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11-06-2014, 07:10
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In the second part of this series we'll be taking a look at Bitter brewed inside and outside London.
Despite several London brewers (Truman and Mann, among other) owning breweries in Burton, there was a considerable amount of Pale Ale brewed in London. It made up a big chunk of the beer brewed at Whitbread's Chiswell Street brewery. While Courage brewed none in London, bringing it in from a plant they owned in Alton, Hampshire.
First it's the turn of London Bitters. I'd say that there were two types 8d and 7d Pale Ales. Nos. 12 and 14 are the former, the others the latter. Which leaves a rather muddied picture, especially as the number of samples is small.
Composition of London Beers
Calories per pint.
Total Solids per cent.
Absolute Alcohol (by weight) per cent.
Ratio of Total Solids to Alcohol (T.S.=1).
ABV
Solid Matter.
Alcohol.
Total.
Bitters and Pale Ales.
No. 10
4.37
3.88
1:0.88
4.93
102
154
250
No. 11
3.44
3.79
1:1.10
4.81
80
151
231
No. 12
4.64
4.36
1:0.93
5.54
108
173
281
No. 13
2.81
3.38
1:1.20
4.29
65
134
199
No. 14
3.63
4.21
1:1.15
5.35
85
167
252
Average
3.78
3.92
1:1.03
4.98
88
156
245
Source:
Journal of the Institute of Brewing, Volume 38, Issue 1, January-February 1932, pages 84 - 88.
Note the very low figure for residual solids. These beers are all pretty well attenuated.
Now for country Bitters, which are even more diverse:
Composition of Country Beers
Calories per pint.
Total Solids per cent.
Absolute Alcohol (by weight) per cent.
Ratio of Total Solids to Alcohol (T.S.=1).
ABV
Solid Matter.
Alcohol.
Total.
Bitters and Pale Ales.
No. 50
5.23
4.54
1:0.86
5.77
122
180
302
No. 51
4.63
4.66
1:1.00
5.92
108
185
293
No. 52
2.45
2.97
1:1.21
3.77
57
118
175
No. 53
3.98
3.76
1:0.94
4.78
93
149
242
No. 54
4.02
4.40
1:1.09
5.59
94
175
269
No. 55
4.45
4.08
1:0.91
5.18
104
162
266
No. 50
3.04
4.05
1:1.33
5.14
71
121
192
No. 57
5.63
3.16
1:0.58
4.01
131
125
256
No. 58
0.87
3.27
1:0.47
4.15
160
130
290
No. 59
4.37
3.13
1:0.71
3.98
102
124
226
No. 60
4.15
3.56
1:0.85
4.52
97
141
238
No. 61
6.19
3.70
1:0.59
4.70
144
147
291
No. 62
4.34
3.08
1:0.70
3.91
101
122
223
No. 63
4.88
3.46
1:0.70
4.39
114
137
251
No. 64
5.23
4.24
1:0.81
5.38
122
168
290
No. 65
4.05
3.83
1:0.94
4.86
94
152
246
No. 66
2.23
2.40
1:1.07
3.05
52
95
147
No. 67
2.58
2.78
1:1.07
3.53
60
110
170
No. 68
3.11
3.18
1:1.00
4.04
72
120
198
No. 69
4.00
3.65
1:0.91
4.64
93
145
238
No. 70
4.69
4.23
1:0.90
5.37
109
168
277
Average
4.29
3.62
1:0.84
4.60
100
142
242
Source:
Journal of the Institute of Brewing, Volume 38, Issue 1, January-February 1932, pages 84 - 88.
That's quite a spread of ABV's, from 3.05% to 5.92%. Anything under 4% ABV was pretty weak for a Bitter in the early 1930's.
Once again, the London beers are stronger, but in this case it's the country beers which have more residual sugars. The two balance out, leaving the calorific value of London and Country Pale Ales nearly identical.
Now a direct comparison of the averages:
Calories per pint.
Total Solids per cent.
Absolute Alcohol (by weight) per cent.
Ratio of Total Solids to Alcohol (T.S.=1).
ABV
Solid Matter.
Alcohol.
Total.
London
3.78
3.92
1:1.03
4.98
88
156
245
Country
4.29
3.62
1:0.84
4.60
100
142
242
% difference
11.89%
-8.29%
-0.31%
-8.29%
12.00%
-9.86%
-1.24%
I'm not really seeing a pattern yet. Other than London beers containing more alcohol.
