Sunday, 16 February 2025

Beer Guide to the 1970s (part forty-nine)

By popular request, I'm soldiering on with this series. If only because of the opportunities it gives me to push the book it comes from, "Keg!".

Three more Bass Charrington breweries today. Two of which closed just around when I was starting to drink. And one which was one of the company's main production sites, lasting just into this century.

The closure of Joule prompted an early CAMRA protest. No no avail, obviously. The brand has since been revived, though I've not tried the new version of the Bitter. Who knows how close it gets to the original.


Joule
Stone,
Staffordshire.
Founded:    1780
Closed:            1972
Tied houses:    214

Bought by Bass Charrington in 1968 and closed a few years later.

beer style format OG description
Joules Bitter Pale Ale draught 1035  



Massey's Burnley Brewery
Burnley,
Greater Manchester.
Founded:    1750
Closed:            1974
Tied houses:    312

Bought by Charrington United in 1966.

beer style format OG description
Kings Ale Pale Ale bottled    
Light Ale Pale Ale bottled    
Pale Ale Pale Ale bottled    



M & B (Cape Hill)

Birmingham,
West Midlands.
Founded:    1851
Closed:            2002
Tied houses:    

The original Mitchell & Butler brewery in Birmingham. And, for a while, the largest cask brewery in the world. I can’t say I was that keen on their cask beer. Brew XI was a crap, sweet excuse of a Bitter. The Mild was OK. But no better than that. When in Birmingham, I much preferred Ansells Mild.
 

beer style format OG description
Brew XI Pale Ale draught 1038.8 sweet
DPA (Dunkirk or Darby Pale Ale) Pale Ale draught 1032 pleasant
Mild Mild draught 1034.6 dark and malty
Family Ale Pale Ale bottled 1031.6  
Export Pale Ale Pale Ale bottled 1044.9  

 

Time for the plug of my latest book, "Keg!".

Get your copy of "Keg!" now!

 

 

Saturday, 15 February 2025

Let's Brew - 1895 Rose Stout

Finally, we come to the one Black Beer in Rose’s portfolio. A Stout.

It’s not the strongest Stout I’ve ever seen. In fact, it’s not much stronger than a London Porter at only 5.5% ABV. But, hey-ho, it’s reasonably dark and bitter, which is something.

As always, the Stout has the most complex grist. With three different malts: pale, black and crystal. Not exactly the same as a London grist, as there’s no brown malt. Though that was pretty typical outside the capital. The grist is rounded off with a little flaked maize. Oh yes, almost half of the black malt was added to the copper, not the mash tun.

There were two types of sugar, “White” and D. M. I. The former I’ve assumed is sucrose. And for the latter I’ve substituted No. 3 invert. Oh, and there was quite a lot of caramel, too. Obviously, for colour.

There were three types of copper hops: Sussex from the 1894 season, Californian from 1893 and Worcester from 1895. The dry hops were Californian from.1894, which is odd. Usually, American hops weren’t used for dry hopping as UK brewers weren’t keen on their flavour.

I doubt that this was aged at all, given its rather modest gravity. 

1895 Rose Stout
pale malt 9.50 lb 71.03%
crystal malt 60 L 0.875 lb 6.54%
black malt 0.75 lb 5.61%
flaked maize 0.875 lb 6.54%
No. 3 invert sugar 0.25 lb 1.87%
white sugar 0.875 lb 6.54%
caramel 1000 SRM 0.25 lb 1.87%
Fuggles 145 mins 1.50 oz
Fuggles 60 mins 1.50 oz
Goldings 30 mins 1.50 oz
Goldings dry hops 0.33 oz
OG 1061
FG 1019.5
ABV 5.49
Apparent attenuation 68.03%
IBU 54
SRM 36
Mash at 152º F
Sparge at 175º F
Boil time 145 minutes
pitching temp 58.5º F
Yeast Wyeast 1469 West Yorkshire Ale Timothy Taylor


Friday, 14 February 2025

What wasn't allowed in a pub in 1914? (part four)

More forbidden activities from before the First World War.

The first is a surprising one. Not sure why billiards was singled out for particular attention.

