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25-11-2019, 07:21
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The North is probably where Brown Ale was the most diverse. Partly due to the tradition of Strong Brown Ales in the Northeast. For this reason, I’ve split the examples into two tables, one for standard-strength versions, another for strong ones.
Even though these are “standard” Brown Ales, a couple are surprisingly strong, with gravities around 1040º. I’m guessing that these probably aren’t tweaked versions of Mild, as the gravities are just too high. You didn’t really get Mild of that strength in the North.
Some examples are much better value than others. Walker’s Brown Peter is considerably stronger than Duttons Nut Brown – 10º and 1% ABV – yet retailed for the same price. Easy enough for brewers to get away with when there was no indication of a beer’s strength on the label.
There’s quite a range in degrees of attenuation from under 60% to over 80%. Taddy Brown Ale being the poorest attenuated and Brown Peter the best.
Most examples are reasonably dark, though there are a couple in the 40-50 twilight zone between pale and truly dark.
Some Brown Ales from the Northeast of England are in a very different style. Stronger, and at the palest end of the style’s colour spectrum.
Averaging around 1050º and 5% ABV, I assume that Double Maxim was brewed in reaction to Newcastle Brown, a beer brewed by their biggest local rival. As we’ll see later, this type of beer wasn’t just limited to the Northeast of England. Some Scottish breweries produced similar beers.
Standard Northern Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1952
Duttons
Nut Brown Ale
20
1029.9
1005.8
3.13
80.60%
56
1952
Greenhall Whitley
Wilderspool Brown Ale
20
1038.7
1008.5
3.92
78.04%
80
1952
Hammonds United
Brown Jack Ale
18
1029.5
1005.8
3.08
80.34%
105
1952
Hey & Son
White Rose Ale
20
1040.7
1007.9
4.27
80.59%
60
1951
Peter Walker
Brown Peter Ale
20
1039.2
1008.3
4.02
78.83%
90
1952
Peter Walker
Brown Peter Ale
20
1038.6
1006.7
4.15
82.64%
44
1948
Samuel Smith
Taddy Brown Ale
18
1032.5
1013.8
2.41
57.54%
95
1952
Samuel Smith
Taddy Ale
15.5
1034.5
1008.5
3.37
75.36%
90
1948
Tennant Bros.
Brown Ale
18
1031.8
1010.2
2.79
67.92%
68
1952
Tetley
Family Ale
15
1035.5
1009
3.44
74.65%
54
1950
Vaux
Maxim Ale
14
1033.5
1009.7
3.08
71.04%
105
Average
18.0
1034.9
1008.6
3.42
75.23%
77.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
Strong Northern Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1949
Newcastle Breweries
Brown Ale
22
1051.6
1012.2
5.12
76.36%
46
1951
Newcastle Breweries
Brown Ale
22
1052.5
1011.8
5.30
77.52%
44
1950
Vaux
Double Maxim
19
1048.7
1011.2
4.88
77.00%
46
1952
Vaux
Double Maxim
23
1049
1009.8
5.10
80.00%
48
Average
21.5
1050.5
1011.3
5.10
77.72%
46.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
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The North is probably where Brown Ale was the most diverse. Partly due to the tradition of Strong Brown Ales in the Northeast. For this reason, I’ve split the examples into two tables, one for standard-strength versions, another for strong ones.
Even though these are “standard” Brown Ales, a couple are surprisingly strong, with gravities around 1040º. I’m guessing that these probably aren’t tweaked versions of Mild, as the gravities are just too high. You didn’t really get Mild of that strength in the North.
Some examples are much better value than others. Walker’s Brown Peter is considerably stronger than Duttons Nut Brown – 10º and 1% ABV – yet retailed for the same price. Easy enough for brewers to get away with when there was no indication of a beer’s strength on the label.
There’s quite a range in degrees of attenuation from under 60% to over 80%. Taddy Brown Ale being the poorest attenuated and Brown Peter the best.
Most examples are reasonably dark, though there are a couple in the 40-50 twilight zone between pale and truly dark.
Some Brown Ales from the Northeast of England are in a very different style. Stronger, and at the palest end of the style’s colour spectrum.
Averaging around 1050º and 5% ABV, I assume that Double Maxim was brewed in reaction to Newcastle Brown, a beer brewed by their biggest local rival. As we’ll see later, this type of beer wasn’t just limited to the Northeast of England. Some Scottish breweries produced similar beers.
Standard Northern Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1952
Duttons
Nut Brown Ale
20
1029.9
1005.8
3.13
80.60%
56
1952
Greenhall Whitley
Wilderspool Brown Ale
20
1038.7
1008.5
3.92
78.04%
80
1952
Hammonds United
Brown Jack Ale
18
1029.5
1005.8
3.08
80.34%
105
1952
Hey & Son
White Rose Ale
20
1040.7
1007.9
4.27
80.59%
60
1951
Peter Walker
Brown Peter Ale
20
1039.2
1008.3
4.02
78.83%
90
1952
Peter Walker
Brown Peter Ale
20
1038.6
1006.7
4.15
82.64%
44
1948
Samuel Smith
Taddy Brown Ale
18
1032.5
1013.8
2.41
57.54%
95
1952
Samuel Smith
Taddy Ale
15.5
1034.5
1008.5
3.37
75.36%
90
1948
Tennant Bros.
Brown Ale
18
1031.8
1010.2
2.79
67.92%
68
1952
Tetley
Family Ale
15
1035.5
1009
3.44
74.65%
54
1950
Vaux
Maxim Ale
14
1033.5
1009.7
3.08
71.04%
105
Average
18.0
1034.9
1008.6
3.42
75.23%
77.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
Strong Northern Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1949
Newcastle Breweries
Brown Ale
22
1051.6
1012.2
5.12
76.36%
46
1951
Newcastle Breweries
Brown Ale
22
1052.5
1011.8
5.30
77.52%
44
1950
Vaux
Double Maxim
19
1048.7
1011.2
4.88
77.00%
46
1952
Vaux
Double Maxim
23
1049
1009.8
5.10
80.00%
48
Average
21.5
1050.5
1011.3
5.10
77.72%
46.0
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
More... (http://barclayperkins.blogspot.com/2019/11/northern-brown-ale-after-ww-ii.html)