Watering beer in 1959 (part six)

I should be in Pohang when you read this. Hopefully, with a beer in my hand and some spicy food in front of me.

We're almost all the way through these prosecutions. And here we are with a fresh excuse.

“NO PROOF"
WRIGHT MOSS, of the Artillery Arms, Lower Chatham-street, Manchester, pleaded not guilty, and his counsel, Mr G Spafford, submitted that the prosecution had not shown that the sample from the premses and the sample from the brewery were taken from the same brew.

Moss was fined £15 with five guineas costs.
Manchester Evening News - Friday 23 October 1959, page 32.

It wasn't from the same brew. That probably didn't fly for a simple reason: breweries produced beers to the same gravity every time. They didn't just swap around the gravity for no reason.

The excuse given in the final case is even weirder.

JOSEPH DETHICK, of the Black Mare Inn, Cannel-street, Ancoats, who pleaded guilty, was said to have had samples taken in November and March, and on each occasion the dilution was 4.4 per cent.

He told the Stipendiary that because of the hot weather and the little demand for bitter it quickly became cloudy and to “refine" it, he had introduced some lemonade.

The Stipendiary: But when your customers ask for beer you must not give beer and lemonade.

Dethick pointed out the premises were in a clearance area and were losing £5 per week.

He was fined £1 on the first summons and £5 on the second.
Manchester Evening News - Friday 23 October 1959, page 32.

How on earth would lemonade fine cloudy beer? Only if it was mixed with finings. But in that case, why not just dissolve the finings in beer? And wouldn't lemonade alter the flavour? Though, admittedly, the degree of watering was quite small. Which may explain why the fines were so much smaller than for the other cases. Also Dethick talks about "hot weather". But the samples were taken in March and November. Not exactly months where you expect tropical weather in Manchester.

It's interesting that this pub was in a clearance area, presumably meaning that most of the surrounding houses had been demolished. Which wouldn't have been great for trade.

Let's Brew Wednesday - 1940 Truman Stock 2

This is frustrating. While I understand exactly how Stock 1 was handled and what name it was sold under, I know next to nothing about Stock 2.

Intriguingly, I’ve no other brewing record for it. I’ve numbered Truman Ales for 1 right down to 8. Except for 2. My guess is that it was the first of Truman’s numbered range to be dropped. It’s sudden reappearance in 1940 must be connected to the war. Perhaps it was a weaker version of Barley Wine.

While the grist contains most of the elements found in Truman’s other beers, there are some differences. The most obvious being that Stock 2 was an all-malt beer. At least a non-adjunct beer. The flaked rice in all their other beers is absent here.

Just like Stock 1, it's insanely heavily hopped. Which is logical, as they were parti-gyled together. Around 5 lbs per barrel.Despite them being low-alpha acid English hops, that still leaves the calculated bitterness level just short of 100 IBU. 

1940 Truman Stock 2
pale malt	14.50 lb	71.60%
high dried malt	4.75 lb	23.46%
No. 3 invert sugar	1.00 lb	4.94%
Fuggles 150 mins	3.25 oz
Fuggles 60 mins	3.25 oz
Goldings 30 mins	3.25 oz
Goldings dry hops	0.50 oz
OG	1088.5
FG	1027.5
ABV	8.07
Apparent attenuation	68.93%
IBU	96
SRM	13
Mash at	155º F
Sparge at	160º F
Boil time	150 minutes
pitching temp	58º F
Yeast	Wyeast 1028 London Ale (Worthington White Shield)

Scottish Bitters in 1978

I should be in Japan while you're reading this. Getting stuck into some lovely food and, most likely, some whisky. Please don't pity me.

Finishing off the North of Britain, we're crossing the border into Scotland.

Only six beers, which fall into two readily-discernible groups: 80/- and 70/-. Which isn't surprising, as those were the two most popular types of Pale Ale in Scotland. There's no 60/-. Which makes sense as it was fairly obscure by the late 1870s. And often also considered to be a type of Mild Ale.

The gravities average out a little lower than those from the North of England, at a little under 1037º. Likewise, attenuation and ABV are also below the levels of the northern sets. Though by no huge amount.

Moving onto prices, they're higher than for the North of England, averaging almost 2p per pint dearer than in the Northwest. Unsurprisingly, the value for money is worse, too. It averages 1.2º per penny, compared to 1.24º for the Northeast and 1.28º for the Northwest.

