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07-10-2019, 07:40
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/10/prominent-firms-mann-crossman-and-paulin.html)
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Here's another of those Brewers' Society puff pieces. This time about another London brewer, Mann, Crossman, and Paulin.
Mann was one of the big success stories of the later 19th century. Rising from relative obscurity to become once of the capital's leading brewers. Unlike the established large breweries, Mann built their success on Ale, not Porter. Along with Watney and Charrington, they were one of a new breed of big London brewers.
"MANN, CROSSMAN, & PAULIN, LTD.
Messrs. Mann, Crossman, and Paulin have one of the moat extensive bottle trade connections in London. It was the privilege of the writer to go over this brewery, which has a great reputation for ale. Needless to say it is governed by the only principlee on which such reputation can rest. Every ingredient is systematically tested for purity and quality by the brewery analyst, and hygienic conditions are regarded as a part the art of brewing. Over and above this, all the beers produced at this brewery are made from that cereal which has always been considered the foundation of good beer — to wit, barley — and nothing but the best materials enter into their composition.
For Varying Tastes.
As has been said, prominent feature of the firm’s business is the bottle trade. No fewer than a dozen different kinds of ale and stout are made for varying tastes. Those who like beer very light, and those who prefer it fuller in body, are equally catered for. The most popular kinds are the family ale and brown stout. Of ales, there are in all seven kinds, including bitter ale, light and tonic, the K.K.K., a strong ale, and barley wine, which, as its name indicates, is a delectable brew, particularly adapted for winter use. The stouts include the brown stout, a fine, light dinner beverage, double stout, and oatmeal stout. The variety of bottled beers produced by the firm testifies to the efforts which the modern brewer makes to meet every taste. They are bottled under the most approved system, are free from sediment, and are carbonated by the pure gas which is collected from the firm’s own fermenting vats. The ales are brilliant, and great pains are taken to ensure the stout being always in perfect condition. Owing to their complete distributing arrangements, Messrs. Mann, Crossman, and Paulin’s specialities can be obtained in any part of London at the grocers’ or wine and beer stores."
London Evening Standard - Monday 19 October 1908, page 12.I'm shocked to see that Mann's most famous product, Brown Ale, is mentioned. I find that really odd, as it had been around for something like a decade at that point. One the other hand, it's one of the few references in print, other than advertisements, I've seen for KKK. And an early reference to Barley Wine as a specific kind of beer. Oatmeal Stout, which hadn't been around for very long already seemd to have become an established part of London brewers' repertoire.
Here's proof of the rapid groth of Mann towards the end of the 19th century:
Output of large London brewers 1847 - 1908
Brewer
1847
1850
1860
1870
1880
1890
1900
1908
Barclay Perkins
417,998
397,360
421,286
410,710
522,645
589,201
527,716
Whitbread
187,852
177,555
242,848
225,600
249,744
357,878
693,706
808,237
Truman
383,993
388,475
457,796
509,447
456,393
453,336
505,341
355,110
Reid
233,795
213,345
288,597
264,753
274,146
Mann
41,470
97,802
128,179
217,575
231,942
293,845
500,029
625,130
Source:
The British Brewing Industry, 1830-1980 T. R. Gourvish & R.G. Wilson, pages 610-611.
You can see that, with the exception of Whitbread, the output of the older breweries was either stagnant or in decline.
More... (http://barclayperkins.blogspot.com/2019/10/prominent-firms-mann-crossman-and-paulin.html)
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Here's another of those Brewers' Society puff pieces. This time about another London brewer, Mann, Crossman, and Paulin.
Mann was one of the big success stories of the later 19th century. Rising from relative obscurity to become once of the capital's leading brewers. Unlike the established large breweries, Mann built their success on Ale, not Porter. Along with Watney and Charrington, they were one of a new breed of big London brewers.
"MANN, CROSSMAN, & PAULIN, LTD.
Messrs. Mann, Crossman, and Paulin have one of the moat extensive bottle trade connections in London. It was the privilege of the writer to go over this brewery, which has a great reputation for ale. Needless to say it is governed by the only principlee on which such reputation can rest. Every ingredient is systematically tested for purity and quality by the brewery analyst, and hygienic conditions are regarded as a part the art of brewing. Over and above this, all the beers produced at this brewery are made from that cereal which has always been considered the foundation of good beer — to wit, barley — and nothing but the best materials enter into their composition.
For Varying Tastes.
As has been said, prominent feature of the firm’s business is the bottle trade. No fewer than a dozen different kinds of ale and stout are made for varying tastes. Those who like beer very light, and those who prefer it fuller in body, are equally catered for. The most popular kinds are the family ale and brown stout. Of ales, there are in all seven kinds, including bitter ale, light and tonic, the K.K.K., a strong ale, and barley wine, which, as its name indicates, is a delectable brew, particularly adapted for winter use. The stouts include the brown stout, a fine, light dinner beverage, double stout, and oatmeal stout. The variety of bottled beers produced by the firm testifies to the efforts which the modern brewer makes to meet every taste. They are bottled under the most approved system, are free from sediment, and are carbonated by the pure gas which is collected from the firm’s own fermenting vats. The ales are brilliant, and great pains are taken to ensure the stout being always in perfect condition. Owing to their complete distributing arrangements, Messrs. Mann, Crossman, and Paulin’s specialities can be obtained in any part of London at the grocers’ or wine and beer stores."
London Evening Standard - Monday 19 October 1908, page 12.I'm shocked to see that Mann's most famous product, Brown Ale, is mentioned. I find that really odd, as it had been around for something like a decade at that point. One the other hand, it's one of the few references in print, other than advertisements, I've seen for KKK. And an early reference to Barley Wine as a specific kind of beer. Oatmeal Stout, which hadn't been around for very long already seemd to have become an established part of London brewers' repertoire.
Here's proof of the rapid groth of Mann towards the end of the 19th century:
Output of large London brewers 1847 - 1908
Brewer
1847
1850
1860
1870
1880
1890
1900
1908
Barclay Perkins
417,998
397,360
421,286
410,710
522,645
589,201
527,716
Whitbread
187,852
177,555
242,848
225,600
249,744
357,878
693,706
808,237
Truman
383,993
388,475
457,796
509,447
456,393
453,336
505,341
355,110
Reid
233,795
213,345
288,597
264,753
274,146
Mann
41,470
97,802
128,179
217,575
231,942
293,845
500,029
625,130
Source:
The British Brewing Industry, 1830-1980 T. R. Gourvish & R.G. Wilson, pages 610-611.
You can see that, with the exception of Whitbread, the output of the older breweries was either stagnant or in decline.
More... (http://barclayperkins.blogspot.com/2019/10/prominent-firms-mann-crossman-and-paulin.html)