Let's Brew Wednesday – 1958 Fullers Old Burton Extra

OBE, Fullers Strong Burton Ale, was discontinued during WW II, but reappeared in the 1950’s. Though it never returned fully to its former strength.

The late 1930’s version had an OG of 1069 and over 6% ABV. Which was pretty strong for a draught beer – which is what OBE was – between the wars. On the other hand, it was brewed in tiny quantities. The largest batches were a little under 10 barrels, the smallest just two. To put that into context, their big-sellers had batch sizes of 300 or 400 barrels. The post-war version was brewed in slightly larger batches. 27.25 barrels of this beer were brewed.

It’s another very simple recipe: pale malt, flaked maize and sugar. In addition to No. 2 sugar, the original contained two proprietary sugars: PEX and CDM. The PEX I’ve replaced with No. 2 sugar, the CDM with No. 3. The hops I’ve interpreted as Fuggles, were just listed as Kent in the brewing record. It seems a reasonable enough guess.

To get the right colour, you’ll need to add caramel. With just the listed ingredients it will come out way too pale.

That’s all I have to say so here’s the recipe.

1958 Fullers OBE
pale malt	8.50 lb	80.95%
flaked maize	1.00 lb	9.52%
no. 2 sugar	0.75 lb	7.14%
no. 3 sugar	0.25 lb	2.38%
Fuggles 90 min	1.00 oz
Fuggles 60 min	0.50 oz
Goldings Varieties 30 min	0.50 oz
OG	1049.4
FG	1013.3
ABV	4.78
Apparent attenuation	73.08%
IBU	26
SRM	30
Mash at	149º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	62º F
Yeast	WLP002 English Ale

Brewing restrictions in Denmark during WW I

I’m making a brief detour back to WW I. Just because I happened upon a fascinating article mentioning the effect of WW I on Danish brewing.

Which you might find surprising, seeing as Denmark was neutral. But the activities of British and German naval forces severely affected world shipping, for both participants and non-participants alike.

“Restrictions on brewing were also imposed as national necessity demanded, the following regulations being successively brought into force:—

April 3rd. 1917.—Restriction of brewing material to not more than 80 per cent, of the normal consumption.

Nov. 9th, 1917.—Prohibition of the use of Danish barley for malting.

Nov. 24th, 1917.—Prohibition of export of beers and yeast. This regulation is not yet withdrawn, but it is possible to obtain permits for export. the restrictions on the use of brewing materials and on the employment of Danish barley for malting have, on the other hand, been recently withdrawn, but economies are still enforced by the prohibition since Feb. 6th, 1920, of the sale in Denmark of beer containing more than 3 per cent, by weight of absolute alcohol.”

Journal of the Institute of Brewing, Volume 27, Issue 1, January 1921, page 26.

That date of April 1917 for the first restrictions isn’t random. And is exactly when the first drastic cuts in beer production started in the UK. Because it’s just when the German unrestricted U-boat  campaign started to bite.

Just like in the UK, taxes went up, too:

“In addition to these restrictions the taxes on beer have been greatly increased. Up till Nov. 10th, 1917, beers containing less than 2.25 per cent, by weight of absolute alcohol were duty free. Those with over 2.25 per cent, being taxed at Kr. 9.50 per hectolitre (equivalent to about 15s. 6d. per barrel). But now all beers are taxed, being divided into "Skatteklasse I" and "Skatteklasse II" (Taxclasses I and II), the former containing more than 2.25 percent, by weight of absolute alcohol bearing a tax of Kr. 18 per hectolitre (about 29s. 6d. per barrel) and the latter so-called temperance beers with less than 2.25 per cent, alcohol at Kr. 5.70 per hectolitre (9s. 4d. per barrel).”
Journal of the Institute of Brewing, Volume 27, Issue 1, January 1921, page 26.

To put that into context, here’s the tax on beer in the UK for the same period:

UK Excise tax 1914 - 1920
Year	Tax per standard barrel	Average OG
1914	7s 9d	1052.8
1915	23s	1052.35
1916	23s	1051.88
1917	24s	1048.54
1918	25s	1039.81
1919	50s	1030.55
1920	70s	1039.41
Source:
Brewers' Almanack

It’s difficult to make a direct comparison, because of the different systems used, but Danish tax was higher before the start of the war, but lower by the end of it, than in the UK.

