Yates's water-proof glue or cement

Now here's a use for Mild Ale that I would never have thought of: making glue.

"YATES'S WATER-PROOF GLUE OR CEMENT.

Take of the best Irish glue, four ounces; and of isinglass, two ounces: these must be dissolved in mild ale (not stale), over a slow fire, in a common glue-kettle, to the consistence of strong glue; when one ounce and a half of wellboiled linseed oil must be gradually added, and the whole well incorporated together by stirring. To increase the. strength of the glue, more isinglass may be added.

This cement is applicable to the joints of wood, in every branch of manufacture; as also to joining earthenware, china, and glass ;—care being taken to press the parts well together, and to allow them sufficient time to set .

The cement, when cold, and made into cakes, assumes the appearance of India-rubber; and, like it, is elastic. It may at any time, when wanted for use, be dissolved, by a gentle heat, in any proper iron or glazed earthen-vessel; first putting into it a little mild ale, to prevent it from burning at the bottom of the vessel; and adding more ale, to bring it to a proper consistence for use. To cement leather together, for harness, bands for machinery, &c, having prepared the joints in the usual way, as if for sewing, apply the cement while hot, laying a weight upon each joint, as it is made: let them remain six hours before using, and the joints will then become nearly as firm as if made of one entire piece of leather. An excellent cement for stopping leaks in casks, &c. may be made by putting a little tow to the other ingredients. The Editor had this receipt from a Mr. H. Yates, in the year 1811."
"The Technical repository" by T. Gill, 1822, page 373.

Like India rubber? It sounds weird. Must have had a nice beery smell, though. I wonder why isinglass was included in the recipe?

Santa drinks Mild

Here's a little tip for all good little boys and girls who want to impress Santa: leave out some Mild for him.

I realise that me and Santa have much in common: our svelte form, red nose and a tendency to laugh at inappropriate times.

"THIRSTY SANTA
Little City Girl's Kind Thought Rewarded !
Thoughtful Sonia Coad (aged 5), of 80, Beaumont-road, Plymouth, is a proud and happy little girl this Christmas.

On her daddy's suggestion she left a bottle of mild ale for Father Christmas, with the message that "no doubt he would be very tired and thirsty by the time he arrived at her chimney, and would he accept a present from her with her love."

Sonia's excitement over the toys Santa had brought was completely eclipsed when she saw the empty bottle and a signed photograph of Father Christmas himself thanking her for her kind thought. "
Western Morning News - Tuesday 30 December 1947, page 3.

If mykids are reading this, Dutch Santa prefers St Bernardus Abt.

Andrew Roy goes bust

Time to return to Alloa. I've been away far too long.

You probably haven't heard of Andrew Roy and Son before. That's because the brewery is much better-known under another name: Archibald Arrol. Or the Alloa Brewery. Later the Scottish plant of Allied Breweries and the penultimate of Alloa's 19th-century breweries to close.

The brewery was in the hands of the Roy family for more than 50 years, first Andrew Roy, then later his son Robert Roy. The son doesn't seem to have made as good a fist of it as his dad. Hence this bankruptcy hearing. The business does appear to have been viable, as its long survival after Robert Roy's departure attests. The reason for it financial difficulties tells us much about the perils of being a Scottish brewery with a minimal home trade.

"SHERIFF COURT, ALLOA-THURSDAY, EXAMINATION OF ANDREW ROY & SON, BREWERS, ALLOA.
At this Court yesterday Andrew Roy & Son, brewers, appeared for examination in bankruptcy before Sheriff Clark. The sederunt comprised Mr James Moir, banker, trustee; Mr McWatt, writer, agent in the sequestration; Mr James Younger, brewer; Mr Thomson, wood merchant; and Mr H. Baird, maltster, Glasgow, creditors.

