Tuesday, 20 August 2019
Tokyo bound
“Daad, can you stop taking pictures?”
“But I need them for the blog, Lexxie. I always struggle with photos for the start of a trip.”
“We haven’t even got on the bus yet. Can’t you wait? And shut up about your stupid blog.”
“No, Alexei. I need to snap a little or the start of the post will be all text. And people are lazy bastards. Lots of text puts them off. Without photos my blog would be stupid.”
“We need to be ready for when the bus comes.”
The alternate bus route is the one we have to take again, kicking off with a number 62 rather than number 15, changing at Olympic Stadium rather than Haarlemmermeerstation.
I take a few more pictures at Olympic Stadium.
“Dad, can you really stop with all the photographing shit. We have a bus to catch.”
“We’ve a good eight minutes before it comes. Loads of time.”
This is starting well. Not even got to the airport and the kids are already whinging.
There’s no bus catching drama. I’ve taken enough snaps minutes before the bus arrives. I don’t why they’re getting all anxious. I’ve more luggage than they do.
The airport isn’t too mobbed. It is a Friday in the holiday season, after all. Though I’m pretty much insured against that now, what with having pushing in boarding. As long as I fly with KLM or one of their partners.
“Our flight leaves from pier E. Do you know what that means, lads?”
“Yes, dad. That we can go to the Irish pub. We were here just a couple of weeks ago, remember?”
First, though we make a quick detour to the duty free. Where I buy the cheapest malt whisky I can find.
We can’t get our usual seats close to the entrance and have to use one of the tables in the rather murky interior. One thing remains the same: our order. Pints of cider for the kids, a half of Murphy’s Stout and a double Jamesons, no ice, for me.
“Do you want another pint, boys?”
“Yes, dad. But I know you only ask because you want another whiskey. Don’t go crazy with that. We don’t want you getting drunk before we get on the plane.”
Lexxie is really like my Mum, sometimes. I only ever intended having the two, anyway. I’m not totally irresponsible. Though Dolores might argue with me on that point.
We don’t have three seats together, though that’s how the plane is configured. Dolores insisted that we got at least one emergency exit seat so the kids (or at least one of them) could have more legroom. Alexei is the lucky boy, with me and Andrew one row back. I’m consigned to the middle seat. Something I’d usually avoid. The sacrifices I make for my children.
A very quiet middle-aged Japanese bloke is sitting in the window seat. Which is a good thing, as he’s quite small. Not a big fat bastard like me. Two me-sized people next to each other would have been a tight fit.
I watch a film until the meal is served. As soon as that’s done – and I’ve downed a couple of red wines – it’s time to get my head down. Which works out remarkably well. Pretty soon I’m spark out, which was the idea.
At least for a while. I’m awoken by someone poking my arm. It’s Andrew. “Dad, you’re leaning on the man next to you.” That’s slightly embarrassing. I lean on Andrew instead. “Dad, just stick to your own seat.”
Soon I’m slumbering again. Only awaking when it’s time for the final meal of the flight. Perfect. The flight has gone dead quickly. The kids haven’t been quite as successful in their sleeping attempts.
For some reason, at immigration in Japan you have to be checked twice. Can’t see the point in that and it just slows things up. They do let all three of us in. Which is a good thing.
Immigration passed to pick up our bags – which arrive wonderfully quickly.
“I need to get some money, kids. Can you see a cash machine anywhere?”
“Over there day. Are you blind? You’re really getting worse.”
50,000 yen to the better, I distribute the money around the three of us.
“Best you kids have at least some local cash in case you get lost.”
“It’s more likely you’ll wander off and get separated, Dad.”
“Or lose us when you’re taking more stupid photographs.”
The fast train to the centre is expensive at more than 20 euros a pop, but it’s dead easy to buy the tickets. We’re headed for Nippori station rather than the main one as it’s closer to our hotel.
Emerging from the train, one thing is obvious: despite only being before 11 AM, it’s already hot. Effing hot. Andrew starts looking uncomfortable immediately. A waterfall of sweat cascades down his face. I’m not much better.
Outside we grab a cab. Lexxie gets in the front. The driver kindly moves the seat back for him. His knees had been poking his chin. Alexei shows the printed out name and address of the hotel and away we go.
It’s not far. I deliberately chose reasonably central hotels. And reasonably cheap ones. I’m not made of money.
We’re too early to check in.
“Let’s see if we can find a pub, kids.”
“That’s the first sensible thing you’ve said all day.” Andrew says cheekily. He’s not one to ever turn down a beer-drinking opportunity.
We head off up the street. It’s even hotter. There are plenty of bars and restaurants around. Just none of them are open.
“Dad, can you hurry up and find something.” Andrew says after about 30 metres. He is looking hot, mind.
We walk a couple of hundred metres up the street. Nothing doing. Then back again. Still no luck. Third time up bingo! A little place has just opened. We rush in and joyously find that it’s air-conditioned and has beer.
“What would you like?”
“Beer.”
“Beer.”
