Let's Brew Wednesday - 1897 Fremlin Double Stout

Now here’s a surprise: Fremlin didn’t parti-gyle their Porter and Stout. Which, certainly by this late in the 19th century, is what I would have expected.

The recipes are also surprisingly different. There’s far more base malt in the Stout, 65% as opposed to just 43%. There’s about half as much of the two coloured malts, around 9% of the grist in total. Which leaves the Stout a bit paler than the Porter. The opposite of what I would have expected.

Fewer oats are also present. Again, around half of what’s in the Porter. It implies that Fremlin marketed two strengths of Oatmeal Stout. One based on the Porter and one on the Double Stout.

There’s less of the cane sugar, but it still makes up almost 20% of the grist. That’s an awful lot still. Especially for a Stout, which would be expected to be quite full-bodied.

A slightly higher hopping rate was employed than in the Porter, 7.5 lbs per quarter (336 lbs) of malt, compared to 6.5 lbs. That, combined with the higher gravity, leaves the bitterness level of the finished beer quite a bit higher at 71 IBU.

Was this beer aged? I’ve no real idea. There’s no indication in the brewing record. I don’t think it was vatted. Maybe a couple of months in trade casks. 

1897 Fremlin Double Stout
pale malt	9.75 lb	66.87%
brown malt	0.75 lb	5.14%
chocolate malt	0.50 lb	3.43%
oat malt	0.50 lb	3.43%
brown sugar	2.75 lb	18.86%
caramel 1000 SRM	0.33 lb	2.26%
Fuggles 120 mins	2.00 oz
Fuggles 60 mins	2.00 oz
Goldings 30 mins	2.00 oz
OG	1072
FG	1017.5
ABV	7.21
Apparent attenuation	75.69%
IBU	71
SRM	38
Mash at	154º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	58º F
Yeast	Wyeast 1099 Whitbread Ale

 

Let's Brew Wednesday - 1939 Youngs Stout

When war broke out, Youngs were still parti-gyling a Stout with their Porter. Though, in addition to those two beers, they also magicked up Oatmeal Stout at 1046º and Family Stout at 1037º. Presumably, by blending the two base beers.

As brewed, the Stout is a typical 8d per pint draught London Stout. There were two types of draught Stout in London, 7d per pint at around 1048º and 8d at 1054º. With some brewers, such as Truman, brewing beers in both classes.

I won’t go into details of the recipe, as it’s identical with the Porter above, with which this beer was parti-gyled.

The degree of attenuation isn’t great and that seems to be deliberate, as it’s similar in every example I have. Implying that they were aiming for quite a heavy body. Which makes sense for a Stout.

Pretty sure this wasn’t aged to any extent. Maybe a couple of weeks in the trade cask, but no more.

1939 Youngs Stout
mild malt	6.75 lb	58.06%
black malt	0.875 lb	7.53%
amber malt	1.25 lb	10.75%
crystal malt 120 L	0.875 lb	7.53%
flaked oats	0.625 lb	5.38%
No. 3 invert sugar	0.625 lb	5.38%
caramel 500 SRM	0.625 lb	5.38%
Fuggles 120 min	1.75 oz
Fuggles 30 min	1.75 oz
OG	1053
FG	1016.5
ABV	4.83
Apparent attenuation	68.87%
IBU	40
SRM	43
Mash at	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	WLP002 English Ale

 

What is the difference between Porter and Stout?

I provide the definitive answer on what separates Porter from Stout.

 

Let's Brew Wednesday - 1991 Youngs Oatmeal Stout

After disappearing sometime in the 1960s, Oatmeal Stout made a comeback in the 1990s. To many people’s surprise.

This beer is quite strong for a post-WW II Stout and is around the gravity of pre-WW II Oatmeal Stouts.

