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10-01-2021, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/01/pre-ww-ii-london-stout-malts.html)
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There’s a big variation in the types of malt used by the four breweries, with only one omnipresent: brown malt. Not such a surprise that, given London brewers’ unflinchingly loyalty to this ingredient.
Most chose pale malt as base, Barclay Perkins being the exception in using mild malt. Though Whitbread did have some mild malt in the base mix. Barclay Perkins also stood out in throwing in some amber malt. An ingredient which was common in classier Stouts in the 19th century, but which had generally been dropped in the 20th.
Crystal malt was pretty popular. Which shouldn’t be a surprise, as Black Beers, along with Mild Ales, were the types of beers the malt had been designed for.
With regard to the principal colouring grain, there’s quite a bit of diversity. Only courage employed black malt, while Whitbread went for chocolate malt and Barclay Perkins and Truman both plumped for roast barley.
The malted oats in Courage Stout were presumably there because some was sold as Oatmeal Stout.
Pre-WW II London Stout malts
Year
Brewer
Beer
pale malt
brown malt
black malt
amber malt
choc. Malt
crystal malt
mild malt
malted oats
1937
Courage
Stout
58.00%
18.00%
10.00%
4.00%
1936
Barclay Perkins
BS
5.43%
10.87%
6.52%
48.91%
1937
Whitbread
LS
53.33%
7.84%
7.84%
18.04%
1931
Truman
BS
76.63%
4.70%
4.70%
1931
Truman
St
76.63%
4.70%
4.70%
Sources:
Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/263.
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/621.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/125.
Truman gyle book held at the London Metropolitan Archives, document number B/THB/C/114.
More... (http://barclayperkins.blogspot.com/2021/01/pre-ww-ii-london-stout-malts.html)
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There’s a big variation in the types of malt used by the four breweries, with only one omnipresent: brown malt. Not such a surprise that, given London brewers’ unflinchingly loyalty to this ingredient.
Most chose pale malt as base, Barclay Perkins being the exception in using mild malt. Though Whitbread did have some mild malt in the base mix. Barclay Perkins also stood out in throwing in some amber malt. An ingredient which was common in classier Stouts in the 19th century, but which had generally been dropped in the 20th.
Crystal malt was pretty popular. Which shouldn’t be a surprise, as Black Beers, along with Mild Ales, were the types of beers the malt had been designed for.
With regard to the principal colouring grain, there’s quite a bit of diversity. Only courage employed black malt, while Whitbread went for chocolate malt and Barclay Perkins and Truman both plumped for roast barley.
The malted oats in Courage Stout were presumably there because some was sold as Oatmeal Stout.
Pre-WW II London Stout malts
Year
Brewer
Beer
pale malt
brown malt
black malt
amber malt
choc. Malt
crystal malt
mild malt
malted oats
1937
Courage
Stout
58.00%
18.00%
10.00%
4.00%
1936
Barclay Perkins
BS
5.43%
10.87%
6.52%
48.91%
1937
Whitbread
LS
53.33%
7.84%
7.84%
18.04%
1931
Truman
BS
76.63%
4.70%
4.70%
1931
Truman
St
76.63%
4.70%
4.70%
Sources:
Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/263.
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/621.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/09/125.
Truman gyle book held at the London Metropolitan Archives, document number B/THB/C/114.
More... (http://barclayperkins.blogspot.com/2021/01/pre-ww-ii-london-stout-malts.html)