Paulaner and Franziskaner

What's up? All these Paulaner and Franziskaner Weissbier adverts on the TV.

I remember.


I'm in Bavaria. Could explain it.


Too many beer schnapps before breakfast.

Jim Montgomery.

Beers!

Time for another old advert. I love these things. Tell you what was in the shops at the time. That type of stuff.

Here it is. I love the title: Beers.

Source: Het nieuws van den dag  11-02-1884


This is what it says, for the giving-a-crapply-challenged:

Bass Extra Stout and Pale Ale 15
Vollenhoven's Extra Stout 12.5
Corman's Stout 12.5c per half bottle
Noorsch Stout 25
Noordsch Ale 22.5 per whole bottle
Erlanger, Münchener 22.5 per whole bottle
Dortmunder 15 per whole bottle, 11 c per half bottle
Beiersch diverse 17
Pilsener 18 per whole bottle
Hollandsche Ale De Haan 8.5 c  per half bottle
Maastrichts Bier prima 10 c per whole bottle

Note the rather modest role played by pale Lager. Beiersch usually meant a dark Lager. Plenty of Ales and Stouts in there. Both domestic and imported.

Whitbread's Lager trade (1940)

Not quite chiselled the last few scraps of ore from Whitbread's spreadsheet mine. The sun is singing, the birds are shining. Summer and time for Lager. At least posts about Lager.

These are the sales numbers (in barrels) for the first quarter of 1940.

Bear in mind when you look at these figures that Whitbread sold 24,000 barrels of bottled Guinness and around 200,000 barrels of Stout in total. It puts the 20 barrels of Lager into perspective. Admittedly this is just one quarter. So the real annual would have been 80 barrels. Let's be generous and say 100 barrels. Still bugger all.

Of course, there weren't going to be any imports of three of these beers for a few years.

I hadn't realised that Whitbread's relationship with Artois went back so far. Fascinating, eh?

Barclay Perkins Ale production 1834 -1843

Little time. Head about to explode. Must be quick. Remember this.

Barclay Perkins Ale output 1834 - 1843
Year	malt (qtrs)	hops (lbs)	X	XL	XX	XXX	XXXX	K	KK	KKK	KKKK	Table	S Ale	total
1834	5,695	51,270	3,434		8,014	812			622	507		985		14,374
1835	10,145	82,818	5,969		10,116	2,319		784	1,771	1,276		390		22,625
1836	16,216	139,466	11,339		13,167	3,532	286	634	3,316	2,987		772	1,507	37,540
1837	15,537	140,064	10,561	1,377	10,529	4,090	497		1,760	2,323		845	6,971	38,953
1838	15,901	149,769	12,262	2,429	9,180	4,470	375		1,809	3,298	213	934		34,970
1839	15,635	187,546	6,098	2,198	7,267	3,418	199		4,113	6,718	422	966		31,399
1840	22,111	239,324	16,936		9,514	2,804	302		4,589	6,575	466			41,186
1841	23,330	277,336	17,239		9,329	2,881	95		3,784	3,412	173	1,200		38,113
1842	23,295	290,496	16,707		9,563	3,062	95		3,900	5,164		1,166		39,657
1843	22,840	289,161	16,676	200	9,391	3,026	93		1,708	3,024	125	1,212		35,455
Source:
Document ACC/2305/1/669 held at the London Metropolitan Archives

The start of the 19th century Mild boom.

Let's Brew Wednesday - 1935 Fullers OBE

It's back! Finally another installment of Let's Brew. And even on a Wednesday. Plus the recipe is for the legendary Fullers Old Burton Extra. This is indeed a special day.

Old Burton Extra was a souped-up Burton, sold on draught. It was party-gyled along with their normal Burton, BO, and their Mild. It looks very similar to what some other London brewers called KKK. You do know what a Burton was, don't you? Forgotten already. I don't know.

Burton was one of the standard draught beers in London pubs for the first half of the 20th century. The last survivor is Young's Winter Warmer. They were usually given K-designations inside breweries. They were a development of the pale K Ales brewed in the 19th century. Along with Mild, they darkened at the end of the 1800's. In the 1930's, a typical Burton was around 1048 -1055º, quite heavily hopped at 1.5 to 2 pounds per barrel and dark brown in colour.

It's a shame none of the London brewers currently makes one. I'd drink it.

Brew this beer. Sip it thinking of the Tower of London, Westminster Abbey, Pearly Kings, pease pudding and saveloys.




Over to Kristen . . . . .





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Fullers - 1935 - OBE - BO - X
General info: Old Burton Extra. Burton Old ale. X ale. Some really neat names along here. What’s even cooler is that the OBE only accounted for 0.5% of these entire gyle and the BO was only about 10%. That leaves about 90% of this entire gyle set left for the simple mild X ale. It very much leaves me wondering if 2 barrels of OBE that were made weren't made specifically for the head brewer himself. This recipe is written strictly for making the OBE.
Beer Specifics			Recipe by percentages
Gravity (OG)	1.067		41% English pale malt (2)			0.6% Caramel colorant
Gravity (FG)	1.014		41% American 6-row			0% Caramel
ABV	7.13%		14.4% Flaked Maize			0%
Apparent attenuation	79.26%		2.9% White sugar
Real attenuation	64.93%
IBU	68.6		Mash	120min@149°F		0.985166475315729qt/lb
SRM	17			120min@65°C		2.06L/kg
EBC	33.8
			Boil	1.5 hours
	Homebrew @ 70%				Craft @ 80%
Grist	5gal		19L		10bbl		10hl
English pale malt (2)	5.21	lb	2.374	kg	282.83	lb	109.27	kg
American 6-row	5.21	lb	2.374	kg	282.83	lb	109.27	kg
Flaked Maize	1.83	lb	0.833	kg	99.24	lb	38.34	kg
White sugar	0.37	lb	0.167	kg	19.85	lb	7.67	kg
Caramel colorant	0.08	lb	0.037	kg	4.43	lb	1.71	kg
	12.704		5.784		689.17111
Hops
Goldings 4.5% 90min	3.06	oz	86.6	g	189.44	oz	4.577	kg
Goldings 4.5% 30min	1.50	oz	42.5	g	93.00	oz	2.247	kg
Goldings 4.5% dry hop	2.07	oz	58.7	g	128.31	oz	3.100	kg
Fermentation	65°F /18.3°C
Yeast	Nottingham ale yeast
	1968 London ESB Ale Yeast  - WLP002 English Ale Yeast
Tasting Notes: OBE - Tons of light fruits, apple and pear drops. Resinous, earthy and spicy hops, hints of orange and biscuity malt. Robust drying hop tannins on the palette with a good kick of hop bitterness on the end that keeps going. The malt balances well but not to the point of a Barley Wine. Clean, crisp and bitter. Dangerously easy to drink!

Ingredients and technique

Grist & such
The darkness of these beers belies the fact that it has absolutely no roast malt, caramel malt nor dark invert sugars. They get nearly their entire color from the addition of caramel coloring.  Two different English pale malts, American 6-row along with 14% flaked maize make up the entirety of the malt for this gyle. Very little white sugar and a good 1.5% of caramel colorant round this off.


Hops
The hops were as fresh as you can get being less than 8 months old. The hopping was absorbingly high but enough to give the first gyle around 70 bu. The second gyle had very little in the way of hop but still pull around 10 bu. The third gyle had no hops. They were added at kettle make-up and then again at 30min. Each of the beers where dry hopped differently. The OBE got 0.75lb/ bbl with East Kent Goldings, the BO got 0.50lb/ bbl with Fuggles and the X ale got none. Poor X ale…

Mash & Boil
Nothing really fancy about the mash nor the boil with this gyle. An extended mash with a single infusion to keep a mash of moderate temperature. The boil for gyle 1 was 90 minutes and gyle 2 was 105 minutes. 

Fermentation, Conditioning & Serving
All these beers were fermented a moderate temperature each finishing about the same time regardless of gravity. Aim for about 2.1 volumes of CO2 using either corn sugar or glucose syrup and around 1 million cells/ ml of beer. Serve at cellar temp per the usual.

Gyling & Blending
The recipe as written is for the OBE only. The actually recipe included two gyles with a third for the return. The first gyle was about 1.068, the second was 1.007 and the third at 1.002. Each was hopped as described above. We’ll get to the gyle specifics here shortly in Practical Partigyling, part 1.
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