“Three beers it is, then.”
They don’t have draught. Just big bottles of Asahi. That’ll do. For once I don’t mind that my beer is ice cold.
“Are you hungry?” I ask, as the food our fellow customers are tucking into looks interesting.
“No, my stomach doesn’t feel that good.” Andrew replies. I can equate with that. The heat has knocked all the appetite of me, too.
“I’ll have something.” Says Alexei, unsurprisingly.
What to order, though? The menu is only in Japanese.
“You should do what I used to before I could understand German. Just opt for something around the price you want to pay. Or in this case, how much I’m prepared to pay.”
“We know, Dad. You’ve told us this before.”
Alexei plumps for something in the 800 yen range. It turns out to be pretty substantial. A bowl of rice, miso soup, an omelette, two breaded chicken things and some pickles. Andrew and I get more beer as Alexei gets stuck into his food.
I’m surprised when I see someone light up a fag. Especially as they’re eating at the time.
Alexei can’t manage all his meal. I wish I were hungrier. It looks quite nice. But I couldn’t force down a thing. Well, nothing solid. I’ve room for beer.
When Check in time rolls around, we head back hotel-wards. Nipping into a supermarket we spotted earlier on the way. Where we pick up some drinks and sushi for later. That’s the sort of food I might be able to force down.
“Watch out, dad.” Andrew warns me as a bike approaches from behind. You have to really watch out. Everyone cycles on the pavement. Not used to that. In Amsterdam people mostly stick to the cycle paths.
We’re staying in traditional rooms, meaning there’s not really any furniture. Andrew wasn’t so keen when I suggested it. But I managed to convince him that it would be part of a total Japan experience.
We spend the evening chilling in our hotel, soaking up Japanese culture via the TV and drinking beer. TV is as bizarre as I’d hoped. Apart from the baseball.
Miyoshiya
Block 9.
Otakebashi-dori Ave
Arakawa City,
Tokyo.
“But I need them for the blog, Lexxie. I always struggle with photos for the start of a trip.”
“We haven’t even got on the bus yet. Can’t you wait? And shut up about your stupid blog.”
“No, Alexei. I need to snap a little or the start of the post will be all text. And people are lazy bastards. Lots of text puts them off. Without photos my blog would be stupid.”
“We need to be ready for when the bus comes.”
The alternate bus route is the one we have to take again, kicking off with a number 62 rather than number 15, changing at Olympic Stadium rather than Haarlemmermeerstation.
I take a few more pictures at Olympic Stadium.
“Dad, can you really stop with all the photographing shit. We have a bus to catch.”
“We’ve a good eight minutes before it comes. Loads of time.”
This is starting well. Not even got to the airport and the kids are already whinging.
There’s no bus catching drama. I’ve taken enough snaps minutes before the bus arrives. I don’t why they’re getting all anxious. I’ve more luggage than they do.
The airport isn’t too mobbed. It is a Friday in the holiday season, after all. Though I’m pretty much insured against that now, what with having pushing in boarding. As long as I fly with KLM or one of their partners.
“Our flight leaves from pier E. Do you know what that means, lads?”
“Yes, dad. That we can go to the Irish pub. We were here just a couple of weeks ago, remember?”
First, though we make a quick detour to the duty free. Where I buy the cheapest malt whisky I can find.
We can’t get our usual seats close to the entrance and have to use one of the tables in the rather murky interior. One thing remains the same: our order. Pints of cider for the kids, a half of Murphy’s Stout and a double Jamesons, no ice, for me.
“Do you want another pint, boys?”
“Yes, dad. But I know you only ask because you want another whiskey. Don’t go crazy with that. We don’t want you getting drunk before we get on the plane.”
Lexxie is really like my Mum, sometimes. I only ever intended having the two, anyway. I’m not totally irresponsible. Though Dolores might argue with me on that point.
We don’t have three seats together, though that’s how the plane is configured. Dolores insisted that we got at least one emergency exit seat so the kids (or at least one of them) could have more legroom. Alexei is the lucky boy, with me and Andrew one row back. I’m consigned to the middle seat. Something I’d usually avoid. The sacrifices I make for my children.
A very quiet middle-aged Japanese bloke is sitting in the window seat. Which is a good thing, as he’s quite small. Not a big fat bastard like me. Two me-sized people next to each other would have been a tight fit.
I watch a film until the meal is served. As soon as that’s done – and I’ve downed a couple of red wines – it’s time to get my head down. Which works out remarkably well. Pretty soon I’m spark out, which was the idea.
At least for a while. I’m awoken by someone poking my arm. It’s Andrew. “Dad, you’re leaning on the man next to you.” That’s slightly embarrassing. I lean on Andrew instead. “Dad, just stick to your own seat.”
Soon I’m slumbering again. Only awaking when it’s time for the final meal of the flight. Perfect. The flight has gone dead quickly. The kids haven’t been quite as successful in their sleeping attempts.
For some reason, at immigration in Japan you have to be checked twice. Can’t see the point in that and it just slows things up. They do let all three of us in. Which is a good thing.
