to the bogs in the one in Dublin city centre.

We ate in "Spoons a couple of times. Because it was cheap and easy. The fish and chips I had were pretty decent. And very well-priced for the centre of London. The mnushy peas were way better than some I've had in chip shops recently. Like the otherwise wonderful A 1 Fish Bar back home.

Though it was much more expensive than the branches outside London. My pints of Abbot were a bit over a fiver. Last autumn in Folkestone 'Spoons it was about three quid cheaper.

 It was a bit hot in London. Not too bad though. Other than in our hotel room. Oh well. I had some whisky to cool me down.

Our flight back was pretty late. Landing around 23:30. Later than I like, really. It was a little after midnight when we tumbled through our front door. No Dolores. She was already in bed. No tea, either. 

Almost forgot. I had a fried breakfast both mornings. Bacon, egg, tomato.  The perfect start to the day. I thought you'd like to know that. Here's a photo:

 

The Queens Larder
1 Queen Square, 
London WC1N 3AR.
https://queenslarder.co.uk/ 

 

Shakespeare's Head
Africa House, 
64-68 Kingsway, 
London WC2B 6BG.
https://www.jdwetherspoon.com/pubs/shakespeares-head-holborn/

Scottish & Newcastle beers in 1996 yet again, again

More of this drivel. I find it interesting, though. Don't know what that says about me.

A keg Pale Ale to start with. One of Ordinary Bitter strength.

XXPS Btg
also brewed at Fountain.

Holyrood brews kegged at Park Stores. Fountain brews kegged at Tyne.
Holyrood and Fountain beer specifications held at the Scottish Brewing Archive, document number WY/6/1/8/1.

Originally a William Younger beer, hence being brewed at Holyrood. That it was also brewed at Fountain, the NcEwan brewery is interesting. As is the fact that those brews were kegged miles away in Newcastle. Parhaps because it was intended for the English market.

Now the delicious Sweet Stout with all that lovely ullage.

Sweet Stout
Brewing- - Mashed alone or with D.B.S. Export. Processed at HMV Room.

Distribution - In tanker ex HMV room to
Fountain - Supplied bowser filtered for bottling and canning 

Glasgow - Supplied bowser filtered for bottling

London (Bates) - Supplied bowser filtered for bottling
Holyrood and Fountain beer specifications held at the Scottish Brewing Archive, document number WY/6/1/8/1.

Interesting that it was only canned at the Fountain brewery and elsewhere only bottled. Note that it was parti-gyled with the stronger DBS Export aka Milk Stout.

We finish with the strong Brown Ale.

Double Century Ale
Brewing- - Mashed alone as Double Century Ale

Processed at Park Stores. Bottled at Park Stores (LS 1/2 pints) for all branches in Scotland. Supplied also to export market mainly America and Canada.

Distribution - In road tanker ex IIMV room to
Kendal - Supplied sheet filtered for bottling

London (Bates) - Supplied sheet filtered for bottling.
Holyrood and Fountain beer specifications held at the Scottish Brewing Archive, document number WY/6/1/8/1.

So Double Century Ale was sold in Scotland, perhaps not as late as 1996, but at least reasonably recently. Though it looks like a lot was exported. 

Scottish & Newcastle beers in 1996 yet again

More details from the beer specifications document. I'm doing a great job of spinning multiple posts out those few typewritten sheets.

This time, they're all beers for domestic distribution. Though some were sort of going overseas.

First is a watery keg beer of around just 3% ABV,

McEwans Pale Ale
Holyrood brews kegged at Park Stores.

Distribution: In road tankers ex IIMV room to Contract Bottlers

Tyne - Bowser filtered for kegging.
Holyrood and Fountain beer specifications held at the Scottish Brewing Archive, document number WY/6/1/8/1.

Nothing very interesting there.

Next is another watery Pale Ale of just 3% ABV.

Youngers Pale Ale
Holyrood brews kegged at Park Stores. Fountain brews kegged at Tyne.

Distribution - In road tanker ex HMV room to Contract Bottlers:

Belfast - Supplied rough. Processed at Belfast and bottled as Wee Willie Pale (1/2 pints) or Holyrood Ale (pints) - coloured to 36º.

Kendal - Supplied sheet filtered (colour 24º) for bottling.

London (Bates) - Supplied sheet filtered for bottling.
Holyrood and Fountain beer specifications held at the Scottish Brewing Archive, document number WY/6/1/8/1.

Technically, Belfast is overseas from Scotland. Interesting that the pints and half-pints were sold under different names in Belfast. And that the beer was coloured darker. It was 24º, as brewed.

Finally, we have Brown Ale.

Brown Ale
Processed at Park Stores.

Distribution - In tanker ex HMV to Contract Bottlers:

Kendal - Supplied sheet filtered for bottling (LS 1/2 pints) as.