Robert Macfarlane Roy, sole partner of the firm, examined by Mr McWatt, deponed - I am sole partner of the firm of Andrew Roy & Son. Previous to my joining the firm in 184S the business had been carried on since 1810 by my father, Mr Andrew Roy, in his own name. My father died in 1853, about seven years after I became his partner. The Alloa and Hutton Park Brewery works belonged to him, and were conveyed to his trustees by his deed of settlement. His trustees had an interest in the business from the time of his death till 1860. Their interest then ceased, and they had no longer any connection with the business. The whole works were acquired by me under an arrangement with my father's trustees. I was obliged to suspend payments in May last; and a private meeting of my creditors was held at Edinburgh on 2d June last, at which I made an offer of composition of 15s. per £1 on the debts due by the firm, payable by three instalments at three, six, and nine months. That offer was accepted by the creditors, and the first instalment fell due on 17th December last. I was unable to meet the first instalment. The reason why I could not meet that instalment was principally because I was disappointed of funds which I expected to receive from the business carried on by the firm in London under the management of Mr Andrew Roy. In June, when the private meeting of my creditors was held, there was due by the London agency £5055, arising from outstanding debts, a large portion of which I counted on getting previous to December. A considerable portion of that sum was collected by Mr Andrew Roy, but only a small portion of it reached me. Mr Andrew Roy, in December last, sent me a statement of his intromissions, from which it appeared that a large proportion of the money collected had been applied in paying salaries and expenses. The sum forwarded to me would not exceed £150. From reports sent to me by a London solicitor, there are now but about £400 of good debts. The business in London was carried on in Upper Thames Street, where the ale was sent to Mr Andrew Roy to be sold. The account transmitted to me by Mr Andrew Roy, to which I have referred, is amongst the papers which have been given up by me to the trustee. Full sets of books have been kept at the brewery since I became a partner, and previously. I also kept a private ledger showing the statements of profit and loss in the business, and also showing my private expenditure. A balance was regularly made each year on the 31st July. The books were regularly kept by clerks under my superintendence. They contain full and regular accounts of the whole transactions of the firm, and are capable of being brought to a proper balance. I have prepared and lodged with the trustee a full statement showing the firm's liabilities and assets. This was produced at the first meeting of creditors under the sequestration and considered. It gives (Ist) a list of debts due by the firm; (2d) list of assets; (3d) abstract state of the affairs of the firm; (4th) list of outstanding debt due to the firm; (5th) bills receivable; (6th) account of casks; (7th) statement of ale, malt, and hops on hand and (8th) statement of losses sustained by the firm. I have also produced states applicable to my own private affairs, consisting of (Ist) statement of heritable property and moveable effects belonging to me; and (2d) list of private debts owing to me; also a record of the heritable properties as required by the Act. These states are all correct to the best of my knowledge and belief. I am willing to give any other explanation as to these states if required by the trustee. The whole books and papers have been delivered to him. The abstract state of the firm's affairs show that the liabilities are £19,803 odds, and the assets, after the deduction of preferential claims, £8927 - thus showing a deficiency of £10,876. I account for this deficiency by bad debts sustained within the past three years. The chief loss has been in London under the successive agencies of Mr Alexr. Ford, Mr Patrick Robertson, and Mr Andrew Roy. The loss under Mr Ford's agency £2200, under Mr Robertson's £2620, and under Mr Andrew Roy's £4197 - amounting in all to £9017. Other losses were made in 1863-4 by John Orr, John Angus, and others in Glasgow, amounting to £1538, and losses under small accounts in different parts of the country, amounting to £1076 - making the total losses £11,631. Full details are given in my ledger. The different heritable properties mentioned in the state belong to me individually. They consist of the Alloa Brewery, Hutton Park Works, Hutton Park House, and Whins Road House. These have been valued by Mr Paterson, city valuator, Edinburgh, and Mr John Melvin, Alloa. The brewery and utensils are valued at £5802, Hutton Park Works, £2696; Hutton Park House, £1600; and Whins Road House, £450 - total, £10,548. The mortgages, amounting to £7345, 1s. 3d., leave an apparent reversion of £3202, 18s. 9d. My private expenditure might be £460 to £500 per annum. The whole states lodged by me with the trustee have since been submitted to a chartered accountant, appointed by the trustee, who has examined and compared them with the books.

Mr JAS. Moir, the trustee, stated that he had carefully examined the books, and had submitted them to an Edinburgh accountant. He had not yet received his report, but he had received word so far as to show that a full and fair statement had been submitted. He did not, therefore, consider it necessary to put any additional questions to the bankrupt. The statutory oath was then administered."
Caledonian Mercury - Friday 20 January 1865, page 2.

The losses seem to have mostly been incurred by the London agency. The size of the losses there is revealed by the valuations of the brewery's property. £9,017 was lost in London. Almost twice the value of the brewery itself, £5,802. How had they managed to lose so much money? Fraud is my guess.

The London agency owed the brewery £5,055, but all except £400 of this was eaten up by expenses and wages. That seems a ludicrously large amount, more than £4,500. Someone must have had their hands in the till.

Scottish brewers, who did the bulk of their trade far away from their brewery, were particularly dependent on agents to sell their beer in England. The newspapers are full of court cases brought by brewers against agents and advertisements seeking agents. This was in sharp contrast to London brewers, most of whose custom was on their doorstep and could be supplied directly from the brewery.

The bankruptcy hearing didn't mean the immediate end of Andrew Roy and Son, as they were able to placate their creditors:

"ALLOA.
Andrew Roy and Son's Sequestration.- At a statutory meeting of the creditors of Andrew Roy and Son, brewers, held yesterday, the bankrupts' offer of composition was accepted. The Alloa and Hutton Park Brewery works will, therefore, continue to be carried on by the old firm."
Dunfermline Saturday Press - Saturday 28 January 1865, page 3.

It was just a stay of execution. Archibald Arrol bought the brewery in 1866.

Bachanalia

Here's a random text I found with a great descriptrion of 19th-century pissheads. Two gallons in a sitting is pretty impressive. Especially as it was probably at least 6% ABV.

"This [something in Greek, I suspect "barley wine"], as my father called it — though I believe Xenophon called it so before him, when he found it amongst the savage tribes, in his retreat—as drunk in the country I am speaking of, was by no means a pernicious liquor, being brewed from the very best materials, and always with great care. At meetings of a certain description— some hunt-dinners, for instance — nothing but ale was put upon the table; and, strange to say, there was a chosen few of the old sort of Britons, commonly called Ancient Britons, who could drink thirty-two half-pints, or two gallons, at a sitting, and ride home afterwards. Never shall I forget a dose I had at one of these meetings (Iscoed Hunt), at which the king of Wales, as Sir Watkin Williams Wynn is called by the Welshmen, was present. Unfortunately for myself, I did not do as my next neighbour did, empty my stomach into the coat-pocket of my neighbour, but carried my load home; and the consequence was, I could not bear even the sight, much less the taste, of ale for the next six weeks.