Immigration passed to pick up our bags – which arrive wonderfully quickly.
“I need to get some money, kids. Can you see a cash machine anywhere?”
“Over there day. Are you blind? You’re really getting worse.”
50,000 yen to the better, I distribute the money around the three of us.
“Best you kids have at least some local cash in case you get lost.”
“It’s more likely you’ll wander off and get separated, Dad.”
“Or lose us when you’re taking more stupid photographs.”
The fast train to the centre is expensive at more than 20 euros a pop, but it’s dead easy to buy the tickets. We’re headed for Nippori station rather than the main one as it’s closer to our hotel.
Emerging from the train, one thing is obvious: despite only being before 11 AM, it’s already hot. Effing hot. Andrew starts looking uncomfortable immediately. A waterfall of sweat cascades down his face. I’m not much better.
Outside we grab a cab. Lexxie gets in the front. The driver kindly moves the seat back for him. His knees had been poking his chin. Alexei shows the printed out name and address of the hotel and away we go.
It’s not far. I deliberately chose reasonably central hotels. And reasonably cheap ones. I’m not made of money.
We’re too early to check in.
“Let’s see if we can find a pub, kids.”
“That’s the first sensible thing you’ve said all day.” Andrew says cheekily. He’s not one to ever turn down a beer-drinking opportunity.
We head off up the street. It’s even hotter. There are plenty of bars and restaurants around. Just none of them are open.
“Dad, can you hurry up and find something.” Andrew says after about 30 metres. He is looking hot, mind.
We walk a couple of hundred metres up the street. Nothing doing. Then back again. Still no luck. Third time up bingo! A little place has just opened. We rush in and joyously find that it’s air-conditioned and has beer.
“What would you like?”
“Beer.”
“Beer.”
“Three beers it is, then.”
They don’t have draught. Just big bottles of Asahi. That’ll do. For once I don’t mind that my beer is ice cold.
“Are you hungry?” I ask, as the food our fellow customers are tucking into looks interesting.
“No, my stomach doesn’t feel that good.” Andrew replies. I can equate with that. The heat has knocked all the appetite of me, too.
“I’ll have something.” Says Alexei, unsurprisingly.
What to order, though? The menu is only in Japanese.
“You should do what I used to before I could understand German. Just opt for something around the price you want to pay. Or in this case, how much I’m prepared to pay.”
“We know, Dad. You’ve told us this before.”
Alexei plumps for something in the 800 yen range. It turns out to be pretty substantial. A bowl of rice, miso soup, an omelette, two breaded chicken things and some pickles. Andrew and I get more beer as Alexei gets stuck into his food.
I’m surprised when I see someone light up a fag. Especially as they’re eating at the time.
Alexei can’t manage all his meal. I wish I were hungrier. It looks quite nice. But I couldn’t force down a thing. Well, nothing solid. I’ve room for beer.
When Check in time rolls around, we head back hotel-wards. Nipping into a supermarket we spotted earlier on the way. Where we pick up some drinks and sushi for later. That’s the sort of food I might be able to force down.
“Watch out, dad.” Andrew warns me as a bike approaches from behind. You have to really watch out. Everyone cycles on the pavement. Not used to that. In Amsterdam people mostly stick to the cycle paths.
We’re staying in traditional rooms, meaning there’s not really any furniture. Andrew wasn’t so keen when I suggested it. But I managed to convince him that it would be part of a total Japan experience.
We spend the evening chilling in our hotel, soaking up Japanese culture via the TV and drinking beer. TV is as bizarre as I’d hoped. Apart from the baseball.
Miyoshiya
Block 9.
Otakebashi-dori Ave
Arakawa City,
Tokyo.
Monday, 19 August 2019
Provincial English Mild before WW II
The classes of Mild brewed in the provinces were exactly the same as in London: 4d, 5d and 6d. The strengths they were brewed to were much the same, too. Not really a surprise, when tax made up around a third of the retail price.
Regional brewers tended to stick to just a single Mild, either in the 4d or 5d category. Out in the countryside especially, Milds were already about as weak as a serious beer could get – 1029º or so. Which did at least mean that the war couldn’t reduce their strength significantly.
Outside London, Milds in the 6d price category seem to have been only brewed in parts of country. The examples in the table below all come from areas that were both Mild drinking strongholds and very industrial: Hull, Birmingham and South Wales. Some of these Milds are a bit stronger than anything brewed in London: over 4,5% ABV.
The examples in the 4d category, on the other hand, come from more rural areas: East Anglia, Kent and Sussex.
Regional brewers tended to stick to just a single Mild, either in the 4d or 5d category. Out in the countryside especially, Milds were already about as weak as a serious beer could get – 1029º or so. Which did at least mean that the war couldn’t reduce their strength significantly.
Outside London, Milds in the 6d price category seem to have been only brewed in parts of country. The examples in the table below all come from areas that were both Mild drinking strongholds and very industrial: Hull, Birmingham and South Wales. Some of these Milds are a bit stronger than anything brewed in London: over 4,5% ABV.