No surprise, then, that the price of beer increased:

“These and greatly increased expenses in every other direction have raised the prices of "Pilsener" beer from 11 ore (about 1d.) to 26 ore (2.5d.) per bottle of 330 c.cm. and in cask from Kr. 26 to Kr. 72 per hectolitre (about 42s. 6d. to 117s. 6d. per barrel). The beers with less than 2.25 per cent alcohol show an even greater increase. The new Pilsener for instance increasing from Kr. 7.5 to 24.25 are per bottle (about 0.75d. to 2.5d.) and from Kr. 16 to Kr. 60 per hectolitre in cask (or 26s. 3d. to 98s. 6d. per barrel).”
Journal of the Institute of Brewing, Volume 27, Issue 1, January 1921, pages 26 - 27.

Price increases were even more extreme in the UK. A pint of Mild in the low 1050’s cost 2d in 1914. In 1920 a beer of tat strength had a controlled price of 8d per pint*.

“The brewing  of the stronger "Lager beer" was stopped in Feb., 1918, and export trade brought to a complete standstill, and despite the renewed freedom of the seas, freights still prevent more than a partial resumption.

The accompanying table will show how gravities have been affected, and indicate the stoppage of the stronger beers in 1918. Table I

Average Original Gravities of Beers.
October 1st	1914	1915	1916	1917	1918	1919
September 30th	1915	1916	1917	1916	1919	1920
Lager beer	52	51	48	45	0	0
Pilsener beer	44	44	41.5	32	38	38
Stout, taxclass I	76	76	72	0	0	0
Stout, taxclaas II	68	68	65	58	55	56
Munich beer	56	56	55	0	0	0
Export beer	52	50	49.5	0	0	0
New Pilsener, taxclass II	32	32	32	30	31	31

Again, the war drove down gravities in Denmark, though not as drastically as in the UK. Nor was it permanent, as in the UK. Looking in the Carlsberg records I have from 1928, I can see that their Pilsner was brewed to 10.6º Plato, or 1042.5º.**

I’m glad for this explanation of Lager. I’d suspected it was darker, but it’s nice to have that confirmed:

“Bottled beers during recent years have been mainly of two types "Pilsener," a pale beer, and "Lager," a darker and rather stronger beer. The Lager is no longer brewed on account of the restrictions on gravity, and alcohol, and with the exception of old stocks which at the time of writing are approaching exhaustion, the only bottled beer in consumption in Denmark is of a gravity of 1038 or less. At the Carlsberg and Tuborg breweries the 1038 beers are of the Pilsener type, sparkling and palatable light beers, but not equal in point of flavour or character to their pre-war prototypes of 11° Balling or 1044º. At the smaller breweries at other places darker beers of the same maximum gravity are brewed. The old top fermentation beers peculiar to the country are being gradually displaced by these finer bottom fermentation beers, and of late the national beverage Schnapps is also being ousted by bottled Pilsener on account of its greatly enhanced price.”
Journal of the Institute of Brewing, Volume 27, Issue 1, January 1921, page 27.

I can believe that almost exclusively Pilsner was brewed. There’s page after page of just Pilsner in the 1928 Carlsberg brewing records.




* The Brewers' Almanack 1928 pages 100 - 101.
** Calrsberg brewing record held at the brewery in Copenhagen, document number Serie 000013560 000056839.

Branded Stout in 1953

Still there? I didn’t think so. I’m used to talking to myself. The family isn’t exactly fascinated by beer history.

“Stop being annoying, Dad.” Is Alexei’s normal response to a remark about hop usage in Scotland in the 1860’s. No interest in anything, these young people. Amazingly, not even the brands of Stout available in the early 1950’s. Un-fucking-believable.

Branded Stout. Not something I’d given a load of thought to. But now I think about it, old labels for Stouts quite often have names. Which explains the very long list. And is more evidence that Guinness were far from monopolising the Stout market. Confirming Stout was an important product for breweries at the time. Why else go to the trouble of naming them.