Although cwrrw-dda, or Welsh ale, is very mild, it is very strong, and a Welshman is generally as proud of it as he is fond of it. I one day witnessed an amusing scene, in the county of Gloucester, where a glass of good mild ale is sought for in vain, owing to the nature of the water. An antiquated native squire, however, at whose house I was a guest, was not of my opinion; and, having by accident a Welsh parson at his table, ordered his butler to tap a fresh cask of ale for his reverence. The parson tasted it after his cheese, but praised it not; which called forth the question, " How do you like my ale, sir ?"—" Ale!" replied the ancient Briton, smiling; "we should call it very good small beer in Wales." There was not much of courteousness in this reply, but a great deal of truth."
"Fraser's Magazine, Volume 12", 1835, page 533.

The 19th century was a far more genttel time. As this attests: "empty my stomach into the coat-pocket of my neighbour". Charming.

Odd, isn't it how things change over time? Back in the early 19th century, apparently, Wales was famous for strong Ales. In the 20th century, it was famous for exactly the opposite. Though it is intersting to note that they were the same type of beer, Mild Ale.

More Mild Ale cocktails

I do hope some of you give these recipes a try. I would, but I don't have that many bottles of brandy in the house. I think Lexie must have polished them off. I wondered why he kept falling asleep.

"Het Pint;— Grate a nutmeg into two quarts of mild ale, and bring it to the point of boiling. Mix a little cold ale with a considerable quantity of sugar and two eggs well beaten. Gradually mix the hot ale with the eggs, taking care that they do not curdle. Put in a half pint of spirits, and bring it once more nearly to boil; and then briskly pour it from one vessel into another till it becomes smooth and bright."
"The cook and housewife's manual, by Margaret Dods, 1826, page 337.

I've no idea why that one has a Dutch name. 

"Ale Posset.—Boil a pint of new milk with a slice of bread, sweeten and season a bottle of mild ale in a china basin or dish, and pour the boiling milk over it. When the head rises serve it."
"The cook and housewife's manual, by Margaret Dods, 1826, page 337.

Come to think of it, I don't have any bottles of Mild Ale, either. I've finished off the last of the Pretty Things X Ales. Who would have thought that soemthing once as common as Mild Ale would now be sio difficult to find?

Just eight days remaining

to buy Yule Logs. I wasn't joking when I said it was a once-in-a-lifetime opportunity. At midnight of 31st December it will be discontinued for ever. Don't say I didn't warn you.

I've simplified the cover a bit. Letting the brewing log speak for itself. That gives me an idea.

Guess whose brewing book it is and you'll win a free copy. Only one guess each, though.

I love the full stop after the 1955. It reminds me of some old pubs signs I've seen where theere was a full stop after the pub's name.


Buy Yule Logs! Unless you're lucky enough to win it.

Pale Beer

This little text may help explain why Pale Ale was called Ale and not Pale Beer.

Because on the face of it, Pale Ale is very obviously a Beer, with all that hopping. I think the reason it wasn't may be hydrometer-related.

"Ale. Ala. Barley Wine. Cervisia, or Ale and Beer, are prepared by the fermentation of an infusion of Malt and Hops. Pliny speaks of drinks made from corn, and says, that zythum is made in Egypt, Celia and Ceria are made in Spain, and Cervisia andmany other sorts of drink are made from different kinds of corn in Gaul.

Ale is prepared from pale malt, or that which has been lightly dried. There are many varieties, all of which usually contain more saccharine matter and mucilage than Beer, or Porter; but some varieties do not contain any larger proportions of those ingredients than are usually found in Beer. The Old Burton and Scotch East India, are so thoroughly fermented that most of the sugar has disappeared. The Pale, or Bitter, or East India variety contains a larger per centage than the usual amount of Hops, and hence is frequently prescribed for invalids and convalescents.

New, or Mild ale abounds in undecomposed sugar, making it more nutritious but less alcoholic than the more thoroughly fermented varieties.

In brewing Ale, pale, or lightly dried hops are selected, and then the process of brewing (See Brewing) is to be conducted in the usual manner. Almost every locality, where Ale is manufactured, yields a liquor possessing some peculiarity, owing to the malt or water used, or to the peculiar method of brewing adopted. Ordinary Ale contains from five to six per cent of Alcohol. The stronger varieties contain about eight per cent.

Barnstable Ale. This is prepared by a particular manner of. treating the mash first to boiling and then to cold water. It has no very peculiar qualities as a medicine.

Bavarian Ale is fermented at a low temperature in wide, open, shallow vessels, so as to expose the wort freely to the action of the oxygen of the atmosphere. The temperature of the air where the fermentation takes place should not exceed 45° or 50° Fahr., and hence it is usually manufactured in the winter.

Burton Ale is one of the strong varieties, and in chemical composition and therapeutical properties is closely allied to some of the Wines. It has often been called "the Wine of Malt."

Dorchester Ale is a mild variety."
"Journal of Rational Medicine, Volume 2", 1861, page 139.

See what it said: "Ale is prepared from pale malt." I've seen this mentioned before in 19th-century sources. I think it came about because the most famous type of Beer, Porter, was (along with Stout) the only dark Malt liquor.

It's all the fault of thr French and the hydrometer. When brewers started using the hydrometer, they immediately noticed how much better the yield was from pale malt than from darker base malts. Things like Brown Ale disappeared, as brewers switched to usung pale malt as the base malt in all their products.

