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09-02-2021, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-sugars-1945-1970.html)
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No, nowhere near finished with Boddington Bitter yet. You're really going to regret showing enthusiasm for this topic. On the face of it, there's an obvious increase of the percentage of sugar in the between 1945 and 1950. However, what you need to bear in min is that during the war and, its immediate aftermath, brewers weren't allowed to use any ingredients they wanted. Especially something, like sugar, which had many other uses in food production.
What really happened is that Boddington reverted to using a similar proportion of sugar as they had done pre-war. The 1939verion of the beer contained 11.3% sugar - much the same as in the later period covered by the table below.
Exactly the same three sugars were used in the whole 25 years covered: DMS (Diastatic Malt Syrup), Flavex and Br. I've no real idea what the latter two were, unfortunately. Except that the former was a proprietary sugar produced by EDME.
While the types of sugar remained constant for 25 years, their proportions didn't. At times most was DMS, at others BR, with Flavex always in the middle position.
What does this tell us? Boddington was very loyal in its selection of sugars in the immediate post-war period.
Boddington Bitter sugars 1945 - 1970
Date
Year
DMS
Flavex
Br
total
9th Apr
1945
1.74%
1.74%
5.22%
8.70%
15th Apr
1946
2.31%
3.08%
4.62%
10.00%
3rd Jan
1947
3.96%
2.97%
3.96%
10.89%
5th Apr
1948
3.64%
2.73%
3.64%
10.00%
1st Apr
1949
4.46%
3.57%
3.57%
11.61%
6th Apr
1950
4.72%
3.77%
3.77%
12.26%
24th Dec
1951
4.24%
3.39%
3.39%
11.02%
6th Jan
1966
4.62%
3.70%
3.70%
12.01%
9th Jan
1968
5.04%
4.03%
4.03%
13.10%
20th Apr
1970
5.04%
4.03%
4.03%
13.10%
Sources:
Boddington brewing records held at Manchester Central Library, document numbers M693/405/129, M693/405/130 and M693/405/133.
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-sugars-1945-1970.html)
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No, nowhere near finished with Boddington Bitter yet. You're really going to regret showing enthusiasm for this topic. On the face of it, there's an obvious increase of the percentage of sugar in the between 1945 and 1950. However, what you need to bear in min is that during the war and, its immediate aftermath, brewers weren't allowed to use any ingredients they wanted. Especially something, like sugar, which had many other uses in food production.
What really happened is that Boddington reverted to using a similar proportion of sugar as they had done pre-war. The 1939verion of the beer contained 11.3% sugar - much the same as in the later period covered by the table below.
Exactly the same three sugars were used in the whole 25 years covered: DMS (Diastatic Malt Syrup), Flavex and Br. I've no real idea what the latter two were, unfortunately. Except that the former was a proprietary sugar produced by EDME.
While the types of sugar remained constant for 25 years, their proportions didn't. At times most was DMS, at others BR, with Flavex always in the middle position.
What does this tell us? Boddington was very loyal in its selection of sugars in the immediate post-war period.
Boddington Bitter sugars 1945 - 1970
Date
Year
DMS
Flavex
Br
total
9th Apr
1945
1.74%
1.74%
5.22%
8.70%
15th Apr
1946
2.31%
3.08%
4.62%
10.00%
3rd Jan
1947
3.96%
2.97%
3.96%
10.89%
5th Apr
1948
3.64%
2.73%
3.64%
10.00%
1st Apr
1949
4.46%
3.57%
3.57%
11.61%
6th Apr
1950
4.72%
3.77%
3.77%
12.26%
24th Dec
1951
4.24%
3.39%
3.39%
11.02%
6th Jan
1966
4.62%
3.70%
3.70%
12.01%
9th Jan
1968
5.04%
4.03%
4.03%
13.10%
20th Apr
1970
5.04%
4.03%
4.03%
13.10%
Sources:
Boddington brewing records held at Manchester Central Library, document numbers M693/405/129, M693/405/130 and M693/405/133.
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-sugars-1945-1970.html)