The examples in the 4d category, on the other hand, come from more rural areas: East Anglia, Kent and Sussex.
| Provincial Mild Ale before WW II | ||||||||
| Year | Brewer | Beer | Price per pint (d) | OG | FG | ABV | App. Atten-uation | colour |
| 1935 | Leney & Co | X | 4 | 1028 | 1006 | 2.85 | 78.57% | |
| 1936 | Greene King | Ale | 4 | 1028.9 | ||||
| 1936 | Wells & Winch | Ale | 4 | 1031.8 | ||||
| 1937 | Tamplin | Draught LA | 4 | 1032.7 | 1007.3 | 3.30 | 77.68% | |
| 1934 | Steward & Patteson | XX Mild | 1030 | |||||
| Average | 4 | 1030.3 | 1006.7 | 3.08 | 78.12% | |||
| 1935 | Shepherd Neame | X | 5 | 1039.9 | ||||
| 1937 | Crosswells | Mild | 1035 | |||||
| 1938 | Lees | K | 1035.0 | 1005.0 | 3.97 | 85.71% | 28 | |
| Average | 5 | 1034.0 | 1005.8 | 3.52 | 81.92% | |||
| 1938 | Hancock | Draught Ale | 6 | 1040.6 | 1006.1 | 4.50 | 84.98% | |
| 1938 | Phillips Newport Mow | Draught Ale | 6 | 1044.5 | 1010.9 | 4.36 | 75.51% | |
| 1935 | Ansell | Ale | 6 | 1047 | 1009.7 | 4.85 | 79.36% | |
| 1935 | Dare | Ale | 6 | 1047 | 1013.7 | 4.32 | 70.85% | |
| 1934 | Hull Brewery | 6d Draught | 6 | 1041 | 1008 | 4.29 | 80.49% | 14 |
| Average | 6 | 1044.0 | 1009.7 | 4.46 | 78.24% | |||
| Sources: | ||||||||
| Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001. | ||||||||
| “Cardiff Pubs and Breweries” by Brian Glover, 2005. pages 97-101 | ||||||||
| What's Brewing (Beer) May 2005, p.17; July 2005 p.5 | ||||||||
| Lees brewing record held at the brewery | ||||||||
| Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252. | ||||||||
Sunday, 18 August 2019
A nip in the air calls for
By the end of 1949 few genuinely strong beers were starteing to escape from breweries. Some were even confident enough of their ability to supply such beers that they advertised them. Like Friary, with their Audit Ale.
Audit Ales were extremely strong beers originally brewed once a year for colleges at Oxford and Cambridge. After they closed down their own brewhouses, the colleges contracted the brewing out to commercial brewers.
I'm not sure that Friary's Audit Ale has any connection with either university and genuine Audit Ales. Other than it being pretty strong.
And exactly how strong was extra strong? Around 8% ABV is the answer. So genuinely pretty strong. Here are the details of it and some other beers of the period, inlcuding several Audit Ales.
Not that the Friary beer was quite a bit paler than all the other Audit Ales.
Audit Ales were extremely strong beers originally brewed once a year for colleges at Oxford and Cambridge. After they closed down their own brewhouses, the colleges contracted the brewing out to commercial brewers.
I'm not sure that Friary's Audit Ale has any connection with either university and genuine Audit Ales. Other than it being pretty strong.
"A nip in the air calls for FRIARY AUDIT ALE
There's nothing like a nip of Friary Audit Ale for making you forget the weather. Extra strong, and specially brewed to take the sting out of an English Winter, Friary Audit at 15/6d. per dozen nips coats that little extra — but by Jove it’s worth it!
THE STRONG ALE THAT WARMS LIKE WINE
TYLER & CO LTD
WOKING SURREY"
Chichester Observer - Saturday 03 December 1949, page 7.
And exactly how strong was extra strong? Around 8% ABV is the answer. So genuinely pretty strong. Here are the details of it and some other beers of the period, inlcuding several Audit Ales.
