Shut up about Barclay Perkins

And how did the recipe change over the war years? Well, let’s take a look. Starting with the malts. In total, four malts were employed over ...

We’ll roll right along with a couple of processes. Nothing much happening with the boil. Exactly the same as in 1940. Pretty boring, that. T...

Youngs were still producing their standard-strength Burton XXX, though they had dropped the stronger XXXX. The gravity isn’t quite as high a...

A lack of excitement continues with the hops. Which are the same in every single beer. Just the two types, both from the 1942 harvest.  One ...

Just like PAB, PA has seen a fall in gravity since the outbreak of war. In its case, that was 5º. Again, an increase in the rate of attenuat...

Onwards with adjuncts and sugars. Now that Porter and Stout have been dropped, there’s no longer any oats. Just the government-mandated adju...

Ingredients time now. Beginning, as always, with the malts. There are fewer malts than in 1940, five rather than seven. There's a simple...

What have a couple of years of war done to Young’s weaker Pale Ale? A few things. But nothing too dramatic. For a start, the gravity has bee...

Let’s jump a couple of years forward and see what things are like at Youngs in the middle of the war. How, exactly, had their beers changed?...

If you know anything in the UK tax system, you’ll understand why the gravity of Ale hadn’t fallen very much. A gravity of under 1027º wasn’t...

For the most part, brewing records note the details of a specific brew. With, perhaps, details of the weather that day. But, occasionally, t...

At the rear of the wartime brewing books, there’s a table recording the wholesale price of each beer in every month of the year. Frustrating...

Another of my little videos. In this one, I discuss my recipe for 1940 Drybrough P 60/. It's one I recently published on the blog.  

Continuing my look at modern Shilling Ales, here’s a 60/- recipe from the start of WW II. Being brewed early on in the conflict, the gravity...