Unlike London Oatmeal Stouts from before the war, where the oats content was minimal, there’s a decent amount here. Maybe even enough to be noticeable. Other than that, the grist is quite simple. Just base pale malt and a bit of roast barley. Along with some Young’s Special Mix, a combination of glucose, molasses and caramel.

There’s not much else to say, really.  Just two types of English hops. Again, with no indication of vintage. And I’ve had to double the quantity to hit the bitterness level recorded in the brewing record. 

1991 Youngs Oatmeal Stout
pale malt	10.00 lb	81.17%
roast barley	0.55 lb	4.46%
flaked oats	0.75 lb	6.09%
glucose	0.75 lb	6.09%
molasses	0.25 lb	2.03%
caramel 2000 SRM	0.02 lb	0.16%
Fuggles 70 min	2.25 oz
Goldings 10 min	1.00 oz
OG	1055
FG	1014
ABV	5.42
Apparent attenuation	74.55%
IBU	31
SRM	18
Mash at	149º F
Sparge at	165º F
Boil time	70 minutes
pitching temp	63º F
Yeast	WLP002 English Ale

 

Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.  

Let's Brew - 1932 Youngs Stout

The stronger of the Black Beers was, naturally enough, Stout.

With an OG in the low 1050ºs, it fits nicely into the strongest category of beer in the last set of price controls from just after WW I. These were generally the strongest draught beers in London during the interwar period. And included most Stouts.

As you’ve probably guessed, this was parti-gyled with Porter. All the London brewers did that. The quantities of Porter being brewed by this point didn’t merit being single-gyle.

The presence of oats convinces me that there was a bottled version. Oatmeal Stout wasn’t usually a draught beer. Even though, in many cases, draught Stout also contained oats. Brewers just didn’t tell anyone.

Pretty sure this wasn’t aged to any great degree. Maybe a few weeks in trade casks.  

1932 Youngs Stout
mild malt	6.00 lb	53.55%
black malt	1.00 lb	8.92%
amber malt	1.125 lb	10.04%
crystal malt 60 L	0.75 lb	6.69%
flaked oats	1.00 lb	8.92%
No. 3 invert sugar	0.625 lb	5.58%
No. 2 invert sugar	0.625 lb	5.58%
caramel 2000 SRM	0.08 lb	0.71%
Fuggles 120 min	2.00 oz
Fuggles 30 min	2.00 oz
OG	1052
FG	1016
ABV	4.76
Apparent attenuation	69.23%
IBU	46
SRM	39
Mash at	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP002 English Ale

 

Learn more about brewing at Youngs from former brewer John Hatch. 

UK draught beer by type and strength 1971 - 2024

A slightly different table today. Covering a longer period than the last period, but only for draught beer.

Between the mid-1970s and 2024, the proportion of draught beer fell by 50%. That's a pretty big change. And obviously bad news for cask beer, which is only available in draught form.

I quick word about the classes. These are:

Class I <= 1034º
Class II 1035º - 1039º
Class III >= 1040º

Ordinary Bitter - that under 1040º - saw the biggest drop. From 26% of beer sales in 1990 to just 5.5% in 2024. In contrast, Bitter of 1040º and above saw its share slightly increase between 2000 and 2024. Despite falling during the early 2000s. Indicating a clear move in Bitter drinkers from Ordinary to Best Bitter.

There was a similar upgrading in Lager, though it took place somewhat later, after 2012. And after the pandemic, the switch was even more dramatic, with stronger Lager outstripping Cooking Lager. Though, with the recent changes in the tax rate for weaker beers which has seen the strength of several big Lager brands reduced that may well have changed in 2025.

The second table just looks at percentages of draught sales. Which shows better how the different styles have been faring.

I was surprised to see that, in 2000, bottom-fermenting beer barely outsold top-fermenting: 53% to 47%. By 2024, that was 64% to 34%. But that's a fall since Lager's peak in 2021, when it was 66%. Interestingly, it wasn't a revival of Bitter that ate into Lager's slice, but Stout.

