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14-03-2016, 06:24
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/03/hops-in-1944-part-two.html)
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The term “preservative value” pops up quite often in British brewing literature from the middle of last century. But how was it calculated?
Funny you should ask, because the article handily explains it:
“The preservative value was obtained from the formula (a + B/3) x 10 and it is interesting to note that had it been calculated on the alpha resins alone, the decrease would have been much more apparent as the beta resins in each case show an increase on last year, unlike the alpha. The comparative values of one of the new varieties (Brewers Gold) as ascertained from different sources is given below Using the above method of calculation, the figure is 134, while utilising the formula of alpha X 10, the figure is 92. The whole question seems to depend on whether or not there is any preservative value in the beta resins. Incidentally, the new varieties tested are the only hops to show an increased preservative value on last year, the comparative figures being :—
1942
1943
P.V. (a + B/3) Brewers Gold
124
134
P.V. (a+B/3) Brewers Favourite
84
107
Among individual types, East Kents again showed the highest preservative value, while Worcesters were relatively much lower. It should be noted that all the above results were borne out by the physical examination. The comparative results for 1944 will be published when ascertained and they may give some indication of influence of weather on hops. So far this year's weather has been very like that of 1943, a mild winter, a long period of drought, the only difference being rains in June instead of May. There was, of course, frost in the latter month of this year, but this should not affect the crop.”
Journal of the Incorporated Brewers Guild 1944, page 146.
I wanted to check if beta acid is still reckoned to have some preservative value. So I flipped open Briggs’ “Brewing Science and Practice”. It might say something on that topic. But 20-odd pages of organic chemistry is too much for my poor old, addled brain. If you have the answer, let me know. That’s the problem with modern brewing text books: the science causes me mental meltdown. I’m much more comfortable with the simpler – if far dodgier – science of 19th-century brewers.
I’d be interested to know if they were determining hopping rates based on alpha and beta acid content during the war. It would have made sense. No point in wasting hops.
Demand for hops was high:
“BREWERS' requirements of the 1944 crop are given as 272,000 cwts. compared with 267,175 for 1943, a slight increase which is more than accounted for by the continued high rate of demand for beer. As this demand is likely to continue for at least some time ahead, and having regard to our very limited stocks, it is to be hoped that the authorities, in making plans for the rehabilitation of Europe, not intend to hand over foreign breweries any considerable quantity of the 1944 crop, should the European hop areas prove to be out of cultivation. It is unlikely that any long term export trade with Europe will develop after the war in English hops—even for new varieties. Foreign breweries will probably take our hops during the period when they can get no others, as France did in 1940. Once their own gardens come into cultivation again imports of hops into Britain are more likely than exports from it.”
Journal of the Incorporated Brewers Guild 1944, page 146.
A couple of million US servicemen made sure that there was a good demand for beer. As did the high wages paid during the war.
I love the phrase “the rehabilitation of Europe”. Remember that this article was written late in 1944 when the end of the war was in sight. And at the time they had no idea what had happened in the most important hop growing regions on the continent, Bavaria and Bohemia, both in the heart of Nazi territory. Clearly British brewers were going to hang onto all the hops they needed.
The author shows great prescience there. After the war, UK hop exports did increase initially. You can see that in these figures:
UK home-grown and imported hops 1938 - 1953
Year ended 31st Dec.
Estimated Produce
Imports: Less Re-Exports
Exports: British Hops
Consumption Years ended 30th Sept. following
surplus hops
1938
257,000
45,287
12,580
286,716
2,991
1939
288,000
7,840
16,050
265,512
14,278
1940
270,500
14,675
26,830
251,354
6,991
1941
262,800
31
17,209
223,007
22,615
1942
261,900
2,963
30,673
231,689
2,501
1943
285,200
198
24,941
243,900
16,557
1944
253,900
0
26,525
244,822
-17,447
1945
282,900
574
32,337
226,197
24,940
1946
257,451
29,243
35,056
217,759
33,879
1947
289,908
7,716
31,661
231,470
34,493
1948
273,584
4,561
29,135
233,168
15,842
1949
250,406
900
42,301
232,979
-23,974
1950
368,313
269
84,027
229,106
55,449
1951
321,824
626
107,738
228,512
-13,800
1952
282,349
502
76,620
225,569
-19,338
1953
272,593
1,015
64,762
216,841
-7,995
Sources:
1955 Brewers' Almanack, page 63.
1971 Brewers'Almanack, page 54
Note also that, with the exception of 1944, home production and a small volume of imports ensured there were always just about enough hops to meet brewers’ demands.
Though the bit about the UK importing continental hops post-war didn’t happen. The UK had made itself self-sufficient in hops and had little need for imports. About the only foreign hops that turn up in brewing records of this period are Saaz.
Next we’ll be looking at hop-growing in the US and new English hop varieties.
