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18-08-2015, 07:20
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Here we go again with another dull and pointless table. Sell your piece in the first sentence, they advise. I think I’ve achieved that goal admirably.
The sport will be to see if I do ever get to the end. I’d put the chances at around 50-50. There are always new shiny things to distract me. Though in my case the shiny things usually aren’t very shiny. Dusty, more like. I’ve still an absolute stack of 19th-century Lager analyses to harvest. And there’s that Which report on beer from 1960 Boak & Bailey sent me. It’s hard not to get drawn away by that.
Anyway, will I can still be arsed to continue, let’s crack on. I was just about to say how they came from all pars pf the UK when I noticed something: two examples of Mercer’s Stout. Is that the fabled Mercer’s Meat Stout? If it is, it looks remarkably ordinary. Though I guess you wouldn’t spot its potential oddness from the bare stats.
I just spotted something odd: a lot of the FG’s are very similar. 33 of the 47 have an FG between 1014 and 1015.9. Looks like customers expected a certain amount of body in their Stout.
It’s surprising that in these reasonably-attenuated set that there should be four Stouts containing lactose. Five, really. It isn’t mentioned in the Whitbread Gravity Book entry, but Mackeson definitely contained it. Less surprising is that these examples are all towards the bottom of the table.
Despite not really being in tooth-rotting country yet, five have the words “sweet” of “glucose” in their name. Looks to me like sweetness was becoming a selling point for Stout. Quite a change from its 18th-century classification as a beer and hence heavily hopped.
Of this set, Mackeson and Sam Smiths Extra Stout are the only two that still exist. Not such a shock as only Hydes, Sam Smiths and Thwaites are still around.
One final point. How exactly is Mc Ewan’s Stout Imperial at just 3.7% ABV? That’s a Table Beer by 19th-century standards.
Here’s the funny, fun, fun bit. The table:
Bottled Stout in the 1950's - Standard Stouts 65-70% attenuation
Year
Brewer
Beer
Price
size
Acidity
OG
FG
ABV
App. Atten-uation
colour
1959
Bents
Red Label Stout
12d
half
1048.3
1014.5
4.38
69.98%
250
1950
Hancocks
Export Stout
1/2d
half
0.06
1044.4
1013.4
4.02
69.82%
1 + 18.5
1953
Mercers
Stout
1/1d
half
0.06
1045.7
1013.8
4.13
69.80%
1 + 22
1954
Bernard
Export Stout
1/2d
half
0.04
1043.9
1013.3
3.96
69.70%
1 + 14
1951
Hammerton
Oatmeal Stout
23d
pint
0.06
1047.1
1014.3
4.25
69.64%
1 + 21
1959
Ansell
Newcrest Stout
14d
half
1046
1014
4.15
69.57%
190
1954
Tollemache
Beano Stout
9.5d
half
0.04
1041
1012.6
3.68
69.27%
350
1951
Groves & Whitnall
Red Rose Stout
1/2d
half
0.06
1047.5
1014.6
4.26
69.26%
1951
Hammerton
Oatmeal Stout
16d
half
0.07
1045.6
1014.1
4.08
69.08%
1950
J & T Bernard
Stout (Export)
1/1d
half
0.11
1045.5
1014.1
4.07
69.01%
1 + 10
1959
Stones
Samson Stout
13d
half
1045.7
1014.2
4.08
68.93%
459
1952
Duttons
Mercers Stout
1/1d
half
0.06
1045.3
1014.1
4.04
68.87%
1 + 21
1950
Hydes
Special Stout
1/8d
pint
0.05