With Ale becoming associated with a pale colour, it's only logical that you wouldmn't call Pale Ale a Beer, because beer was dark. Make sense?

Bavarian Ale. That made me smile. It's the sort of crap the BJCP would come up with.

Robert Younger's beers 1909 - 1939

It's time to move on. To move on to another Scottish brewery, namely Robert Younger. The least fashionable of Scotland's three Younger breweries.

We'll begin with analyses and then move on to what I've extracted from their brewing records. That makes it sound like more than it is. There are only two Robert Younger brewing books in the Scottish Brewing Archive. They cover 1957 to 1961, the last four years of its operation. I'll tell you something, what they have revealed about Scottish brewing practices have stunned. But more about that further down the road. We're just leaving the house and heading for the country.

There's not a huge long list of styles this time around. Just Pale Ales and one lonely Strong Ale. I'm so glad of the couple of scribbled analyses of other breweries beers in one William Younger brewing log. It gives me an insight into the world of pre-WW I Scottish brewing.  Look at that 1906 60/-. Who would have thought that 40 years later it would be much more than half that gravity?

The other Pale Ales all look like 60/-, too. Here's an fascinating point. 1053º was a typical gravity for London X Ale pre-WW I. And the high 1030's is where it was interwar. It definitely looks as if 60/- is filling the Mild-shaped hole in the Scottish brewing lineup. Something it still just about does today.

I must mention colour again. Note the different shades, despite them all looking like the same beer. Those crazy Scots and their caramel colouring. 37 and 40 are way too dark for an English Pale Ale. More like Brown Ale country.

Not much to say about the Strong Ale. Except: it looks like a typical Scottish Strong Ale. Dark, strong. That sort of beer. Any idea where that dark brown colour comes from? If you're a regular reader you should be able to guess? No? You'll have to wait for my analysis of their brewing records, then.

Next time, the 1940's and 1950's.

Robert Younger's beers 1909 - 1939
Year	Beer	Style	package	FG	OG	colour	ABV	App. Atten-uation
1906	60/- PA	Pale Ale	draught		1053.1	15.5
1927	Pale Ale	Pale Ale	bottled	1010	1038.5		3.70	74.03%
1928	Pale Ale	Pale Ale	bottled	1010	1037	40	3.50	72.97%
1930	Pale Ale	Pale Ale	bottled	1010.5	1038.5		3.63	72.73%
1930	Pale Ale	Pale Ale	draught	1013	1036	37	2.97	63.89%
1930	Pale Ale	Pale Ale	bottled	1013	1036	23	2.97	63.89%
1934	Pale Ale	Pale Ale	draught	1011.25	1038		3.46	70.39%
1939	60/- Ale	Pale Ale	bottled	1009.25	1039.75	9 – 10	3.96	76.73%
1939	60/- Ale	Pale Ale	bottled	1009.5	1038		3.70	75.00%
1928	Strong Ale	Strong Ale	bottled	1030	1080	105	6.47	62.50%
Sources:
Thomas Usher Gravity Book document TU/6/11 held at the Scottish Brewing Archive
Document WY/6/1/1/14 of the William Younger archive held at the Scottish Brewing Archive.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001

Xmas!

More beer cocktails

Remember how the author said you should mix beer with no wine other than champagne? Well he does give some recipes.

This is just weird. His book is stuffed with bizarre mixtures of brandy, beer and sherry, yet he says this recipe is never seen:

"How many people, I wonder, are aware that

Champagne and Guinness' Stout

make one of the best combinations possible? You may search the wide wide world for a cookery book which will give this information ; but the mixture is both grateful and strengthening, and is, moreover, far to be preferred to what is Known as

Rich Man's Shandy Gaff;

which is a mixture of champagne and ale. The old Irishman said that the "blackgyard" should never be placed atop of the " gintleman," intending to convey the advice that ale should not be placed on the top of champagne. But the "black draught" indicated just above is well worth attention. It should be drunk out of a pewter tankard, and is specially recommended as a between-the-acts refresher fot the amateur actor."
"Cakes and Ale" by Edward Spencer, 1913, page 225.

Surely everyone knows what Black Velvet is?

Hidden message

A christmas puzzle. What was my hidden message this week?

There's an extra special prize for the first to spot it.

Mild cocktails

Especially for christmas, some festive mild cocktails. Probably just the sort of thing Santa would drink.

"Ale-flip

Pour into a saucepan three pints of mild ale, one table-spoonful of sifted sugar, a blade of mace, a clove, and a small piece of butter; and bring the liquor to the boil. Beat up in a basin the white of one egg and the yolks of two, mixed with about a wine-glassful of cold ale. Mix all together in the saucepan, then pour into a jug, and thence into another jug, from a height, for some minutes, to froth the flip thoroughly but do not let it get cold."
"Cakes and Ale" by Edward Spencer, 1913, page 216.

I like the author's warning at the end of this recipe:

"Ale Punch

One quart of mild ale in a bowl, add one wine-glassful of brown sherry, the same quantity of old brandy, a table-spoonful of sifted sugar, the peel and juice of one lemon, a grate of nutmeg, and an iceberg.

N.B.- Do not insert old ale, by mistake. And for my own part, I think it a mistake to mix John Barleycorn with wine (except champagne) and spirits."
"Cakes and Ale" by Edward Spencer, 1913, page 214.

