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26-07-2018, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/07/brown-ale-after-ww-ii.html)
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Nother book excerpt for your delectation. Something I only wrote a few hours ago.
Only revived around 1900, Brown Ale became wildly popular in the middle of the century. It was one of the beers that boosted the popularity of bottled beer, especially in pubs.
Yet it varied immensely in nature. The distinction is often made between Northern and Southern Brown Ales. But it was more complex than that. Really what’s really meant is standard-strength and strong Brown Ales. I’d prefer to classify them and Single Brown Ale and Double Brown Ale. Because there are plenty of examples of weak versions being brewed in the North and strong ones in the South.
Brown Ale doesn’t appear at all in the brewing records of many breweries. For the simple reason that it wasn’t brewed as a distinct beer, but was just a bottled version of Dark Mild. With perhaps some tweaking in the primings.
The stronger type of Brown Ale was brewed as its own beer. Though the most famous – Newcastle Brown Ale – was a blend of two beers. One of the best Southern examples of a stronger Brown Ale, Whitbread Double Brown was sadly discontinued in the mid-1950s.
The importance of Brown Ale in the London market is highlighted by just how many analyses there are of it in the Whitbread Gravity Book.
London Brown Ale
Year
Brewer
Beer
Price per pint d
OG
FG
ABV
App. Atten-uation
colour
1946
Barclay Perkins
Doctor Brown Ale
13.5
1034.1
1011.3
2.95
66.86%
105
1952
Barclay Perkins
Doctor Brown Ale
19
1034
1010.5
3.04
69.12%
98
1947
Beasley
Brown Ale
12
1030
1007.7
2.89
74.33%
83
1947
Charrington
Brown Ale
15
1027.7
1012
2.02
56.68%
91
1952
Charrington
Brown Ale
9d
1031.1
1008.5
2.93
72.67%
120
1950
Courage
Brown Ale
15
1029.7
1007.6
2.86
74.41%
83
1952
Courage
Nut Brown Ale
19
1032.4
1008.2
3.14
74.69%
87
1946
Hammerton
Nut Brown Ale
24
1026.5
1003.8
2.95
85.66%
79
1950
Hammerton
Nut Brown Ale
17
1029.8
1006.9
2.97
76.85%
83
1950
Ind Coope
Nut Brown Ale
1029
1009.5
2.52
67.24%
75
1952
Ind Coope
Nut Brown Ale
19
1030.9
1011.7
2.48
62.14%
83
1946
Mann Crossman
Brown Ale
14
1034.4
1008.8
3.32
74.42%
84
1950
Mann Crossman
Brown Ale
18
1035.8
1013.3
2.91
62.85%
98
1952
Meux
Nut Brown Ale
19
1029.8
1009.1
2.68
69.46%
106
1948
South London Brewer Co.
SLB Brown Ale
16
1028
1011.1
2.18
60.36%
83
1946
Taylor Walker
Nut Brown Ale
17
1030.1
1007.6
2.92
74.75%
83
1952
Taylor Walker
Nut Brown Ale
19
1032.6
1011.7
2.70
64.11%
83
1946
Truman
Trubrown
12.5
1033.2
1011.8
2.76
64.46%
105
1951
Truman
Trubrown
19
1035.4
1012.8
2.92
63.84%
105
1946
Watney
Brown Ale
12
1029.6
1008.5
2.73
71.28%
87
1952
Watney
Brown Ale
18
1032
1010.8
2.74
66.25%
105
1950
Wenlock
Nut Brown Ale
15
1030.7
1012.5
2.35
59.28%
87
1952
Wenlock
Nut Brown Ale
19
1032.5
1012.5
2.58
61.54%
83
1947
Whitbread
Forest Brown
12
1028.9
1006.5
2.91
77.51%
83
1952
Whitbread
Forest Brown
21
1032.6
1012.1
2.65
62.88%
95
Average
16.7
1031.2
1009.9
2.76
68.55%
91.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
A combination of low gravity and poor attenuation leaves only a couple over 3% ABV. The strongest is the granddaddy of all Brown Ales, Manns. Though it’s quite a bit weaker than pre-war, when it had an OG in the low 1040ºs and was almost 4% ABV.
There was a slight increase in gravity at the beginning of the 1950s. Where I have two analyses for the same brewery, you can see that the gravity of the later one is a point or two higher.
There seems to be a similar trend as amongst Mild Ales, where the London examples are darker and less well-attenuated than those from elsewhere.
