Irish Porter after the Emergency

Just after the end of the war, Guinness was still producing more than a quarter of a million barrels of Porter annually. Making up almost a quarter of their Irish sales. That changed when the 1950s rolled around and Porter sales began to slip.

It all looks rather like what happened in London. At a certain point, Porter went into terminal decline in Ireland. In the early 1960s, it stopped being a mainstream beer. At least in the Republic of Ireland. It remained reasonably popular in Norther Ireland, particularly in Belfast. And that’s where the last Guinness Porter was served in the early 1970s.

Guinness sales in Ireland 1946 - 1955
Year	Extra Stout	Porter	total	% Porter
1946	987,051	289,512	1,276,563	22.68%
1947	882,284	257,973	1,140,257	22.62%
1948	998,086	284,511	1,282,597	22.18%
1949	1,074,492	290,411	1,364,903	21.28%
1950	1,104,564	268,486	1,373,050	19.55%
1951	1,168,162	243,484	1,411,646	17.25%
1952	1,046,983	228,841	1,275,824	17.94%
1953	1,076,367	210,613	1,286,980	16.36%
1954	1,104,830	175,397	1,280,227	13.70%
1955	1,157,655	138,842	1,296,497	10.71%
Source:
"A Bottle of Guinness please" by David Hughes, pages 276-279.

 

 

Irish Porter during the Emergency

Unlike in England, Porter was brewed right through WW II in Ireland. Its popularity, however, did seem to be on the wane. The amount produced may have increased a little, as a percentage of Guinness’s production, though, fell from 36% to 25%.

Sadly, I’ve no intimate details of Guinness Porter. I do, though, of another Irish Porter, that from Perry.

This version has a gravity similar to pre-war Guinness Porter. Except with a shit degree of attenuation. I’m not convinced that those FGs are the real ones

Compared to the pre-war version, the hopping rate is a good bit lower. In the case of the 1943 beer, not much more than half that of 1935. I’m guessing that this is connected with the interruption of hop imports and the limited amounts of English hops available.

Guinness sales in Ireland 1939 - 1945
Year	Extra Stout	Porter	total	% Porter
1939	481,588	273,067	754,655	36.18%
1940	463,827	265,473	729,300	36.40%
1941	548,112	304,648	852,760	35.72%
1942	591,057	294,823	885,680	33.29%
1943	705,568	286,826	992,394	28.90%
1944	804,301	290,993	1,095,294	26.57%
1945	918,147	300,447	1,218,594	24.66%
Source:
"A Bottle of Guinness please" by David Hughes, pages 276-279.

Perry Porter during WW II
Year	Brewer	Beer	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
1943	Perry	Porter	1040.0	1017.0	3.04	57.50%	5.26	0.89
1944	Perry	Porter	1042.0	1018.0	3.18	57.14%	6.67	1.26
Source:
Perry brewing records held at the local studies department of Laois county library.

Let's Brew - 1914 Barclay Perkins PA

Barclay Perkins were relatively late to the Pale Ale game, first brewing one in the 1880s, a couple of decades later than London rivals Whitbread.

Though they did immediately start with two examples, XLK and the stronger PA. The quantities brewed of PA were very modest: around 100 barrels, at a time when they made Mild in batches of 1,000 barrels. Barclay Perkins had more flexibility than other large London brewers because they had a small brew house in addition to their main kit. This is where they brewed PA, a sure indication that it was a low-volume beer. This example was a batch of just 60 barrels.

PA was obviously a posh beer as, unlike its weaker younger brother, XLK, the grist contained no flaked maize. With just pale malt and invert sugar, it’s a very simple recipe.

The hops look like they’re higher quality than those in XLK. Mid-Kent (1913 CS), East Kent (1913 CS) and Worcester (1913 CS) copper hops plus East Kent (1913 CS) dry hops. It’s interesting that all the hops had been kept in a cold store, even though they were from the most recent season.

There was both a draught and bottling version of this brew, the difference being that the latter was much more heavily dry-hopped: the equivalent of 1.24 ozs. for a batch of this size.

