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11-03-2016, 08:46
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/03/labatt-beers-in-1893.html)
https://2.bp.blogspot.com/-jGdvn9AvFxc/VtbWec5u-FI/AAAAAAAAZY8/095Kj7HvbjQ/s320/Labatt_IPA_beermat.jpg (https://2.bp.blogspot.com/-jGdvn9AvFxc/VtbWec5u-FI/AAAAAAAAZY8/095Kj7HvbjQ/s1600/Labatt_IPA_beermat.jpg)
Canada – why have I suddenly started writing about it again? Maybe I’m getting bored with the 1950’s. Nah, that couldn’t be true. How could anyone tire of the 1950’s?
Have I already written anything about the Labatt’s brewing records I have? I can’t remember, to be honest. And I can’t be arsed to look it up. If I did, it can’t have been that memorable. Otherwise I’d remember it, wouldn’t I? Then again, I often can’t recall what I’ve had for breakfast. Quite an achievement, seeing I eat the same every day.
Rambling again. I think I remember now why I’ve not done much with the Labatt’s stuff: it’s a bit dull. Just four different beers with nothing particularly exciting about them: a Pale, an IPA, a Stock Ale and a Brown Stout. Hard to get too worked up about those. Other than the fact it demonstrates IPA was a common style in North America in the 19th century. If you didn’t already know that.
That seems slightly thin fare, given the rich, thick broth I usually serve. So I guess I’ll beef it up with some other stuff. But what? Tables. You can never go wrong with tables. Or comparing a brewery’s beers with those of another. Two London breweries, that makes sense. One from London, Ontario and the other from London, England.
Let’s kick off with the rather small Labatt table:
Labatt beers in 1893
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
hops lb/brl
boil time (hours)
boil time (hours)
5th Sep
EIP
IPA
1056.8
1012.5
5.86
78.05%
2.16
2
2.58
8th Sep
Pale
Pale Ale
1049.9
1012.5
4.95
75.00%
1.90
2
2.67
22nd Sep
BS
Stout
1067.9
1015.2
6.96
77.55%
2.25
2
2.75
6th Feb
ES
Stock Ale
1063.7
1009.7
7.15
84.78%
2.93
2
2.67
Source:
Labatt brewing record document number A08-054-1156
Labatt’s Pale Ale would probably have been classed as a Light Bitter in Britain. While their IPA could have been either a Pale Ale or an IPA in the UK.
You’ll probably notice something when we look at Whitbread’s rather more expansive beer range. Here you go:
Whitbread beers in 1893
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
hops lb/brl
boil time (hours)
boil time (hours)
20th Jul
X
Mild
1058.7
1015.0
5.78
74.46%
1.81
1.75
2
20th Jul
XK
Mild
1067.3
1020.0
6.26
70.29%
2.08
1.75
2
14th Oct
FA
Pale Ale
1051.2
1014.0
4.93
72.68%
2.42
1.5
1.75
22nd Sep
2PA
Pale Ale
1052.6
1014.0
5.11
73.40%
2.41
1.33
2
20th Oct
PA
Pale Ale
1058.7
1017.0
5.52
71.05%
2.96
1.33
1.92
11th Oct
KK
Stock Ale
1074.5
1025.0
6.55
66.45%
4.38
2
2
8th Dec
2KKK
Stock Ale
1082.5
1035.0
6.29
57.60%
5.38
2
2
13th Dec
KKK
Stock Ale
1087.0
1036.0
6.74
58.61%
5.51
2
2
10th Jan
P
Porter
1055.4
1014.0
5.48
74.73%
1.74
1.5
2
10th Jan
C
Porter
1057.9
1016.0
5.54
72.36%
1.82
1.5
2
15th Feb
SS
Stout
1086.4
1031.0
7.33
64.13%
4.21
2
2
15th Feb
SSS
Stout
1095.0
1034.0
8.07
64.21%
4.63
2
2
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/059 and LMA/4453/D/09/087.
What’s that something? That Labatt mostly only have the base level beer. Their Brown Stout is the equivalent of an English Single Stout, their Pale Ale like Whitbread’s weakest Bitter, Family Ale, while their Stock Ale is barely strong enough to be a KK. And, of course, Mild is missing completely, s is a simple Porter.
The hopping of Labatt’s Pale Ales looks on the low side. The Pale has a round the same quantity of hops as Whitbread’s X Mild. While their IPA has fewer hops than Whitbread’s FA. And don’t get me started on Labatt’s Stock Ale – it’s way off the UK standard for that type of beer. Only the Brown Stout looks to have a similar rate to a UK equivalent.
I went a bit table crazy. Too crazy for a single post. I’m saving the spare ones for next time.
