PDA

View Full Version : Shut up about Barclay Perkins - Stout on the eve of WW I



Blog Tracker
26-03-2019, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/03/stout-on-eve-of-ww-i.html)


https://1.bp.blogspot.com/-PL60BsuVNhc/XJOFxKbij7I/AAAAAAAAgFU/pTG7f4vk5Io1VC_U5E_NQP-d5sifhlasgCLcBGAs/s400/Nalder_and_Collyer_Stout_2.jpg (https://1.bp.blogspot.com/-PL60BsuVNhc/XJOFxKbij7I/AAAAAAAAgFU/pTG7f4vk5Io1VC_U5E_NQP-d5sifhlasgCLcBGAs/s1600/Nalder_and_Collyer_Stout_2.jpg)
Despite the decline of Porter, Stout remained very popular. Most breweries produced more than one at different strengths. London brewers often brewed three, four or even more Stouts.

There was a wide variation in the strength of Stouts. Provincial versions could be as weak as 1050º, very similar in strength to a London Porter. The strongest Imperial Stouts were over 1100º.

Milk Stout was an innovation that made an appearance just a few years before the start of the war. It was first brewed on the Kent coast by Mackeson, who acquired a patent for it and allowed other brewers to brew a version under licence.

Another variation was Oatmeal Stout. This was developed by Maclay of Alloa in the 1890s. They also tried to patent their invention, but with rather less success. Their Beer was called Oat Malt Stout and, as the name implies, used malted oats. Other brewers got around this by using oat flakes and calling their beers Oatmeal Stout.



London Stout before WW I


Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl


1910
Barclay Perkins
OMS
1053.2
1016.5
4.86
68.98%
7.50
1.82


1910
Barclay Perkins
BS
1074.2
1025.0
6.51
66.31%
8.00
2.75


1910
Barclay Perkins
BS Ex
1076.0
1022.5
7.08
70.39%
12.00
4.12


1914
Courage
Double Stout
1078.9
1033.2
6.05
57.89%
7.20
2.33


1914
Courage
Imperial
1094.2
1038.8
7.33
58.82%
7.20
2.78


1914
Fuller
BS
1066.4
1020.8
6.03
68.70%
6.74
2.01


1914
Whitbread
LS
1054.0
1014.0
5.29
74.05%
5.99
1.37


1914
Whitbread
Exp S
1070.9
1013.0
7.66
81.67%
13.03
4.25


1914
Whitbread
SS
1079.7
1024.0
7.37
69.88%
8.56
3.03


1914
Whitbread
SSS
1095.0
1036.0
7.81
62.11%
8.56
3.62


Sources:


Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/1/602.


Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/247.


Fullers brewing record held at the brewery.


Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/108.



Provincial Stouts were, in general, a good bit weaker than their London cousins. And, while London brewers made multiple Stouts, outside the capital they tended to stick to just one.



Provincial Stout before WW I


Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl


1914
Adnams
BS
1055.0
1013.5
5.49
75.45%
5.86
1.43


1914
Boddington
Stout
1054.0
1018.0
4.76
66.67%
3.10
0.94


1911
Lees
XXXP
1059.0
1017.0
5.56
71.19%
4.05
0.98


1911
Murphy
XXX
1088.0
1028.5
7.87
67.61%
15.21
5.87


1911
Russell
DS
1074.2



8.37
2.86


1904
Tetley
S
1066.8
1020.5
6.12
69.29%
4.91
1.36


1910
Warwicks
SS
1053.7
1022.2
4.18
58.76%
4.83
1.12


Sources:


Adnams brewing record Book 2 held at the brewery.


Boddington brewing record held at Manchester Central Library, document number M693/405/126.


Lees brewing record held at the brewery.


Tetley's brewing record held at the West Yorkshire Archives, document number WYL756/51/ACC1903.


Warwicks & Richardsons brewing record held at the Nottinghamshire Archives, document number DD/NM/8/4/1.



The exception, in terms of strength, is from Murphy, which was based in Cork, Ireland. The Stouts with gravities in the 1050s look rather like London Porters in terms of strength. The hopping rates are all over the place, but generally lower than in London, with Murphy again being an exception.



Scottish Stout before WW I


Year
Brewer
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl


1915
Drybrough
XXX
1083
1026
7.54
68.67%
4.79
1.34


1909
Maclay
DBS 54/-
1044
1013
4.10
70.45%
7.56
1.53


1909
Maclay
OMS 63/-
1062
1024
5.03
61.29%
7.56
2.16


1914
Thomas Usher
48/-
1046
1021
3.31
54.35%
5.00
1.04


1914
Thomas Usher
54/-
1056
1025
4.10
55.36%
5.00
1.27


1913
Younger, Wm.
S2
1059
1029
3.97
50.85%
1.88
0.45


1913
Younger, Wm.
S1
1065
1031
4.50
52.31%
1.88
0.50


1913
Younger, Wm.
DBS
1065
1022
5.69
66.15%
10.65
2.63


1913
Younger, Wm.
MBS
1065
1020
5.95
69.23%
3.50
0.74


Sources:


Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/3.


Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/2.


Thomas Usher brewing record held at the Scottish Brewing Archive, document number TU/6/1/5.


William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/58.



Scottish started going weird in the late 19th century. Especially at William Younger, who combined minimal hopping (including some spent hops) with very poor attenuation. The forerunners of Sweet Stout, which would later become a Scottish speciality.



The above is an excerpt from my most recent book, Armistice!

Buy this wonderful book (http://www.lulu.com/shop/ronald-pattinson/armistice/paperback/product-23859948.html).





https://4.bp.blogspot.com/-A-cqnWEKK0g/W-77Xyh1-8I/AAAAAAAAfms/ssPn8WUMPMsu6OZITAryewfaNKpAyZ53wCLcBGAs/s400/Armistice_front_words_thumb.jpg (http://www.lulu.com/shop/ronald-pattinson/armistice/paperback/product-23859948.html)



More... (http://barclayperkins.blogspot.com/2019/03/stout-on-eve-of-ww-i.html)