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03-06-2014, 09:43
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Yes, I've not done spinning words from those few tables of numbers.

This time it's the stuff that provides the fermentable materials that we're looking at. Malt, sugar and adjuncts. I've had to fiddle with the number a bit because they were specified in quarters. And a sugar quarter is only 224 lbs, as opposed to the 336 lbs of a malt quarter. So I've adjusted the sugar and caramel figures to be 336 lb quarters.

One word of caution. We've already seen how there was a big shift from Porter/Stout to Ale in Truman's output over this period. That makes trends in ingredient usage harder to spot, because the ingredients for Ale and Stout differ. In 1910, the last year for which I have Brick Lane brewing records, neither of the two Ales, X and LK, contained either black malt or caramel. While all their Porters and Stouts did.

If we combine the caramel and black malt percentages, they start at 5.14% in 1924 and fall to 3.38% in 1940. That's a fall of around 50%. But production of Porter and Stout fell by more than 100% over the same period. My conclusion? Truman had started using caramel and black malt in some of their Ales.

I think I can understand why. You will, too, when we look at how Truman's beer range changed between 1910 and 1940. Which is what we'll be doing next time.

The most obvious long-term trend is the increase in the use of sugar, rising steadily up to a peak in 1934 then falling back again a little.

Malt usage is around 75% all the way through, except for the difficult year of 1933, where it dropped just below 75%. I was surprised to see the share of maize decline. That could be connected to which styles were being brewed as some contained maize and others didn't. At least that was the case back in 1910.

Here are the tables:



Truman Brick Lane grists 1924 - 1940 (qtrs of 336 lbs)


Year
Malt
Maize
Sugar
Caramel
Black
Total


1924
36,541
2,732
4,917
865
1,530
46,586


1925
40,789.5
3,323
6,222
1,150
1,426
52,910


1926
40,707.5
3,332
6,680
1,152
1,524
53,396


1927
41,395
2,748
7,319
1,164
1,042.5
53,668


1928
40,438.5
3,019
7,641
1,054
1,204
53,357


1929
38,145
3,263.5
7,415
962
1,035
50,820


1930
41,626
2,864.5
8,917
1,124
803
55,335


1931
39,365.5
2,994
8,780
1,110
628
52,878


1932
36,450.5
3,042
8,305
1,016
692
49,506


1933
26,719.5
2,589.5
7,307
851
821.5
38,288


1934
33,364
2,557
9,086
914
928
46,848


1935
36,248.33
2,264.17
8,980
854
851.5
49,198


1936
38,543
2,434.5
9,261
936
926
52,101


1937
38,508.5
2,465
9,310
861
1,097
52,242


1938
39,372
2,478.5
9,626
964
891.5
53,332


1939
39,061.33
2,521.33
9,545
714
1,084
52,926


1940
38,756
2,320
8,961
650
1,100
51,788


Source:


Document B/THB/C/256c held at the London Metropolitan Archives







Truman Brick Lane grists 1924 - 1940 (%)


Year
Malt
Maize
Sugar
Caramel
Black
Total


1924
78.44%
5.86%
10.56%
1.86%
3.28%
100.00%


1925
77.09%
6.28%
11.76%
2.17%
2.70%
100.00%


1926
76.24%
6.24%
12.51%
2.16%
2.85%
100.00%


1927
77.13%
5.12%
13.64%
2.17%
1.94%
100.00%


1928
75.79%
5.66%
14.32%
1.98%
2.26%
100.00%


1929
75.06%
6.42%
14.59%
1.89%
2.04%
100.00%


1930
75.23%
5.18%
16.12%
2.03%
1.45%
100.00%


1931
74.45%
5.66%
16.60%
2.10%
1.19%
100.00%


1932
73.63%
6.14%
16.78%
2.05%
1.40%
100.00%


1933
69.79%
6.76%
19.08%
2.22%
2.15%
100.00%


1934
71.22%
5.46%
19.39%
1.95%
1.98%
100.00%


1935
73.68%
4.60%
18.25%
1.74%
1.73%
100.00%


1936
73.98%
4.67%
17.78%
1.80%
1.78%
100.00%


1937
73.71%
4.72%
17.82%
1.65%
2.10%
100.00%


1938
73.82%
4.65%
18.05%
1.81%
1.67%
100.00%


1939
73.80%
4.76%
18.03%
1.35%
2.05%
100.00%


1940
74.84%
4.48%
17.30%
1.26%
2.12%
100.00%


Source:


Document B/THB/C/256c held at the London Metropolitan Archives



Next time we'll be looking at which beers Truman brewed in the interwar years.

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