More... (http://barclayperkins.blogspot.com/2016/03/labatt-beers-in-1893.html)
https://2.bp.blogspot.com/-jGdvn9AvFxc/VtbWec5u-FI/AAAAAAAAZY8/095Kj7HvbjQ/s320/Labatt_IPA_beermat.jpg (https://2.bp.blogspot.com/-jGdvn9AvFxc/VtbWec5u-FI/AAAAAAAAZY8/095Kj7HvbjQ/s1600/Labatt_IPA_beermat.jpg)
Canada – why have I suddenly started writing about it again? Maybe I’m getting bored with the 1950’s. Nah, that couldn’t be true. How could anyone tire of the 1950’s?
Have I already written anything about the Labatt’s brewing records I have? I can’t remember, to be honest. And I can’t be arsed to look it up. If I did, it can’t have been that memorable. Otherwise I’d remember it, wouldn’t I? Then again, I often can’t recall what I’ve had for breakfast. Quite an achievement, seeing I eat the same every day.
Rambling again. I think I remember now why I’ve not done much with the Labatt’s stuff: it’s a bit dull. Just four different beers with nothing particularly exciting about them: a Pale, an IPA, a Stock Ale and a Brown Stout. Hard to get too worked up about those. Other than the fact it demonstrates IPA was a common style in North America in the 19th century. If you didn’t already know that.
That seems slightly thin fare, given the rich, thick broth I usually serve. So I guess I’ll beef it up with some other stuff. But what? Tables. You can never go wrong with tables. Or comparing a brewery’s beers with those of another. Two London breweries, that makes sense. One from London, Ontario and the other from London, England.
Let’s kick off with the rather small Labatt table:
Labatt beers in 1893
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
hops lb/brl
boil time (hours)
boil time (hours)
5th Sep
EIP
IPA
1056.8
1012.5
5.86
78.05%
2.16
2
2.58
8th Sep
Pale
Pale Ale
1049.9
1012.5
4.95
75.00%
1.90
2
2.67
22nd Sep
BS
Stout
1067.9
1015.2
6.96
77.55%
2.25
2
2.75
6th Feb
ES
Stock Ale
1063.7
1009.7
7.15
84.78%
2.93
2
2.67
Source:
Labatt brewing record document number A08-054-1156
Labatt’s Pale Ale would probably have been classed as a Light Bitter in Britain. While their IPA could have been either a Pale Ale or an IPA in the UK.
You’ll probably notice something when we look at Whitbread’s rather more expansive beer range. Here you go:
Whitbread beers in 1893
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
hops lb/brl
boil time (hours)
boil time (hours)
20th Jul
X
Mild
1058.7
1015.0
5.78
74.46%
1.81
1.75
2
20th Jul
XK
Mild
1067.3
1020.0
6.26
70.29%
2.08
1.75
2
14th Oct
FA
Pale Ale
1051.2
1014.0
4.93
72.68%
2.42
1.5
1.75
22nd Sep
2PA
Pale Ale
1052.6
1014.0
5.11
73.40%
2.41
1.33
2
20th Oct
PA
Pale Ale
1058.7
1017.0
5.52
71.05%
2.96
1.33
1.92
11th Oct
KK
Stock Ale
1074.5
1025.0
6.55
66.45%
4.38
2
2
8th Dec
2KKK
Stock Ale
1082.5
1035.0
6.29
57.60%
5.38
2
2
13th Dec
KKK
Stock Ale
1087.0
1036.0
6.74
58.61%
5.51
2
2
10th Jan
P
Porter
1055.4
1014.0
5.48
74.73%
1.74
1.5
2
10th Jan
C
Porter
1057.9
1016.0
5.54
72.36%
1.82
1.5
2
15th Feb
SS
Stout
1086.4
1031.0
7.33
64.13%
4.21
2
2
15th Feb
SSS
Stout
1095.0
1034.0
8.07
64.21%
4.63
2
2
Sources:
Whitbread brewing records held at the London Metropolitan Archives, document numbers LMA/4453/D/01/059 and LMA/4453/D/09/087.
What’s that something? That Labatt mostly only have the base level beer. Their Brown Stout is the equivalent of an English Single Stout, their Pale Ale like Whitbread’s weakest Bitter, Family Ale, while their Stock Ale is barely strong enough to be a KK. And, of course, Mild is missing completely, s is a simple Porter.
The hopping of Labatt’s Pale Ales looks on the low side. The Pale has a round the same quantity of hops as Whitbread’s X Mild. While their IPA has fewer hops than Whitbread’s FA. And don’t get me started on Labatt’s Stock Ale – it’s way off the UK standard for that type of beer. Only the Brown Stout looks to have a similar rate to a UK equivalent.
I went a bit table crazy. Too crazy for a single post. I’m saving the spare ones for next time.
More... (http://barclayperkins.blogspot.com/2016/03/labatt-beers-in-1893.html)