The scores are mostly pretty good. Better than I would have expected. It averages out slightly better than the Northeast, but worse than the Northwest. And -  what a shock - Youngers Tartan, a beer heavily pushed by Scottish & Newcastle, turns out to have been total shite. Though the taster was, at least, reasonably polite in his criticism. 

Scottish Bitters in 1978
Brewer	Beer	Price	º gravity per p	% ABV per p	OG	FG	ABV	App. Atten-uation	score	Flavour
Belhaven	80/- Export	33	1.25	0.11	1041.1	1012.2	3.74	70.32%	10	Distinct creamy taste.
Scottish & Newcastle	McEwan's Special (80/-)				1039.6	1010	3.84	74.75%	11	Great beer. Full-bodied rich flavour.
Scottish & Newcastle	McEwans Scotch (70/-)	28	1.26	0.14	1035.3	1005.3	3.90	84.99%	9	Popular brew. Excellent value.
Lorimer	Lorimers Scotch Ale	28	1.25	0.13	1034.9	1007.1	3.61	79.66%	9	Fruity flavour.
Drybrough	Heavy	32	1.08	0.12	1034.6	1005.7	3.76	83.53%	9	Tangy, refreshing drink. A little on the gassy side.
Scottish & Newcastle	Youngers Tartan	30	1.15	0.12	1034.5	1006.35	3.66	81.59%	6	Not my cup of tea!
Average		30.2	1.20	0.12	1036.7	1007.8	3.75	79.14%	9.0
Source:
Sunday Mirror - Sunday 17 September 1978, pages 22 - 23.

Northwestern Bitters in 1978

We're flipping over to the other side of the Pennines for a look at Bitters in the Northwest. Which I define as everything West of the Pennines from Cheshire to Scotland. Arbitrary, but simple. Oh, and a bit of North Wales, as I had just the one entry from Wales.

I didn't say much about the Daily Mirror scores last time. The last set averaged 9.1 out of 12. Not too bad, given that a 9 qualifies as "good". This is their scale:

The highest mark given is 12—for perfection; 11— excellent; 10 —very good; 9—good; 8—pretty good: 7—acceptable; 6—fair; 5— poor; 4—very poor; 3—bad; 2—very bad; 1—appalling; 0—undrinkable.
Sunday Mirror - Sunday 17 September 1978, page 22. 

The Northeast average was brought down by quite a few beers scoring an 8 and one, Newcastle Amber, just a 6. While this set has an average score of 9.3, with four 8s the lowest scores. Oddly enough, those two were from well-respected brewers Hydes and Lees. I'm amazed that Wilsons, which I never cared for, scored higher.

Most of the other numbers are pretty similar. The average price is 0.4p per pint cheaper. That's not surprising, as Manchester was known for its cheap beer. Average OG, ABV and attenuation are all a fraction higher, but not by much.

Best vale were Higsons and Oldham, who both sold their 4% plus Bitters for just 26p.

One last point: note how few of the beers have names. Most are simply called Bitter or Best Bitter. How easy that made life. No need to enquire what the hell type of beer "Reflective View" is. 

Fascinating to see Pollard included. Which was one of the earliest new breweries founded in the wake of CAMRA. The Theakston brewery in Carlisle was the old state brewery.

