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16-04-2020, 07:07
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While the Scottish beer market was out of step with that in England in many ways, that didn’t extend to Brown Ale. The style was popular both sides of the border, despite Mild Ale being pretty much dead in Scotland. Not sure exactly why what was essentially bottled Mild should have fared so well.
Knowing how most brewers operated in Scotland, I’m fairly certain that the majority of Scottish Brown Ales were standard Pale Ales coloured up at racking time. Perhaps with some extra primings added, too. The ones in the low 1030ºs look like they have a 70/- base, while those under 1030º look like 60/-.
There are a couple of outliers in the table: the stronger Murray example and Younger’s Double Century Ale. I assume that the former was intended for the Northeast of England, where that type of Brown Ale, in the form of Newcastle Brown or Vaux Double Maxim, was common. Not sure if Double Century Ale was marketed as a Brown Ale, but it falls nicely into this category.
I can’t see any huge stylistic difference with English versions. Though the colour was generally on the darker side. The attenuation is generally lower, 70% as opposed to 75% to 80% in England. Though there are examples of around 80%. Generally, the rate of attenuation seems to have been lower for all styles in Scotland.
Scottish Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1949
Calder
Nut Brown Ale
22
1033.7
1011.6
2.86
65.58%
65
1950
Calder
Nut Brown Ale
24
1034.3
1011.4
2.96
66.76%
71
1949
McEwan
Nut Brown Ale
1029.5
1006
3.05
79.66%
1949
Murray
Brown Ale
12
1037.8
1010
3.60
73.54%
115
1950
Murray
Brown Ale
24
1057.1
1013.4
5.69
76.53%
83
1947
Steel Coulson
Brown Ale
1028.5
1005
3.05
82.46%
1949
Younger, Wm.
Brown Ale
14
1033.6
1011.2
2.90
66.67%
115
1950
Younger, Wm.
Brown Ale
22
1032.6
1011.4
2.74
65.03%
180
1954
Younger, Wm.
Double Century Ale
36
1056.6
1023.3
4.29
58.83%
80
Average
22.0
1038.2
1011.5
3.46
70.56%
101.3
Sources:
Thomas Usher Gravity Book held at the Scottish Brewing Archive, document TU/6/11.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
More... (http://barclayperkins.blogspot.com/2020/04/scottish-brown-ale-after-ww-ii.html)
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While the Scottish beer market was out of step with that in England in many ways, that didn’t extend to Brown Ale. The style was popular both sides of the border, despite Mild Ale being pretty much dead in Scotland. Not sure exactly why what was essentially bottled Mild should have fared so well.
Knowing how most brewers operated in Scotland, I’m fairly certain that the majority of Scottish Brown Ales were standard Pale Ales coloured up at racking time. Perhaps with some extra primings added, too. The ones in the low 1030ºs look like they have a 70/- base, while those under 1030º look like 60/-.
There are a couple of outliers in the table: the stronger Murray example and Younger’s Double Century Ale. I assume that the former was intended for the Northeast of England, where that type of Brown Ale, in the form of Newcastle Brown or Vaux Double Maxim, was common. Not sure if Double Century Ale was marketed as a Brown Ale, but it falls nicely into this category.
I can’t see any huge stylistic difference with English versions. Though the colour was generally on the darker side. The attenuation is generally lower, 70% as opposed to 75% to 80% in England. Though there are examples of around 80%. Generally, the rate of attenuation seems to have been lower for all styles in Scotland.
Scottish Brown Ale after WW II
Year
Brewer
Beer
Price per pint (d)
OG
FG
ABV
App. Atten-uation
colour
1949
Calder
Nut Brown Ale
22
1033.7
1011.6
2.86
65.58%
65
1950
Calder
Nut Brown Ale
24
1034.3
1011.4
2.96
66.76%
71
1949
McEwan
Nut Brown Ale
1029.5
1006
3.05
79.66%
1949
Murray
Brown Ale
12
1037.8
1010
3.60
73.54%
115
1950
Murray
Brown Ale
24
1057.1
1013.4
5.69
76.53%
83
1947
Steel Coulson
Brown Ale
1028.5
1005
3.05
82.46%
1949
Younger, Wm.
Brown Ale
14
1033.6
1011.2
2.90
66.67%
115
1950
Younger, Wm.
Brown Ale
22
1032.6
1011.4
2.74
65.03%
180
1954
Younger, Wm.
Double Century Ale
36
1056.6
1023.3
4.29
58.83%
80
Average
22.0
1038.2
1011.5
3.46
70.56%
101.3
Sources:
Thomas Usher Gravity Book held at the Scottish Brewing Archive, document TU/6/11.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
More... (http://barclayperkins.blogspot.com/2020/04/scottish-brown-ale-after-ww-ii.html)