Doubtless it’s also connected with Stout becoming an exclusively bottled beer for most breweries. Draught Stout was still about in London in the 1950’s, but not really anywhere else. At a certain point, most drinkers must have expected Stout always to be in bottled form.

But there remained a sizeable market for Stout. In Mass Observation’s Bolton of the late 1930’s, it’s mostly women drinking Stout. My guess is that was still the case in the early 1950’s. Sweet Stout is certainly what my Mum drank in the 1960’s. In fact her beer of choice is in the list: Warwick & Richardson’s Milk Maid Stout. She was most upset when it was discontinued after the brewery was absorbed into the Courage group.

I’m keeping in short. I’ll just remark that many of the beers just classes as Stout were Sweet Stouts. Milk Maid, for example. That’s why my Mum liked it: sweet and not too alcoholic. Many examples of this type of Stout were under 3% ABV.

Branded Stout in 1953
Brewery	Brand	Type
Ansells Brewery	Tonic	Bottled Stout
Beamish & Crawford	Foreign Extra	Bottled Stout
Daniel Thwaites	"Cream of All Stout"	Bottled Stout
Fuller, Smith & Turner	Samson	Bottled Stout
Barclay, Perkins	Victory	Formerly Milk Stout
Taylor, Walker	Cannon Stout	High gravity
Brickwood	Black Brlcky	Ex-Strong Stout
Star Brewery	Club Stout	Stout
Abington Brewery	Oak Stout	Stout
Arthur Guinness, Son	Harp	Stout
Atkinsons Brewery	Punch	Stout
Beamish & Crawford	An Tostal	Stout
Castletown Brewery	Manx Maid	Stout
Castletown Brewery	Manx Oyster Stout	Stout
Charrington	Anchor	Stout
Charrington	Punch	Stout
Cobb & Co.	Margate Stout	Stout
East African Breweries	Nguvu	Stout
East Anglian Breweries	Silk Stout	Stout
H. & G. Simonds	Archangel	Stout
H. & G. Simonds	Velvet	Stout
Harman's Uxbridge Brewery	Snip	Stout
Hope & Anchor Breweries	Royal Jubilee	Stout
Hope & Anchor Breweries	Vi	Stout
J. G. Swales	SOS	Stout
J. W. Lees & Co.	Archer	Stout
Marston	Mylki	Stout
Massey's Burnley Brewery	Prize  Stout	Stout
Northampton Brewery	Jumbo	Stout
P. Phipps	Little Rat	Stout
Queensland Brewery	Bulimba Red Top	Stout
Richard Whitaker & Sons	Standard	Stout
Robert Younger	Oat Creme	Stout
South African Breweries	Gluko	Stout
Timothy Taylor	Black Bess	Stout
Tollemache's Breweries	Beano	Stout
Warwicks & Richardsons	Milk Maid	Stout
Wm. Younger	Capital	Stout
Worksop & Retford Brewery	Prior well	Stout
Walters Trinidad Brewing	Black Velvet	Stout & Milk Stout
West Riding Bottling	White Rose	Stout and Mild Ale
Duncan Gilmour	Milk Round	Stout bottled
Campbell Praed	Red well	Stout, bottled
W. Butler	All Malt	Stout, bottled
Frederic Robinson	Unicorn	Sweet Stout
Hope & Anchor Breweries	Jubilee	Sweet Stout
James Hole	Castle Stout	Sweet Stout
Source:
Brewery Manual 1953-1954, pages 382 - 394.

Light Ale next, I think. Pretty sure there were some of those.

Random Dutch beers (part five)

It's skivey, skive, skive time as I continue my pointless bollocks about modern Dutch beers.

So many new Dutch beers have popped up in Ton Overmars I'll be able to keep this up for quite a while. Not sure I can be arsed to go all the way into town to Bierkoning to search for more once I've exhausted the supply at Overmars.

Hopefully there won't be any duff ones this time out. This bunch has a good reputation Should be a safe bet, shouldn't it? Especially as it cost over 3 euros for 33cl.