Northwestern Bitters in 1978
Brewer	Beer	Price per pint (p)	º gravity per p	% ABV per p	OG	FG	ABV	App. Atten-uation	score	Flavour
Mitchells	Extra Special Draught Bitter				1045	1009.5	4.62	78.89%	10	Good, strong taste, full bodied.
Robinson	Best Bitter				1042	1009	4.29	78.57%	10	Excellent all-rounder.
Greenall Whitley (Wem)	Festival				1040.2	1006.05	4.45	84.95%	9	Clean bright keg. Pleasant.
Hartleys	Bitter	30	1.30	0.12	1039.1	1010.2	3.75	73.91%	10	Real nutty flavour. Excellent.
Higsons	Bitter	26	1.49	0.17	1038.7	1005.7	4.30	85.27%	9	Lovely, distinct bitter flavour.
Oldham Brewery	O.B. Bitter	26	1.45	0.15	1037.7	1006.9	4.01	81.70%	11	Superb creamy beer. Beautiful and rich.
Wilsons	Great Northern Bitter	29	1.30	0.13	1037.6	1007.7	3.89	79.52%	9	A delight from the wood as per this sample.
Theakston (Carlisle)	Best Bitter	32	1.17	0.12	1037.5	1007.6	3.89	79.73%	10	Nice fruity flavour.
Hydes	Best Bitter	27	1.37	0.14	1037.1	1008.2	3.75	77.90%	8	Sharp, tangy taste.
Greenall Whitley	Bitter	27	1.36	0.14	1036.8	1007.4	3.82	79.89%	10	Good head. Good taste. Nice.
Lees	Lees Bitter	28	1.31	0.16	1036.7	1003.15	4.38	91.42%	8	A qood malty flavour.
Boddington	Bitter	31	1.15	0.11	1035.7	1008.3	3.56	76.75%	8	A real “bitter" drinker’s tipple.
Pollard	John Barleycorn	30	1.19	0.13	1035.6	1006.1	3.84	82.87%	8	A new boy. Malty. Promising.
Matthew Brown	Best Bitter	28	1.25	0.13	1035.1	1006.7	3.69	80.91%	9	Nice, malty, meaty beer.
Jennings	Bitter	28	1.25	0.13	1035	1007.4	3.58	78.86%	11	Creamy, lovely ale.
Yates & Kackson	Bitter	29	1.20	0.13	1034.7	1006.2	3.71	82.13%	10	Good taste. Dry and hoppy.
Burtonwood	Bitter	29	1.20	0.13	1034.7	1005.2	3.84	85.01%	10	Excellent creamy drink.
Thwaites	Mature Bitter	29	1.20	0.12	1034.7	1007.1	3.58	79.54%	9	Hoppy, full bodied flavour
Border	Best Bitter	30	1.14	0.11	1034.1	1008.7	3.29	74.49%	9	Good flavoured creamy topped beer.
Average		28.7	1.27	0.13	1037.3	1007.2	3.91	80.65%	9.3
Source:
Sunday Mirror - Sunday 17 September 1978, pages 22 - 23.

 

Watering beer in 1959 (part five)

While I'm swanning around in South Korea, you're going to have to make do with more watery tales. Do you realise how much effort it is posting every day? Yes, I know. It's my own stupid fault for insisting om doing it.

You'll notice some recurring themes in the excuses preoferred by landlords. This combines two: I was ill, there were workmen around.

"I DON'T KNOW"
JOSEPH DAINTY, of the Egerton Arms, Oldham, was fined £15 after admitting that on November 27 beer was diluted to the extent of 6.6 per cent.

In a letter Dainty said he was ill in bed at the time and workmen were on tne premises. He was unable to explain how the dilution occurred.

After admitting a dilution of beer to the extent of 13.6 per cent on November 26. William Hodgkinson, was also fined £15.
Manchester Evening News - Friday 23 October 1959, pages 21 and 32.

At least the beer wasn't too crazily diluted in this case.

The next chap also came up with two favourites: cleaning the pumps and workemen.

WILLIAM HODGKINSON, of the White Swan, Manchester Road. Hollinwood, wrote saying water might have got into the barrels while he was cleaning the pumps.

 n the case of JOHN EVANS, of the Corporation Inn, Tipping-Street, Ardwick, where the Customs alleged a dilution of 8 per cent. Mr. L Owens, defending said Evans had been landlord at the house for 10 years.

It was a “local” house and he was dependent on local people day after day, but there had never been any complaint against him or the quality of drink.

The Stipendiary said it was surprising customers had not complained.

Mr. Owens said that during the fortnight before the sample alterations were taking piace and the cellars were wide open to the public.

The Stipendiary pointed out that workmen could get water into the cellar, but they could not get beer out. Evans, still the tenant of the house, was fined £15.
Manchester Evening News - Friday 23 October 1959, page 32.

Having the cellars wide open to the public seems weird to me. There would have been crates of beer stored there. If the cellar was open anyone could have wandered in and nicked some. This is far more likely than workmen randomly adding water to a cask.

And he finishes off with the classic, well, no-one complained so it must have been OK. 

Given that everyone was fined £15, no matter what the extent of dilution, you may as well have watered like crazy and squeezed out the maximum profit.

Let's Brew - 1885 Mew Langton XXXX Ale

Yet another Mew Langton beer. You may have noticed a theme. They will all feature in yet another book I'm halfway through writing.

Strongest of Mew Langton’s beers by far was XXXX Ale. That’s quite a common name for an Old Ale. What’s unusual is that they didn’t produce any other X Ales. Not even a single X.

A pretty expensive beer. An Imperial pint bottle sold for 6d. Or treble the price of a pint of draught Mild Ale. Unusually, it only seems to have been available in bottles, as there are no casks listed in the price list I’ve seen.