| Audit Ale and other Strong Ales 1948 - 1958 | ||||||||
| Year | Brewer | Beer | Price per pint (d) | OG | FG | ABV | App. Atten-uation | colour |
| 1948 | Usher | Strong Ale | 1090.5 | 1024.5 | 8.63 | 72.93% | ||
| 1949 | Flower | Extra Strong | 1078 | 1012 | 8.68 | 84.62% | ||
| 1949 | Fowler | Prestonpans Twelve Guinea Ale | 45 | 1077.7 | 1030.3 | 6.13 | 61.00% | 100 |
| 1949 | Mann Crossman | Strong Ale | 30 | 1071.2 | 128 | |||
| 1951 | Barclay Perkins | Strong Ale | 37 | 1079 | 1011 | 8.96 | 86.08% | 120 |
| 1951 | Friary | Audit Strong Ale | 46.5 | 1084.6 | 1022.1 | 8.17 | 73.88% | 52 |
| 1953 | Friary Holroyd | Audit Ale | 45 | 1084 | 1025.1 | 7.67 | 70.12% | 52 |
| 1955 | Dales (Brewed by Wells & Winch) | Audit Ale | 36 | 1062.2 | 1023.5 | 5.00 | 62.22% | 115 |
| 1955 | Greene King | Audit Ale | 36 | 1083.2 | 1017.7 | 8.59 | 78.73% | 100 |
| 1955 | Wells & Winch | Audit Ale | 36 | 1062.2 | 1023.3 | 5.03 | 62.54% | 115 |
| 1958 | Lacons | Audit Ale | 54 | 1095 | 1017.8 | 9.65 | 81.26% | 90 |
| Sources: | ||||||||
| Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252. | ||||||||
| Thomas Usher Gravity Book held at the Scottish Brewing Archive, document TU/6/11. | ||||||||
| Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002. | ||||||||
Not that the Friary beer was quite a bit paler than all the other Audit Ales.
Saturday, 17 August 2019
Let's Brew - 1944 Drybrough Burns Ale
By 1944, beers as strong as Burns Ale were extremely rare. And probably not very easy to find, give the small quantities of it which were brewed. Just 64 barrels, in this case. But some parti-gyled batches were much smaller, sometimes fewer than 10 barrels.
The gravity has held up remarkably well, being just 8 points lower than at the start of the war. You wouldn’t be able to get many pints of it down before your legs went. Especially if you had become accustomed to watery wartime beer.
Though it wasn’t parti-gyled, the recipe is still basically the same as their Pale Ales. Drybrough, like many Scottish breweries, didn’t believe in having multiple recipes. Why bother, when one could work for any beer?
The one small difference with the Pale Ale recipe was that the percentage of sugar was a little lower: 5% rather than 8%. But the sugar types were identical, as were the proportions used: one third of each.
I wouldn’t pay too much attention to the colour value in the recipe below. Burns Ale would have been coloured up with caramel at racking time to 20-25 SRM.
The gravity has held up remarkably well, being just 8 points lower than at the start of the war. You wouldn’t be able to get many pints of it down before your legs went. Especially if you had become accustomed to watery wartime beer.
Though it wasn’t parti-gyled, the recipe is still basically the same as their Pale Ales. Drybrough, like many Scottish breweries, didn’t believe in having multiple recipes. Why bother, when one could work for any beer?
The one small difference with the Pale Ale recipe was that the percentage of sugar was a little lower: 5% rather than 8%. But the sugar types were identical, as were the proportions used: one third of each.
I wouldn’t pay too much attention to the colour value in the recipe below. Burns Ale would have been coloured up with caramel at racking time to 20-25 SRM.
| 1944 Drybrough Burns Ale | ||
| pale malt | 13.50 lb | 77.34% |
| enzymic malt | 0.33 lb | 1.89% |
| chocolate malt | 0.25 lb | 1.43% |
| flaked barley | 2.50 lb | 14.32% |
| malt extract | 0.125 lb | 0.72% |
| No. 2 invert sugar | 0.75 lb | 4.30% |
| Fuggles 135 mins | 1.00 oz | |
| Fuggles 90 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1076 | |
| FG | 1025 | |
| ABV | 6.75 | |
| Apparent attenuation | 67.11% | |
| IBU | 32 | |
| SRM | 14 | |
| Mash at | 149º F | |
| Sparge at | 165º F | |
| Boil time | 135 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
Labels:
1940's,
beer recipes,
Drybrough,
Edinburgh,
Let's Brew,
Scotch Ale,
Scotland,
WW II
Friday, 16 August 2019
London Brown Ale after WW II
Before the war, most London Brown Ales were in the low-1040ºs, or around average gravity. After the war, most were only around 1030º, which was 4 points or below average OG. Though there were examples around 1034º and, of course, the outlier that was Whitbread Double Brown, a beer far stronger than its local rivals.
There was quite a lot of variation in rates of attenuation – from 60% to 85% – but most Brown Ales were in the range 65% to 70%. That’s on the low side compared to most draught beers, but is probably a result of the way Brown Ale was brewed. Most were Mild Ale recipes which were primed and then bottled. Unlike in cask Mild, there was no chance for the primings to ferment out before sale as the yeast was removed and the beer stabilised either by chilling or pasteurisation.
Much like London Milds, Brown Ales brewed in the capital tended to be at the darker end of the spectrum, averaging over 90. Around 80 would have been typical for examples brewed in the English provinces.
There was quite a lot of variation in rates of attenuation – from 60% to 85% – but most Brown Ales were in the range 65% to 70%. That’s on the low side compared to most draught beers, but is probably a result of the way Brown Ale was brewed. Most were Mild Ale recipes which were primed and then bottled. Unlike in cask Mild, there was no chance for the primings to ferment out before sale as the yeast was removed and the beer stabilised either by chilling or pasteurisation.
Much like London Milds, Brown Ales brewed in the capital tended to be at the darker end of the spectrum, averaging over 90. Around 80 would have been typical for examples brewed in the English provinces.
| London Brown Ale after WW II | ||||||||
| Date | Year | Beer | Price per pint (d) | OG | FG | ABV | App. Atten-uation | colour |
| 1946 | Barclay Perkins | Doctor Brown Ale | 13.5 | 1034.1 | 1011.3 | 2.95 | 66.86% | 105 |
| 1947 | Barclay Perkins | Doctor Brown Ale | 14 | 1034.2 | 1007.4 | 3.48 | 78.36% | 120 |
| 1946 | Beasley | Dark Brown | 12 | 1029.5 | 1009.5 | 2.59 | 67.80% | 90 |
| 1947 | Beasley | Brown Ale | 12 | 1030 | 1007.7 | 2.89 | 74.33% | 82 |
| 1947 | Charrington | Brown Ale | 12 | 1028.9 | 1011 | 2.31 | 61.94% | 90 |
| 1947 | Hammerton | Nut Brown Ale | 12.5 | 1027.6 | 1003.9 | 3.08 | 85.87% | 80 |
| 1947 | Mann Crossman | Brown Ale | 14 | 1035.3 | 1011.4 | 3.09 | 67.71% | 82 |
| 1946 | Taylor Walker | Nut Brown Ale | 17 | 1030.1 | 1007.6 | 2.92 | 74.75% | 82 |
| 1947 | Taylor Walker | Brown Ale | 13 | 1030.3 | 1007.3 | 2.98 | 75.91% | 85 |
| 1946 | Truman | Trubrown | 14 | 1035.1 | 1014.2 | 2.70 | 59.54% | 115 |
| 1947 | Truman | Trubrown | 14 | 1033.5 | 1012.6 | 2.70 | 62.39% | 105 |
| 1946 | Watney | Brown Ale | 13 | 1031.2 | 1011.4 | 2.56 | 63.46% | 110 |
| 1947 | Watney | Brown Ale | 13 | 1029.8 | 1009.7 | 2.60 | 67.45% | 82 |
| 1947 | Whitbread | Forest Brown | 12 | 1029.3 | 1009.1 | 2.61 | 68.94% | 85 |
| 1947 | Whitbread | Double Brown | 17 | 1043 | 1010.1 | 4.27 | 76.51% | 100 |
| Average | 13.5 | 1032.1 | 1009.6 | 2.91 | 70.12% | 94.2 | ||
| Sources: | ||||||||
| Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001. | ||||||||
Thursday, 15 August 2019
Why is beer short?
Because it smoked as a child? Its mother didn't eat enough vitamins during pregnancy?
They really mean why was beer in short supply? The brewers, via the advertisement below, were keen to point out that it wasn't their fault.
There is a tacit admission that wartime beer was sub-standard: "when it can brew sufficient and better beer".
Reading the article, it sounds as if beer production in terms of standard barrels* had declined. But that wasn't true. Production, in terms of standard barrels, increased by 12% between 1939 and 1946. And in terms of bulk barrels, it was up 32%.
It's impressive how well beer production held up during WW II. only in one year, 1943, was the output in standard barrels down on 1939. And then only by 70,000 barrels.
Though after 1947 it was a very different story, with beer production falling year on year for more than a decade.
* A "standard" barrel = 36 imperial gallons of a beer with an OG of 1055º.
They really mean why was beer in short supply? The brewers, via the advertisement below, were keen to point out that it wasn't their fault.
"WHY BEER IS SHORT
The Government has found it necessary to limit the supplies of barley for brewing beer because of the acute world shortage of grain. This limitation, coupled with the increasing popularity of beer as a national beverage amongst all classes, is the reason for the continued shortage of beer throughout the country.
The reductions which have been made in the strength beer have partially alleviated the limitations in quantity which have been imposed. The output in standard barrels during the war years was restricted to that brewed in 1938/39, and was further restricted in May last to 90% of the output. The small increase subsequently granted has not materially altered the position.
Brewers have done their utmost to maintain the maximum permitted supplies of beer to the public; and they, and the retailers, have done their best to distribute those limited supplies fairly among all their customers. This they will continue to do. They ask the public to be tolerant of the difficulties under which the industry is at present working. The industry looks forward to the days when it can brew sufficient and better beer.
Issued by The Brewers' Society"
Western Times - Friday 01 November 1946, page 3.
There is a tacit admission that wartime beer was sub-standard: "when it can brew sufficient and better beer".
