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18-11-2022, 07:09
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/11/mid-19th-century-london-stout-grists.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDOZD7I6npZh5vyhkzfVi4GBuP_w8nZgi_ehpDJyDEz WIOeBH2GEbfwNYFtg0vZ2krTyCVl3qLfIIOqAjZJaB_dbppagl T59DgX_YgbzMmJasofEq_s1MSIU3JBujwcxBOGCC4X_xhynXxg 4VGqxyB0cup4mZiCvlbPpp_mslmWa3ei8QVoyYmASb/s320/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDOZD7I6npZh5vyhkzfVi4GBuP_w8nZgi_ehpDJyDEz WIOeBH2GEbfwNYFtg0vZ2krTyCVl3qLfIIOqAjZJaB_dbppagl T59DgX_YgbzMmJasofEq_s1MSIU3JBujwcxBOGCC4X_xhynXxg 4VGqxyB0cup4mZiCvlbPpp_mslmWa3ei8QVoyYmASb/s715/Reids_London_Stout.jpg)
I'm sure you're been wondering: what happened to Stout grists later in the 19th century? I couldn't possibly disappoint you.One of the things that struck me about beer history when I first really dug into it With my special history spade. How dynamic it was. What was 19th-century Stout like? Lots of things. It depends an awful lot on when.
I'd assumed far less change over time. I imagined Victorian Mild was just like modern Dark Mild, except quite a bit stronger. How wrong I was. Which I realised after a couple of visits to the archives. 19th-century Mild was a different beast altogether.
I'd been fooled by post-war British beer. Not realising that was one of the least dynamic periods in the last 300 years.
No surprise, then, that 30-odd years on from the introduction of black malt, London Stout grists had evolved further. Not much change in the pale and brown malt content. But the proportion of black malt has trebled.
Mid-19th century London Stout grists
Year
Brewer
Beer
pale malt
brown malt
black malt
amber malt
1850
Truman
M Keeping Stout
78.64%
18.76%
2.61%
1850
Truman
Running Stout
89.54%
7.26%
3.20%
1850
Truman
Export Stout
76.75%
20.34%
2.91%
1850
Truman
Double Stout
83.11%
14.68%
2.20%
1850
Truman
Imperial
79.25%
18.53%
2.22%
1850
Whitbread
KS
75.49%
21.13%
3.38%
1850
Whitbread
S
75.49%
21.13%
3.38%
1850
Whitbread
SSS
75.49%
21.13%
3.38%
1849
Barclay Perkins
FSt
78.17%
18.48%
3.36%
1849
Barclay Perkins
BSt BI
64.26%
23.95%
2.81%
8.98%
1850
Barclay Perkins
BSt Expt
64.30%
23.95%
2.77%
8.98%
1850
Barclay Perkins
IBSt
62.58%
25.55%
2.86%
9.02%
Average
75.25%
19.57%
2.92%
2.25%
More... (http://barclayperkins.blogspot.com/2022/11/mid-19th-century-london-stout-grists.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDOZD7I6npZh5vyhkzfVi4GBuP_w8nZgi_ehpDJyDEz WIOeBH2GEbfwNYFtg0vZ2krTyCVl3qLfIIOqAjZJaB_dbppagl T59DgX_YgbzMmJasofEq_s1MSIU3JBujwcxBOGCC4X_xhynXxg 4VGqxyB0cup4mZiCvlbPpp_mslmWa3ei8QVoyYmASb/s320/Reids_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDOZD7I6npZh5vyhkzfVi4GBuP_w8nZgi_ehpDJyDEz WIOeBH2GEbfwNYFtg0vZ2krTyCVl3qLfIIOqAjZJaB_dbppagl T59DgX_YgbzMmJasofEq_s1MSIU3JBujwcxBOGCC4X_xhynXxg 4VGqxyB0cup4mZiCvlbPpp_mslmWa3ei8QVoyYmASb/s715/Reids_London_Stout.jpg)
I'm sure you're been wondering: what happened to Stout grists later in the 19th century? I couldn't possibly disappoint you.One of the things that struck me about beer history when I first really dug into it With my special history spade. How dynamic it was. What was 19th-century Stout like? Lots of things. It depends an awful lot on when.
I'd assumed far less change over time. I imagined Victorian Mild was just like modern Dark Mild, except quite a bit stronger. How wrong I was. Which I realised after a couple of visits to the archives. 19th-century Mild was a different beast altogether.
I'd been fooled by post-war British beer. Not realising that was one of the least dynamic periods in the last 300 years.
No surprise, then, that 30-odd years on from the introduction of black malt, London Stout grists had evolved further. Not much change in the pale and brown malt content. But the proportion of black malt has trebled.
Mid-19th century London Stout grists
Year
Brewer
Beer
pale malt
brown malt
black malt
amber malt
1850
Truman
M Keeping Stout
78.64%
18.76%
2.61%
1850
Truman
Running Stout
89.54%
7.26%
3.20%
1850
Truman
Export Stout
76.75%
20.34%
2.91%
1850
Truman
Double Stout
83.11%
14.68%
2.20%
1850
Truman
Imperial
79.25%
18.53%
2.22%
1850
Whitbread
KS
75.49%
21.13%
3.38%
1850
Whitbread
S
75.49%
21.13%
3.38%
1850
Whitbread
SSS
75.49%
21.13%
3.38%
1849
Barclay Perkins
FSt
78.17%
18.48%
3.36%
1849
Barclay Perkins
BSt BI
64.26%
23.95%
2.81%
8.98%
1850
Barclay Perkins
BSt Expt
64.30%
23.95%
2.77%
8.98%
1850
Barclay Perkins
IBSt
62.58%
25.55%
2.86%
9.02%
Average
75.25%
19.57%
2.92%
2.25%
More... (http://barclayperkins.blogspot.com/2022/11/mid-19th-century-london-stout-grists.html)