It’s not a beer they brewed very often. In the period October 1884 to December 1885, this was the only brew. And there were only 54 barrels of it. Along with 84 barrels of 4d. In a parti-gyle that I don’t totally understand.

There’s nothing at all fancy or complicated about the recipe: a single type of pale malt and a whole load of Farnham hops. You really can’t get any simpler than that.

No doubt because of the quantity of grain, two mash tuns were used. There was an infusion, an underlet and a small sparge in each. Followed by a rather large sparge which seems to have been specifically for 4d.

The Farnham hops were pretty fresh, all coming from the 1884 harvest. Just a few months old when this beer was brewed in early march. 

1885 Mew Langton XXXX Ale
pale malt	23.50 lb	100.00%
Goldings 120 mins	4.50 oz
Goldings 60 mins	4.50 oz
Goldings 30 mins	4.50 oz
Goldings dry hops	1.00 oz
OG	1101
FG	1030
ABV	9.39
Apparent attenuation	70.30%
IBU	127
SRM	7.5
Mash at	149º F
Sparge at	185º F
Boil time	120 minutes
pitching temp	61º F
Yeast	Wyeast 1275 Thames Valley ale

UK beer in 1978 (part two)

Back with the Sunday Mirror in the late 1970s. Such a happy time.

Starting off with a look at prices. These inflation figures were a surprise to me. It's not at all how it felt to me at the time.

Are we getting value for our money?

On balance, we think the answer is Yes.

Although many people grumble about the price of beer, the fact is that beer prices have gone up only 27 per cent, in the past two years — compared with 47.1 per cent. for milk, 47.9 per cent. for bread and 27.5 per cent. for meat and bacon.

Brewers’ Society statistics reveal that when we did our last national beer survey in 1976, draught beers cost 23p a pint in a managed house public bar. Today, the same pint costs an average of 30 to 31p.

However, our survey shows that in many pubs, a pint of beer costs a lot more.

It’s not unusual to pay 38p to 40p for a good pint in the South of England.

Why so much?
Roger Protz, an official of the Campaign for Real Ale. said: “It has become trendy to drink real ale, and there’s nothing to stop free houses charging what they like for it.”

In London we paid 40p a pint for Everard’s Tiger beer, from Burton-upon-Trent. In the Midlands, it can be bought for 30p a pint.

There’s no doubt that the “real ale” trend is catching on.

For those who don’t know, real ale is the beer in which the ingredients go on fermenting in the barrel, cask or bottle.

Keg beer or brewery-conditioned beer is filtered and pasteurised before it leaves the brewery so it tastes the same wherever you buy it.
Sunday Mirror - Sunday 17 September 1978, page 22. 

I'm amazed that beer inflation was less than that for many foods. That's not how it felt. Though, admittedly, I was spending a lot more money on beer than on food. What with being a student at the time.

That official from CAMRA, Roger Protz, I wonder what ever happened to him? It must be strange for youngsters to read about cask beer being trendy and some pubs taking the piss by charging an arm and a leg for it. Much the same way some exploit craft beer at the moment.

Real Ale catching on? It'll never last. I predict keg taking over the hearts and minds of the young in the 2000's.

Some very wise words next.

A matter of taste, of course, but this is a useful lesson for beer connoisseurs. A beer can be very good but it is only as good as it is kept by the publican.

We don’t claim that the results of our nationwide pub crawl will give you all the answers. We tasted a lot of good beers, but there are many we didn’t sample.

Just use our survey as a guide. And if you are someone who drinks the same ale all the time, why not try some of the others?

Look out for 'real ale,’ too. It’s not too difficult to find because 28,000 of Britain’s 66,000 pubs now sell it. One in seven of the pints pulled over the bar is now 'real ale.’
Sunday Mirror - Sunday 17 September 1978, page 22. 

As someone who wholeheartedly did/does drink the same Ale all the time, I'm definitely not up for trying others. Maybe I could give this "real ale" a go. It seems like that's what all the youngsters are going for.

What percentage of pubs currently sell cask beer? I've absolutely no idea. But the percentage pf toal sales it occupies is greatly reduced. from 17% in 1980 to just 8/1% in 2016.*



* BBPA Statistical Handbook 2017, page 13.

Watering beer in 1959 (part four)

More watery tales from Manchester. 