Uiltje Met je Cascade Groene Trui 8.4% ABV
Hazy golden colour, fluffy white head, like whisked egg whites. Smells like marmalade. More like grapefruit in the gob. Obviously at least a shitload, maybe a shitload and a half, of US hops. Fair enough, as it is billed as a double IPA. And a fair enough stab at the style. Not quite hitting the heights of cask Deschutes Fresh-Squeezed IPA, but a very respectable beer. Phew! The last few new Dutch beers I've tried were stinkers. Quite literally in a couple of cases.

Jopen Grateful Deaf Rye IPA 6% ABV
Seems to be a collaboration with Ken Fisher of Oregon, USA. Bit pricey at €3.10 for 33cl. And only 6% ABV. It's what I'd call a breakfast IPA: all grapefruit, orange juice, marmalade and bacon. The last once's a joke. But now I think about it, a Schlenkerla-like bacon smokiness would really round this beer out. Just a shame I don't have a bottle of their Bock to hand. Bit subdued in the mouth in terms of fruit, but pretty bitter. Finishes a bit thin, but I have just been drinking a Double IPA. The bitterness really lingers, in a lemony and slightly tobocco sort of way. Like washing up liquid with a bit of fag ash in it. In a good way.

More of this crap to come until I have time to write some proper stuff.

Ter Brugge

Me and Dolores walked down to Ter Brugge, a pub at the end of the Overtoom, for a beer this afternoon. They'd cancelled the scheduled rain, luckily. Dolores suggested we go out. I didn't need asking twice. I feel it's my duty to visit a pub at least once a week. Should be more, I know, but I''m an old, battered shell of a human being. That's how I feel at 6:30 when the alarm goes off (in my head) and I spring out of bed, cat-like, and head for the day's first toilet experience.

Pulled pork. On the menu at Ter Brugge. That says it all. And the Aberdeen Angus burgers.

"Amsterdam is changing fast, Dolores. Pub food is getting more like in the US."

"They still have bitterballen and uitsmijters. And La Chouffe."

"For the moment. No Westmalle any more. But some crafty stuff. Like and ."

Got to hand it to the one lass running the whole show, she managed to keep everyone well served.

I still like the place. It's fascinating to see how it's evolving. I've lived in Amsterdam 25 years. More change in the last five years than in the twenty before that. Most of it good, beer-wise. Other than the pricing. Ball-squeezing prices often come hand-in-scrotum with the C-word.

I quite like US pub food.

Random Dutch beers (part four)

Anyone out there? I thought not. But that won't be stopping me stumbling through a few more low-quality beer reviews.

I spent the morning writing an article on German Porter for the BeerAdvocate Magazine. To celebrate finishing it, I've cracked open a bottle of Porter, namely:

De Vriendschap NDSM Porter 6%
De Vriendschap is another of the new Amsterdam breweries. But one , so far, without its own kettles. According to RateBeer, this was brewed at Sallands Landbier in Raalte. It's a pretty dark brown colour with a cream-coloured head. Smells of roast and rusty nails. In the gob it's . . . sour. And roasty. Not a great combination. I'm sure it was OK last time I drank a bottle. Something has definitely gone here. Looks like another one for the kitchen sink to drink.

"Dolores, try this."

"No, I'm not having the lining of my mouth scoured off again."

Now for a beer from my standard rotation.

Ij IPA 7% ABV
A modern drinking IPA. Not as tropical-fruit laden as some US market-stall IPAs, but fruity enough to be distracting. At least in the low-stimulus environment of my computer screen. Where I sit as I write. At a crappy, rusty computer table. It's got a sort of lemon zest / pith thing going on at the arse end. Not in a bad way. It gets extra points from me for being effing consistent. And without any faults.

"What are you doing, Ronald?"

"Making up some bollocks about the beer I'm drinking. Beer journalism, I think they call it."

"Why are you doing that?"

"Much easier than all the fact-based crap. That takes work."

Beer Bottlers

It may sound odd, but once there was a whole industry dedicated to bottling beer. Companies who didn’t brew themselves, just packaged beer.