1045.5
1014.2
4.05
68.79%
1 + 9
1951
Truman
Black Ben Stout
14.5d
half
0.06
1047.6
1014.9
4.23
68.70%
1 + 9
1954
Ansell
New Best Stout
1/2d
half
0.05
1049.7
1015.7
4.40
68.41%
1 + 9
1954
Meux
Special Stout (no lactose)
10.5d
nip
0.04
1040.2
1012.7
3.56
68.41%
300
1958
Bernard
Export Stout
26d
16 oz
0.05
1046.4
1014.7
3.96
68.32%
225
1959
Sam Smith
Taddy Stout
14d
half
1047.1
1015.1
4.14
67.94%
225
1953
Plymouth Breweries
Oatmeal Stout
1/0.5d
half
0.06
1047.9
1015.4
4.21
67.85%
1 + 15
1953
Stones
Samson Stout
1/0.5d
half
0.05
1046.6
1015
4.09
67.81%
1 + 20
1952
Flowers & Son Ltd
Stout
11d
half
0.07
1044.1
1014.2
3.87
67.80%
1R + 16B
1959
Greenall Whitley
Sterling Stout
14d
half
1046.8
1015.1
4.10
67.74%
225
1959
Thwaites
Cream Stout
13d
half
1044.3
1014.3
3.88
67.72%
225
1952
Wilsons
Wembley Stout
11.5d
half
0.07
1044.3
1014.5
3.86
67.27%
1 + 14
1954
Flowers
Table Stout
1/2d
half
0.04
1046.1
1015.2
4.00
67.03%
325
1953
Brickwoods
Black Bricky
11d
nip
0.14
1045.7
1015.1
3.96
66.96%
1 + 12
1959
Hydes
Special Anvil Stout
12.5d
half
1041.4
1013.7
3.58
66.91%
200
1954
Chesham & Brackley
Raven Stout
1/3d
half
0.04
1047.5
1015.8
4.10
66.74%
475
1956
East Anglian Breweries
Ely Silk Stout
1/2d
half
0.07
1046.2
1015.4
3.98
66.67%
275
1957
Samuel Smith
Sams Extra Stout (lactose absent)
1/2d
half
0.06
1049.8
1016.6
4.30
66.67%
225
1950
McEwan
Imperial Stout
1/1.5d
half
0.06
1043
1014.4
3.70
66.51%
22 B
1959
Workington
John Peel Stout
13d
half
1040.9
1013.7
3.52
66.50%
300
1952
Hope & Anchor
Jubilee Stout
1/2d
half
0.08
1041.7
1014
3.58
66.43%
1R + 11B
1959
Hanson, Julia
Special Stout
15d
half
1044.9
1015.1
3.85
66.37%
225
1950
Hammerton
Oatmeal Stout
10.5d
half
0.06
1040.7
1013.7
3.49
66.34%
1 + 17
1954
Hancocks
M Stout (Lactose present)
1/-
half
0.04
1043
1014.5
3.69
66.28%
350
1959
Marston
Mello Sweet Stout
15d
half
1040.3
1013.6
3.45
66.25%
325
1954
Steel Coulson
Elephant Sweet Stout
1/2.5d
half
0.07
1041.7
1014.1
3.57
66.19%
350
1959
Flowers
Sable Stout
15d
half
0.02
1044.3
1015
3.79
66.14%
250
1959
J & J Bernard
Export Stout
13d
half
1046.2
1015.8
3.93
65.80%
275
1953
Truman
Best Stout (Lactose present)
12d
half
0.06
1044.4
1015.2
3.78
65.77%
1 + 8
1957
Whitbread
Mackeson Stout
1/4d
half
0.06
1046.3
1015.9
3.93
65.66%
250
1954
Hall & woodhouse
Glucose Stout
1/-
half
0.04
1042.7
1014.7
3.62
65.57%
375
1954
Vaux & Co
Sweet Strong Stout
1/2d
half
0.05
1047.6
1016.4
4.03
65.55%
1 + 20
1954
Groves & Whitnall
Red Rose Stout (Lactose present)
1/1d
half
0.06
1048.8
1016.9
4.13
65.37%
300
1954
C????? Brewery Co.
Barley Stout (Lactose present)
1/1d
half
0.04
1047.2
1016.5
3.97
65.04%
300
1952
Atkinsons
Semi Sweet Stout
1/-
half
0.06
1046
1016.1
3.87
65.00%
1R + 16B
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
http://4.bp.blogspot.com/-PXeGFrjXHA8/Vcr9y6Ss5OI/AAAAAAAAX_U/FoUeN94pXbo/s320/Bottled_Stout_in_the_1950%2527s_Standard_Stouts_65 _70%2525_attenuation.jpg (http://4.bp.blogspot.com/-PXeGFrjXHA8/Vcr9y6Ss5OI/AAAAAAAAX_U/FoUeN94pXbo/s1600/Bottled_Stout_in_the_1950%2527s_Standard_Stouts_65 _70%2525_attenuation.jpg)
I’ve a few more years’ worth of this stuff left. Sadly enough for you.
