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22-11-2019, 07:07
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Brown Ale really took off after WW II. It would have been bigger during the war, but shortages of bottles, crates and even crown corks restricted the production of bottled beer. It also profited from the shift from draught to bottled beer, prompted by the often poor quality of cask beer.
As, just like with Mild, there were considerable regional variation in Brown Ales, I’ve split them up geographically.
Beginning with the Midlands. This was a real stronghold of Mild and the examples tended to be a bit stronger than average. This tendency can also be seen in the region’s Brown Ales. No surprise, really, as most of them were doubtless really bottled versions of the brewery’s Mild.
dry beers. The exception being the 1952 Northampton example, which, with a finishing gravity of 1013º, must have been reasonably sweet. The high attenuation also means that the ABV of a majority of the samples is 315% ABV or higher.
The colours are all over the place. Most fall in semi-dark territory. Though the two from the Northampton Brewery are very dark. The 1952 example being almost as dark as a Stout.
Midlands Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1952
Ansell
Nut Brown Ale
16
1036.2
1005.8
3.96
83.98%
48
1949
Davenport
Brown Ale
13.5
1031
1004
3.51
87.10%
60
1948
Everards
Nut Brown Ale
18
1030.8
1003.7
3.53
87.99%
62
1948
Northampton Brewery
Brown Ale
18
1032.4
1008.4
3.11
74.07%
150
1952
Northampton Brewery
Brown Ale
18
1038
1013
3.23
65.79%
200
1952
Shipstone
Nut Brown Ale
15
1033.3
1006.7
3.45
79.88%
62
Average
16.4
1033.6
1006.9
3.47
79.80%
97.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
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Brown Ale really took off after WW II. It would have been bigger during the war, but shortages of bottles, crates and even crown corks restricted the production of bottled beer. It also profited from the shift from draught to bottled beer, prompted by the often poor quality of cask beer.
As, just like with Mild, there were considerable regional variation in Brown Ales, I’ve split them up geographically.
Beginning with the Midlands. This was a real stronghold of Mild and the examples tended to be a bit stronger than average. This tendency can also be seen in the region’s Brown Ales. No surprise, really, as most of them were doubtless really bottled versions of the brewery’s Mild.
dry beers. The exception being the 1952 Northampton example, which, with a finishing gravity of 1013º, must have been reasonably sweet. The high attenuation also means that the ABV of a majority of the samples is 315% ABV or higher.
The colours are all over the place. Most fall in semi-dark territory. Though the two from the Northampton Brewery are very dark. The 1952 example being almost as dark as a Stout.
Midlands Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1952
Ansell
Nut Brown Ale
16
1036.2
1005.8
3.96
83.98%
48
1949
Davenport
Brown Ale
13.5
1031
1004
3.51
87.10%
60
1948
Everards
Nut Brown Ale
18
1030.8
1003.7
3.53
87.99%
62
1948
Northampton Brewery
Brown Ale
18
1032.4
1008.4
3.11
74.07%
150
1952
Northampton Brewery
Brown Ale
18
1038
1013
3.23
65.79%
200
1952
Shipstone
Nut Brown Ale
15
1033.3
1006.7
3.45
79.88%
62
Average
16.4
1033.6
1006.9
3.47
79.80%
97.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
More... (http://barclayperkins.blogspot.com/2019/11/midlands-brown-ale-after-ww-ii.html)