The roots of this system lay in how bottling had developed. The first bottlers were independent companies who bought beer by the hogshead and packaged it by hand. Initially, brewers themselves had no bottling facilities. By the early 20th century most breweries of any size did have a bottling department, but many still sold beer to third parties for bottling. A brewery would package itself for its own on-trade, but bottling for third parties and the free trade were often performed by external parties.

“Until the late 1950s there were many beer bottling firms, companies and co-operative associations, which purchased their bulk supplies from the brewers and bottled them up, selling them into the retail trade as wholesalers of a variety of alcoholic and soft drinks. They had established themselves in the early days of bottled beer and had assumed the role of distributors of a company's beer on a regional or national scale. The most prominent of the big brewery companies using this system of selling their products were Bass, Worthington, and Guinness; they devised arrangements with local beer bottlers to control the format of the labels on the bottles, the quality of the bottling process, and the pricing structures. Such system worked very well for many years, say from the 1870s to the 1950s, and relieved those companies from the burden of setting up and running sales forces and depots. These bottling companies were an integral part of the success of Bass and the others, and their voices had to be heard and their views respected; in their field they were powerful. But as the brewery industry consolidated after the Second World War and gained its own expertise in the bottling process, the big companies took over their own bottling and distribution; by the 1970s the independent beer bottlers had just about vanished. It is necessary to bear this history in mind when reading about beer bottlers' associations and their activities.”
"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, page 127.

It’s true that Bass, Worthington and Guinness had profited from the work of bottlers. But they weren’t the only ones. I’ve labels from Barclay Perkins that indicate they were bottled in Scotland. It was the way larger brewers got some sort of national distribution.

Musgrave & Sagar, an independent bottler in Leeds lasted until at least the 1980’s. Though they only bottled Guinness, as I recall.

As with many trade associations in the past, the main role of the National Beer Bottlers Association appeared to be price fixing. Not something you could openly do today. Though plenty of it still seems to go on behind the scenes.

“All the leading beer bottling companies belonged to the National Beer Bottlers Association, formed between the wars to represent its members' interests, to act as a forum for dealing with common problems, and with increasing urgency to combat price cutting in the beer bottling and wholesaling trades; not only was it a trade body to handle internal trade problems, it had to be political in order to meet the brewing industry's influence at Westminster.

I first knew of it in the 1950s when I was deputised to attend its twice yearly meetings in Manchester, in a room at the Midland Hotel. Its aim was to ensure fair trade for its members, which, taking the big ones and the small ones together, meant price fixing and restricting trade in various ways. Everybody turned up for the meetings, always after a good lunch, not in the expectation of achieving anything, but in the fear or hope of learning something new. Invariably all declared they were a waste of time because resolutions passed were ignored; but they attended just in case a revelation might occur. Passion and illogicality of thought were the order of the day in unending speeches. Cecil Frederick Pike, the Member of Parliament for the Attercliffe division of Sheffield between the wars, was the secretary of the association, and he made the fieriest of all the speeches - about decent fair play, the vital necessity for all members to observe the association's rules, and for them to act in the spirit of one for all and all for one; and lastly, heavy penalties for infringers.”
"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, pages 127 - 128.

What happened to the association? It disappeared with the independent bottlers.

“As for the association, it just faded away in the late 1960s; it was fun though while it lasted.
"The Brewing Industry 1950 - 1990", by Anthony Avis, 1997, page 128.

Let's Brew Wednesday - 1850 Truman KXXX

If you’ve been getting bored with my weedy 1950’s recipes, here’s something with a little more oomph. Quite a lot more oomph, actually.

The early 1800’s were a simpler time. Recipes were very simple, partly because there was a sort of Reinheitsgebot until 1880 (though after 1847 sugar was allowed). But partly just because they liked to keep things simple.

Truman brewed two parallel sets of Ales: Mild Ales X, XX, XXX and Keeping Ales KXX, KXXX and KXXXX. Hard as it may be to believe, this wasn’t the strongest beer in their range. The gravities of the Mild and Stock versions were the same, only the hopping differed. You’ll note that even the bottom-level X Ale had a pretty hefty gravity.