Reading the article, it sounds as if beer production in terms of standard barrels* had declined. But that wasn't true. Production, in terms of standard barrels, increased by 12% between 1939 and 1946. And in terms of bulk barrels, it was up 32%.
| UK Beer production and average OG 1939 - 1947 | |||
| Year | bulk barrels | standard barrels | average OG |
| 1939 | 24,674,992 | 18,364,156 | 1040.93 |
| 1940 | 25,366,782 | 18,738,619 | 1040.62 |
| 1941 | 26,203,803 | 18,351,113 | 1038.51 |
| 1942 | 29,860,796 | 19,294,605 | 1035.53 |
| 1943 | 29,296,672 | 18,293,919 | 1034.34 |
| 1944 | 30,478,289 | 19,193,773 | 1034.63 |
| 1945 | 31,332,852 | 19,678,449 | 1034.54 |
| 1946 | 32,650,200 | 20,612,225 | 1034.72 |
| 1947 | 29,261,398 | 17,343,690 | 1032.59 |
| Source: | |||
| Brewers' Almanack 1955, p. 50. | |||
It's impressive how well beer production held up during WW II. only in one year, 1943, was the output in standard barrels down on 1939. And then only by 70,000 barrels.
Though after 1947 it was a very different story, with beer production falling year on year for more than a decade.
* A "standard" barrel = 36 imperial gallons of a beer with an OG of 1055º.
Wednesday, 14 August 2019
Let's Brew Wednesday - 1944 Drybrough 80/-
No, still not done with 1944. Nor with Drybrough.
Much as with 60/-, Drybrough 80/- was starting to look very similar to post-war versions. With a gravity in the low-1040ºs, it’s the very image of a modern Export.
Around the strength of a post-ear English Best Bitter, the main difference with beers from south of the border is the level of hopping. Which in this case is very low. Much lower, for example, than even a Mild brewed in London.
As with all Drybrough’s beers, other than 60/-, it was brewed in tiny quantities. 50/- made up about 85% of output, with the other beers sharing the remaining 15% between them.
The grist is the same as all their other beers with one exception: there was no enzymic malt. No idea why that should be. I wouldn’t like to guess. Otherwise, it’s the standard pale malt and flaked barley combination providing most of the fermentable material. Backed up by tiny amounts of chocolate malt and malt extract. Along with three sugars: Fison, Avona and Martineau. Which I’ve replaced with No.2 invert.
The hops were all English from the 1942 harvest.
In a reverse from normal practice, Drybrough pitched their stronger beers at a higher temperature than their weaker ones. Very odd, that.
Much as with 60/-, Drybrough 80/- was starting to look very similar to post-war versions. With a gravity in the low-1040ºs, it’s the very image of a modern Export.
Around the strength of a post-ear English Best Bitter, the main difference with beers from south of the border is the level of hopping. Which in this case is very low. Much lower, for example, than even a Mild brewed in London.
As with all Drybrough’s beers, other than 60/-, it was brewed in tiny quantities. 50/- made up about 85% of output, with the other beers sharing the remaining 15% between them.
The grist is the same as all their other beers with one exception: there was no enzymic malt. No idea why that should be. I wouldn’t like to guess. Otherwise, it’s the standard pale malt and flaked barley combination providing most of the fermentable material. Backed up by tiny amounts of chocolate malt and malt extract. Along with three sugars: Fison, Avona and Martineau. Which I’ve replaced with No.2 invert.
The hops were all English from the 1942 harvest.
In a reverse from normal practice, Drybrough pitched their stronger beers at a higher temperature than their weaker ones. Very odd, that.
| 1944 Drybrough 80/- | ||
| pale malt | 7.75 lb | 82.71% |
| chocolate malt | 0.04 lb | 0.43% |
| flaked barley | 0.75 lb | 8.00% |
| malt extract | 0.08 lb | 0.85% |
| No. 2 invert sugar | 0.75 lb | 8.00% |
| Fuggles 135 mins | 0.50 oz | |
| Fuggles 90 mins | 0.50 oz | |
| Goldings 30 mins | 0.25 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1041 | |
| FG | 1015 | |
| ABV | 3.44 | |
| Apparent attenuation | 63.41% | |
| IBU | 17 | |
| SRM | 7 | |
| Mash at | 149º F | |
| Sparge at | 165º F | |
| Boil time | 145 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
Tuesday, 13 August 2019
London Mild before WW II
As before WW I, London tended to have stronger examples than more rural districts. The difference after WW I, was that the price was around the same for a beer of the same strength whether you were in London or the provinces.
While London brewers often had three Milds of different strengths: Ale at 1028-1030º retailing for 4d per pint, standard Mild at 1034-38º for 5d per pint and Best Mild at 1042-1044º for 6d per pint.
By far the most common of the three types was 5d Mild. The cheaper Ale was mostly brewed in tiny quantities. For example, in 1938 Whitbread brewed 4,237 barrels of LA, their 4d Mild and 216,200 barrels of X Ale, a 5d beer.
Not every London brewer produced all three classes of Mild. Whitbread, for example, only had a 4d and 5d version. While Fullers brewed a 5d and a 6d Mild, but no 4d. It probably depended on the types of pub a brewery owned.
In general, London Milds were quite dark – in the 80-90º L range. But there were still plenty of semi-dark examples. Barclay Perkins X and XX were both around 45º L as brewed, but there were also versions of both that were coloured up with caramel at racking time to the darker 80-90º L shade.