1914 Barclay Perkins PA
pale malt	11.50 lb	85.19%
No. 1 invert sugar	2.00 lb	14.81%
Fuggles 150 mins	2.00 oz
Fuggles 90 mins	2.00 oz
Goldings 30 mins	2.00 oz
Goldings dry hops	0.50 oz
OG	1062
FG	1016
ABV	6.09
Apparent attenuation	74.19%
IBU	71
SRM	7
Mash at	152º F
Sparge at	172º F
Boil time	150 minutes
pitching temp	58º F
Yeast	Wyeast 1099 Whitbread Ale

Thia recipe, and many others, can be found in Armistice,  my wonderful book on brewing in WW I.

 

 

Irish Porter before WW II

The one place where Porter was still in good health was Ireland. During the interwar period, its sales kept up remarkably well, consistently amounting to around 37% of total Guinness sales.

One note: this table is for the whole of Ireland, including the part still in the UK.

Guinness sales in Ireland 1922 - 1938
Year	Extra Stout	Porter	total	% Porter
1922	724,894	416,594	1,141,288	36.50%
1923	696,582	378,085	1,074,667	35.18%
1924	640,974	367,708	1,008,682	36.45%
1925	583,730	351,040	934,770	37.55%
1926	544,008	337,620	861,628	39.18%
1927	520,923	315,636	836,559	37.73%
1928	508,483	303,641	812,124	37.39%
1929	508,158	302,002	810,160	37.28%
1930	493,669	291,194	784,863	37.10%
1931	468,272	265,538	733,810	36.19%
1932	441,568	226,759	668,326	33.93%
1933	432,064	248,115	680,179	36.48%
1934	425,519	263,675	689,194	38.26%
1935	446,908	277,124	724,032	38.28%
1936	455,521	271,220	726,741	37.32%
1937	466,541	274,882	741,423	37.07%
1938	479,506	278,321	757,827	36.73%
Source:
"A Bottle of Guinness please" by David Hughes, pages 276-279.

The quantity of Porter brewed by Guinness must have been more than the total brewed by all London brewers.

Here are a couple of examples of Irish pre-war Porter.

Irish Porter before WW II
Year	Brewer	Beer	Price per pint (d)	OG	FG	ABV	App. Atten-uation
1933	Guinness	Porter (as sold in Belfast)	7	1041.6	1009.9	4.12	76.20%
1934	Beamish & Crawford	XX Porter		1035
Sources:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
"Classic Porter and Stout", by Roger Protz.

The one from Guinness is a good bit stronger than London versions, looking like a 6d per pint beer. It’s also better attenuated, at a bit over 75%. While Beamish & Crawford Porter looks very much like those from London.

My books cheap right now

Treat yourself for the New Year! January is a miserable month - cheer yourself up with one of my books.

Until January 22nd at 11:59 PM UTC you can get 15% off my Lulu books with this discount code:

THANKS10

The perfect opportunity to pick up some of my wonderful books cheaply

Immigrants or expats?

My two-year Swindon sentence served, I returned to Amsterdam. A free man.

Aware that we would be returning to Holland and that renting would be stupidly expensive, we bought a flat in De Baarsjes. An interwar bit of the city, about a mile from Dam Square.

We didn't have a great deal of furniture. Not even a bed, sleeping on an inflatable mattress.Before we'd had chance to properly furnish the flat, I was off expatting again. Around the other side of the world, in Melbourne. 

We rented a place in Carlton, fairly close to the City Centre. Close enough that I could walk to work. And walk home again. Sometimes, when it was over 40º C. Luckily there was somewhere on the way to cool off. Corner pub on Swanson Street called the Canada.

It had Coopers Sparkling Ale on draught. That would usually have been my choice. Not here, though. As they also had Coopers Stout on tap. A lovely thick, roasty Stout. With plenty of oomph, too. 6.8% ABV. 

The Canada sold it in schooners which was brilliant. A couple of those was enough to cool me sufficiently to continue my journey.

Stout was reasonably easy to come by in Melbourne. Carlton brewed two: Abbotsford Invalid Stout and a stronger one which wasn't available all year. Can't remember the name of that. They were OK. Better than having to drink muck like Carlton Draught, with its weird green apple flavour.

Quite a few pubs had draught Coopers Sparkling Ale. Always served far too cold. I'd buy two glasses on entering a pub. By the time the I'd drunk the first, the other would have warmed a bit.Before I drank that, I'd get a fresh beer. So it had a chance to reach a temperature that didn't quite freeze my gums and rattle my teeth..