One thing that surprises me about these cases is how long they took to get to court. The samples were acquired in November 1958, but were only tried in October 1959. Very nearly a year's delay. I wonder why that was?

A couple of publicans came up with this excuse.

HILDA BOWMAN, of the Stag’s Head Hotel, Oldham, gave evidence in her case.

Mr. Hill said a sample of beer taken at Mrs. Bowman’s premises showed a dilution of 9.2 per cent.

She went into the witness-box and said that in her opinion, the dilution had come about during the pump-cleaning process, water having accidentally returned to the barrel. She was fined £15.

A similar explanation for the dilution was given in a letter from Jackson. The prosecution alleged the dilution 15.6 per cent. He was fined £15.
Manchester Evening News - Friday 23 October 1959, page 21.

More than three gallons of water had made its way into the cask. How on earth could that much water get back into the barrel "accidentally"? In fact, I don't understand how water could make its way from the beer engine down through the pipe and into a cask. I could imagine water could be left ion the line after cleaning, but not get into a barrel in the cellar.

In the second case there an even larger amount of water: something 5.5 gallons. Totally preposterous that so much water could have slipped in during cleaning.

The next case was even more egregious.

'NO INTERFERENCE’
There were two summonses against Weaver. The first alleged that the dilution of one sample was 17.5 per cent, the second a dilution of 26.9 per cent.

Fining Weaver £15 in each case — a total of £30 — the magistrate said he had written to say he had not interfered with the beer and had no knowledge of anyone doing so.

Weaver added that he had left the trade.

Mr. Turner said: "Having regard to the enormous quantity of added water in this particular case he could not help feeling there had been some lack of supervision on the part of the licensee, although he may not have been responsible for me adulteration.”
Manchester Evening News - Friday 23 October 1959, page 21.

I make that 6.3 and 10 gallons of water added. So much, that surely it must have been noticeable? If only because no-one would be getting pissed. Some of these landlords really were taking the piss.

Let's Brew Wednesday - 1884 Mew Langton Stock Osborne Pale Ale

If all has gone to plan, I'll be in Pohang South Korea when this is published. Hopefully swilling down beer with the kids.

And here’s the reason why I’m sure the preceding Osborne Pale Ale wasn’t aged. Because there was also a stock version of the beer.

How does it differ from the standard version? There’s about 50% more sugar in the grist. Not such a big deal. Though it does leave the colour a little darker.

As you’ve probably guessed, the biggest difference is in the hopping. Which is 16 lbs per quarter (336 lbs) of malt, compared to 12lbs in the standard version. Unsurprisingly, this leave the calculate bitterness level 50% higher.

A single infusion and three sparges were employed again.

A quarter of the hops are Farnhams from the 1884 harvest, the rest Kent from 1883.

This would have been aged, along with Brettanomyces, for at least 12 months.
 

1884 Mew Langton Stock Osborne Pale Ale
pale malt	11.00 lb	86.27%
No. 1 invert sugar	1.75 lb	13.73%
Fuggles 90 mins	3.25 oz
Fuggles 60 mins	3.00 oz
Goldings 30 mins	2.25 oz
Goldings dry hops	1.00 oz
OG	1061
FG	1014
ABV	6.22
Apparent attenuation	77.05%
IBU	95
SRM	7
Mash at	150º F
Sparge at	175º F
Boil time	90 minutes
pitching temp	66º F
Yeast	Wyeast 1275 Thames Valley ale

 

UK beer in 1978 (part one)

I'm still banging frantically on that 1970s drum. For no particular reason. I'm not even writing a book on the topic. Perhaps I should. Has anyone already covered the subject? 

In my recent searches for "original gravity" in the newspaper archive, I found a really handy Sunday Mirror article giving ab overview of UK beer and pubs. As, at the time, the two were inextricably linked.

Here's how the brews measure up in in our great guide
by ROY SPICER and MIKE BARRON
Bottoms up, folks! British beer is in very good heart — and it’s getting better.

But getting value for money is a matter of where you live and where you drink.

After travelling thousands of miles in our search for the finest pints of draught bitter in Britain we found that, on average:

• Southern beers are STRONGER than Northern beers. The strength of the Southern beers we sampled had an average original gravity of 1040.6 compared with 1037.78 in the North.
• A Northern beers are CHEAPER than those in the South. We paid an average of 28.9p a pint in the North compared with 36.9p in the South.

Drinking in pubs is the second most popular pastime in Britain — after watching TV.

Statistics show that three million people visit a pub every day.