More... (http://barclayperkins.blogspot.com/2016/03/hops-in-1944-part-two.html)
https://1.bp.blogspot.com/-wkPogZIq51I/Vtbn0lm9vNI/AAAAAAAAZZM/iezv6CxM3kQ/s320/Barclay_Perkins_Golden_Hop_Ale.jpg (https://1.bp.blogspot.com/-wkPogZIq51I/Vtbn0lm9vNI/AAAAAAAAZZM/iezv6CxM3kQ/s1600/Barclay_Perkins_Golden_Hop_Ale.jpg)
The term “preservative value” pops up quite often in British brewing literature from the middle of last century. But how was it calculated?
Funny you should ask, because the article handily explains it:
“The preservative value was obtained from the formula (a + B/3) x 10 and it is interesting to note that had it been calculated on the alpha resins alone, the decrease would have been much more apparent as the beta resins in each case show an increase on last year, unlike the alpha. The comparative values of one of the new varieties (Brewers Gold) as ascertained from different sources is given below Using the above method of calculation, the figure is 134, while utilising the formula of alpha X 10, the figure is 92. The whole question seems to depend on whether or not there is any preservative value in the beta resins. Incidentally, the new varieties tested are the only hops to show an increased preservative value on last year, the comparative figures being :—
1942
1943
P.V. (a + B/3) Brewers Gold
124
134
P.V. (a+B/3) Brewers Favourite
84
107
Among individual types, East Kents again showed the highest preservative value, while Worcesters were relatively much lower. It should be noted that all the above results were borne out by the physical examination. The comparative results for 1944 will be published when ascertained and they may give some indication of influence of weather on hops. So far this year's weather has been very like that of 1943, a mild winter, a long period of drought, the only difference being rains in June instead of May. There was, of course, frost in the latter month of this year, but this should not affect the crop.”
Journal of the Incorporated Brewers Guild 1944, page 146.
I wanted to check if beta acid is still reckoned to have some preservative value. So I flipped open Briggs’ “Brewing Science and Practice”. It might say something on that topic. But 20-odd pages of organic chemistry is too much for my poor old, addled brain. If you have the answer, let me know. That’s the problem with modern brewing text books: the science causes me mental meltdown. I’m much more comfortable with the simpler – if far dodgier – science of 19th-century brewers.
I’d be interested to know if they were determining hopping rates based on alpha and beta acid content during the war. It would have made sense. No point in wasting hops.
Demand for hops was high:
“BREWERS' requirements of the 1944 crop are given as 272,000 cwts. compared with 267,175 for 1943, a slight increase which is more than accounted for by the continued high rate of demand for beer. As this demand is likely to continue for at least some time ahead, and having regard to our very limited stocks, it is to be hoped that the authorities, in making plans for the rehabilitation of Europe, not intend to hand over foreign breweries any considerable quantity of the 1944 crop, should the European hop areas prove to be out of cultivation. It is unlikely that any long term export trade with Europe will develop after the war in English hops—even for new varieties. Foreign breweries will probably take our hops during the period when they can get no others, as France did in 1940. Once their own gardens come into cultivation again imports of hops into Britain are more likely than exports from it.”
Journal of the Incorporated Brewers Guild 1944, page 146.
A couple of million US servicemen made sure that there was a good demand for beer. As did the high wages paid during the war.
I love the phrase “the rehabilitation of Europe”. Remember that this article was written late in 1944 when the end of the war was in sight. And at the time they had no idea what had happened in the most important hop growing regions on the continent, Bavaria and Bohemia, both in the heart of Nazi territory. Clearly British brewers were going to hang onto all the hops they needed.
The author shows great prescience there. After the war, UK hop exports did increase initially. You can see that in these figures:
UK home-grown and imported hops 1938 - 1953
Year ended 31st Dec.
Estimated Produce
Imports: Less Re-Exports
Exports: British Hops
Consumption Years ended 30th Sept. following
surplus hops
1938
257,000
45,287
12,580
286,716
2,991
1939
288,000
7,840
16,050
265,512
14,278
1940
270,500
14,675
26,830
251,354
6,991
1941
262,800
31
17,209
223,007
22,615
1942
261,900
2,963
30,673
231,689
2,501
1943
285,200
198
24,941
243,900
16,557
1944
253,900
0
26,525
244,822
-17,447
1945
282,900
574
32,337
226,197
24,940
1946
257,451
29,243
35,056
217,759
33,879
1947
289,908
7,716
31,661
231,470
34,493
1948
273,584
4,561
29,135
233,168
15,842
1949
250,406
900
42,301
232,979
-23,974
1950
368,313
269
84,027
229,106
55,449
1951
321,824
626
107,738
228,512
-13,800
1952
282,349
502
76,620
225,569
-19,338
1953
272,593
1,015
64,762
216,841
-7,995
Sources:
1955 Brewers' Almanack, page 63.
1971 Brewers'Almanack, page 54
Note also that, with the exception of 1944, home production and a small volume of imports ensured there were always just about enough hops to meet brewers’ demands.
Though the bit about the UK importing continental hops post-war didn’t happen. The UK had made itself self-sufficient in hops and had little need for imports. About the only foreign hops that turn up in brewing records of this period are Saaz.
Next we’ll be looking at hop-growing in the US and new English hop varieties.
More... (http://barclayperkins.blogspot.com/2016/03/hops-in-1944-part-two.html)