These are some examples of London Milds in the cheapest price class:
These are some Ordinary Milds:
And finally Best Milds:
While London brewers often had three Milds of different strengths: Ale at 1028-1030º retailing for 4d per pint, standard Mild at 1034-38º for 5d per pint and Best Mild at 1042-1044º for 6d per pint.
By far the most common of the three types was 5d Mild. The cheaper Ale was mostly brewed in tiny quantities. For example, in 1938 Whitbread brewed 4,237 barrels of LA, their 4d Mild and 216,200 barrels of X Ale, a 5d beer.
Not every London brewer produced all three classes of Mild. Whitbread, for example, only had a 4d and 5d version. While Fullers brewed a 5d and a 6d Mild, but no 4d. It probably depended on the types of pub a brewery owned.
In general, London Milds were quite dark – in the 80-90º L range. But there were still plenty of semi-dark examples. Barclay Perkins X and XX were both around 45º L as brewed, but there were also versions of both that were coloured up with caramel at racking time to the darker 80-90º L shade.
These are some examples of London Milds in the cheapest price class:
| London 4d Mild Ale before WW II | ||||||||
| Year | Brewer | Beer | Price per pint (d) | OG | FG | ABV | App. Atten-uation | colour |
| 1939 | Barclay Perkins | A | 4 | 1030.8 | 1007.5 | 3.08 | 75.65% | |
| 1935 | Charrington | Ale | 4 | 1031.5 | ||||
| 1935 | Mann Crossman | Brandon's LA | 4 | 1031 | 1004.4 | 3.46 | 85.81% | |
| 1935 | Meux | Ale | 4 | 1028.3 | ||||
| 1935 | Truman | Ale | 4 | 1030.0 | ||||
| 1935 | Watney | Ale | 4 | 1031.5 | ||||
| 1938 | Whitbread | LA | 4 | 1028.3 | 1008.0 | 2.69 | 71.73% | 80 |
| Average | 4 | 1030.2 | 1006.6 | 3.08 | 77.73% | 80.0 | ||
| Sources: | ||||||||
| Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001. | ||||||||
| Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/105. | ||||||||
| Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/623. | ||||||||
| Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252. | ||||||||
These are some Ordinary Milds:
| London 5d Mild Ale before WW II | ||||||||
| Year | Brewer | Beer | Price per pint (d) | OG | FG | ABV | App. Atten-uation | colour |
| 1938 | Barclay Perkins | X | 5 | 1037.8 | 1011.9 | 3.35 | 68.52% | |
| 1938 | Charrington | X | 5 | 1037.8 | 1011.9 | 3.35 | 68.52% | |
| 1937 | Courage | X | 5 | 1035.3 | 1007.9 | 3.56 | 77.62% | |
| 1938 | Fullers | X | 5 | 1032.3 | 1006.6 | 3.40 | 79.43% | |
| 1938 | Ind Coope | X | 5 | 1036.1 | ||||
| 1938 | Mann Crossman | X (5d) | 5 | 1035 | 1010.3 | 3.20 | 70.57% | |
| 1937 | Meux | X | 5 | 1036.7 | 1009.7 | 3.50 | 73.57% | |
| 1938 | Taylor Walker | X | 5 | 1034.2 | 1012.9 | 2.75 | 62.28% | |
| 1938 | Truman | X | 5 | 1037.1 | 1009.9 | 3.53 | 73.32% | 90 |
| 1938 | Watney | X | 5 | 1036.6 | 1012.6 | 3.10 | 65.57% | 105 |
| 1938 | Wenlock | X | 5 | 1038.8 | ||||
| 1937 | Whitbread | X | 5 | 1038.6 | ||||
| Average | 5 | 1036.4 | 1010.4 | 3.30 | 71.04% | 97.5 | ||
| Sources: | ||||||||
| Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001. | ||||||||
| Fullers brewing record held at the brewery | ||||||||
| Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252. | ||||||||
And finally Best Milds:
| London 6d Mild Ale before WW II | ||||||||
| Year | Brewer | Beer | Price per pint (d) | OG | FG | ABV | App. Atten-uation | colour |
| 1938 | Barclay Perkins | XX | 6 | 1042.5 | ||||
| 1937 | Courage | MC | 6 | 1039.3 | 1011.1 | 3.74 | 71.83% | |
| 1938 | Fullers | XX | 6 | 1042.5 | 1009.4 | 4.37 | 77.82% | |
| 1938 | Mann Crossman | X (6d) | 6 | 1040.7 | 1008.8 | 4.15 | 78.38% | 90 |
| 1937 | Taylor Walker | X | 6 | 1042.6 | 1012.8 | 3.86 | 69.95% | |
| Average | 6 | 1041.5 | 1010.5 | 4.03 | 74.50% | 90.0 | ||
| Sources: | ||||||||
| Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001. | ||||||||
| Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/263. | ||||||||
| Fullers brewing record held at the brewery | ||||||||
| Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252. | ||||||||
Subscribe to:
Posts (Atom)