Two out of five of all adults make at least one weekly visit to the local. And an astonishing thirty million people visit a pub at least once a month.

Grumbles
Altogether, we drink 31,500,000 pints of beer (including lager) every day.

To put those number into context, in 1978 average OG was 1037.5º.* Then why does even the northern average come out higher? Because 12% of sales were Mild Ale, which was almost always under 1037º,** The beers in the sample were, with one exception, all Bitters.

It should also be noted that those averages weren't of the beer sold. But the average gravity of the beers they sampled. In the South, for example, Kingsdown Ale at 1059.5º, was given equal weight as Whitbread Trophy at 1035.5º. Even though the latter would massively outsold the former.

There were fewer strong Bitters from the North, with only a handful over 1040º. Far more higher-strength Bitters were produced in the South. Bit the biggest sellers everywhere were beers in the Ordinary Bitter range of 1036º to 1038º.

I've no doubt that beer was considerably more expensive in the South. Though the average has also been distorted by expensive, but low-volume beers. The average price for a pint of Bitter in 1978 was 29p.*** Almost exactly the average price quoted for the North.

I'm sure that pub visits today are well down on the 1978 numbers. 40% of adults going to the pub once a week and around 80% once a month. Impressive figures. But you need to remember that beer was almost exclusively drunk in pubs in the 1970s. Something like 90% on consumption.

* Statistical Handbook of the British Beer & Pub Association 2005, page 7.
** “The Brewers' Society Statistical Handbook 1988” page 15.
*** "Statistical Handbook of the British Beer & Pub Association 2003", p. 44.

 

 

A pint of Best Scotch

There were some odd regional kinks when it came to beer styles. Best Scotch is a good illustration.

Scotch and Best Scotch were used in the Northeast of England to refer to certain classes of Pale Ales. Essentially, draught Bitter. These names weren't used either in Scotland, or in the rest of the UK, for such beers.

They were sometimes brewed in Scotland, but also in the Northeast of England. For example Vaux in Sunderland and Newcastle Breweries in, well, Newcastle.

It seems customers weren't always getting exactly what they expected.

PINT OF BEST (?) SCOTCH
WHEN a customer asks for a pint of Best Scotch at his local does he know what he is getting? 

Analysis a number of brands beer sold in Northumberland has disclosed that although Best Scotch’ marketed by various companies is the same price there is variation in strength. In fact, some firms’ ‘Best Scotch’ is WEAKER than other brewers’ ordinary beer. 

A Northumberland County Council General Purposes Committee REPORT says that a representative of one firm whose Best Scotch was particularly low in original gravity, explained that his company could not produce beer as cheaply as the larger concerns. His firm marketed lower gravity beer at the same price as the higher gravity beer sold by other companies. Money was saved on materials and less duty was payable. 

The report explains that there no legal standard of compositional quality for beer.
Shields Daily News - Saturday 01 November 1952, page 1.

If you look in the table, you'll see that Scotch was around the same strength as draught Mild or Boys Bitter. While Best Scotch, averaging out at about 1037º, looks very much like Ordinary Bitter. In Scottish terms, Scotch was 60/- and Best Scotch 70/-.

I'm guessing that the small brewery was selling something around the strength of Scotch as Best Scotch. Naughty, but, in the days before the stre4ngth of beer was made public, who was to know? There was no legal definition of either term and brewers could sell anything they liked under those names.

Scotch and Best Scotch 1964 - 1967
Year	Brewer	Beer	Price	OG	FG	ABV	App. Atten-uation	colour
1964	Newcastle Breweries	Sotch Ale	15	1032.3	1005.4	3.36	83.28%	30
1967	McEwans	Scotch	19	1031.8	1009.5	2.79	70.13%	35
	Average		17	1032.1	1007.5	3.08	76.70%	32.5
1964	McEwans	Best Scotch	17	1038.1	1007.1	3.87	81.36%	30
1965	McEwans	Best Scotch	18	1037.9	1008.2	3.71	78.36%	25
1967	McEwans	Best Scotch	21	1037.4	1005.9	3.94	84.22%	31
1964	Vaux	Best Scotch	17	1036.3	1006.6	3.71	81.82%	30
1965	Vaux Lorimer	Best Scotch	18	1036.4	1006.3	3.76	82.69%	26
1967	Younger, Wm.	Best Scotch	21	1036.7	1007.6	3.78	79.29%	31
	Average		18.7	1037.1	1007.0	3.80	81.29%	28.8
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.