Being in Australia on a contract, it was never meant to be a permanent move. The last couple of weeks we even lived in a holiday let in St, Kilda. You can't get much more temporary than that. Or more expat.

When would I get to be an immigrant again? Back in Amsterdam, where I wanted to be.

Let's Brew Wednesday - 1951 Adnams XXXX

One of my favourite types of beer is a good old Southern Old Ale. Which is basically just a strong Mild.

The details might have changed a little, but Adnams still brew an Old Ale similar to this. Simply a beefed up version of their Mild. The grist is much the same a XX Mild. Just with a little more of everything.

Adnams have continued to brew a draught beer in this style right up until the present. The OG is a bit lower, but it’s definitely still along these lines.

Amber malt is slightly odd in this type of beer. Which might be why Adnams dropped it a couple of years later, replacing it with more crystal malt.

1951 Adnams XXXX
mild malt	9.75 lb	84.20%
amber malt	0.50 lb	4.32%
crystal malt 80 L	0.50 lb	4.32%
No. 3 invert sugar	0.75 lb	6.48%
caramel 1000 SRM	0.08 lb	0.69%
Fuggles 120 min	2.00 oz
Goldings 30 min	0.75 oz
OG	1053
FG	1017.5
ABV	4.70
Apparent attenuation	66.98%
IBU	35
SRM	16
Mash at	148º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP025 Southwold

This recipe appears in my book about UK beer after WW II. You can buy it here:

http://www.lulu.com/content/paperback-book/austerity/23181344

Expats again

Nicely settled in Amsterdam, I was in for a nasty surprise. Perhaps not such a surprise.

I worked for an agency contracting programming staff for airline systems. A very small and specialised world. With maybe a dozen sites in Europe. Just one in Holland: KLM. There had always been a good chance that I'd be sent outside Holland.

And indeed I was. Even worse, it was to the UK. A country I really didn't want to live in. Worse still, it was Swindon. A fairly bleak new town, mostly, Apart from a few old bits in the centre, and, of  course, the Railway Village. 

We moved into a cardboard house on a monochrome estate on the western edge of town. With a lovely view of the bypass. Admittedly, with beautiful countryside behind that.At least Swindon is located in a lovely part of England.

I'd become an expat in my own country. I had no intention of staying and hadn't cut my ties with Holland. We rented a flat in Rotterdam and flew over every other weekend.

Swindon wasn't all gloom. There were quite a few decent pubs and quite a choice of beer. The two local breweries, Archers and Arkells. The former quite young and the latter more than a century old. Both brewed good beer. My favourite being Arkells BBB. A rich Best Bitter very much in the Southwestern style. Very drinkable. Some nice pubs in their estate, too.

Archers had the Gluepot, one of the pubs in the Railway Village. I seem to remember it had three of four of their beers in cask form. I think I mostly drank their Village Bitter. "Nutty and smooth" according to the 1987 Good Beer Guide.A pleasant enough Cooking Bitter.

There was one Morrells pub, selling the rare Dark Mild*. A lovely beer. I don't understand why it wasn't more popular. Oh, I do. Because it was called "Mild". Wadworths 6X was on in a couple of pubs. A reliable beer, at the time. Not that bitter, but packed with flavour.

A really good curryhouse. That's something else Swindon had going for it. Good rail connections, too. 

But it was never going to be my permanent home. Just a two-year assignment. 24 months and I could become an immigrant again.

* Looking in the Good Beer Guide, I see that it's 1036º. Exactly the same as their Bitter. What's the betting it was the Bitter with added caramel?

Immigrants

Leaving the USA in 1987didn't mean a return to the UK. That was the last thing I wanted to do. Knowing a couple of people in Holland, I decided to give that a go. 

Starting off in Rotterdam. A city it's difficult to love.Not great for beer at that time, either, most cafe just selling Heineken Pils. The only respite was in autumn, when many had Bpck on tap. Full and malty and pretty good. Even the ones from breweries like Heineken.

After couple of months looking around, I got a job in Amstelveen, just outside Amsterdam. I started taking the train from Rotterdam to Amsterdam every day. A journey of about an hour. Not wanting to waste this time staring out of a window, I did what I always did: learnt a language. In London, it was  Czech. In Holland, logically enough, Dutch. I bought the Volkskrant (sort of equivalent to The Guardian) every morning and read it, with the aid of a dictionary.

Fed up of commuting, I persuaded my employer to subsidise a flat for me in Amsterdam. I shared it with one Dutch colleague, who often wasn't there. An odd building, on a corner of Churchilllaan in the Riverenbuurt, pne of the hotspots for Amsterdamse School architecture.

A few doors further down Churchilllaan lived a couple of English colleagues, also newly arrived in Amsterdam. We'd cross the canal and into De Pijp to drink in Dopey's Elixir. A cosy little wood-panelled place. with a very unusual beer on tap: Gulpener Dort. A 6% beer supposedly in the Dormunder style. Not sure how true to style it is. But a pleasant malt-driven beer.

In the summer, Dolores was released from the DDR and moved in with me in Amsterdam. It seemed like I'd properly established myself in Holland.

All that was soon to change. I became an expat again.

Expats

There are two types of foreigners: ones only intending to stay for a year or two and those never intending to leave. Expats and immigrants. Though many in the latter group might not call themselves that. I've belonged to both groups.

When I lived in New York, my behaviour was deeply influenced by what I'd seen in Jamaica. When I visited my brother who was working there. (I got to really like the Guinness brewed there, a sort of foreign Extra Stout. Dragon Stout was OK, too, but a bit too sweet for my taste. McEwans Strong Ale was another one. Brewed, I think, in the Guinness. Also fairly nice.)

I saw how his colleagues behaved. It was a very closed group and didn't look particularly healthy. They were all very much expats.What was the lesson it taught me? It's not a good idea to have colleagues know everything about you. 

That's why I didn't share a flat in New York. It's the only time I've ever lived on my own. Rather that than share with colleagues and be with them 24-hours a day.

I had a social life outside of work. I was good friends with Eva, a Czech woman I met in the Czech language section of a library. She'd been studying in Yugoslavia when the Russians invaded Czechoslovakia in 1968, eventually finding her way to New York.

I'd been looking for books in Czech to keep my knowledge of the language. Shortly before  leaving for the USA, I'd followed a summer school in Czech in Brno. I'd got be reasonably fluent, mostly practising in pubs. Czechoslovakia was perfect. With shared tables and friendly locals, striking up a conversation was a piece of piss. 

The local Brno beer, Starobrno, was fine. There were plenty of other options, too. Cerna Hora, Pilsner Urquell, Budvar, Staropramen (never cared for that, myself), Krusovice and others I can't recall. All pretty good, some outstanding. Lots of choice and dirt cheap with it. As a student I didn't have to exchange the minimum daily amount at the official rate. I was free to change mostly on the black market and get triple the rate.

It was in Brno pub that I met Dolores.

Of course, I socialised with colleagues. We regularly went to the Manhattan Brewery after work to play darts. Where they had English-style beers. A very fine Porter, I recall. Or was it a Stout? It was a very long time ago. Something dark and roasty.

I remember talking with the brewer, a very enthusiastic young bloke called Garret Oliver.

We also played darts in a basement bar in the East Village. Can't for the life of me recall the name. They sold a Czech-style Tmavé Pivo called Prior Double Dark. It was OK. Better than the usual yellow crap, at least.

An expat, is what I was. I never intended to stay longer than my visa, which was for just 18 months. To remain longer, I'd need to apply for a green card. A process which would take years. During which time you couldn't leave the USA. Well, you could, but you wouldn't get back in again. No way I could do that.

Having a very definite and neat end was reassuring somehow. The decision had been made for me about when I'd leave the States.

Next time: I become an immigrant.

Let's Brew - 1922 Barclay Perkins BS

The domestic version of BS – I’m not sure if at this point it still stood for Brown Stout or if it had become Best Stout – was, at 1055º, more the gravity that you’d expect from a 1920s London draught Stout.

Most London breweries – especially the ones that had made their name brewing Porter – had similar beers. The gravity obviously being set by the last set of price controls. 1055º puts it at the minimum OG for a beer in the 9d per pint class.

Surprisingly, as Barclay Perkins were enthusiastic users of both, there’s neither adjuncts nor sugar in the grist. Well, apart from roast barley. Oh, hang on a minute. On the brewing record it says in red ink “Special all malt brew for yeast”. That explains it, then. I wonder if drinkers noticed anything special about this batch?