London (Bates) - Supplied sheet filtered for bottling (LS 1/2 pints) as.

Belfast - Supplied rough where it is processed and bottled in in pint crowns as Nut Brown Ale or S.D.A. or in 1/2 pint dumps as Wee Willie Brown.
Holyrood and Fountain beer specifications held at the Scottish Brewing Archive, document number WY/6/1/8/1.

It's fascinating that they were still using third-party bottlers. At least, that's what I assume contract bottlers were. As S & N didn't have any breweries south of Newcastle, they also had limited numbers of sites to bottle. Economically, it makes far more sense to ship beer by tanker, then bottle, rather than moving bottled beer around the country.

Again, the pints and half-pints got different names in Northern Ireland. I'm guessing that S.D.A. stands for "Special Dark Ale". Which, if they mean specially weak, is an appropriate name.
 

1951 Maclay PA 6d

To follow on from my recent video about Scottish 60/-, I thought I'd publish a recipe for a post-war version. Even better than that, it's a beer I drank myself. In fact, it's about the only Scottish-brewed 60/- I've ever drunk.

You might find the name confusing. 6d was the price this type of beer retailed for per pint between the wars. It would have been double that price by 1951, but the name remained. At least in the brew house. I'm sure that in pubs it was called either 60/- or Light.

The recipe is pretty typical for Scotland, with just a single type of malt, plus adjuncts and sugar. I say one type of malt. There were actually three, all of them pale malt. Having a blend of base malts was pretty typical in the UK. So that, when a supply of malt ran out and was substituted, there wouldn't be a sudden big change in the flavour of the beer.

The two sugars were No. 1 invert and something called DCS. I know that the latter was invert-based and dark, so I've substituted No. 3 invert. Caramel would have been added at racking time to take the colour to around 20 SRM. At least to some of the beer. Knowing what Scottish brewers were like, the chances are it was sold in every shade from as-brewed to almost black. All achieved through the addition of caramel at racking.

The two mashing temperatures are before and after an underlet.

There were three types of English hops, no vintage specified. 

1951 Maclay PA 6d
pale malt	5.50 lb	85.21%
flaked rice	0.33 lb	5.11%
No. 1 invert sugar	0.50 lb	7.75%
No. 3 invert sugar	0.125 lb	1.94%
Fuggles 90 min	0.50 oz
Fuggles 60 min	0.50 oz
Goldings 30 min	0.50 oz
Goldings dry hops	0.25 oz
OG	1030
FG	1012
ABV	2.38
Apparent attenuation	60.00%
IBU	21
SRM	4
Mash at	148/157º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale

 This is my recent video on the 60/- style:

 

UK pseudo-Lager in 1978

To accompany my recent video on YouTube about pseudo-Lager, here are details of a few.

It's a bunch of Lagers from regional English brewers. Mostly from the North, with just a couple from the Southwest. The brewers vary in size quite a bit. Greenhall Whitley and Vaux being the largest, Palmer the smallest. 

Given the nature of these breweries, I doubt very much any of them had the plant required to brew a Lager properly. Perhaps a couple of largest. But there's no way brewers like Hydes or Palmer had the necessary equipment.

There's quite a variation in both the price and the strength. Federation, unsurprisingly, being by far the cheapest. I'm surprised how many top 4%. My impression of Lager at the time was that it was pretty watery stuff. Though those ABVs are the result of very high degrees of attenuation. Which would also explain my watery impression.

There's a real dichotomy in their names. Some go for Germanic or Nordic names, while the others are resolutely English. 

UK pseudo-Lager in 1978
Brewer	Beer	Price per pint (p)	OG	FG	ABV	App. Atten-uation
Cameron	Icegold	33	1038.4	1005	4.35	86.98%
Federation	Ace of Clubs	27	1034.9	1007.2	3.60	79.37%
Hull	Top Score	38	1037.9	1005	4.29	86.81%
Vaux	Norseman	34	1038.7	1005.9	4.27	84.75%
Greenall Whitley	Grunhalle	33	1036.7	1005.4	4.08	85.29%
Hydes	Amboss	35	1034.7	1008.55	3.39	75.36%
Lees	Gold Medal	36	1033.7	1002.7	4.04	91.99%
Matthew Brown	Slalom	30	1037.2	1004.75	4.23	87.23%
Oldham Brewery	Rheingold	30	1035	1007	3.64	80.00%
Robinson	Einhorn	34	1035.9	1004.1	4.14	88.58%
Thwaites	Stein	37	1034.6	1007.8	3.48	77.46%
Hall & Woodhouse	Brock	36	1032.4	1005.5	3.50	83.02%
Palmer	Shilthorn	40	1041.4	1004.7	4.79	88.65%
Average		34.1	1036.3	1005.7	3.98	84.27%
Source:
Sunday Mirror - Sunday 08 October 1978, page 4.

My video on pseudo-Lager: