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07-11-2022, 07:10
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By 1904, Tetley was using way more sugar than in 1888. Both in terms of quantity and types. Every beer contained at least one type and many contained two.
Excluding Porter and Stout, which only had a little caramel, the average sugar content was just over 16%. Not particularly excessive. Except in the case of X and X1, which also contained 30% grits. Leaving the malt content just under 50%.
The most common type, Boake, appears in every beer, except the two Pale Ales. Which makes a whole load of sense, as, from the quantities used, it was clearly a type of caramel.
There are a few examples of numbered inverts. No. 1 and No. 2 where you would expect them, in the two Pale Ales. With No. 3 in the strongest Milds. Again, fairly typical usage.
Brazilian, which I assume was some sort of cane sugar, is in two of the low-level Milds. Given that it was only used in cheap beers, it can’t have been a particularly expensive type.
The final type, RC (3), is tricky to pin down. At first glance, I thought it might be just No. 3 invert. Except that doesn’t really tally with the types of beer it’s in, mostly the pale Milds. I’ve no idea. Maybe some sort of proprietary sugar.
Tetley sugars in 1904
Date
Year
no. 1 sugar
no. 2 sugar
no. 3 sugar
RC 3
Brazilian
Boake
total sugar
X
Mild
19.25%
0.76%
20.01%
X Pale
Mild
16.53%
0.17%
16.69%
X1
Mild
17.11%
0.76%
17.87%
X1 Pale
Mild
25.19%
0.15%
25.33%
X2
Mild
12.13%
0.57%
12.70%
X2 Pale
Mild
16.53%
0.17%
16.69%
X3
Mild
13.54%
0.92%
14.46%
XX
Mild
13.54%
0.92%
14.46%
K
Pale Ale
12.71%
12.71%
PA
Pale Ale
12.36%
12.36%
P
Porter
0.66%
0.66%
S
Stout
0.66%
0.66%
Source:
Tetley brewing record held at the West Yorkshire Archives, document number WYL756/51/ACC1903.
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By 1904, Tetley was using way more sugar than in 1888. Both in terms of quantity and types. Every beer contained at least one type and many contained two.
Excluding Porter and Stout, which only had a little caramel, the average sugar content was just over 16%. Not particularly excessive. Except in the case of X and X1, which also contained 30% grits. Leaving the malt content just under 50%.
The most common type, Boake, appears in every beer, except the two Pale Ales. Which makes a whole load of sense, as, from the quantities used, it was clearly a type of caramel.
There are a few examples of numbered inverts. No. 1 and No. 2 where you would expect them, in the two Pale Ales. With No. 3 in the strongest Milds. Again, fairly typical usage.
Brazilian, which I assume was some sort of cane sugar, is in two of the low-level Milds. Given that it was only used in cheap beers, it can’t have been a particularly expensive type.
The final type, RC (3), is tricky to pin down. At first glance, I thought it might be just No. 3 invert. Except that doesn’t really tally with the types of beer it’s in, mostly the pale Milds. I’ve no idea. Maybe some sort of proprietary sugar.
Tetley sugars in 1904
Date
Year
no. 1 sugar
no. 2 sugar
no. 3 sugar
RC 3
Brazilian
Boake
total sugar
X
Mild
19.25%
0.76%
20.01%
X Pale
Mild
16.53%
0.17%
16.69%
X1
Mild
17.11%
0.76%
17.87%
X1 Pale
Mild
25.19%
0.15%
25.33%
X2
Mild
12.13%
0.57%
12.70%
X2 Pale
Mild
16.53%
0.17%
16.69%
X3
Mild
13.54%
0.92%
14.46%
XX
Mild
13.54%
0.92%
14.46%
K
Pale Ale
12.71%
12.71%
PA
Pale Ale
12.36%
12.36%
P
Porter
0.66%
0.66%
S
Stout
0.66%
0.66%
Source:
Tetley brewing record held at the West Yorkshire Archives, document number WYL756/51/ACC1903.
More... (http://barclayperkins.blogspot.com/2022/11/tetley-sugars-in-1904.html)