The hops were a little on the old side, but had all been kept in a cold store: Mid Kent from 1919 and 1920, Pacific  from 1920.

1922 Barclay Perkins BS
mild malt	9.00 lb	69.23%
brown malt	1.00 lb	7.69%
amber malt	1.00 lb	7.69%
crystal malt 60 L	1.00 lb	7.69%
roast barley	1.00 lb	7.69%
Cluster 120 mins	1.75 oz
Fuggles 60 mins	1.50 oz
Fuggles 30 mins	1.75 oz
OG	1055
FG	1017
ABV	5.03
Apparent attenuation	69.09%
IBU	74
SRM	27
Mash at	154º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale

 

The above is an excerpt from Armistice,  my wonderful book on brewing in WW I.

 

George, your glass is empty

Just in time for the holiday season, here are some Christmas drink tips. From 1949.

First is mulled beer.

"GEORGE, YOUR GLASS IS EMPTY"
WHEN the word goes round that the level is low in the glass of your guests, here are a few ideas for refilling them.

HOT MULLED ALE.— This is about the best "one for the road" for a cold Christmas night. We give you two ways in which to make it. One pretty strong, one not so strong. 

One measure of rum (or sherry for the weak version) to six of strong ale (or stout or mild ale for the weak version) but not bitter. 

Heat gently till it steams (a saucepan on the gas ring will do) and add a good pinch of nutmeg and powdered ginger. Cloves are a good idea. too. 

If you have an orange, stick it full of cloves and let the orange float in the liquid. You must keep mulled ale hot; place it in an outer saucepan of boiling water and serve with a ladle.
Sunday Mirror - Sunday 25 December 1949, page 7.

I love the phrase  "If you have an orange". It reveals so much about the times. There was still rationing and not everyone had access to oranges.

Pretty sure I'd go for the strong version.

Now for a cold drink:

COLD CIDER CUP.— This would be a good refresher just before lunch on Boxing Day. 

If you can get it, use still cider for this one, although it is stronger, and it might be a good idea to dilute it with a splash of soda water. If you can only get bubbly cider, stick to the recipe below: 

To each quart of cider, add one wineglass of gin and one of sherry. If you have it, add some sliced fruit — apples, pears, halved grapes, quartered oranges. Better still, soak this fruit in the cider the night before and add the gin and sherry on the following day. Serve as cold as possible.
Sunday Mirror - Sunday 25 December 1949, page 7. 

Gain, it's not assumed that you can get hold of fruit. At least there doesn't seem to have been trouble sourcing the booze. That would have made life more bearable.

Finally, two cocktails.

SHORT DRINK.—This is how to make a real 100 per cent dry martini—the way they do it in America: The important thing is to use French vermouth which is much drier than Italian. Ice is essential for this drink If you have no refrigerator try to get some from your "local" and keep it wrapped in sacking or felt in a draught. Wash the ice before you use it. 

You don't mix a dry martini in a cocktail shaker. Crack plenty of ice and place it in a jug. Pour in the gin and French in the following proportions - the proportions are important — one part of French to five of gin. Stir gently with a fork or hold the jug by the handle and rotate the whole thing gently for about a minute. Place a screw of lemon peel in each glass before serving. 

LONG DRlNK.— Although this is said to be a trick used by crafty bartenders to fool customers into thinking they are drinking champagne it's a perfectly good drink on its own. 

One glass of sherry topped up with one large bottle of tonic water (or one-and-a-half small bottles). Ice the tonic water first if possible.
Sunday Mirror - Sunday 25 December 1949, page 7. 

I don't think many people had a fridge in 1940. So off to the local with a sack it was. Usefully, most homes were so poorly insulated there would be no problem finding a draught.

Pretty sure I wouldn't be fooled into thinking a mix of sherry and tonic water was champagne. Not unless I was well pissed.

Unintended consequemces

I had to send off a couple of copies of my excellent Home Brewer's Guide to Vintage Beer today (You can get your own signed copy by clicking the appropriate button in the left margin.) But where could I post them?

A few years back, all the post offices in Holland were closed. Replaced by something resembling a sub-post office. Except lower key. Really a shop of some kind with a sideline in a few postal services. A large percentage were tobacconists.