More... (http://barclayperkins.blogspot.com/2015/08/bottled-stout-in-1950s-standard-stouts_18.html)
http://4.bp.blogspot.com/-0EIt6NCciTM/Vcr9fFfCxpI/AAAAAAAAX_M/ZMAkjtCge88/s400/mercers-meat-stout.jpg (http://4.bp.blogspot.com/-0EIt6NCciTM/Vcr9fFfCxpI/AAAAAAAAX_M/ZMAkjtCge88/s1600/mercers-meat-stout.jpg)
Here we go again with another dull and pointless table. Sell your piece in the first sentence, they advise. I think I’ve achieved that goal admirably.
The sport will be to see if I do ever get to the end. I’d put the chances at around 50-50. There are always new shiny things to distract me. Though in my case the shiny things usually aren’t very shiny. Dusty, more like. I’ve still an absolute stack of 19th-century Lager analyses to harvest. And there’s that Which report on beer from 1960 Boak & Bailey sent me. It’s hard not to get drawn away by that.
Anyway, will I can still be arsed to continue, let’s crack on. I was just about to say how they came from all pars pf the UK when I noticed something: two examples of Mercer’s Stout. Is that the fabled Mercer’s Meat Stout? If it is, it looks remarkably ordinary. Though I guess you wouldn’t spot its potential oddness from the bare stats.
I just spotted something odd: a lot of the FG’s are very similar. 33 of the 47 have an FG between 1014 and 1015.9. Looks like customers expected a certain amount of body in their Stout.
It’s surprising that in these reasonably-attenuated set that there should be four Stouts containing lactose. Five, really. It isn’t mentioned in the Whitbread Gravity Book entry, but Mackeson definitely contained it. Less surprising is that these examples are all towards the bottom of the table.
Despite not really being in tooth-rotting country yet, five have the words “sweet” of “glucose” in their name. Looks to me like sweetness was becoming a selling point for Stout. Quite a change from its 18th-century classification as a beer and hence heavily hopped.
Of this set, Mackeson and Sam Smiths Extra Stout are the only two that still exist. Not such a shock as only Hydes, Sam Smiths and Thwaites are still around.
One final point. How exactly is Mc Ewan’s Stout Imperial at just 3.7% ABV? That’s a Table Beer by 19th-century standards.
Here’s the funny, fun, fun bit. The table:
Bottled Stout in the 1950's - Standard Stouts 65-70% attenuation
Year
Brewer
Beer
Price
size
Acidity
OG
FG
ABV
App. Atten-uation
colour
1959
Bents
Red Label Stout
12d
half
1048.3
1014.5
4.38
69.98%
250
1950
Hancocks
Export Stout
1/2d
half
0.06
1044.4
1013.4
4.02
69.82%
1 + 18.5
1953
Mercers
Stout
1/1d
half
0.06
1045.7
1013.8
4.13
69.80%
1 + 22
1954
Bernard
Export Stout
1/2d
half
0.04
1043.9
1013.3
3.96
69.70%
1 + 14
1951
Hammerton
Oatmeal Stout
23d
pint
0.06
1047.1
1014.3
4.25
69.64%
1 + 21
1959
Ansell
Newcrest Stout
14d
half
1046
1014
4.15
69.57%
190
1954
Tollemache
Beano Stout
9.5d
half
0.04
1041
1012.6
3.68
69.27%
350
1951
Groves & Whitnall
Red Rose Stout
1/2d
half
0.06
1047.5
1014.6
4.26
69.26%
1951
Hammerton
Oatmeal Stout
16d
half
0.07
1045.6
1014.1
4.08
69.08%
1950
J & T Bernard
Stout (Export)
1/1d
half
0.11
1045.5
1014.1
4.07
69.01%
1 + 10
1959
Stones
Samson Stout
13d
half
1045.7
1014.2
4.08
68.93%
459
1952
Duttons
Mercers Stout
1/1d
half
0.06
1045.3
1014.1
4.04
68.87%
1 + 21