More... (http://barclayperkins.blogspot.com/2014/06/london-vs-provincial-beer-in-1930s.html)
http://2.bp.blogspot.com/-nYkbcUJwV2E/U4b4QIpMHaI/AAAAAAAATuk/fGIwrJ87d00/s1600/Ameys_Strong_Bitter_Ale.jpg (http://2.bp.blogspot.com/-nYkbcUJwV2E/U4b4QIpMHaI/AAAAAAAATuk/fGIwrJ87d00/s1600/Ameys_Strong_Bitter_Ale.jpg)
In the second part of this series we'll be taking a look at Bitter brewed inside and outside London.
Despite several London brewers (Truman and Mann, among other) owning breweries in Burton, there was a considerable amount of Pale Ale brewed in London. It made up a big chunk of the beer brewed at Whitbread's Chiswell Street brewery. While Courage brewed none in London, bringing it in from a plant they owned in Alton, Hampshire.
First it's the turn of London Bitters. I'd say that there were two types 8d and 7d Pale Ales. Nos. 12 and 14 are the former, the others the latter. Which leaves a rather muddied picture, especially as the number of samples is small.
Composition of London Beers
Calories per pint.
Total Solids per cent.
Absolute Alcohol (by weight) per cent.
Ratio of Total Solids to Alcohol (T.S.=1).
ABV
Solid Matter.
Alcohol.
Total.
Bitters and Pale Ales.
No. 10
4.37
3.88
1:0.88
4.93
102
154
250
No. 11
3.44
3.79
1:1.10
4.81
80
151
231
No. 12
4.64
4.36
1:0.93
5.54
108
173
281
No. 13
2.81
3.38
1:1.20
4.29
65
134
199
No. 14
3.63
4.21
1:1.15
5.35
85
167
252
Average
3.78
3.92
1:1.03
4.98
88
156
245
Source:
Journal of the Institute of Brewing, Volume 38, Issue 1, January-February 1932, pages 84 - 88.
Note the very low figure for residual solids. These beers are all pretty well attenuated.
Now for country Bitters, which are even more diverse:
Composition of Country Beers
Calories per pint.
Total Solids per cent.
Absolute Alcohol (by weight) per cent.
Ratio of Total Solids to Alcohol (T.S.=1).
ABV
Solid Matter.
Alcohol.
Total.
Bitters and Pale Ales.
No. 50
5.23
4.54
1:0.86
5.77
122
180
302
No. 51
4.63
4.66
1:1.00
5.92
108
185
293
No. 52
2.45
2.97
1:1.21
3.77
57
118
175
No. 53
3.98
3.76
1:0.94
4.78
93
149
242
No. 54
4.02
4.40
1:1.09
5.59
94
175
269
No. 55
4.45
4.08
1:0.91
5.18
104
162
266
No. 50
3.04
4.05
1:1.33
5.14
71
121
192
No. 57
5.63
3.16
1:0.58
4.01
131
125
256
No. 58
0.87
3.27
1:0.47
4.15
160
130
290
No. 59
4.37
3.13
1:0.71
3.98
102
124
226
No. 60
4.15
3.56
1:0.85
4.52
97
141
238
No. 61
6.19
3.70
1:0.59
4.70
144
147
291
No. 62
4.34
3.08
1:0.70
3.91
101
122
223
No. 63
4.88
3.46
1:0.70
4.39
114
137
251
No. 64
5.23
4.24
1:0.81
5.38
122
168
290
No. 65
4.05
3.83
1:0.94
4.86
94
152
246
No. 66
2.23
2.40
1:1.07
3.05
52
95
147
No. 67
2.58
2.78
1:1.07
3.53
60
110
170
No. 68
3.11
3.18
1:1.00
4.04
72
120
198
No. 69
4.00
3.65
1:0.91
4.64
93
145
238
No. 70
4.69
4.23
1:0.90
5.37
109
168
277
Average
4.29
3.62
1:0.84
4.60
100
142
242
Source:
Journal of the Institute of Brewing, Volume 38, Issue 1, January-February 1932, pages 84 - 88.
That's quite a spread of ABV's, from 3.05% to 5.92%. Anything under 4% ABV was pretty weak for a Bitter in the early 1930's.
Once again, the London beers are stronger, but in this case it's the country beers which have more residual sugars. The two balance out, leaving the calorific value of London and Country Pale Ales nearly identical.
Now a direct comparison of the averages:
Calories per pint.
Total Solids per cent.
Absolute Alcohol (by weight) per cent.
Ratio of Total Solids to Alcohol (T.S.=1).
ABV
Solid Matter.
Alcohol.
Total.
London
3.78
3.92
1:1.03
4.98
88
156
245
Country
4.29
3.62
1:0.84
4.60
100
142
242
% difference
11.89%
-8.29%
-0.31%
-8.29%
12.00%
-9.86%
-1.24%
I'm not really seeing a pattern yet. Other than London beers containing more alcohol.
More... (http://barclayperkins.blogspot.com/2014/06/london-vs-provincial-beer-in-1930s.html)