Billiards.--The holder of a full licence may keep on his licensed premises, without any further licence in that behalf, a public billiard table, bagatelle board, or instrument used in any game of the like kind. But he must not allow any person whatsoever to play upon it at any time when such premises are not by law allowed to be open for the sale of intoxicating liquor, or before eight o'clock in the morning, or at any time on Sunday, Christmas Day, or Good Friday. No other person may keep on his premises a public billiard table, bagatelle board, or instrument used in any game of the like kind, unless he is the holder of a billiard licence. Billiard licences are granted by licensing justices at Brewster Sessions in the same way as justices' liquor licences or certificates. The holder of a billiard licence is subject to the same restrictions with regard to the use of the table as the holder of a full licence who keeps a public billiard table, except that if he holds no liquor licence the hour at which play must stop is fixed at 1 a.m.
Brewers' Almanack 1915, page 308.

Not totally forbidden, then, billiards. Just restrictions on when you could play. Even in places where no alcohol was served.

In London, music and dancing needed a licence.

Music.—A licence holder whose premises are situate within the County of London, or within twenty miles of the Cities of London or Westminster, or within the jurisdiction of any urban sanitary authority which has adopted Part IV of the Public Health Act, 1890, may not permit his licensed premises to be used for public dancing, music, or other entertainment of the like kind, unless he is the holder of a music and dancing licence, or, as the case may be, a music licence in respect of such premises.

Outside the areas above specified music and dancing licences are not required. 

Music and dancing licences are granted in the County of London by the London County Council in October; outside the County of London, but within the administrative county of Middlesex, by the Middlesex County Council, at any meeting convened with fourteen days’ previous notice or to any adjournment thereof; elsewhere outside the County of London, but within twenty miles of London or Westminster, by the Quarter Sessions at Michaelmas; in other places, by the licensing justices at Brewster Sessions or at any adjournment thereof, or at any Special Session convened with fourteen days’ previous notice.
Brewers' Almanack 1915, page 308 - 309.

It's unclear as to how music and dancing could be legal outside London. Because . . music was forbidden without a licence.

Public Music.—As to music, the thing which is forbidden is the using of the house for public music without a licence. The use contemplated is an habitual or periodical use, not the mere permission of public music on a solitary occasion. The kind of music forbidden is public music which means a musical performance which members of the general public are admitted to hear, whether upon payment at the doors or on production of tickets purchased elsewhere or gratis. The mere keeping of a piano which customers are permitted to use is not keeping a room for public music.
Brewers' Almanack 1915, page 309.

At least a singsong around the piano was legal.

As was music in a private room, if you didn't let the public in.

Private Music.—But if the music is private — that is to say, if members of the general public are not admitted to hear it, as, for instance, if persons who have hired or have been permitted the exclusive use of a room on the licensed premises provide or execute music there for their own entertainment — such music is not unlawful, though the occupier of the premises has no music licence.
Brewers' Almanack 1915, page 309.

What punishment did the publican risk?  

Penalties.—Any person who keeps or uses any premises for public music or dancing or other entertainment of the like kind without being duly licensed in that behalf is liable to a penalty if the premises are within twenty miles of London or Westminster, but not within the administrative county of Middlesex, of £100, and if the premises are situate within the administrative county of Middlesex or in any other place where music licences are required, of £5 for every day on which such premises are so kept and used. In addition, such premises will be deemed to be a disorderly house.
Brewers' Almanack 1915, page 309.

Massive fines again. £100 was a massive sum back then. It's an amount even a wealthy publican might struggle to pay. And being labelled a disorderly house could lose you your licecnce.

Thursday, 13 February 2025

Beer Guide to the 1970s (part forty-eight)

I'll be honest with you. I wasn't going to bother finishing off this series. Despite getting so far. Why? Because the book, "Keg!", was already out. And I'd moved on. Well, backwards in time. On, in terms of books.

But, one reader seems keen on the series. So why not? It will give me a chance to plug the book and make nice quick blog posts.

Here we go again, then, with three more Bass Charrington breweries. Had Charrington IPA when it was brewed at Cape Hill. It was OK if well looked after. Which wasn't that often. Never had anything from the other two. Jeffrey was notable for being one of the early Lager brewers. Being one of just half a dozen or so who made Lager in the UK between the wars.