1950
Hydes
Special Stout
1/8d
pint
0.05
1045.5
1014.2
4.05
68.79%
1 + 9
1951
Truman
Black Ben Stout
14.5d
half
0.06
1047.6
1014.9
4.23
68.70%
1 + 9
1954
Ansell
New Best Stout
1/2d
half
0.05
1049.7
1015.7
4.40
68.41%
1 + 9
1954
Meux
Special Stout (no lactose)
10.5d
nip
0.04
1040.2
1012.7
3.56
68.41%
300
1958
Bernard
Export Stout
26d
16 oz
0.05
1046.4
1014.7
3.96
68.32%
225
1959
Sam Smith
Taddy Stout
14d
half
1047.1
1015.1
4.14
67.94%
225
1953
Plymouth Breweries
Oatmeal Stout
1/0.5d
half
0.06
1047.9
1015.4
4.21
67.85%
1 + 15
1953
Stones
Samson Stout
1/0.5d
half
0.05
1046.6
1015
4.09
67.81%
1 + 20
1952
Flowers & Son Ltd
Stout
11d
half
0.07
1044.1
1014.2
3.87
67.80%
1R + 16B
1959
Greenall Whitley
Sterling Stout
14d
half
1046.8
1015.1
4.10
67.74%
225
1959
Thwaites
Cream Stout
13d
half
1044.3
1014.3
3.88
67.72%
225
1952
Wilsons
Wembley Stout
11.5d
half
0.07
1044.3
1014.5
3.86
67.27%
1 + 14
1954
Flowers
Table Stout
1/2d
half
0.04
1046.1
1015.2
4.00
67.03%
325
1953
Brickwoods
Black Bricky
11d
nip
0.14
1045.7
1015.1
3.96
66.96%
1 + 12
1959
Hydes
Special Anvil Stout
12.5d
half
1041.4
1013.7
3.58
66.91%
200
1954
Chesham & Brackley
Raven Stout
1/3d
half
0.04
1047.5
1015.8
4.10
66.74%
475
1956
East Anglian Breweries
Ely Silk Stout
1/2d
half
0.07
1046.2
1015.4
3.98
66.67%
275
1957
Samuel Smith
Sams Extra Stout (lactose absent)
1/2d
half
0.06
1049.8
1016.6
4.30
66.67%
225
1950
McEwan
Imperial Stout
1/1.5d
half
0.06
1043
1014.4
3.70
66.51%
22 B
1959
Workington
John Peel Stout
13d
half
1040.9
1013.7
3.52
66.50%
300
1952
Hope & Anchor
Jubilee Stout
1/2d
half
0.08
1041.7
1014
3.58
66.43%
1R + 11B
1959
Hanson, Julia
Special Stout
15d
half
1044.9
1015.1
3.85
66.37%
225
1950
Hammerton
Oatmeal Stout
10.5d
half
0.06
1040.7
1013.7
3.49
66.34%
1 + 17
1954
Hancocks
M Stout (Lactose present)
1/-
half
0.04
1043
1014.5
3.69
66.28%
350
1959
Marston
Mello Sweet Stout
15d
half
1040.3
1013.6
3.45
66.25%
325
1954
Steel Coulson
Elephant Sweet Stout
1/2.5d
half
0.07
1041.7
1014.1
3.57
66.19%
350
1959
Flowers
Sable Stout
15d
half
0.02
1044.3
1015
3.79
66.14%
250
1959
J & J Bernard
Export Stout
13d
half
1046.2
1015.8
3.93
65.80%
275
1953
Truman
Best Stout (Lactose present)
12d
half
0.06
1044.4
1015.2
3.78
65.77%
1 + 8
1957
Whitbread
Mackeson Stout
1/4d
half
0.06
1046.3
1015.9
3.93
65.66%
250
1954
Hall & woodhouse
Glucose Stout
1/-
half
0.04
1042.7
1014.7
3.62
65.57%
375
1954
Vaux & Co
Sweet Strong Stout
1/2d
half
0.05
1047.6
1016.4
4.03
65.55%
1 + 20
1954
Groves & Whitnall
Red Rose Stout (Lactose present)
1/1d
half
0.06
1048.8
1016.9
4.13
65.37%
300
1954
C????? Brewery Co.
Barley Stout (Lactose present)
1/1d
half
0.04
1047.2
1016.5
3.97
65.04%
300
1952
Atkinsons
Semi Sweet Stout
1/-
half
0.06
1046
1016.1
3.87
65.00%
1R + 16B
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
http://4.bp.blogspot.com/-PXeGFrjXHA8/Vcr9y6Ss5OI/AAAAAAAAX_U/FoUeN94pXbo/s320/Bottled_Stout_in_the_1950%2527s_Standard_Stouts_65 _70%2525_attenuation.jpg (http://4.bp.blogspot.com/-PXeGFrjXHA8/Vcr9y6Ss5OI/AAAAAAAAX_U/FoUeN94pXbo/s1600/Bottled_Stout_in_the_1950%2527s_Standard_Stouts_65 _70%2525_attenuation.jpg)
I’ve a few more years’ worth of this stuff left. Sadly enough for you.
More... (http://barclayperkins.blogspot.com/2015/08/bottled-stout-in-1950s-standard-stouts_18.html)