After 2000, Stout's share of the draught market was very stable at around 7%. Then rose sharply from 2022, hitting 12% in 2024. Which is a pretty dramatic change. With Bitter's share continuing to fall, Stout is starting to breathe down its neck. 

It will be very interesting to see what happens over the next few years. Especially if Stout will continue to chew away at both Bitter and Lager. If the trends of the last couple of years continue, Stout might outstrip Bitter by 2030. Wouldn't that be weird?

UK draught beer by type and strength 1971 - 2024
Year	Mild	Bitter standard	Bitter premium +stout		Lager standard	Lager premium	Bitter total	Lager total	Total draught
1971	17.7	31.3	17.4		7.1			7.1	73.5
1972	15.9	31.1	17.8		8.6			8.6	73.4
1973	14.2	30.6	17.0		11.3			11.3	73.1
1974	13.8	30.6	16.8		12.1	0.5		12.6	73.8
1975	13.3	31.0	15.9		14.9	0.7		15.6	75.8
1976	12.6	30.7	15.2		17.3	1.2		18.5	77.0
1977	12.7	32.0	14.8		17.4	1.6		19.0	78.5
1978	11.9	31.8	13.8		18.8	1.8		20.6	78.1
1979	11.4	31.5	13.2		20.2	1.9		22.1	78.2
1980	8.6	34.9	12.3		21.0	2.0		23.0	78.8
Year	Mild	Bitter I + II	Bitter premium +stout		Lager I + II	Lager III	Bitter total	Lager total	Total draught
1982	8.0	38.0	9.1		22.0	2.3		24.3	79.4
1983	7.3	36.5	8.7		23.5	2.5		26.0	78.5
1984	6.9	34.8	8.6		25.1	2.8		27.9	78.2
1985	6.4	33.2	8.6		25.7	3.3		29.0	77.2
1986	5.9	31.2	8.6		26.2	3.9		30.1	75.8
1987	5.3	29.0	8.7		26.7	4.6		31.3	74.3
1988	4.9	27.6	8.6		27.0	4.9		31.9	73.0
Year	Mild	Bitter I + II	Bitter III	Stout	Lager I + II	Lager III	Bitter total	Lager total	Total draught
1990	4.1	25.8	8.9		27.2	5.3		32.5	71.6
2000	1.7	19.6	3.6	4.4	24.9	8.2	23.2	33.1	62.3
2001	1.5	18.3	3.3	4.3	24.6	8.4	21.6	33.0	60.6
2002	1.4	17.1	3.2	4.2	24.4	8.3	20.3	32.7	58.6
2003	1.2	15.9	3.0	3.9	24.7	8.5	18.9	33.2	57.1
2004	1.1	15.0	2.9	3.8	24.9	8.3	17.9	33.2	56.0
2005	1.0	14.2	2.9	3.8	25.2	8.2	17.1	33.4	55.2
2006	0.9	13.3	2.8	3.7	25.3	7.8	16.1	33.1	53.7
2007	0.8	12.9	3.0	3.7	24.8	7.3	15.9	32.1	52.4
2008	0.7	12.3	3.0	3.7	23.7	6.8	15.3	30.5	50.2
2009	0.6	12.2	3.2	3.6	23.7	6.6	15.4	30.3	49.9
2010	0.5	11.4	3.2	3.5	23.1	6.5	14.6	29.6	48.2
2011	0.5	11.6	3.1	3.3	22.8	6.6	14.7	29.4	47.8
2012	0.3	11.6	3.2	3.2	22.5	6.9	14.8	29.4	47.7
2013	0.3	11.1	3.3	3.1	21.7	6.9	14.4	28.6	46.4
2014	0.3	10.6	3.4	3.1	20.8	7.7	14.0	28.5	45.8
2015	0.3	10.3	3.7	3.0	19.7	8.2	14.0	27.9	45.1
2016	0.3	9.8	3.7	3.0	19.0	8.9	13.5	27.9	44.7
2017	0.3	9.1	3.8	3.0	18.0	9.2	12.9	27.2	43.4
2018	0.3	8.4	3.7	2.9	17.4	9.3	12.1	26.7	41.9
2019	0.2	7.9	3.6	3.0	16.7	9.7	11.5	26.4	41.1
2020	0.1	3.8	1.8	1.4	8.0	5.4	5.6	13.4	20.4
2021	0.1	4.5	2.7	2.0	10.1	8.3	7.2	18.4	27.7
2022	0.04	5.8	3.9	3.2	13.0	12.0	9.7	25.0	38.0
2023	0.04	5.7	3.9	3.8	12.0	13.0	9.6	25.0	38.5
2024	0.05	5.5	3.7	4.6	11.1	13.6	9.2	24.7	38.6
Source:
BBPA Statistical Handbook 2025, page 15.
The Brewers' Society Statistical Handbook 1980, page 10.
The Brewers' Society Statistical Handbook 1988, page 16.