Charrington
Tower Hamlets,
London.
Founded:    1770
Closed:            1975
Tied houses:    

One of the largest brewers in London, Charrington United Breweries merged with Bass, M & B in 1967 to form Bass Charrington.

beer style format OG description
IPA IPA draught 1038.9 fruity
Crown Pale Ale draught 1035.8 light and pleasant
Mild Mild draught 1034.6 thin but pleasant
Crown Royal Toby Pale Ale keg 1030.7  
Pale Ale Pale Ale bottled 1035.4  
Toby Best PA Pale Ale bottled 1047.4  
Toby Brown Brown Ale bottled 1031.1  
Jubilee Stout Stout bottled 1042.3  



Cornbrook
Manchester,
Greater Manchester.
Founded:    1884
Closed:            1973
Tied houses:    270

Bought by Northern Breweries in 1961. It was an early adopter of tank beer in the late 1950s. One of the northern breweries “replaced” by Runcorn.


John Jeffrey
Edinburgh,
Scotland.
Founded:    1837
Closed:            1994
Tied houses:    

Based in the Heriot Brewery. Joined up with Hammond and Hope & Anchor in 1960. 

That done, it's time to remind you that the above, and other incredibly useless information, is included in my latest book, "Keg!".

Get your copy of "Keg!" now!

 

Wednesday, 12 February 2025

Let's Brew Wednesday - 1898 Rose IPA

Here we are then. At the Pale Ale pinnacle. A beer called IPA. Which, in itself, is fascinating. Because it’s a case where a brewery’s IPA is stronger than their Pale Ale. Which was by no means always the case.

The grist is much the same as for the other Pale Ales. Just base malt, flakes and sugar. Though, in this case, those flakes are maize rather than rice. Not sure if that’s a deliberate choice or just random. The percentage of malt from foreign barley is lower at just 15%.

It just says “invert” in the brewing record, but I’m pretty sure it’s No. 1 invert. And the remainder is listed as sucrose. Which is nice and simple.

In this case, the three types of hops are all English. One from the 1897 harvest and the other two from 1896. No indication of origin, unfortunately.
 

1898 Rose IPA
pale malt 11.00 lb 84.10%
flaked maize 1.00 lb 7.65%
No. 1 invert sugar 0.75 lb 5.73%
white sugar 0.33 lb 2.52%
Fuggles 150 mins 1.75 oz
Fuggles 60 mins 1.75 oz
Goldings 30 mins 1.75 oz
Goldings dry hops 0.50 oz
OG 1060
FG 1016
ABV 5.82
Apparent attenuation 73.33%
IBU 66
SRM 6
Mash at 154º F
Sparge at 172º F
Boil time 220 minutes
pitching temp 58.5º F
Yeast Wyeast 1469 West Yorkshire Ale Timothy Taylor

 

Tuesday, 11 February 2025

What wasn't allowed in a pub in 1914? (part three)


More stuff that wasn't allowed in pubs.

Starting with gaming. Haven't we already had betting? No. Evidently, gaming and betting were two separate things.

(10) Gaming.—Suffers gaming or any unlawful game to be carried on on his premises. Note.-This offence is not committed unless the unlawful game or gaming is carried on with the knowledge or connivance of the licence holder or of the person left by him in charge of the premises. As all unlawful games will be found to fall within the definition of gaming, it is unnecessary here to enumerate them. Within the meaning of this provision the playing of any game, whether lawful or unlawful, whether of chance or of skill, for money or for money's worth is gaming. But there must be some element of wagering in it; that is to say, each of the players must have a chance of losing as well as of winning. Playing a lawful game for a prize given by non-competitors is not gaming. The offence is committed if a single act of gaming is permitted. There is no sort of exemption from the rule; no game however innocent which may be permitted to be played for any stake however small ; no class of persons, whether lodgers or personal friends of the licence holder, or anyone else, who may be permitted to play for any stake on licensed premises. Nor is it any defence that the gaming is among friends or lodgers after closing time. But simple betting is not “gaming” within the meaning of this provision.
Brewers' Almanack 1915, page 307.

You couldn't gamble on any sort of game. Not even with your mates after closing time.