More... (http://barclayperkins.blogspot.com/2018/07/brown-ale-after-ww-ii.html)
https://1.bp.blogspot.com/-PHUPjOxSKLE/W1iHaUwIrGI/AAAAAAAAe9k/oG7LRW0OX9E_r2HOkVkJFEFKXYucLR9wACLcBGAs/s400/Barclay_Perkins_DBA_5.jpg (https://1.bp.blogspot.com/-PHUPjOxSKLE/W1iHaUwIrGI/AAAAAAAAe9k/oG7LRW0OX9E_r2HOkVkJFEFKXYucLR9wACLcBGAs/s1600/Barclay_Perkins_DBA_5.jpg)
Nother book excerpt for your delectation. Something I only wrote a few hours ago.
Only revived around 1900, Brown Ale became wildly popular in the middle of the century. It was one of the beers that boosted the popularity of bottled beer, especially in pubs.
Yet it varied immensely in nature. The distinction is often made between Northern and Southern Brown Ales. But it was more complex than that. Really what’s really meant is standard-strength and strong Brown Ales. I’d prefer to classify them and Single Brown Ale and Double Brown Ale. Because there are plenty of examples of weak versions being brewed in the North and strong ones in the South.
Brown Ale doesn’t appear at all in the brewing records of many breweries. For the simple reason that it wasn’t brewed as a distinct beer, but was just a bottled version of Dark Mild. With perhaps some tweaking in the primings.
The stronger type of Brown Ale was brewed as its own beer. Though the most famous – Newcastle Brown Ale – was a blend of two beers. One of the best Southern examples of a stronger Brown Ale, Whitbread Double Brown was sadly discontinued in the mid-1950s.
The importance of Brown Ale in the London market is highlighted by just how many analyses there are of it in the Whitbread Gravity Book.
London Brown Ale
Year
Brewer
Beer
Price per pint d
OG
FG
ABV
App. Atten-uation
colour
1946
Barclay Perkins
Doctor Brown Ale
13.5
1034.1
1011.3
2.95
66.86%
105
1952
Barclay Perkins
Doctor Brown Ale
19
1034
1010.5
3.04
69.12%
98
1947
Beasley
Brown Ale
12
1030
1007.7
2.89
74.33%
83
1947
Charrington
Brown Ale
15
1027.7
1012
2.02
56.68%
91
1952
Charrington
Brown Ale
9d
1031.1
1008.5
2.93
72.67%
120
1950
Courage
Brown Ale
15
1029.7
1007.6
2.86
74.41%
83
1952
Courage
Nut Brown Ale
19
1032.4
1008.2
3.14
74.69%
87
1946
Hammerton
Nut Brown Ale
24
1026.5
1003.8
2.95
85.66%
79
1950
Hammerton
Nut Brown Ale
17
1029.8
1006.9
2.97
76.85%
83
1950
Ind Coope
Nut Brown Ale
1029
1009.5
2.52
67.24%
75
1952
Ind Coope
Nut Brown Ale
19
1030.9
1011.7
2.48
62.14%
83
1946
Mann Crossman
Brown Ale
14
1034.4
1008.8
3.32
74.42%
84
1950
Mann Crossman
Brown Ale
18
1035.8
1013.3
2.91
62.85%
98
1952
Meux
Nut Brown Ale
19
1029.8
1009.1
2.68
69.46%
106
1948
South London Brewer Co.
SLB Brown Ale
16
1028
1011.1
2.18
60.36%
83
1946
Taylor Walker
Nut Brown Ale
17
1030.1
1007.6
2.92
74.75%
83
1952
Taylor Walker
Nut Brown Ale
19
1032.6
1011.7
2.70
64.11%
83
1946
Truman
Trubrown
12.5
1033.2
1011.8
2.76
64.46%
105
1951
Truman
Trubrown
19
1035.4
1012.8
2.92
63.84%
105
1946
Watney
Brown Ale
12
1029.6
1008.5
2.73
71.28%
87
1952
Watney
Brown Ale
18
1032
1010.8
2.74
66.25%
105
1950
Wenlock
Nut Brown Ale
15
1030.7
1012.5
2.35
59.28%
87
1952
Wenlock
Nut Brown Ale
19
1032.5
1012.5
2.58
61.54%
83
1947
Whitbread
Forest Brown
12
1028.9
1006.5
2.91
77.51%
83
1952
Whitbread
Forest Brown
21
1032.6
1012.1
2.65
62.88%
95
Average
16.7
1031.2
1009.9
2.76
68.55%
91.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
A combination of low gravity and poor attenuation leaves only a couple over 3% ABV. The strongest is the granddaddy of all Brown Ales, Manns. Though it’s quite a bit weaker than pre-war, when it had an OG in the low 1040ºs and was almost 4% ABV.
There was a slight increase in gravity at the beginning of the 1950s. Where I have two analyses for the same brewery, you can see that the gravity of the later one is a point or two higher.
There seems to be a similar trend as amongst Mild Ales, where the London examples are darker and less well-attenuated than those from elsewhere.
More... (http://barclayperkins.blogspot.com/2018/07/brown-ale-after-ww-ii.html)