Though you'll notice that he happily mixes beer, sherry and brandy in this recipe:

"Ale Cup

Squeeze the juice of a lemon into a round of hot toast; lay on it a thin piece of rind, a tablespoonful of pounded sugar, a little grated nutmeg, and a sprig of balm. Pour over these one glass of brandy, two glasses of sherry, and three pints of mild ale. Do not allow the balm to remain in the misture many minutes."
"Cakes and Ale" by Edward Spencer, 1913, page 226.

Let me know if you give any of these recipes a try. I suspect getting hold of the Mild Ale will be the trickiest part.

Sold Mild Ale for Scotch Ale

The courts were hard in the old days. Three months for passing off Mild as Scotch Ale seems pretty steep.

Defrauding someone of 1s 2d - that's 6p in new money - seems a pretty trivial offence to merit serving time. Read the details of the case and see if you think he deserved it:

"SOLD MILD ALE FOR SCOTCH ALE
LICENSEE GAOLED FOR THREE MONTHS
William Potter, 40, until recently licensee of the Saracen's Head Hotel, Chelmsford, was at Essex Quarter Session at Chelmsford on Wednesday sentenced to three months' imprisonment for attempting, by means of false pretence, with intent to defraud, to obtain 1s. 2d. from Frederick William Horsnell, at Chelmsford, on April 25. The allegation was that Potter sold mild ale for Scotch ale.

Sir Herbert Cunliffe, K.C., presided over the Court, which was crowded.

Mr. John Flowers, K..C., with whom was Mr. J. C. Llewellyn, represented the accused, who pleaded not guilty to obtaining the money, but guilty to attempting to obtain it.

This plea was accepted Mr. F,. H. Lawton, who prosecuted. Outlining the case, Mr. Lawton said that Mr. Potter was the licensee of the well-known hotel, the Saracen's Head, at Chelmsford, which belonged to Messrs. Wm. Younger and Co., Ltd., for whom Mr. Potter was the hotel manager. On April 25 two inspecting officers under the Food and Drugs Act visited the public-bar of the Saracen's Head. The Deputy-Chief Inspector for Essex, Mr. P. W. Horsnell. ordered two half-pints of mild ale. The barmaid told him there was no mild ale, only Scotch ale. The inspector then ordered, for himself and his companion, two half-pints of Scotch ale. He handed half a crown, and received 1s. 4d. change. Up till April 20, Scotch ale in the public bar cost 11d. a pint, and mild ale was 8d. After the budget of April 20, the respective prices were 1s. 2d. and 10d. Counsel continued to tell the Court that the officers made it clear that they were sampling officers. They took samples of the beer, and sent them to the analyst. Counsel told how the officers spoke to the cellarman, Mr Walters, and then Mr. Potter. Walters said that for a period of six weeks the Scotch ale engine in the public bar was connected with the mild ale barrel, and that during that time something like twelve barrels of mild ale were attached to the Scotch ale engine in the public bar, and a like number in the saloon bar. "So a certain considerable amount is involved," Counsel declared.

PREVIOUS EXCELLENT CHARACTER
Telling the Court of Potter's previous excellent character, Det.-Con. V. H. Cook said Potter was native Tolleshunt Knights. He was first apprenticed to the catering department of a steamship company. In 1916 he joined the Army, saw active service in France, and was invalided home, suffering from trench fever and gas poisoning. He returned to the Army, and was transferred to the Royal Flying Corps, being demobilised with the rank of Flight-Sergeant. After that he joined the Merchant Navy as a steward, leaving as chief saloon steward. Then he became a licensee, holding licences at Abridge, Brentwood, and Walton-on-the-Naze. His salary at the Saracen's Head Hotel was £4 a week, plus free accommodation, lighting, and board for himself and wife, plus 25 per cent, of the profits, or such a sum which would make his salary £260 per annum. "During the whole time, there has never been complaint against him," said the officer.

"NO ESCAPE"

In a powerful plea for leniency, Mr. Flowers spoke of Mr. Potter's hitherto unblemished character. "Although he has pleaded guilty to attempting to obtain this money, I hope the Court will not come to the conclusion that everything that is said in the depositions is correct," said Counsel. "It was quite obvious, when we were instructed, that the accused had sold mild ale for Scotch ale. There was no escape from that, and that is why he was advised to plead guilty. But it was a guess the part of Mr. Walters - Mr. Potter does not wish to cast aspersions or throw mud at anyone — that anything like 24 barrels of mild ale were sold as Scotch ale. Nothing like that amount was sold as such. "What really happened here was a combination of circumstances which led a man of unblemished character to dishonesty. He has for many years been a successful licensee and the aim of such a man, I understand, is to keep and satisfy his customers. His deliveries of Scotch ale were, owing to the war, scarce. There had been trouble with the pipes, and he had pumped mild ale through them to clear them. It is true that he did sell mild ale as Scotch ale, but he says that 24 barrels is gross exaggeration. The utmost it may have been was five, seven, or eight barrels — he is not sure. I want, too, to impress this upon the Court. Every penny that was received was put into the brewers' account by Mrs. Potter. His object was to keep his customers, not order to put this miserable sum of money into his pocket. He was not in the least hard up."

Counsel explained that 25 per cent of the profit on, say, ten barrels of Scotch ale, sold as mild ale, would be the "paltry, miserable sum of £10 or £11."