Interestingly, there’s an Export India Pale Ale in the 1850 set. Guess what it’s OG was? 1055º. Considerably weaker than the weakest Mild. Just thought I’d mention that to remind you that, far from being brewed stronger for the trip to India, IPA was one of the weakest beers around. About the only thing weaker was Table Beer.

Obviously, Stock Ales were aged before sale. Though I’m not sure how this took place at this time at Truman. I suspect probably in vats, though smaller ones than for Porter, as the quantities brewed were much smaller. At the end of the 19th century it seems that Stock Ales were often aged in trade casks in the brewery cellar.

Here’s a nice table of Ales:

Truman's Ales around 1850
Beer	Style	OG	hops lb/brl
X Ale	Mild	1079.8	1.94
XX Ale	Mild	1093.1	4.34
XXX Ale	Mild	1108.0	5.34
KXX  Ale	Stock Ale	1094.7	6.16
KXXX Ale	Stock Ale	1103.3	8.26
KXXXX Ale	Stock Ale	1114.1	11.94
Source:
Truman's brewing records held at the London Metropolitan Archives, document numbers B/THB/C/127 and B/THB/C/132

And now over to Kristen . . . . .

Kristen’s Version:
Notes: Sometimes there is a log that comes along that is so damn simple, it lends the ability to have an infinite number of variations. That would be this log. Spartan, would be understatement when it comes to this log. Pages are mostly blank but it’s so simple maybe that’s why. I would suggest highly aging this beer, specifically in wood, absolutely specifically not in X-booze barrels. Cake on cake doesn’t taste better than cake.

Malt: One malt. The End. Make a good choice. Or a combo of choices. This is the time to get the very best tip top, spendy hard to find, floor malted, air dried, whatsahoosit. Spend the money.

Hops: One Hop. There was no info about dry hopping so I added it. This beer begs a nice dry hopping. If you are planning to age this for an extended period, I prefer to dry hop after aging as I really don’t like oxidized hops in beer. You really can choose anything but if you wont have the same beer if you use higher alpha acid hops. This has a massive amount of hops so be mindful with how much beer you will actually be losing.

Yeast: You should have no problem with the beer finishing too dry with this one. The high mash temp, along with no sugar, should be easy to have a nice, rich finish. Just make sure it doesn’t finish too sweet!! A nice London ale yeast that lends some nice fruit but also will ferment this thing where it needs to finish. 

Cask:
Standard procedure:
1) let the beer ferment until finished and then give it another day or so. For me right around 5-7 days.
2) Rack the beer to your vessel of choice (firkin, polypin, cornie, whatever).
3) Add primings at ~3.5g/L
4) Add prepared isinglass at 1ml/L
5) ONLY add dry hops at 0.25g/l – 1g/L.
6) Bung it up and roll it around to mix. Condition at 55F or so for 4-5 days and its ready to go. Spile/vent. Tap. Settle. Serve at 55F.

Lager in 1960

Here we finally are. At the final part of this series I started several decades ago. Or so it seems.

For Lager, 1960 is a significant year. It’s when the style started to take off in terms of popularity and a large number of brewers started brewing one around this time. And not just national brewers. Regional and even local brewers got in on the act. Of course, most of the Lagers from smaller brewers are long gone. They weren’t able to compete with the advertising budgets of the big boys.

There are rather more survivors from this Which? set than for other styles. Four of the seven brands still exist. Only the Barclay’s and Charrington’s Pilsners  have bitten the dust. The percentage of survivors was much lower for all the other styles.

Lager = shit value. I learned that when I was 15 and sensibly opted for the most cost-efficient of beers: Mild. Piss and taking are two words that come to mind with Lager pricing.  Three bob a pint for something either Mild or Ordinary Bitter strength. With just a few pence from a paper round, Mild made sense.

I split the non-Which analyses because there were beers clearly in a different class. All are genuine imports. And all look as if they’re the original strength. A good bit stronger than most that were brewed in Britain. But not that much more expensive. Leaving, bizarrely, the stronger imports better value than the watery locally-brewed Lagers. Looks like imports set price expectations and British brewers followed.