UK % of draught beer by style
Year	Mild	Stout	Bitter	Lager
2000	2.73%	7.06%	37.24%	53.13%
2001	2.48%	7.10%	35.64%	54.46%
2002	2.39%	7.17%	34.64%	55.80%
2003	2.10%	6.83%	33.10%	58.14%
2004	1.96%	6.79%	31.96%	59.29%
2005	1.81%	6.88%	30.98%	60.51%
2006	1.68%	6.89%	29.98%	61.64%
2007	1.53%	7.06%	30.34%	61.26%
2008	1.39%	7.37%	30.48%	60.76%
2009	1.20%	7.21%	30.86%	60.72%
2010	1.04%	7.26%	30.29%	61.41%
2011	1.05%	6.90%	30.75%	61.51%
2012	0.63%	6.71%	31.03%	61.64%
2013	0.65%	6.68%	31.03%	61.64%
2014	0.66%	6.77%	30.57%	62.23%
2015	0.67%	6.65%	31.04%	61.86%
2016	0.67%	6.71%	30.20%	62.42%
2017	0.69%	6.91%	29.72%	62.67%
2018	0.72%	6.92%	28.88%	63.72%
2019	0.49%	7.30%	27.98%	64.23%
2020	0.49%	6.86%	27.45%	65.69%
2021	0.36%	7.22%	25.99%	66.43%
2022	0.11%	8.42%	25.53%	65.79%
2023	0.10%	9.87%	24.94%	64.94%
2024	0.13%	11.92%	23.83%	63.99%
Source:
BBPA Statistical Handbook 2025, page 15.

 

 

 

 

Let's Brew - 1903 Binnie XXX Porter

Showing wonderful inconsistency, in most of the brewing records this beer was named DBS – presumably Double Brown Stout. But I’m pretty sure that they are the same beer.

The gravity certainly looks like a Stout rather than a Porter. A Double Stout is particular. Nothing unusual there.

What about the recipe? Well, it’s a bit interesting. In that, additionally to pale and black malt, there’s also some amber malt. Which pops up sometimes in London Stouts, but not much elsewhere. Notably, there’s no sugar and no adjuncts.

Three types of hops: Bavarian, Kent and “Betd.”, all from the 1903 crop. No idea what that last one was. So I’ve just gone with the first two.

Here’s the big question: was this aged? Hard to say, as the hopping rate isn’t that high. My guess would be no more than a couple of months.

1903 Binnie XXX Porter
pale malt	14.25 lb	78.62%
amber malt	2.125 lb	11.72%
black malt	1.75 lb	9.66%
Hallertau 90 min	1.50 oz
Fuggles 30 min	1.50 oz
Goldings dry hops	0.50 oz
OG	1075
FG	1029
ABV	6.09
Apparent attenuation	61.33%
IBU	28
SRM	44
Mash at	152º F
Sparge at	175º F
Boil time	90 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale