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27-04-2021, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/04/ak-sugars-1925-1939.html)
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The story is much more complicated when it comes to sugars. Between, the four brewers featured used six different types.
Only No. 2 invert was used by more than one brewery: Greene King and Fullers. Whitbread instead opted for No. 1 invert, and in large quantities. Making up no less than 16% of the total fermentables
With three different sugars, Fullers used the most types. In addition to the No. 2 invert there was also a little glucose. Not that common an ingredient in UK brewing, but one which Fullers seemed attached to. Intense is some type of caramel used for colour correction. Despite the many types, sugar made up less than 4% of the grist. Considerably less than at Whitbread and Greene king.
I’ve no real idea what Fiona was. Possibly a type of proprietary malt extract.
AK sugars 1925 - 1939
Year
Brewer
Beer
malt extract
no. 1 sugar
no. 2 sugar
glucose
intense
Fiona
total sugar
1925
Fullers
AK
1.67%
1.67%
0.22%
3.56%
1930
Whitbread
AK
16.33%
16.33%
1931
Fullers
AK
2.18%
1.09%
0.20%
3.47%
1935
Fullers
AK
2.42%
1.21%
0.13%
3.76%
1937
Fullers
AK
2.11%
1.06%
0.10%
3.27%
1937
Greene King
AK
9.88%
2.47%
12.35%
1937
Shepherd Neame
AK
0.66%
0.66%
1939
Fullers
AK
2.46%
1.23%
0.18%
3.88%
Average
0.08%
2.04%
2.59%
0.78%
0.10%
0.31%
5.91%
Sources:
Fullers brewing records held at the brewery.
Greene King brewing record held at the brewery, document number AC93/1/12 .
Shepherd Neame brewing record held at the brewery.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/096.
Only the hops to go now.
More... (http://barclayperkins.blogspot.com/2021/04/ak-sugars-1925-1939.html)
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The story is much more complicated when it comes to sugars. Between, the four brewers featured used six different types.
Only No. 2 invert was used by more than one brewery: Greene King and Fullers. Whitbread instead opted for No. 1 invert, and in large quantities. Making up no less than 16% of the total fermentables
With three different sugars, Fullers used the most types. In addition to the No. 2 invert there was also a little glucose. Not that common an ingredient in UK brewing, but one which Fullers seemed attached to. Intense is some type of caramel used for colour correction. Despite the many types, sugar made up less than 4% of the grist. Considerably less than at Whitbread and Greene king.
I’ve no real idea what Fiona was. Possibly a type of proprietary malt extract.
AK sugars 1925 - 1939
Year
Brewer
Beer
malt extract
no. 1 sugar
no. 2 sugar
glucose
intense
Fiona
total sugar
1925
Fullers
AK
1.67%
1.67%
0.22%
3.56%
1930
Whitbread
AK
16.33%
16.33%
1931
Fullers
AK
2.18%
1.09%
0.20%
3.47%
1935
Fullers
AK
2.42%
1.21%
0.13%
3.76%
1937
Fullers
AK
2.11%
1.06%
0.10%
3.27%
1937
Greene King
AK
9.88%
2.47%
12.35%
1937
Shepherd Neame
AK
0.66%
0.66%
1939
Fullers
AK
2.46%
1.23%
0.18%
3.88%
Average
0.08%
2.04%
2.59%
0.78%
0.10%
0.31%
5.91%
Sources:
Fullers brewing records held at the brewery.
Greene King brewing record held at the brewery, document number AC93/1/12 .
Shepherd Neame brewing record held at the brewery.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/096.
Only the hops to go now.
More... (http://barclayperkins.blogspot.com/2021/04/ak-sugars-1925-1939.html)