Mr. Flowers referred to the accused's past fine character, and added: What is his position to-day? It is an awful tragedy. His occupation has gone for ever. He can never be a licensee again. That is an absolute certainty. He has lived all these years with never the finger of scorn pointed at him by anybody — a man of excellent character. I ask the Court to consider his great agony of mind, the very considerable expense he has been put to, and he throws himself at the mercy of the Court expressing the deepest regret for what he has done. A term of imprisonment, after all he has suffered, would be the end of him. If the Court takes a certain course, it may be that he will get back into the Merchant Service again. That is his aim."

Passing sentence, the Chairman said: "This case has given us very considerable anxiety. We have listened and given proper weight to what has been stated on behalf of the accused. It is a very serious offence. It is impossible to disguise the gravity of the offence which has been committed. One of the unfortunate circumstances in connection with the case is the ease with which frauds of this kind can be committed. We have given due regard to what has been said about the character of the accused, but frauds of this kind are very often carried out by people who have hitherto borne good characters. After the most careful consideration in this case, have come to the conclusion that we can do no other than inflict a term of imprisonment." Dejected and stunned, the accused walked down the dock steps. His wife, who was the only witness, apart from Det.-Con. Cook, was in Court at the time."
Essex Newsman - Saturday 27 June 1942, page 4.

You know what's brillliant about this? The fact that it was a William Younger tied house. One a very long way from Edinburgh (Chelmsford is in Essex). Why's that so great? Because it means that I know exactly what that Scotch Ale was: Younger's No. 3.

Several things tell me it can't be No. 1 Scotch Ale. The price for starters. No. 1 was about 1070º. Now way it would have been that cheap. And the fact that it was on draught. I'm pretty sure No. 1 was usually only available in bottles.

You're in luck, because I have details of the beers involved. A couple of years too early, most of them, but the one from 1941 is pretty close. That particular one cost 12d a pint, according to Whitbread.

William Younger Scotch Ale and Mild Ale
Year	Beer	Style	OG	FG	ABV	App. Attenuation	hops lb/brl
1939	3	Strong Ale	1053.0	1017.0	4.76	67.92%	0.61
1939	XX	Mild	1032.0	1011.5	2.71	64.06%	0.31
1939	XXX	Mild	1037.0	1014.0	3.04	62.16%	0.36
1941	Scotch Ale	Scotch Ale	1046.3	1013	4.32	71.92%
Sources:
William Younger brewing record document WY/6/1/2/76 held at the Scottish Brewing Archive
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002

The Saracen's Head still exists.

The brewing industry in Bavaria 1910 - 1915

You're going to have to endure loads more statistics based posts like this, now I've got me a new stash of German technical brewing magazines. Just tell me if you want me to stop. I won't pay any attention, but you'll feel better for having voiced your opinion.

Sadly this magazine didn't publish any of these numbers after 1915. They were probably too depressing. The effect of the war is already clear in the 1915 figures. Malt usage is down 25%, but beer production only 18%. That can only mean one thing: a drop in beer gravity.

I'm not totally sure what is meant by beer exports in this table. It could include shipments to other parts of Germany. Given that the amount exported increased in 1915, that's probably the case. Whatever the exact details, you can see that, although they were only responsible for about 25% of beer production, around 50% of Bavarian exports came from Munich breweries.

What's also obvious is that the huge number of Weissbier breweries produced bugger all beer. Before the war only 40-odd hectolitres each.

I was pleasantly surprised to se the number of Kommunbrauers making beer for personal use increased between 1912 and 1913. Though it did start dropping once war started. These Kommunbrauer were almost all in two regions: around Bamberg and Schweinfurt. On the eve of war there were a very respectable 490 communal breweries. I doubt there are 20 left today.

The organisation of the majority of bottom-fermenting breweries was still pretty old-fashioned, as only 80-odd out of 3,000 plus were limited companies. I'd bet a good percentage of those 80 were located in Munich and Nuremberg.

The proportion of top-fermented beer was tiny, under 1% for all of these years. I'm sure that's very different now, given the huge surge in popularity of Weissbier since the 1970's.

I've done a little maths on the beer production and malt usage statistics to come up with an average gravity figure. But I'm saving that for next time.

The brewing industry in Bavaria 1910 - 1915
	1910	1911	1912	1913	1914	1915
malt usage (D -Ztr)	3,515,466	3,719,250	3,585,684	3,531,458	3,089,019	2,327,042
beer production total	18,119,473	19,641,640	19,300,262	19,088,071	17,020,404	14,191,893
bottom-fermenting	17,943,345	19,462,625	19,121,839	18,908,908	16,865,399	14,086,697
top-fermenting	167,128	179,015	178,423	179,163	155,005	105,196
beer exports	2,576,364	2,670,577	2,748,336	2,759,218	2,306,601	2,497,779
beer imports (Zollgebiet)	71,498	76,617	74,982	73,723	72,737	58,334
beer imports (abroad)	4,080	4,354	1,775	1,948
bottom-fermenting breweries			3,582	3,485	3,396	3,031
Aktienbrauereien			86	84	80	81
Other breweries				2,911	2,807	2,482
Kommunbrauereien				490
Braunbierbrauer			11,937	11,931	12,083	10,580
Kommunbrauer				8,936
home-use Kommunbrauer			6,735	6,843		6,523
commercial Kommunbrauer			2,128	2,093	2,015	1,480
Weisbierbrauer			4,832	4,741	4,825	4,385
Munich breweries
malt usage (D -Ztr)		956,941	905,632	889,952	742,603	642,840
beer production total		4,853,994	4,638,063	4,528,741	3,854,735	3,749,708
Weissbier production					43,728	32,795
beer exports		1,283,544	1,325,700	1,325,262	1,048,012	1,253,442
Sources:
1910 - 1913: Bayerisches Brauer-Journal 1914, pages 375-376
1914 - 1915: Bayerisches Brauer-Journal 1916, pages 241-242

Mild Ale and Mackerel

Now there's a combination. I wonder if the beer and food pairing gods approve of such a juxtaposition?