Backing up to buck banging, draught kicks bottled’s arse, dry styles empty their bladders on the faces of those sweet bastards.

I feel vindicated. Half of Bass and a bottle of White Shield was my London indulgence. Classy, boozy and surprisingly good value.

Average price per % ABV
Style	Which?	mine
Mild	3.87	3.73
Draught Bitter	4.21	4.22
Draught IPA		4.56
Bottled IPA	5.45	6.28
Light Ale	6.56	6.58
Bottled Pale Ale	6.59	6.75
Brown Ale	7.05	6.76
Not so sweet Stout	6.01	7.13
Strong Ale	5.11	7.58
Sweet Stout	9.05	9.57
Lager	10	10.7
Strong Lager		8.1

Lager in 1960
Brewer	Beer	Price per pint d	OG	FG	ABV	App. Atten-uation	Index of Hop Bitter	price per % ABV
Ind Coope	Graham's Skol	32	1034.4	1007.45	3.50	78.34%	21	9.15
Charrington	Pilsner Lager	32	1036.0	1008.3	3.60	76.94%	32	8.90
Tuborg	Denmark Pilsener	34	1031.1	1005.7	3.30	81.67%	31	10.30
Courage & Barclay	Barclays Pilsner Lager	34	1034.8	1007.8	3.50	77.59%	26	9.70
Courage & Barclay	Barclays Pilsner Lager	36	1035.6	1007.85	3.60	77.95%	25	9.99
Tennent	Tennent's Lager	36	1036.3	1008.55	3.60	76.45%	20	10.00
Carlsberg	Danish Pilsner	36	1031.2	1008.05	3.00	74.20%	23	12.00
Average		34.3	1034.2	1007.7	3.44	77.59%	25.4	10.0
Source:
Which Beer Report, 1960, pages 171 - 173.

Lager in 1959 - 1960
Brewer	Beer	Price per pint d	OG	FG	ABV	App. Atten-uation	colour	price per % ABV
St. Pauli, Hamburg	B.B. Lager		1030.7	1010.3	2.64	66.45%	7
Tuborg	Tuborg Lager	42	1030.7	1005.8	3.23	81.11%	13	12.99
NV Bierbrouwerij "De Wereld", Raamsdonk	Piraat King Size Ale	27.5	1031.1	1005.6	3.31	81.99%	10	8.30
Vanderheuvel, Brussel	Ekla Lager	32	1031.2	1006.1	3.26	80.45%	10	9.82
Carlsberg	Pilsener	42	1031.2	1009.1	2.76	70.83%	15	15.20
Tollemache	Kroner Lager		1033.4	1007.5	3.24	77.54%	7
Graham's	Skol Pilsner Lager	36	1033.4	1007	3.30	79.04%	8	10.91
Greene King	Lager		1034.9	1006.4	3.56	81.66%	9.5
Tennant Bros.	Lager	31.875	1035.2	1006.8	3.55	80.68%	8.5	8.98
Carling Brewery (brewed in Sheffield)	Black Label Canadian Lager		1036.5	1004.4	4.18	87.95%
Lees	Lager		1037.0
Mitchell & Butler	Export Lager	32	1039.7	1010	3.71	74.81%	7.5	8.62
Average		34.8	1033.8	1007.2	3.34	78.41%	9.6	10.7
Schous Brewery, Oslo	Norwegian Beer	36	1041.2	1005.5	4.66	86.65%	8.5	7.73
Pilsor	Lamot Lager	42	1043.8	1003.2	5.31	92.69%	7.5	7.91
Lamot	Pilsor Lager	36	1044.4	1007.5	4.61	83.11%	7	7.80
Vanderheuval, Brussels	Ekla Lager	42	1045.6	1009.6	4.68	78.95%	10	8.97
Okocim	Full Light Export		1051.8	1009.2	5.32	82.24%	8
Zywiec	Full Light		1052.3	1008.7	5.45	83.37%	8
Lowenbrau	Light Special		1061.1	1014	5.89	77.09%	5
Average		39.0	1048.6	1008.2	5.13	83.44%	7.7	8.1
Sources:
Lees brewing records
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.

No next bit. Done, done and fucking done.