For me, quite handy. As there are a few such tobacconists that are closer to my house than the post office was. I normally use the fag shop on a nearby square. Just a couple of minutes walk away. The came corona.

The current restrictions allow only "essential" shops to open. Chemists, supermarkets, bike shops. And ones offering postal services. Including tobacconists. However, they weren't allowed to sell fags or newspapers. Only supply postal services. While supermarkets can sell tobacco products.

As a result, most tobacconists have temporarily closed. The postal stuff only being a small fraction of their business. In consequence, you have to search around if you want to post a parcel.

Luckily I could find a place that was still open. Didn't look like they were doing much trade, mind. I wonder how much longer they'll stick it out?

All because the government rushed through the new rules and didn't think them through. I'm sure they hadn't intended postal services to become so difficuult to find. But it is a direct result of the actions they took.

Let's Brew Wednesday - 1960 Robert Younger Strong Ale

Robert Younger was one of many breweries which fell to Scottish Brewers around 1960. In this case, in 1961. Followed by immediate closure.

This batch of Strong Ale was brewed 7 months before the brewery stopped for good. They brewed a typical range for a Scottish brewer. Mostly Pale Ales:

Beer	Style	OG
54/-	Pale Ale	1028
60/-	Pale Ale	1030
70/-	Pale Ale	1035
80/-	Pale Ale	1043
SS BA	Stout	1030

Most of the recipe us as you’d expect: base malt, maize and sugar. There’s a weird one thrown in, though: liquorice. I’ve seen it in Stout recipes before, but never a Scotch Ale.

The colour, as usual in Scotland, mostly came from caramel. There’s no coloured malt of any description. The pale malt seems to have all been English. The hops were also all English, from the 1958 and 1959 seasons.

1960 Robert Younger Strong Ale
pale malt	11.00 lb	72.13%
flaked maize	2.75 lb	18.03%
No. 2 invert sugar	1.25 lb	8.20%
malt extract	0.125 lb	0.82%
caramel 2000 SRM	0.125 lb	0.82%
liquorice	0.07 oz
Fuggles 120 min	1.25 oz
Goldings 30 min	1.25 oz
Goldings dry hops	0.50 oz
OG	1070
FG	1018
ABV	6.88
Apparent attenuation	74.29%
IBU	26
SRM	21
Mash at	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale

 

This recipe features in my two new books, Strong! vols. 1 & 2 and Strong! vol.2.

 

 

Pre-WW II London Stout adjuncts and sugars

Flaked oats appear in the Whitbread and Truman examples to enable some to be sold as Oatmeal Stout. I wonder if any drinkers noticed that Oatmeal Stout and plain old Stout were identical? Not much to report, other than that. Some flaked maize at Barclay Perkins, along with roast barley. Truman also used roast barley in place of black malt.

Much more complications with the sugars, with seven different ones across the four breweries.

There’s No. 3 in a couple, which is what you would expect. Black sugar I’m guessing is something along the lines of No. 4 invert. Duttson and CDM are types of caramel. While cane sugar is just raw cane sugar. Something easily supplied by Britain’s tropical colonies in the Caribbean and the Far East.

Pre-WW II London Stout adjuncts
Year	Brewer	Beer	oats	flaked maize	roast barley
1937	Courage	Stout
1936	Barclay Perkins	BS		4.35%	10.87%
1937	Whitbread	LS	0.78%
1931	Truman	BS	1.45%		5.06%
1931	Truman	St	1.45%		5.06%
Sources:
Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/263.
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/621.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/125.
Truman gyle book held at the London Metropolitan Archives, document number B/THB/C/114.

Pre-WW II London Stout sugars
Year	Brewer	Beer	malt extract	no. 3 sugar	caramel	Duttson	CDM	black sugar	cane sugar
1937	Courage	Stout	2.00%				2.67%		5.33%
1936	Barclay Perkins	BS		11.59%	1.45%
1937	Whitbread	LS		8.37%		3.79%
1931	Truman	BS						4.34%	3.13%
1931	Truman	St						4.34%	3.13%
Sources:
Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/263.
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/621.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/125.
Truman gyle book held at the London Metropolitan Archives, document number B/THB/C/114.