And you definitely weren't allowed to run a brothel.

Permitting Premises to be a Brothel.-A licence holder who permits his licensed premises to be a brothel incurs a penalty of £20, and if he is convicted of permitting his premises to be a brothel under the Licensing Act or any other Act, he forfeits his licence, and becomes disqualified for ever from holding any liquor licence.
Brewers' Almanack 1915, page 308.

The authorities really weren't keen on brothels. Disqualification for life was pretty a pretty harsh punishment.


Harsher than the punishment for allowing thieves hang around in your boozer.

Harbouring Thieves.—A licence holder who knowingly lodges or knowingly harbours thieves or reputed thieves or knowingly suffers them to meet or assemble on his licensed premises, or knowingly allows the deposit of goods on his licensed premises having reasonable cause for believing them to be stolen, is liable to a penalty of £10, or in default to imprisonment for four months with or without hard labour, and may be ordered to find sureties for his good behaviour for a year and to forfeit his licence, and on a second conviction forfeits his licence and becomes disqualified for two years from holding any liquor licence; and if two convictions for this offence have taken place within three years in respect of the same premises, whether the persons convicted were or were not the same, the premises may by order of the court be disqualified from being licensed for a year after the second conviction.
Brewers' Almanack 1915, page 308.

Interesting that you could have been sent to prison, but were only disqualified for a couple of years.

This is a really weird one.

Permitting Seditious Meetings.-A licence holder who knowingly permits any meeting of any society or club declared to be an unlawful combination, or confederacy, or any meeting for a seditious purpose, to be held on his licensed premises, may by order of a Court of Summary Jurisdiction have his licence forfeited.
Brewers' Almanack 1915, page 308.

I wonder what counted as a seditious purpose? It seems pretty vague. But you could trust the authorities not to abuse it. Surely?

Monday, 10 February 2025

Stout!

No, this isn't a plug for my book "Stout!" Though it is excellent and well worth buying.

Checkpoint Charlie is the theme. And it's a followup to an earlier post  Where I wrote that I was getting to feel more comfortable about Checkpoint Charlie as our new local. But that there was one thing that I missed from Butcher's Tears. The beer.

Being able to drink a Stout of a Mild. As at Butcher's they usually had at least one of each on tap. Something I really appreciated. But was never going to happen at Checkpoint Charlie.

And, blow me, if the very next time I went to Checkpoint Charlie they didn't have a Stout on their guest tap. And not just any Stout. De Molen Hel & Verdoemnis (Hell & Damnation). A really, really good Stout. I was in heaven.

A glass of De Molen Hel & Verdoemnis.

 "You really like the Stout Don't you?" the barman asked.

"Yes. How do you know?"

"You drink more than one. Most people only have the one."

"Well, I'm used to it."

The first sip is quite intimidating. But I soon got used to it. And it started going down scarily easily. 

Usually, the guest beer lasts two weeks. I think the Stout will last longer. As everyone else is sticking to just one. Fingers crossed it will still be on next week.

I can't pass up on this chance to push my book "Stout!"

https://facebook.com/events/s/the-story-of-london-stout-by-r/304408102440443/

Get your copy od "Stout!"now!

 

Sunday, 9 February 2025

What wasn't allowed in a pub in 1914? (part two)

More things that you weren't allowed to do in pubs before WW I.

Starting with ladies of the night.

(5) Harbouring Prostitutes.—Knowingly permits his premises to be the habitual resort or place of meeting of reputed prostitutes, whether the object of their so resorting or meeting is or is not prostitution, but it is no offence for him to allow any such persons to remain on his premises for the purpose of obtaining reasonable refreshment for such time as is necessary for the purpose.
Brewers' Almanack 1915, page 306.

Who were allowed to nip into a pub for refreshment, but not to hang around with colleagues or tout for business.

The next section is all about police constables.

(6) Harbouring Constables.—Knowingly harbours or knowingly suffers to remain on his premises any constable during any part of the time appointed for such constable being on duty, unless for the purpose of keeping or restoring order, or in execution of his duty.

(7) Supplying Liquor to Constables on Duty.—Supplies any liquor or refreshment- whether by way of gift or sale to any constable on duty unless by authority of some superior officer of such constable. Note.—This offence is not committed if at the time the liquor or refreshment is supplied to the constable, the person supplying it, after taking every reasonable precaution, has reasonable cause for believing, and does in fact believe, either that the constable is off duty, or that he has the authority of his superior officer for being supplied with liquor or refreshment.

(8) Bribing Constables.—Bribes or attempts to bribe any constable.
Brewers' Almanack 1915, pages 306 - 307.

So, no hiding police in the pub or giving them free drinks.

Next it's the turn of betting.

(9) Betting.—Opens, keeps, or uses his house or suffers it to be opened, kept, or used for the purpose of betting with persons resorting thereto, or for the purpose of receiving any money or valuable thing for betting on any horse race, or other race, fight, game, sport, or exercise. Note.-The offence here contemplated is the habitual and persistent encouragement of betting on the licensed premises—e.g., by permitting a professional bookmaker to take up his station regularly in the bar, and there make bets with the customers. To permit one single bet to be made on licensed premises is not a legal offence. To permit licensed premises to be used for the purpose of paying bets which were made elsewhere, is not an offence. The holding of a Derby sweepstake is not “betting" within the meaning of this provision; but it is an illegal lottery, and the licence holder can on that ground be convicted for permitting it.
Brewers' Almanack 1915, page 307.

I love that a sweepstake didn't count as betting. But was still illegal, just in a different way.
 

Saturday, 8 February 2025

Let's Brew - 1895 Rose PA

Climbing ever higher up the Pale Ale tree we get to, er, Pale Ale. A pretty decent strength. If not quite at the heights of a Burton Pale Ale.

As with the other Pale Ales from Rose, there’s not a great deal to the grist. Just base malt, flaked rice and sugar. Once again, with around a quarter of the malt made from foreign barley, the rest from English.

Two types of sugar, No. 1 invert and something just described as “White”, which I’ve interpreted as sucrose. Combined with the pale malt, all this basically colourless sugar leaves the beer with a very light shade. Just 5 SRM. Which is extremely pale for a beer of this gravity.

As always with Rose, there are three types of hops, Kent, Worcester and Hallertau, all from the 1895 harvest. As were the Hallertau dry hops.

My guess is that this was a semi-Stock beer, aged for three months or so. 

1895 Rose PA
pale malt 10.25 lb 84.85%
flaked rice 0.75 lb 6.21%
No. 1 invert sugar 0.75 lb 6.21%
white sugar 0.33 lb 2.73%
Fuggles 130 mins 1.50 oz
Fuggles 60 mins 1.50 oz
Hallertau 30 mins 1.50 oz
Hallertau dry hops 0.50 oz
OG 1055
FG 1015
ABV 5.29
Apparent attenuation 72.73%
IBU 55
SRM 5
Mash at 154º F
Sparge at 175º F
Boil time 145 minutes
pitching temp 58º F
Yeast Wyeast 1469 West Yorkshire Ale Timothy Taylor

Friday, 7 February 2025

What wasn't allowed in a pub in 1914?

Quite a lot of things, as it turns out. Some of them pretty understandable.

The first set mostly refer to pissed-up punters.

2.—As to Public Order.
Offences.-Any licence holder is guilty of an offence against the Licensing Acts and renders himself liable to a penalty not exceeding on a first conviction £10, and on a second or any subsequent conviction £20, who by himself or by his servants acting within the general scope of their employment does any of the following things:—

(1) Selling to Drunken Person.—Sells any intoxicating liquor to any drunken person. Note.—If the person to whom the liquor is sold is in fact drunken the offence is committed whether the person by whom the liquor was sold knew him to be drunken or not.
Brewers' Almanack 1915, page 305.

To put those fines into context, a pint of Mild cost 2d. Ten quid, then, was the equivalent 240  1,200 pints of Mild. Quite a sum.

More about drunks.

(2) Selling to Habitual Drunkard.-Knowingly sells or supplies any intoxicating liquor to or for the consumption of any person, notice of whose conviction has been sent to the police authority under Section 6 of the Act of 1902 within three years of the date of such conviction.

(3) Permitting Drunkenness.-Permits drunkenness to take place on his licensed premises. Note.—Where a licensed person is charged with this offence, and it is proved that any person was drunk on his premises, the presumption will at once be raised that the fact of the drunkenness was known or connived at by the licensed person or by the person left by him in charge of the premises, and that presumption cannot be rebutted unless the licensed person proves that he and the persons employed by him took all reasonable steps for preventing drunkenness on the premises.

If the drunkenness is on the part of a lodger on the licensed premises, or of a private friend of the licence holder, the licence holder will still be liable to conviction; and it is immaterial whether the drunkenness takes place before or after closing time.

(4) Permitting Disorder.—Permits any violent, quarrelsome, or riotous conduct to take place on his licensed premises.
Brewers' Almanack 1915, page 306.

You get the idea. The authorities really didn't like the plebs getting pissed up and causing trouble. Those killjoy bastards.
 

Thursday, 6 February 2025

Beerhouses

In 1830, in a rare attack of liberalism, beerhouses were created. Intended to usher in an era of free trade in beer, licences were issued for beer-only pubs directly from the Excise, outside the control of local licensing magistrates. This was changed in 1869, when such licences came under control of the justices.

However, beerhouse licences which had existed before that date were given some protection. And couldn't be revoked as easily as full licences (ones allowing the sale of all alcoholic drinks).

Two Classes of “old On-Licences."- Beerhouse licences, beer and wine on-licences, and cider on-licences which were in force on May 1, 1869, and have since remained continuously in force, were specially protected as regards the grounds upon which their renewal might be refused by the Wine & Beerhouse Acts of 1869 and 1870. The protection so given to them was preserved in a modified form by the Act of 1904. Licences so protected are hereinafter spoken of as protected or ante-1869 beerhouse licences. Old on-licences of the same kind which either were not in force on May 1, 1869, or, having been in force at that date, have not since remained continuously in force, do not enjoy this protection, and are herein after spoken of as unprotected beerhouse licences. Full licences are also outside this protection, and must be deemed to be included whenever in the following paragraph is unprotected old on-licences are spoken of.
Brewers' Almanack 1915, page 257.

There was a specific list of circumstances which allowed for the removal of beerhouse licences:

(2) Ante-1869, or Protected Licences. In the case of protected beerhouse licences--that is to say, of beerhouse licences, beer and wine on-licences and cider on-licences--which were in force on May 1, 1869, and have since remained continuously in force in respect of the samepremises, the justices may not refuse to renew without compensation on any ground other than the following:

 1. That the applicant has failed to produce satisfactory evidence of good character.
 2. That the house or shop in respect of which the licence is sought, or any adjacent house or shop owned or occupied by the person applying for the licence is of a disorderly character, or frequented by thieves, prostitutes, or persons of bad character.
 3. That the applicant, having personally held a licence for the sale of wine, spirits, beer, or cider, the same has been forfeited for his misconduct, or that he has through misconduct been at any time previously adjudged disqualified from receiving any such licence or from selling any of the said articles.
 4. That the applicant or the house in respect of which he applies is not duly qualified as by law is required.
Brewers' Almanack 1915, page 258. 

The licensing authorities really didn't like prostitutes and thieves.


Wednesday, 5 February 2025

A gentle reminder

that my latest book, "Keg!" is now available.

It's packed full of information about the grooviest decade of the 20th century, the 1970. As well as a brewery guide to the 1970s, there are also more than 100 home-brew recipes. All in all, it's the perfect guide to the decade.

Get your copy of "Keg!" now!

Let's Brew Wednesday - 1895 Rose B

You'd better get used to the late Victorian and Edwardian period. Because I'm now 100% concentrating on that, as I return to working on "Free!".

And now we move onto our second gravity tree, this time for Pale Ales. Of which there are four.

Kicking off with B. Which I assume stands for “Bitter”. It’s pretty low gravity for a 19th-century Pale Ale. A Light Bitter, really. I would say that it’s the equivalent of an AK. Except that Rose has an AK in their range. A beer next up the strength tree trunk.

Beautifully simple is how I would describe the grist. Just base malt, flaked rice and sucrose. There were three types of pale malt, two made from English barley and one from foreign. Which, as you’re probably aware by now, was pretty standard.

Three types of hops, too. Two English, Worcester from the 1895 harvest and Kent from 1894. Both of which I’ve interpreted as Fuggles. Along with Hallertau from 1894.

As a Light Bitter, this wouldn’t have been aged. As is obvious from the gravity and hopping rate. 

1895 Rose B
pale malt 9.00 lb 85.71%
flaked rice 1.00 lb 9.52%
white sugar 0.50 lb 4.76%
Fuggles 135 mins 0.75 oz
Fuggles 60 mins 0.75 oz
Hallertau 30 mins 0.75 oz
Hallertau dry hops 0.25 oz
OG 1046
FG 1013
ABV 4.37
Apparent attenuation 71.74%
IBU 29
SRM 4
Mash at 154º F
Sparge at 175º F
Boil time 125 minutes
pitching temp 59º F
Yeast Wyeast 1469 West Yorkshire Ale Timothy Taylor

Tuesday, 4 February 2025

Lager in the early 20th century

For the next couple of months I'll be back before WW I. Now that my attention has turned full time to my book "Free!".

During my research, I came across this passage on the different types of Lager.

Our attention must now be directed to the principal subject of this evening's paper: Lager Beers ("Lager Biere"). Of these there are four recognised types :—Bohemian, Vienna, Bavarian, and American. As a general rule, three varieties of each are brewed : Light, Ordinary  or Summer Lager, and Export. The exports are all brewed consider ably stronger and contain more alcohol. All the types vary a good deal in colour, flavour, palate-fulness, amount of hops, acidity and alcohol. For example :—

1. Bavarian and Munich beers possess a light to dark-brown shade of colour, are lightly hopped, and are characterised by their palate fulness, sweet taste and malt flavour. Their gravities vary from 12.5° to 15.0° B. in the Light, and from 15.0° to 18.0° B. in the Export beers.

2. The Bohemian are light-yellow, as in the case of the Pilsener, to a peculiar greonish-yellow colour. They taste somewhat sharp, dry and wine-like, but with a prevailing bitter of hops as opposed to the lightly-hopped Bavarians. Their gravities vary from 10.5° to 11.5° B. for the Light, and from 11.0° to 12.8° B. for the Heavy.

3. The Vienna Lagers come somewhere midway between the Bavarian and Bohemian, especially as regards colour, hops, and taste. The gravities vary from 10.5° to 13.5° B. in the Light, and from 13.5° to 15.5° B. for the Heavy and Export beers. The larger amount of the common beer of Vienna is brewed at a gravity of 13.5° B.

4. The American Lagers generally follow the German rather than the Austrian types, yet differ considerably in the many American cities.
"Lager Beers" by James Grant in Journal of the Institute of Brewing Volume 15, Issue 3, May 1909, page 379. 

Interesting that American Lager was considered a type in its own right. Though, of course, there were various different styles of Lager brewed in the USA. These did have European Lagers as their inspiration, but had been adapted to meet American tastes and production methods.

 

Monday, 3 February 2025

1780 - 1815 Cellarmanship

Well, that's the 1970s finished. Time to look further back. All the way to the 18th century. Which is about as far back as I go.

Just as with cask-conditioned beer today, all the care taken in brewing a good beer was in vain if it was poorly handled in the cellar.

The text below is taken from "A Treatise on the Brewing of Beer" by E. Hughes, Uxbridge, 1796, pages 34-37.

"Beware, lest you forget to pay attention to your beer which is at tap; for, "as the eye of the master maketh his horse fat", so the head of a family, now and then giving a look into his cellar, may be the cause of beer drinking more agreeable to his palate, by taking care that the vent-holes are kept closely stopped, and the cocks secure.

"Do not fail to stoop your cask when the beer is about two parts in three out; this should be done whilst the tap is spending, for then you will not disturb the sediment. By stooping the cask when the beer is about two parts in three out will prevent it from becoming flat and sour; when, on the other hand, it is too frequently to be observed when a person is drawing a pot of beer, the stream is impeded; for the beer, being so nearly out, will not run till it is stooped. Now before this, the cock discharging the beer but slowly, the air is admitted into the cask, which causes the beer to drink flat, and, perhaps, turn sour: therefore this will enforce the necessity of stooping your cask before it be so nearly out."