But it isn't a putative pairing under discussion. Just a bizarre health warning. Cautioning the poor about eating certain foods. Preventing them from catching cholera, supposedly. Wankers.

"CHOLERA PRECAUTIONS. Notices bave been posted outside the various metropolitan hospitals warning the public against the excessive use of mackerel and mild ale at this season of the year, as the larger fish are liable to contain a small worm which would be injurious and likely to cause cholera and other diseases. The caution with regard to the drinking of large quantities of mild ale is given specially to the working classes, as the beverage produces profuse perspiration, and renders the body liable to a chill, which would be likely to lead to serious consequences."
Liverpool Echo - Saturday 14 June 1884, page 4.

I'm not sure that I follow that. Drinking Mild makes you sweat so you're likely to get cholera? I think poor food hygiene is a more likely cause.


Thankfully a medical expert was able to put everyone's minds to rest:

"MILD ALE AND MACKEREL.
Writing to Mr John Sayer, Professor Huxley says:- It is perfectly true that mackerel, like all other fish, are more less infected by parasites — one of which, small thread-worm, is often so abundant as to be conspicuous when the fish is opened. But it is not true that there is any reason to believe that this threadworm would be iujurious to a man, even if he swallowed it uncooked and alive, and to speak of it a possible cause of cholera is sheer nonsense. I have no doubt that the 'excessive use of mackerel and mild ale,' whether separately or in combination, would be followed by unpleasant results, not only at this season of the year, but at any other. But I undertake to say that the consequences would be the same whether the fish contained thread-worms or not. It is very much to be regretted that the food supply of the people should be diminished, and that the fishing population should be robbed of the fruit of their labours by the propagation of statements which are devoid foundation, and if you think the publication of this letter will be of any use to the public and to the fishing interest, it at your Service."
Western Daily Press - Tuesday 24 June 1884, page 7.

Thank god today's newspapaers are so much more responsible and never print stupid health scare stories.

Drinkalongathon 2012 shopping reminder

There are just a few days left to get in supplies for what looks like being the merriest Drinkalongathon ever!

I know you wouldn't want to miss out on such a special event through lack of forward planning. For you to say on Christmas morning: "Shit, I've no Lagavullin and no string."

I want to save you from such heartache. That's why I'm repeating the list of the stuff you'll need to have to hand on 25th December. Remember, you must have all the items to fully participate.

1 crate St. Bernardus Abt
8 bottles St. Bernnardus Prior
1 bottle manzanilla sherry
1 bottle fino sherry
1 bottle port (preferably LBV)
1 bottle Lagavullin
1 bottle Laphroaig 
1 bottle Villiers 8
1 bottle Rotkäppchen
1 bottle of some red wine or other
1 small bottle of still water
1 packet paracetamol and codeine
1 meat and potato pie
1 bottle vermouth
1 wheelchair
1 medium-sized plastic bag
2 bottles absinthe
1 mop
2 buckets
1 10 inch piece of string
1 hard boiled egg
1 quarter slice of Warburton thick sliced bread, toasted
1 bottle 8 year old rum, preferably Appleton
1 slice of lemon
1 rasher of thick-sliced smoked bacon
3 toothpicks
2 bottles Guinness Special Export Stout
1 bar soap
1 bottle grappa
4 paper hats
6 paper handkerchiefs
1 miniature vermouth
1 bottle advocaat
3 sardine fillets
1 spare pair underwear
2 spare pairs trousers
6 spoons
7 medium-sized pickled onions
1 1.25 inch diameter Jersey Royal potato, boiled for 6 minutes
1 half bottle overproof rum
2 glasses crank
3 towels, neatly folded
1 red star badge
1 portrait of Stalin (or other dictator of your choice)
1 demijohn applejack
1 pack smackothene
1 wrap crystal myth
1 wrap icing sugar
1 7-inch willow-patterned plate
3 roast parsnips
1 bottle chili beer
6 rolls toilet paper
1 stretcher

Get shopping now!

Thomas Usher's beers in the 1950's and 1960's

This exciting series is now drawing to its close. I'd like to take this opportunity to thank all those who have made it possible: me and, er, me.

But don't despair. I've overcome my natural lethargy and started going through some of the other Scottish brewing records that litter my virtual space at home. I've already finished Robert Younger and I've made a start on Drybrough. I've been putting the latter off for a while. For no other reason than pure laziness. And the fact that some are a bit confusing. I've started on the easy ones.

I'm pleased to see that our friend Amber Ale is still around. It looks to me as if it were a version of PA 70/-. Just with less caramel colouring. I really don't understand this. I'd have expected Amber Ale to be darker than Pale Ale. And definitely darker than IPA. But I'm wrong. This is the second one with a very low colour number attached.

