Shut up about Barclay Perkins

Now, Scottish Stouts could be pretty weird. Very weird, in fact. I’m looking at you William Younger, with your barely fermented spent hop St...

Now here’s a real oddity: a 20th-century Table Beer. The type had been pretty common at the start of the 19th century. However, when it disa...

We’ve now arrived at Maclay’s top-of-the-range Pale Ale, 60/-. How ironic that this was the only one of Maclay’s Pale Ales to survive WW I a...

Maclay didn’t content themselves with brewing one watery Pale Ale. They also had a slightly less watery one, in the form of 54/-.  With a gr...

Not only did Maclay brew a piss-weak Mild, they also had a similarly puny Pale Ale. Though, if you’re to believe the brewery designation of ...

In addition to their watery 42/- Mild, Maclay also had a much stronger version, 64/- Mild. Which is interesting. As this beer is stronger th...

In the early 20th-century, there were still genuine Mild Ales being brewed in Scotland. Though WW I would change that, with Mild virtually b...

Another of my little YouTube videos, this time about Oatmeal Stout. Well. Oat Malt Stout, too.   

You won't have to put up with this much longer. I'll be back from my Canada trip in a couple of days. Then you'll be blasted wit...

Still on my holidays. Unless I've dropped dead from the stress of travel. You never know at my age. And still pumping out stuff about Ei...

There's nop end to the 80/- fun. I'll be away in Canada when this is published. That's why I've been spinning so many posts ...

Have you been enjoying my stuff about Eighty Shillings? Whether you have or not, there's lots more coming. I seem to have got sidetracke...