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08-02-2021, 07:44
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-malts-and-adjuncts.html)
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More ludicrous detail about Boddington Bitter. Another factor in the evolution of a beer is highlighted: fashion.Remember how the colour suddenly became much paler in the late 1960s. Dropping from 18 in 1966 to 12 in 1968. The change is e easily explained by what happened in the grist. Where a fair chunk of the pale malt was replaced by lager malt. A clear statement of intent there.
Probably related to the change is fashion, when it came to beer. You know, the popularity of the new-fangled Lagers.
How popular was Lager in the 1960s? You should know me by now. Obviously, I have some numbers.
UK Beer consumption by type 1965 - 1971 (%)
Beer type
1965
1966
1967
1968
1969
1970
1971
Ale & stout
98.0
98.0
97.0
96.0
94.0
93.0
90.1
Lager
2.0
2.0
3.0
4.0
6.0
7.0
9.9
Sources:
“The Brewers' Society Statistical Handbook 1988” page 17
“The Brewers' Society Statistical Handbook 1990” page 17
Lager very much on the up, but enough to mess around with your Bitter in 1967 or so?
Which brings me back to Boddington's grists:
Boddington Bitter malts and adjuncts 1945 - 1970
Date
Year
pale malt
lager malt
enzymic malt
wheat malt
flaked maize
flaked barley
9th Apr
1945
83.48%
2.61%
5.22%
15th Apr
1946
83.08%
2.31%
4.62%
3rd Jan
1947
80.20%
2.97%
5.94%
5th Apr
1948
87.27%
2.73%
1st Apr
1949
85.71%
2.68%
6th Apr
1950
84.91%
2.83%
24th Dec
1951
86.44%
2.54%
6th Jan
1966
80.37%
2.77%
2.77%
2.08%
9th Jan
1968
63.48%
15.11%
3.02%
3.02%
2.27%
20th Apr
1970
63.48%
15.11%
3.02%
3.02%
2.27%
Sources:
Boddington brewing records held at Manchester Central Library, document numbers M693/405/129, M693/405/130 and M693/405/133.
Definitely seems like they were going for a paler look with the lager malt, wheat malt and flaked maize. Was it in response to Lager, though?
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-malts-and-adjuncts.html)
https://1.bp.blogspot.com/-YqrcD2-rlQE/YCAnAe2fW5I/AAAAAAAAiuk/24CSswS8arUUHBmyc2we5WpThvk89snWwCLcBGAsYHQ/s320/Boddington_Pale_Ale.jpg (https://1.bp.blogspot.com/-YqrcD2-rlQE/YCAnAe2fW5I/AAAAAAAAiuk/24CSswS8arUUHBmyc2we5WpThvk89snWwCLcBGAsYHQ/s609/Boddington_Pale_Ale.jpg)
More ludicrous detail about Boddington Bitter. Another factor in the evolution of a beer is highlighted: fashion.Remember how the colour suddenly became much paler in the late 1960s. Dropping from 18 in 1966 to 12 in 1968. The change is e easily explained by what happened in the grist. Where a fair chunk of the pale malt was replaced by lager malt. A clear statement of intent there.
Probably related to the change is fashion, when it came to beer. You know, the popularity of the new-fangled Lagers.
How popular was Lager in the 1960s? You should know me by now. Obviously, I have some numbers.
UK Beer consumption by type 1965 - 1971 (%)
Beer type
1965
1966
1967
1968
1969
1970
1971
Ale & stout
98.0
98.0
97.0
96.0
94.0
93.0
90.1
Lager
2.0
2.0
3.0
4.0
6.0
7.0
9.9
Sources:
“The Brewers' Society Statistical Handbook 1988” page 17
“The Brewers' Society Statistical Handbook 1990” page 17
Lager very much on the up, but enough to mess around with your Bitter in 1967 or so?
Which brings me back to Boddington's grists:
Boddington Bitter malts and adjuncts 1945 - 1970
Date
Year
pale malt
lager malt
enzymic malt
wheat malt
flaked maize
flaked barley
9th Apr
1945
83.48%
2.61%
5.22%
15th Apr
1946
83.08%
2.31%
4.62%
3rd Jan
1947
80.20%
2.97%
5.94%
5th Apr
1948
87.27%
2.73%
1st Apr
1949
85.71%
2.68%
6th Apr
1950
84.91%
2.83%
24th Dec
1951
86.44%
2.54%
6th Jan
1966
80.37%
2.77%
2.77%
2.08%
9th Jan
1968
63.48%
15.11%
3.02%
3.02%
2.27%
20th Apr
1970
63.48%
15.11%
3.02%
3.02%
2.27%
Sources:
Boddington brewing records held at Manchester Central Library, document numbers M693/405/129, M693/405/130 and M693/405/133.
Definitely seems like they were going for a paler look with the lager malt, wheat malt and flaked maize. Was it in response to Lager, though?
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-malts-and-adjuncts.html)