I was about to say that I'd run out of stuff to say about their Pale Ales. Then I noticed the attenuation. That's gone up a bit. The average for the Pale Ales from the 1940's was just under 70%. Here it's 72%. Though perhaps this sample is too small for a meaningful comparison.

It certainly looks as if Usher was brewing three Pale Ales at 1032, 1038 and 1042. Which would fit nicely with them being a 60/-, 70/- and 80/-. The one that looks like 80/- is even called Export. The two from 1955 and 1959 that look like 60/- are pretty dark for Pale Ales. Even strong ones are usually under 30.

A Strong Ale closes up the table again. One of a pretty decent strength for the 1950's. I'd have been drinking pints of that rather than some watery Pale Ale. But I am a pisshead.

No Stouts this time around. I'm sure Usher still produced one. I've seen a label for Sweet Stout from the 1960's. Maybe they made it the way Robert Younger made theirs. A very interesting method. Which we'll we be getting to soon.

Thomas Usher's beers in the 1950's and 1960's
Year	Beer	Style	package	FG	OG	colour	ABV	App. Atten-uation
1961	Amber Ale	Amber Ale	bottled	1011.2	1037.8	16	3.32	70.37%
1959	India Pale Ale	IPA	bottled	1008.4	1032.3	18	2.99	73.99%
1955	Green Cap Pale Ale	Pale Ale	bottled	1007	1032	21	3.24	78.13%
1950	PA 70/-	Pale Ale	bottled	1011	1039.5		3.69	72.15%
1955	Pale Ale	Pale Ale	bottled	1008.8	1030.8	33	2.85	71.43%
1959	Pale Ale	Pale Ale	bottled	1010.5	1030.5	32	2.50	65.57%
1961	Red Star Export	Pale Ale	bottled	1011.2	1042	20	3.85	73.33%
1953	Strong Ale	Strong Ale	bottled	1020.1	1068.5	5 + 40	6.29	70.66%
Sources:
Thomas Usher Gravity Book document TU/6/11 held at the Scottish Brewing Archive
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002

Thrale cup update

Skilled Swiss craftsmen are at this moment finalising their fully-crafted design for the Thrale Cup. I've seen the preliminary drawings and, I must confess, I cried. So much beauty. If the real thing looks 3.4% as good, I'll be 207% euphoric.

But, having been stung on trophies before - don't order them from anywhere they don't speak German - I'm awaiting delivery before releasing an image. You'll just have to believe me that the trophy will be well worth winning.

Not forgetting the other prize - any of my many books.

I can't quite remember how many there are. I was cataloguing my Mini Book Series yesterday. I should have done it ages ago. Then I wouldn't have multiple books with the same volume number. Or the odd missing volume. I'm sure it will all sort itself out in the end.

Before I forget. In January, I'll be making a once-in-a-lifetime offer. A very special Mega Book. A one time only* chance to buy a never to appear again* special edition Mega Book*. Hand-crafted by elves*, this very special* Mega Book will be a great way of disposing of all your spare post-holiday cash.








* unless I decide otherwise

1916 War Beer in Britain and Germany

Here's a question. Where was a beer-drinker better off in WW I: Britain or Germany? I've always been sure that the former was the answer, but I'm starting to assemble some facts to back that up.

Thanks to Mike who pointed me in the direction of online scans of the Bayerisches Brauer-Journal. It's just what I'd been looking for. Wartime beer fun from the other side of no-man's-land.

It doesn't take a genius to work out that raw material shortages were worse in Germany than in Britain. That war-winning force, the Royal Navy, had the Central Powers isolated from the rest of the world. The little that did get through, the military had first dibs on. Brewers were towards the back of the queue.

Let's look at Britain first. You can see from this table that beer was still almost at its pre-war strength in 1916. Gravity only started to be slashed in 1917, when Germany's U-boat campaign began to bite.

Average UK gravity 1916 - 1919
1916	1917	1918	1919
1051.88	1048.54	1039.81	1030.55
Source:
Brewers' Almanack 1928, p. 110

In Bavaria, average beer gravity was far lower by 1916, as you can see from the next two tables. 8.56º Plato is about 1034º, and 8.35º Plato about 1033º. Only half way through the war Bavarian beer gravity was already almost as low as British beer gravity would get.

Urban Bavarian breweries 1916 (767 samples)
	highest	lowest	average
Extract	6.56	0.4	3.95
Alcohol (ABW)	3.6	0.42	2.35
OG	13.48	1.24	8.56
attenuation	69.96	34.73	54.1
Source:
Bayerisches Brauer-Journal 1919, page 249.

Rural Bavarian breweries 1916 (138 samples)
	highest	lowest	average
Extract	5.6	2.3	3.74
Alcohol (ABW)	3.93	1.49	2.33
OG	12.06	5.87	8.35
attenuation	66.03	40.45	55.08
Source:
Bayerisches Brauer-Journal 1919, page 249.

Look at the lowest gravities: 5.87 and 1.24. 1.24º Plato? That's just 1005º. Even in the darkest times, beer had to have a minimum gravity of 1010º in Britain.

You can see that, while some proper-strength beer was still brewing brewed in Bavaria in 1916, it was still on average pretty thin stuff. Wait until you see what happened in 1917 and 1918.