Stooping I take to be tipping up the cask. Which you need to do to get the last of the beer out of a cask. Interesting  that the author recommends that this is done while the tap is open. That sounds rather counterintuitive.

"This is a fault with many publicans, not paying attention to their cellars; even many who brew their own beer are neglectful, notwithstanding their own interest and credit is concerned. Tis not uncommon for the vent-peg, and even the bung, to be left out of those casks which are actually on draught.

"Publicans, who retail common brewer's beer, and neglect their cellars, have this excuse, if their customers find fault with the beer, by saying "tis such beer as my brewer sends me," so it may be; but let a publican be served with beer of the first quality, it entirely depends on the management of the retailer thereof, whether the beer shall be of good or bad quality. This is proved by persons in the same town, each being served with beer from one and the same brew-house; there will be generally a disparity in the quality after it comes into the stock of the respective retailers thereof, which proves it to be the good or bad management in the cellar."

Just as today, there was plenty of room for the publican to fuck up a good beer, either through ignorance or laziness.

"I am convinced I shall not offend the attentive publican by what I have said respecting the cellar; but should this fall into the hands of the inattentive, it may offend; but that I will excuse, if, by the reading of this, he should be convinced of his error, and pay more attention to his cellar; that he may be enabled to draw a pot of beer to please those useful and valuable men, the labourer and the mechanic; and where they used to drink but one pot of beer with him, they may, from finding his ale much better than usual, perhaps, drink two." 

There you have it: if the beer was well looked after, customers would drink more. I don't think I can argue with that.
 

Sunday, 2 February 2025

Beer Guide to the 1970s (part forty-seven)

Three Bass Charrington breweries today. All in the Northwest. All closed as production was switched to the disastrous Runcorn plant.

I've absolutely no idea what any of their beers were like. Doubtless better than the stuff churned out by Runcorn.

Bent
Liverpool,
Merseyside.
Founded:    1810
Closed:            1975
Tied houses:    514

Bought in 1967 by Bass Charrington, soon after its formation. One of the breweries closed to make room for Runcorn.

beer style format OG description
Red Label Stout Stout bottled 1045.2  


Case
Barrow-in-Furness,
Cumbria.
Founded:    1860
Closed:            1972
Tied houses:    60

Bought by Hammond's United Breweries Ltd. 1959. One of the smallest breweries operated by Bass Charrington.


Catterall & Swarbrick
Blackpool,
Lancashire.
Founded:    1871
Closed:            1971
Tied houses:    104

Bought by Northern Breweries in 1961.

The above is an excerpt from my latest book, "Keg!".

Get your copy of "Keg!" now!

Saturday, 1 February 2025

Let's Brew - 1966 Maclay PA 6d

To get you in the mood for the 1970s, here's a beer from the mid-1960s. A 60/-. Is it a Mild, is it a dark Pale Ale? Who gives a fuck? I don't any more. SO what if I thought it was a Dark Mild when I drank it?

There’s not a great deal to the recipe, which is also typically Scottish. Mostly pale malt with a bit of sugar and, some flaked maize. There’s also a proprietary sugar called DCS. No idea what that is, so I’ve just increased the quantity of No. 1 invert. And a touch of malt extract. But it’s really just a variation on a theme. Styrian Golding and English hops.

As for colour, the one in the recipe is as brewed. The versions I drank were around 20-25 SRM. Feel free to colour it with caramel to any shade you fancy.

1966 Maclay PA 6d
pale malt 5.00 lb 75.28%
flaked maize 0.75 lb 11.29%
malt extract 0.125 lb 1.88%
No. 1 invert sugar 0.75 lb 11.29%
caramel 5000 SRM 0.02 lb 0.26%
Styrian Goldings 90 mins 0.50 oz
Fuggles 60 mins 0.50 oz
Goldings 30 mins 0.50 oz
Goldings dry hops 0.50 oz
OG 1030
FG 1012
ABV 2.38
Apparent attenuation 60.00%
IBU 23
SRM 11
Mash at 148º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 61º F
Yeast WLP028 Edinburgh Ale