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28-10-2022, 07:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/10/tetley-grists-in-1888.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BLbg1xpVdZDDLDsusBnKxGg_Ksauy3zl026_k9ItvV IdzvWb7CRH3KLRs41kTxa1KnLuASLyK9S7-rRys7_L4BaGuUj1wlEbwtC_JXlDSiQOOrr51QW_SVmdT8i2Vka COfASsUkTonU5fOzcsOrvaFP2uBUlTTI3lEfDWr8GSNtNxP4Jv 3QtWAhb/s320/Tetleys_Yorkshire_Pale_Ale.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BLbg1xpVdZDDLDsusBnKxGg_Ksauy3zl026_k9ItvV IdzvWb7CRH3KLRs41kTxa1KnLuASLyK9S7-rRys7_L4BaGuUj1wlEbwtC_JXlDSiQOOrr51QW_SVmdT8i2Vka COfASsUkTonU5fOzcsOrvaFP2uBUlTTI3lEfDWr8GSNtNxP4Jv 3QtWAhb/s1000/Tetleys_Yorkshire_Pale_Ale.JPG)
Other than base pale and mild malt, there are only three other types, the black, brown and amber malt employed in the Porter and Stout. None of the beers contain any adjuncts and only two contain sugar. Leaving five of the seven beers all malt. Which was quite unusual.
The Porter and Stout grists are unusual in featuring three coloured malts, amber, brown and black. Most provincial breweries had simplified their Stout grists decades earlier to be just pale and black malt.
I’ve no real idea what the sugar was. It looks like “Inality” that it’s described as. Which means nothing to me at all.
The all-malt nature of Tetley’s beers wasn’t to last long, as we’ll see when we look at their beers in 1904.
Tetley grists in 1888
Beer
Style
pale malt
black malt
MA malt
brown malt
amber malt
Inality?
X
Mild
66.48%
22.16%
11.36%
X1
Mild
33.96%
56.60%
9.43%
X2
Mild
37.50%
62.50%
X3
Mild
49.49%
50.51%
K
Pale Ale
50.00%
50.00%
PA
Pale Ale
100.00%
P
Porter
75.00%
8.33%
8.33%
8.33%
S
Stout
80.00%
6.67%
6.67%
6.67%
Source:
Tetley brewing record held at the West Yorkshire Archives, document number WYL756/44/ACC1903.
More... (http://barclayperkins.blogspot.com/2022/10/tetley-grists-in-1888.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BLbg1xpVdZDDLDsusBnKxGg_Ksauy3zl026_k9ItvV IdzvWb7CRH3KLRs41kTxa1KnLuASLyK9S7-rRys7_L4BaGuUj1wlEbwtC_JXlDSiQOOrr51QW_SVmdT8i2Vka COfASsUkTonU5fOzcsOrvaFP2uBUlTTI3lEfDWr8GSNtNxP4Jv 3QtWAhb/s320/Tetleys_Yorkshire_Pale_Ale.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BLbg1xpVdZDDLDsusBnKxGg_Ksauy3zl026_k9ItvV IdzvWb7CRH3KLRs41kTxa1KnLuASLyK9S7-rRys7_L4BaGuUj1wlEbwtC_JXlDSiQOOrr51QW_SVmdT8i2Vka COfASsUkTonU5fOzcsOrvaFP2uBUlTTI3lEfDWr8GSNtNxP4Jv 3QtWAhb/s1000/Tetleys_Yorkshire_Pale_Ale.JPG)
Other than base pale and mild malt, there are only three other types, the black, brown and amber malt employed in the Porter and Stout. None of the beers contain any adjuncts and only two contain sugar. Leaving five of the seven beers all malt. Which was quite unusual.
The Porter and Stout grists are unusual in featuring three coloured malts, amber, brown and black. Most provincial breweries had simplified their Stout grists decades earlier to be just pale and black malt.
I’ve no real idea what the sugar was. It looks like “Inality” that it’s described as. Which means nothing to me at all.
The all-malt nature of Tetley’s beers wasn’t to last long, as we’ll see when we look at their beers in 1904.
Tetley grists in 1888
Beer
Style
pale malt
black malt
MA malt
brown malt
amber malt
Inality?
X
Mild
66.48%
22.16%
11.36%
X1
Mild
33.96%
56.60%
9.43%
X2
Mild
37.50%
62.50%
X3
Mild
49.49%
50.51%
K
Pale Ale
50.00%
50.00%
PA
Pale Ale
100.00%
P
Porter
75.00%
8.33%
8.33%
8.33%
S
Stout
80.00%
6.67%
6.67%
6.67%
Source:
Tetley brewing record held at the West Yorkshire Archives, document number WYL756/44/ACC1903.
More... (http://barclayperkins.blogspot.com/2022/10/tetley-grists-in-1888.html)